Making The Perfect Corn Dog (Korean vs. American)

oh yes fair food one of the things that our childhood gravitates to we're falling through all the rides and the yummy corn dogs and yet it's one of those food areas that hasn't really evolved and i think it's time [Music] okay so today we're making corn dogs but not just regular corn dogs do we ever do it regularly here huh do we making them at home means you have all the leverage you can do anything you want you can use any kind of sausage make your own sausage use any hot dog you could stuff it with ham if you wanted to instead see where i'm going with this think we're not gonna stop there we're gonna make the ultra famous korean corn dog and although it's not necessarily as focused on corn and more so a panko fried sort of pancake battered potato encrusted cheese stick hot dog we want to bring corn dogs back into the world in a way that they always should have been so with all that said let's make this shall we well well well welcome to the cornfield let me break this down quickly we got mr regular corn dog okay nothing wrong with that and the new king in town or what i believe to be the korean corn dog so we shouldn't waste any more time and let's begin with mr traditional because it's unbelievably and downright easy granted if you were to make your own hot dogs then it would take multiple hours longer but it would also be volumes better so hey do whatever the heck you want but first start heating enough oil in a pot wide enough to fit your dogs and skewers in easily fill it up about halfway or three quarters of the way with vegetable oil and begin heating it to 350 fahrenheit now for your little gondog batter get a medium sized bowl and add three quarters of a cup or 140 grams of fine cornmeal one and a quarter cup or 188 grams of all-purpose flour 2 teaspoons or 9 grams of baking powder 1 teaspoon or 5 grams of fine sea salt and 2 tablespoons or 30 grams of granulated sugar which i forgot at this stage whoops real nice josh looking like a true professional right now but it's fine i added it at the end and a geese from papa if you don't act like a buffoon like this anyway give your dry mix some whiskey [Music] until thoroughly incorporated then in a separate container with together one large egg two and a half tablespoons or 32 grams of vegetable oil and one and a quarter cup or 295 milliliters of buttermilk add the wet stuff to your dry stuff so that your dry stuff becomes wet then whisk all that together until you get a homogeneous batter if it's too thick feel free to add a small splash of buttermilk but be aware that you want it thick enough to hold onto your waner when you dip with that being said get yourself eight hot dogs or sausages of choice if it was me i would obviously use a nice quality thick boy sausage rather than a hot dog but then using thick wooden skewers link in the description for the ones i used drive that skewer through your wiener lengthwise as to keep the skewer as centered as possible until the entire wiener is skewered then repeat with all your wieners once your oil is 350 degrees fahrenheit pour your batter into a tall skinny glass dunk one of your wieners into the batter then while constantly turning your wiener add it to your oil repeat with one to two more dogs and fry for about three to five minutes turning often or until the corn dog is fried and has reached a beautiful brown color remove from the oil and drain on a wire rack then repeat with the rest of your dwargs that's actually it this is a very simple version so enjoy it simply dip it in some ketchup some mustard depending on your personal preference or both and enjoy before we move on let's give this quick fair food a scrutinizing taste test and see how we did here i'm greasy this is greasy it's like a classic carnival day it's hot outside it smells kind of bad like you could smell the backed up sewage but you're just excited to eat this corn dog for some odd reason even though you literally smell sewage so you go on a ride and you go around and around you start sweating and this is what you want you disgust me ketchup mustard however you do it little dunk i don't want to eat this on camera i feel like i need to use a fork and a knife but the internet desires this is so we'll get the internet what they want i guess this is what every coin dog should be when it comes to a good corn dog it should be crisp on the outside but cakey on the inside the hot dog should burst juice into your mouth salty a little bit of sweetness from the dough smoky from the dog doing it with a hot dog [Music] if i had to choose between these two i would definitively choose the properly made sausage and you could use whatever you want you want and dewey great you want something a little smokier great bratwurst get a little germanic put some german mustard on there you got a multicultural dog on your hands so to this one i would say and this one i say you can choose whichever option you want you know where i stand it's delicious but we gotta take this up a notch and make a korean style corndog oh yeah so first off let's begin with skewering because these need to stay very cold get yourself eight skewers yet again four hot dogs or sausages cut those bad boys in half like so so you get eight pieces then get yourself a nice block of mozzarella and cut that into eight 2.5 inch rectangular segments also what shape really is this is this like a rectangular prism i i don't know i didn't go to college so all right to do this properly first start by skewing a dog with the cut side of it facing upward then follow that with a piece of mozzarella skewering that lengthwise and now you have a skewer with half dog half cheese it's a beautiful thing now once you have all of your skewers place them on a tray and then into the refrigerator to keep very cold until needed next we're gonna make our yeasted batter first start with one cup or 240 milliliters of warm water around 98 fahrenheit to that you're gonna add one teaspoon or four grams of instant yeast whisk that in then in a medium sized bowl add one and a half cups or 225 grams of all-purpose flour half a teaspoon or two grams of fine sea salt three tablespoons or 42 grams of granulated sugar then give that some whiskey little pan span business then to that you're going to add your yeasty milk mixture and whisk together until completely smooth and homogeneous cover that with plastic wrap give it a personality with a classy and commendable name and let it rise for 30 minutes before using now while that's rising let's prep the rest of our stuff if you know about korean corn dogs then you know about that with potato crust but i think i have a way to make it even quiff to do that get yourself two russet potatoes peel them and cut them into half-inch cubes then place them in a pot cover with water season generously with salt bring to a boil over medium high heat and let those cook for about two to three minutes or until just barely cooked through immediately drain them and place them on a sheet tray and in the refrigerator to cool completely and until it's time to prepare now while your potatoes are cooling the batter is halfway done rising let's make a quick sweet and spicy gochujang mayo in a medium bowl add half a cup or 120 grams of mayonnaise a quarter cup or 56 grams of sriracha one tablespoon or 15 grams of gochujang one tablespoon or 17 grams of honey one tablespoon or 14 grams of rice vinegar and finally one teaspoon or five grams of toasted sesame oil then just mix all that together and that's your splendidly addicting mayonnaise okay it's assembly time yet again get your batter into a tall skinny glass and get your station put together we've got our oil set to 350 fahrenheit we got three and a half cups or 200 grams of panko bread crumbs in a nice wide container like this shallow half hotel or you can use an 8x8 baking pan the potatoes are cooled and laid out on a baking sheet and then doing this is very simple but you need to move fairly quickly first dunk a cheesy dog to completely coat in the batter then quickly roll it in the potato to coat all sides transfer it to your panko while constantly turning to keep the coating from sagging onto one side and generously coat in the panko on every square inch every wet spot needs to be stuck with panko okay every wet spot remember what i said about dry spots with fried chicken and singles with anything bro tired of explaining it then carefully add that to your fry oil i wouldn't recommend doing more than two to three of these at a time then just let that bad boy fry for about three to four minutes or until it turns a beautiful crusted golden brown color and you can just barely see some of the cheese beginning to ooze out which means the inside is very cooked and done pull it out place on a wire rack and immediately season while it's still hot with a light sprinkle of granulated sugar yes it's traditional and some kosher salt as well and i mean look at this thing it looks like some sort of diamond studded marvel of food on a stick i can already tell this is going to have the cheese pull of the century so let's observe that and see if we've crowned a new corn dog king of the fair food world let us taste test oh are you hearing now all corn dogs can now cease to exist please because this is the greatest corn dog on earth now is it a corn dog there's no actual corn in this you could add corn to the batter should you wish but this is easily one of the greatest foods of all time i'm not saying that just to be big and astronomical and fancy if you've never made this before or you've never had this before let me explain to you that a korean corn dog will literally change your entire life you won't stop thinking about them you're gonna sleep next to this you're gonna fry one and sleep next to it this is what you spend the rest of your life with it's what you get married to there's no contest this is the only dog maybe not with the spike you see what makes this perfect is you get the best of both worlds it's basically a mozzarella stick corn dog with crispy potatoes and it's crunchy in the panko and it's like katsu and dog and there's so many things all at once the textures the crunch the softness of the potato the saltiness of the mozzarella the cheese pulled the chew and the cured sausage in here bro a little fatty sausage in your mouth dude out of here you wanna know what else has papa's hot winner battered and fried b-roll [Music] all right guys and that is it so we made our corn dogs two different ways we had the original very very sort of classic hot dog dipped in dude thing of course you can make your own hot dogs i already have a guide for that and you can go click the link in the description you want to learn how to do that okay ready and of course you can put anything else in the traditional corn dog ham maybe it's a big piece of pork belly gone and fried why am i doing this boy so much and then of course last and definitely not least is the korean corn dog the ganja dog in my opinion the only way a corn dog should have ever been in the first place and i'm not sure i'll ever make an original classic version ever again after tasting that and i hope you feel the same way but with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 1,631,511

Rating: 4.949038 out of 5

Keywords: sat bawl pro, joshua weissman, gamja dogs, korean corn dog, cheese korean corn dog, korean potato corn dog, korean french fry corn dog, corn dog, how to make corn dogs, corn dog recipe, homemade corn dogs, homemade corn dog recipe, best corn dog recipe, best corn dog, joshua weissman corn dog, making corn dogs, corndog, easy corn dog recipe, cooking series, youtube recipes, youtube recipe, homemade korean corn dog, korean corn dog recipe, easy korean corn dog recipe

Id: fbDVbCOpjbQ

Length: 10min 7sec (607 seconds)

Published: Wed Aug 04 2021