VEG Korean Corn Dog Recipe | Famous Korean Street Food | वेज कोरियन कॉर्न डॉग | Chef Sanjyot Keer

Full written recipe – Veg Korean Corn Dog

Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 6-8 people

Ingredients:
LUKEWARM WATER | गुनगुना पानी 1 CUP / 240 ML
SUGAR | शक्कर 1 TSP / 5 GRAMS
INSTANT DRY YEAST | इंस्टेंट ड्राई यीस्ट 1 TBSP / 8 GRAMS
REFINED FLOUR | मैदा 240 GRAMS / 1 CUP + 2/3 CUP
POTATO | आलू 3 MEDIUM SIZED.
MOZZARELLA CHEESE BLOCK | मोज़्ज़रेल्ला ब्लॉक 200 GRAMS
PANKO BREADCRUMBS | पैंको ब्रेड क्रंब्स AS REQUIRED (for coating)
Toppings
SALT | नमक
CASTER SUGAR | कैस्टर शुगर
MAYONNAISE | मेयोनेज़
MUSTARD SAUCE | मस्टर्ड सॉस
KETCHUP | केचप
Method:
Start by preparing the batter. In a bowl, add lukewarm water, sugar, and instant dry yeast. Stir well and let it sit for 5–10 minutes or until the yeast becomes foamy, this is a good way to check if the yeast that you are using is still active.
Once the yeast is activated, take a large mixing bowl, pour in the yeast water and add refined flour. Mix everything well until you get a smooth, sticky batter. Cover it and keep it in a warm place to let it rise until it doubles in volume.
While the batter is resting, peel and cut the potatoes into small dices, blanch them in boiling water for exactly 3 minutes, then drain and transfer onto a tissue-lined tray. Set them aside to cool completely.
Next, cut the mozzarella cheese block into long rectangular sticks or use cubes if that’s more convenient, the shape won’t matter much since they’ll be fully coated. Skewer the cheese sticks on a bamboo skewer carefully and keep them ready.
After the batter has risen, give it a quick mix. You’ll notice it’s stretchy and stringy, that’s due to the gluten formation. The batter is now ready to use.
Before frying, set up your coating station. You’ll need the diced potatoes, panko breadcrumbs, prepared batter, and skewered cheese sticks. Also, heat oil in a kadhai or deep pan to 175°C.
Now, take a cheese skewer and dip it fully into the batter. Lift, pull gently, and rotate to coat evenly. Immediately roll the coated stick in diced potatoes, press lightly so the pieces stick well. Finally, coat the entire thing in panko breadcrumbs.
Carefully drop the prepared corn dog into the hot oil and fry until it turns golden brown and crispy. Avoid stirring to prevent the coating from loosening or the cheese from oozing out.
Once fried, take it out and let it drain over a wire rack or a sieve.
To finish, sprinkle a pinch of salt and caster sugar on top. Drizzle mayonnaise, mustard sauce, and ketchup as per your liking. You can also try other topping ideas like sweet chilli sauce, spicy mayo, or even a sprinkle of peri peri seasoning.
Serve the Veg Korean Corn Dogs hot and crispy.

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Intro 0:00
Batter 1:19
Prepping Potatoes 4:01
Cutting Mozzarella Sticks 5:14
Checking the batter 6:32
Set-up for Coating 7:52
Coating & Frying 8:05
Plating 9:22
Outro 10:25

🎶Music🎶 What’s up, guys? Sanjyot Keer here.
Welcome to YFL. Today’s recipe is a special recipe for K-pop and K-drama fans. I’m making Korean corn dogs and I’m making
a vegetarian version of this recipe so that all our followers can easily
make it at home and eat it. Basically, it’s a very interesting street-style recipe. Take a mozzarella stick and insert
a bamboo stick into it. Coat it with a batter. Then coat it with potatoes and breadcrumbs. And then fry it until it becomes crisp. It becomes crisp golden brown on the outside. Some sauces are added on top. And when you eat it, it’s crisp on the outside, you get this cheese pull from the inside, there’s molten mozzarella cheese inside, and it just tastes incredible. It’s a very simple way to make it at home, which I’m going to show you. And by the way, Korean corn dogs
are a version of corn dogs. If you know why corn dogs are called corn dogs, let me know in the comments. If you don’t know, I’ll let you know in this recipe anytime, so watch the recipe carefully. Now, we have to prepare a batter
for our Korean corn dogs. Let’s see how that’s done. First of all, in a bowl, we have to take 1 cup or 240 ml of lukewarm water. In that, we have to add 1 teaspoon of sugar and dissolve the sugar. Once the sugar is dissolved, we have to add 1 tablespoon of instant dry yeast. This is instant dry yeast, not active dry yeast. I usually prefer instant dry yeast in my recipes. You have to mix it well and dissolve it. After dissolving it, you have to cover it. And leave it for 5-10 minutes. The yeast will get activated and you’ll know if your yeast is right or not. After 5-10 minutes, remove the lid. See, froth will form on top. That means your yeast is good. You can cook further with this. Now, take a big bowl. Add this mixture in it. Along with this, add 1 cup plus 2/3 cups. That means I have taken 240 grams of refined flour. Add the refined flour. And mix it well. A stringy, wet batter will be formed. You can see how stretchy it is after mixing it. It is stringy and wet. This is how you have to prepare the batter. Once it is ready, you have to seal this bowl with a cling film so that you can give rest to the batter. Now, you have to keep this bowl in a warm place. I have placed it in my closed oven. What will happen now? When we give rest to the batter, the yeast will do its work. The batter will become airy. The air will be incorporated. When we coat it with cheese and fry it, we will get breadiness, softness, and airiness. That looks very good. In the beginning of the video, I asked you why corn dog is called corn dog. It is an American thing. And by thing, I don’t mean cheese. It is an American dish called corn dog. You must have heard of hot dog. A dog in a hot dog is basically a sausage. So dog in a corn dog is a sausage. When a corn batter is fried on a sausage, it is called a corn dog. In the Korean version of corn dog, a yeast-based batter is made. It is coated on a sausage and fried. There is another version in which there is a combination of sausage and cheese. There is also a vegetarian version in which there is only cheese. Today, we are making the vegetarian version which has only cheese. This was the complete insight about corn dogs and Korean corn dogs. Those who got the correct answers, they got full marks. Those who didn’t know, now they know. While the batter is resting, we have to prepare potato and cheese. Let’s see how to do the whole process. Here, I have taken 3 medium-sized potatoes. First, trim the sides. After trimming the sides, cut the thick planks. After cutting the planks, cut the French fries. After that, dice the potatoes. Basically, we need small cubes. Cut the potatoes in such dices. You can see how I have cut the dices. Once you have cut all the potatoes, add them in water so that they don’t oxidize. Also, the loose starch will be removed. Once you have done this, boil water in a pan. Once the water boils, add some salt in it. Add the potatoes in it. Now, you have to cook them for 3 minutes. Basically, we are blanching the potatoes. We are not cooking them completely. What will happen in the blanching process? The potatoes will become crisp when we fry them. They will also cook easily when we fry them. After 3 minutes, take out the potatoes. Spread the potatoes on a sheet. Place a tissue paper underneath. So that the excess water dries up quickly. And since the potatoes are hot water will evaporate due to the steam. They will dry up automatically. Keep it aside and bring it to room temperature. Also, you have to cut the mozzarella sticks. I have taken a block of mozzarella cheese. You have to cut it into thick sticks. The sticks should not be too thick. The sticks should not be too thick. A skewer should easily fit in it. You can see the sticks I have cut. Now, you have to take skewers. I have taken bamboo skewers. Insert the skewers in the cheese sticks. You have to hold the cheese tightly and skewer it. Otherwise, the cheese will break. Hold it tightly and skewer it. At the end, pull the cheese a little and put it on the skewer. This way, your sticks will be ready. You have to prepare all such sticks. I had a block of mozzarella of a particular shape. It is better if you have a rectangle block. If you get a square block, you can cut it and insert two pieces one after the other in the skewer. There is no tension. After all, we have to coat it and fry it. Even if the cheese is broken inside or there are two pieces, it will not be visible. So, there is no need to worry. Once you have prepared the potatoes and the sticks, then you have to check the batter. Then we will see the rest of the prep. We have to put a setting of breadcrumbs, potatoes and sticks. Then we will coat it and fry it. Now, let’s check the batter. Our batter has rested well. Let’s check it. You can see how much it has puffed up. It has doubled in size. There are nice bubbles. It has fermented perfectly. Let me show you once. You can see how a net has been created inside. It has fermented perfectly. At this stage, you have to mix the batter well. All the air will be released. The batter will have a homogeneous consistency. It will come together. You can see that our batter is ready. We can use it now. Once the batter is ready, we will make corn dogs from it. If the batter is left, then you can use it for up to 24 hours by keeping it in the fridge. At this stage, keep it in the fridge. Whenever you want to make corn dogs, take out the batter and use it. It won’t spoil for up to 24 hours. You will get good results from it. Make the batter so that it can be used at one time. Utilize it. You can’t keep it for 3-4 days. Once the batter is ready, you have to heat the oil. As soon as you shape the corn dogs, you have to fry it immediately. The oil should be at 175 degrees Celsius. It should be hot. If you put corn dogs in cold oil, they absorb a lot of oil. They don’t look good. So heat the oil well. Once the oil is hot, you have to prepare a setup. Basically, your setup is panko breadcrumbs, put the potatoes on the side, take the sticks and prepare the batter. How to coat the sticks? Let’s see how to shape the Korean corn dogs. Take a stick. Dip the stick in the batter like this and rotate it. The batter will be perfectly coated. Pick it up a little. Rotate it again. The batter will break on its own. The cheese stick should be well coated. Once you have coated it, you have to coat it with potatoes. Just tap it on the potatoes. All the potatoes will be coated. Immediately add it to the breadcrumbs. Coat the breadcrumbs like this. The whole stick should be coated like this. According to the demonstration purposes, I’m frying one to show you Carefully add it to the hot oil. In the beginning, you don’t have to agitate the oil at all. Don’t mix it. Let it fry on its own. It fries perfectly. There is no need to mix it too much. Once it holds its structure well, you can turn it once or twice. It will fry beautifully. It will become crisp and golden brown. Cook it till that stage. You can see that it has become golden brown. It has become crisp. It looks beautiful. The potato pieces look beautiful. It is fried and ready. Let’s plate it, YFL style. 🎶Music🎶 You saw how beautiful it looks. It looks very interesting to eat. Especially, it is monsoon season in India. It is a perfect recipe for the rainy season. If you go to a Korean corndog vendor, they give you options. That do you want to add caster sugar. And which sauces you want. There are different toppings. You can choose according to your taste. A little salt, a little caster sugar, mustard, mayo, and ketchup combination is an all-time favorite. It tastes good. You can add the sauce you like. The combination with the sauce tastes good. Do try this recipe and let me know in the comments how did you liked this recipe. Share this video with your friends and family. Hit the like button if you like this recipe. Follow and subscribe to YFL if you haven’t yet. Have an amazing time with this
beautiful recipe at your home. Cheers!