Homemade Korean Corndogs
AJI-NO-MOTO® Umami SeasoningIngredients
For the batter:
- 3/4 cup (90g) Hotcake mix
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 1/4 cup (60ml) Water
- 4 pcs. (280g) Hotdog, halved crosswise
- 4 pcs. (140g) Mozzarella cheese, rectangular block
- 1/2 cup (50g) Breadcrumbs
- 2 cups (500ml) Oil, for frying
- 1 Tbsp. (15g) Sugar, white (optional)
- 1 Tbsp. (15g) Ketchup (optional)
- 1 Tbsp. (15g) Mustard (optional)
- 1 Tbsp. (15g) Mayonnaise (optional)
Procedure
- MIX. In a bowl, combine hotcake mix, AJI-NO-MOTO®, and water. Set aside.
- ASSEMBLE. Place hotdog and mozzarella on hotdog sticks, with the hotdog at the bottom and mozzarella on top.
- COAT & DEEP-FRY. Coat the hotdog and mozzarella with the batter then roll-on breadcrumbs. In a casserole with heated oil, deep-fry the corndogs until golden brown and crispy. Drain excess oil using strainer or colander.
- SERVE. Transfer to a plate. Optional to lightly coat with sugar then drizzle with ketchup, mustard, and mayonnaise. Serve and enjoy!
Cooking Tips
To easily coat the corndog with the batter, pour the batter in a thin tall glass then dip the whole corndog. This helps ensure an evenly coated corndog.
Array
Cooking Time: 20 minutes minutes
Preparation: 60 minutes minutes
Servings:
4
Serving size: 1 pc. (125g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
440.1
Carbohydrates (g)
24.8
Proteins (g)
19.9
Fat (g)
30.0
Dietary Fiber (g)
1.0
Calcium (mg)
192.6
Iron (mg)
1.4
Sodium (mg)
650.2
Good to Know Nutrition Facts
Aside from Calcium, cheese is also a good source of Zinc that supports wound healing and immunity.