Korean corn dog frozen treats? What is that? Well this was it and they were tasty!
I was on the hunt for my mom’s Korean corn dog recipe and so far I’ve been able to only find one. This recipe was provided by my mom who actually has no Korean in her. The only Korean dish that I’ve ever had was a fried dumpling, so this was a big surprise to me and my taste buds.
I knew from the beginning that this recipe would be different. This isn’t just a hot dog wrapped in a pancake, there is a batter in there. So my first guess was that the batter would be really gooey. But to my pleasant surprise, the batter had a very light consistency and it was easy to spread.
I am also a sucker for a crispy outer edge on any dish and this was the perfect time to test out my new crepe maker. So after taking the crepes out of the pan, I cut them into quarters.
The next step is to warm the cut crepe up in the oven at 400 for about 5 minutes. And then they are ready to eat. The batter had the perfect consistency to make them light and fluffy. I can’t wait to make them again!
My family is also big fans of ketchup. So when I came across this recipe for a Korean Corn Dog Biscuit, I knew this was going to be a winner. I also love this recipe because it’s quick and easy to make.
And the fact that it’s already in the pantry for me was a bonus!
I love anything with a little bit of flavor to it, so I knew I wanted to make this. I’ve tried this recipe before and it was amazing! The first time was on the BBQ and this time it’s in the oven.
So what is a corn dog biscuit? Well this is a combination of a corn dog and a biscuit. Basically a hot dog in a pancake. Now they also have another recipe that’s just a hot dog with a pancake.
This is the first time that I’ve ever tried these and I’m so excited to try the other. So far I really like this one. It was very simple to make and there is so much flavor!
This recipe is actually for both the regular and sweet corn dogs. I haven’t had a corn dog in years so this is something I’m definitely going to try next time!
The sweet ones are really good. So I’m going to make them again soon.
The other thing that I love about this recipe is how easy it is to make. You can make this recipe for all four sides: regular, sweet, savory, and spicy!
There are also a bunch of different flavors to choose from. If you love ketchup, then I would definitely get you one of those.
It’s also very convenient that you can just pop it in the microwave to warm it up. You can also freeze them, so the next time that you’re ready to have a corn dog, just grab one out of the freezer and pop it in the microwave!
I hope that you love these corn dog biscuits as much as we do!
Korean Corn Dog Biscuits Author: Bethany Snyder Ingredients 1/4 Cup Corn Starch
2 Tbsp Water
1/2 Tbsp Baking Powder
1/3 Cup Flour
3/4 Cup Milk
1/4 Teaspoon Salt
1/2 Tbsp Black Pepper
4 Corn Dogs (Regular or Sweet)
1/2 Cup Yellow Mustard
4 Tbsp Ketchup Instructions In a medium bowl, whisk the corn starch, egg, and water until well blended. In a separate bowl, combine the flour, milk, salt, pepper, and black pepper. Whisk well to combine. Gently stir the wet mixture into the flour mixture to make the batter. Carefully drop a small amount of batter on a hot pan to test for consistency. If the batter is too dry, add a little more milk. If it’s too thin, add more flour. Add more flour or milk until it's the right consistency. If desired, add more milk until batter is the consistency you prefer. Wrap a regular hot dog or sweet corn dog with plastic wrap or aluminum foil. Heat a cast-iron skillet, griddle, or non-stick skillet over high heat. Spray with non-stick spray. Drop a small amount of batter on the pan, spreading it out with your fingers. Cook until the batter starts to bubble, then flip and cook the other side. Repeat until batter is used up. When cooked, transfer to a baking sheet lined with parchment paper. Top with mustard, ketchup, and any other desired toppings. Bake in a 350 degree oven for 15 minutes. Makes about 10 biscuits.