Making The Perfect Corn Dog (Korean vs. American)

Traditional American Corn Dog

1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
2. For the batter, in a medium bowl whisk together the cornmeal, flour, baking powder, salt and sugar. 
3. In a liquid measuring cup or bowl, whisk together the egg, vegetable oil and buttermilk until well combined. Pour into the cornmeal mixture and whisk to incorporate, adding a splash more buttermilk if the batter is too thick. (Note: the batter needs a good viscosity to adhere to the hotdog.) Pour the batter into a tall vessel, such as a jar or glass.
4. Thread each hot dog, lengthwise, with a skewer, being sure to keep it as centered as possible. Do not pierce the tip of the skewer all the way through.
5. Dip the skewered hot dog into the batter to fully submerge. Remove, allowing any excess to drip off.
6. Using the exposed skewer as a handle, carefully submerge the corn dog into the hot oil and constantly twirl it to immediately cook the batter evenly onto the hot dog. Continue to fry for 3-5 minutes until the batter is fully cooked through and the corn dog is golden brown. Transfer to the cooling rack to drain off excess oil and to cool. 
7. Repeat with the remaining hot dogs. 
8. Serve as is or with desired condiments.

Korean Corn Dog

1. Thread one half of the hot dog midway onto a skewer so that the cut-side is facing up toward the skewer’s point. Then thread a half of mozzarella cheese so it’s sitting on top of the hot dog without exposing the tip of the skewer. Repeat with the remaining hot dogs and cheese. Then place on a baking sheet and refrigerate. 
2. To make the batter, add the yeast to 1 cup (240ml) water that’s been heated to 98℉ (37℃). Whisk to combine and set aside.
3. In a medium bowl. Whisk together the flour, salt and sugar. Then pour in the yeast and whisk to thoroughly incorporate until smooth but not overmixed. Cover with plastic wrap and set aside at room temperature to rise for 30 minutes.  
4. Add the potatoes to a medium saucepan and then fill with cold water to submerge. Season with salt and then bring to a boil over medium-high heat. Par-boil for 2-3 minutes. Immediately drain and then pour onto a baking sheet. Spread in an even layer and place in the refrigerator to cool completely. Remove from the refrigerator when ready to fry.
5. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and place that next to the hot oil.
6. Add the panko into a shallow baking pan. 
7. Pour the risen batter into a tall vessel, such as a jar or glass.
8. Moving quickly, dip the skewered cheese-dog  into the batter to fully submerge. Remove, allowing any excess to drip off. Quickly roll it in the cooked potato cubes to coat then immediately into the panko, twirling it to evenly coat.
9. Using the exposed skewer as a handle, carefully submerge the battered dog into the hot oil and constantly twirl it to immediately cook the batter evenly onto the hot dog. Continue to fry for 3-4 minutes until the batter is fully cooked through and the hot dog is a beautifully crusted golden brown. 
10. Transfer to the cooling rack to drain off excess oil and to cool. 
11. While hot, sprinkle the Korean dog with sugar and season with salt, to taste. 
12. Repeat with the remaining hot dogs.
13. Serve with a drizzle of sweet gochujang aioli and top with a sprinkling of green onions and toasted sesame seeds. 

Sweet Gochujang Aioli:

1. Add all ingredients to a medium bowl and whisk to combine until smooth. 
2. Pour into a squeeze bottle and set aside at room temperature if using immediately or in the refrigerator until ready to use.