Korean Corn Dogs with Ramen-Panko Crunch & Gochujang-Garlic Mayo

A savoury Korean-style corn dog with the classic half-sausage, half-mozzarella centre, wrapped in a fluffy yeasted batter and coated in an extra-crunchy mix of panko and crushed ramen. Finished with sesame, nori, spring onion and medium-spicy gochujang-garlic mayo.

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% Daily Values based on a 2,000 calorie diet

Step 1

Thread one sausage half onto each skewer. Add one mozzarella stick directly above it so you have roughly: half sausage / half mozzarella Try to make the overall thickness reasonably even.

Step 2

Put the assembled skewers in the freezer for 20–30 minutes. This helps keep the mozzarella from escaping while frying.

Step 3

Mix together: flour cornflour sugar yeast salt Add the egg and 180 ml lukewarm milk.

Step 4

Mix until you have a very thick, sticky batter. It should be significantly thicker than pancake batter — almost stretchy enough to cling to a skewer by itself. Add the remaining milk only if needed.

Step 5

Cover and leave somewhere warm for 45–60 minutes, until visibly puffed.

Step 6

Crush the uncooked ramen noodles into pieces roughly 3–6 mm across.

Step 7

You want texture, not powder. Mix with: panko sesame garlic powder salt Spread onto a wide plate or shallow tray.

Step 8

Mix together: mayonnaise gochujang soy sauce vinegar or lime juice garlic sesame oil optional honey Taste. For medium heat, 1½ tbsp gochujang should be about right, but you can increase it slightly if yours is mild. Refrigerate until serving.

Step 9

Pour the oil into a deep, heavy saucepan, leaving plenty of room at the top. Heat to 170–175°C. Try to keep it in this range throughout cooking. Too cool = greasy corn dogs. Too hot = dark outside before the batter cooks through.

Step 10

Transfer the risen batter to a tall glass or narrow jug if you have one. It makes coating much easier.

Step 11

Take one chilled skewer and roll or dip it through the batter until completely covered. Use a spoon or your fingers to help spread the batter if necessary. Immediately roll it firmly in the ramen-panko mixture. Press the coating gently into the batter so plenty sticks. Repeat with the remaining skewers.

Step 12

Fry 1–2 corn dogs at a time so the oil temperature doesn't drop too much. Cook for approximately 3–4 minutes, turning occasionally, until: deeply golden crisp all over batter cooked through cheese inside softened Transfer to a wire rack or kitchen paper. Let the oil return to 170–175°C before adding the next batch.

Step 13

Drizzle generously with the gochujang-garlic mayo. Scatter over: spring onions toasted sesame crushed nori Serve immediately while the coating is crisp and the mozzarella is molten.