Discover these mouthwatering Vegan Korean Corn Dogs, a delightful plant-based version of the beloved street food sensation. Originating from South Korea, these crispy and indulgent corn dogs have captured the hearts and taste buds of food lovers worldwide. It’s so easy to veganize this delectable recipe by using your favorite vegan sausage/hot dog.
It is the perfect combination of fluffy dough, savory vegan sausages, and a satisfyingly crunchy fermented cornmeal coating. Follow this easy recipe to create your own Vegan Korean Corn dogs that will impress even the most discerning palates.
In this blog post, I will walk you through the step-by-step process of creating these delectable Vegan Korean Corn dogs. I will also provide variations and tips to customize your corn dogs to suit your taste preferences. So, let’s dive into the irresistible goodness of these Vegan Korean Corn dogs!
American Corn dog VS Korean Corn dog
When it comes to corn dogs, there are two distinct styles that have captured the hearts of food enthusiasts around the world: the American corn dog and the Korean corn dog. While both variations share a similar concept. They both have a savory sausage encased in a cornmeal batter, they each offer their own unique twists and flavors. Let’s explore the characteristics that set them apart:
Shape and Presentation: American Corn dog: In the United States, corn dogs are typically long and cylindrical in shape. The sausage is skewered on a stick, dipped in cornmeal batter, and deep-fried to a golden brown. The result is a portable, handheld treat perfect for enjoying at fairs, carnivals, or as a quick snack. Korean Corn dog: In contrast, Korean corn dogs take presentation to the next level. They are often larger and rounder in shape, resembling a softball. This is due to the fermented batter with yeast. The corn dog is skewered, coated in a variety of creative toppings, and then fried to perfection. From panko breadcrumbs to french fries, these corndogs boast an array of exciting textures and flavors.
Batter and Texture: American Corn dog: The batter used for American corndogs is a simple mixture of cornmeal with a touch of seasoning. The result is a crispy and slightly sweet coating that complements the savory sausage inside. The texture tends to be lighter and more bread-like. Korean Corn dog: Korean corn dogs, on the other hand, feature a unique batter that incorporates yeast to make it fluffier. This results in a chewier and thick. The batter provides a delightful contrast to the filling and toppings.
Fillings and Toppings:American Corn dog: Traditional American corn dogs typically feature a classic hot dog or sausage as the filling. However, variations with different types of sausages, including vegetarian or vegan options, have become increasingly popular. (Hence this vegan Korean corn dog recipe). While toppings on American corn dogs are often limited to ketchup and mustard, some creative adaptations include cheese, jalapenos, etc. Korean Corn dog: Korean corn dogs offer an exciting array of fillings and toppings. In addition to the traditional hot dog or sausage, you can find variations with potatoes or cheese as the filling. Once fried, these corn dogs are rolled in various toppings. Toppings such as panko breadcrumbs, crushed potato chips, or even ramen noodles. Some vendors even offer dipping sauces like ketchup, mustard, or sweet chili sauce for an extra burst of flavor.
While both American and Korean corndogs have their own distinct characteristics, they share a common goal: to satisfy cravings for a delicious and indulgent handheld treat. Whether you prefer the classic simplicity of the American corn dog or the bold creativity of the Korean corndog, both varieties offer a delightful experience that will surely leave you craving more.
How to make Vegan Korean Corndogs?
When it comes to making corndogs vegan, it’s about finding the right substitutes to recreate the classic flavors and textures.
Choose vegan-friendly sausages or hot dogs made from plant-based ingredients like tofu, tempeh, seitan, or even vegetables. Make sure to check the label to ensure they are free from animal products.
Next, prepare a batter using a combination of cornmeal, flour (you can use all-purpose or a gluten-free alternative), plant-based milk (such as almond, soy, or oat milk).
Dip each vegan sausage into the batter, making sure it is evenly coated, cover in the potatoes and pinko breadcrumbs. Then, deep-fry until golden brown and crispy.
Serve your homemade vegan corndogs on sticks for a classic presentation, and don’t forget to pair them with your favorite vegan-friendly condiments like ketchup, mustard, or vegan Gochujang Mayo.
With this simple substitution and a few tweaks to the batter, you can enjoy the nostalgic goodness of corndogs while keeping them entirely plant-based
Make these crunchy vegan Korean Corn dogs next time you have people over. Coated in crunchy potatoes, fluffy bread and savory vegan hot dogs, this snack is so addictive!
Course Fast Food, Snack
Cuisine American, Korean
Keyword plant based corn dogs, vegan corn dog recipe, Vegan Corn dogs, Vegan Corndog Recipe, Vegan Korean Cuisine
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 5
Calories 304kcal
Ingredients
4-5Vegan sausageshot dogs
1 cup lukewarm water
2 tablespoons white or brown sugar
1 package dry yeastabout 2 teaspoons
½ teaspoon salt
1 cup all-purpose flour120 g
¾ cup cornmeal40 g
4 wooden skewers
1 lb450 g peeled potato, cut into ¼ inch-small cubes, rinsed, and soaked in cold water
2 tablespoons all-purpose flour
½ cup Japanese panko breadcrumbs
Oil for frying
Sugar
Gochujang mayo (optional)
Instructions
Make dough:
Combine the warm water and sugar in a bowl. Stir well.
Add the active dry yeast and let it sit for a few minutes until the yeast dissolves.
Add the salt, cornmeal and flour. Mix well with a wooden spoon for about 2 minutes until it is lump-free.
Cover and let it sit until the volume doubles in size, about 1 hour.
Prepare the potato & skewers:
Boil a quart (1L) of water in a pan. Drain the soaking potatoes and add them to the boiling water. Blanch for 2 minutes.
Drain the potato and rinse in cold running water to remove any excess starch.
Drain the potato and dry the pieces with a cotton cloth or paper towel.
Place the potato pieces into a bowl and mix with 2 tablespoons of flour and set aside.
Skewer the vegan hot dogs on skewers or wooden chopsticks.
Shaping and frying:
Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F (about 165 C). The pan should be deep and wide enough to immerse at least one hot dog plus the stick. If you don’t have a kitchen thermometer, use a wooden chopstick to dip a bit of dough into the oil. If it bubbles vigorously, it’s ready to fry!
Place the diced potato on a large pan next to your bread crumbs and your batter, all in a row. Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit if you need to! Then roll it in the potato bits, and pack them into the batter a bit with your hands, until they stick. You need to be quick in all this and the process can get slightly messy but don’t worry it’s all worth it!
Then roll it in the breadcrumbs until it’s completely covered before dropping the battered dog into the hot oil.
Fry for 6 to 7 minutes until they turn golden brown and use tongs to take it out. Drain on paper towels.
Repeat with all of your hot dog skewers.
Garnish:
You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar.
I like to drizzle with Gochujang mayo on top (1 tbsp gochujang mixed with 3 tbsp vegan mayo). Serve and eat right away!
Waw, so clear and yet so informative ! You walked us through every step so we can't fail at trying this recipe!
It won't be long before I give this a try ! Thank you so much for all your beautiful content and dedication. You are my number 1 reference as an Indian vegan Chef, and the world needs to know you're one of the upcoming big names in the field , sooner than late.
Much love (and dosas, you know)
Jon
Thanks, Jon!!
You are the nicest ever! You don't know how grateful I am for you.
Thank you so much for your kind words.
MUCH love and dosas,
Chef Bee
I love that this recipe offers a vegan twist to Korean corn dogs by using a French fries coating! It's a creative and tasty way to enjoy a plant-based version of this popular street food. Can't wait to indulge in these guilt-free delights!
View Comments
Waw, so clear and yet so informative ! You walked us through every step so we can't fail at trying this recipe!
It won't be long before I give this a try ! Thank you so much for all your beautiful content and dedication. You are my number 1 reference as an Indian vegan Chef, and the world needs to know you're one of the upcoming big names in the field , sooner than late.
Much love (and dosas, you know)
Jon
Thanks, Jon!!
You are the nicest ever! You don't know how grateful I am for you.
Thank you so much for your kind words.
MUCH love and dosas,
Chef Bee
I love that this recipe offers a vegan twist to Korean corn dogs by using a French fries coating! It's a creative and tasty way to enjoy a plant-based version of this popular street food. Can't wait to indulge in these guilt-free delights!