Corndogs are a Korean street food that we love indulging in.
Deep-fried and eaten with ketchup and mustard, it is a real treat as a late-night snack.
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However, corndogs can be quite unhealthy because they are deep fried and battered in flour, so you might have to sacrifice your diet for this delicious snack.
If you’re unwilling to let go of your beloved corndogs, another alternative could be this rice-coated corndog that is just as scrumptious and is even easy to make.
This recipe is from “์ฟ ํนํ๋ฃจ Cooking Haru ๐” on YouTube, and he uploads plenty of delicious-looking and simple to make recipes on his channel for his 1.41 million subscribers to replicate from the comfort of their own kitchens.
The videos also have a humorous touch to them, making them not only educational but also entertaining to watch. You’ll know what we mean when you watch the video for yourself. (We’ve embedded it at the end of the article for you!)
Ingredients
To make the rice-coated corndogs, you will need:
- Four sausages
- Two bowls of cooked rice (Half a bowl of rice per sausage)
- Sliced cheese
- Dried seaweed or laver sheets
- Two-third tablespoon of sesame oil
- Salt to taste
For the sauce, you will need one tablespoon of soy sauce, two-third tablespoon of cooking wine or mirin, and two-third tablespoon of corn syrup or honey.
Preparing your corndog
Before frying, you must first prepare your hot dogs. Begin by making slits on both sides of your sausage to allow for them to cook more evenly.
After making the slits, grill the sausages on medium low heat with some cooking oil before removing the excess oil from the sausages with paper towels.
Prepare your rice by mixing it with two-third tablespoon of sesame oil and salt to taste. Make sure to mix them well for the best results! You can also use sushi rice for this step instead of normal rice.
To prepare the corndog, cut your dried seaweed sheet to the length of the sausage and ensure it is long enough to roll around your sausage completely.
Place a slice of cheese on top of the seaweed sheet and place the sausage above that before rolling it up. You can press some rice to the end of the seaweed to ensure that the seaweed is firmly rolled. You can also add more than one slice of cheese if you prefer more cheese. Repeat this step for all of the sausages.
Once done with the sausages, roll half a bowl of rice into a rice ball before spreading it like a blanket into a rectangle sheet.
Place the sausage on the sheet of rice and roll it up like you did with the seaweed. You can cut the rice ‘blanket’ if it is too long, but ensure that your rice is enough to completely wrap around the sausage once and not overlap.
Pat the rice down and ensure that the sausage is completely covered by the rice. Repeat for the rest of the sausages until you have four rice-covered hot dogs ready to be fried!
Cooking the corndogs
Fry the rice-covered hot dogs on medium low heat with a little bit of cooking oil. Make sure to keep turning the rice-covered hot dogs to ensure they are evenly grilled and that the rice is crunchy on all sides.
Once the outside has been slightly grilled all over, it’s time to brush it with your sauce. In a separate bowl, simply mix one tablespoon of soy sauce, two-third tablespoon of cooking wine, and two-third tablespoon of corn syrup or honey.
Lower the heat to low before brushing the sauce evenly on all sides of each rice-covered hot dog. Continue to turn them and grill all sides until they turn a light golden-brown. It should start smelling amazing in your kitchen right about now.
Remove from the pan and add wooden skewers for a more authentic “corndog” feel, and sprinkle on some toasted black sesame seeds to complete the rice-covered hot dogs.
And you’re done! Enjoy your healthier “corndogs” made without any flour or deep-frying.
Here’s the full video:
All images are credited toย ์ฟ ํนํ๋ฃจ Cooking Haru ๐ย on YouTube.
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