Korean Corn Dogs

Ingredients

• 1 lb pork shoulder, cut into 8 pieces
• 8 oz mozzarella cheese cubes
• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 large eggs
• 1 cup ice water
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1.5 cup instant ramen noodles, crushed
• 2 quarts vegetable oil for frying
• 8 pieces bamboo skewers
• ½ cup mayonnaise
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 clove garlic, minced

Instructions

1. 1

   Soak bamboo skewers in water for 30 minutes. Pat pork pieces dry with paper towels.

2. 2

   Make a pocket in each pork piece and insert a cube of mozzarella cheese. Thread each piece onto a skewer.

3. 3

   In a small bowl, whisk together mayonnaise, gochujang, honey, rice vinegar, and minced garlic. Set aside.

4. 4

   In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.

5. 5

   In another bowl, beat eggs and whisk with ice water. Add wet ingredients to dry ingredients and stir until smooth batter forms.

6. 6

   Pour crushed ramen noodles into a shallow dish for coating.

7. 7

   Heat vegetable oil to 350°F in a deep fryer or large pot. Use a thermometer to monitor temperature.

8. 8

   Dip each pork skewer into the batter, coating completely. Immediately roll in crushed ramen noodles, pressing gently to adhere.

9. 9

   Fry 4-5 minutes, turning occasionally, until golden brown and internal temperature reaches 160°F. Work in batches to avoid crowding.

10. 10

    Transfer to a paper towel-lined plate. Serve hot with gochujang mayo for dipping.

Tools you’ll need

• 8 bamboo skewers
• candy/deep fry thermometer
• deep fryer or heavy-bottomed pot
• tongs
• paper towels
• 3 shallow bowls
• whisk
• measuring cups and spoons

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