Place a wooden skewer through each mozzarella stick and make this abundant meal

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When this writer visited her brother in Seoul, South Korea, she was surprised at the amount of street food available. She always thought Korean food was just about kimchi and gochujang, so she was surprised to find cheesy corn dogs. They were so good she had to share the recipe below. These corn dogs are so much crunchier than traditional American corn dogs because they're coated with Panko bread crumbs.
It might sound weird to sprinkle the corn dogs with sugar after they're finished cooking, but you'll change your mind once you taste them. This is part of the magic of this comforting street food. The sugar makes a really nice counterbalance to the salty cheese and the spicy mustard.
Cooktop Cove
Korean street cheese corn dogs
1 hour 15 minutes
5 minutes
1 hour 20 minutes
4 mozzarella cheese sticks
4 wooden skewers
1 large egg, beaten
1 cup ice-cold water
3/4 cup all-purpose flour
1 teaspoon baking soda
Canola oil
1/2 cup Panko bread crumbs
2 tablespoons white sugar
Ketchup and mustard
Place a wooden skewer through each mozzarella stick and place in the freezer for at least 1 hour.
In a large bowl, beat the egg with the cold water.
Add the flour and baking soda and whisk until there are no more lumps. Once the batter comes together, do not stir it again.
In a large Dutch oven, heat the canola oil over medium heat until it reaches 350 degrees F.
Dip the frozen cheese sticks in the batter before rolling them in the bread crumbs.
With tongs, carefully place the cheese corn dogs into the hot oil and fry for 5 minutes, until golden brown on all sides.
Remove the corn dogs to a paper-towel lined plate to drain.
Sprinkle the corn dogs with sugar.
Serve with ketchup and spicy mustard on the side.
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