Spicy Gochujang Cheese-Stuffed Corn Dogs with Honey Mustard Drizzle

Ingredients

• 2 cups flour, sifted
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup sugar
• 1 cup milk, room temperature
• 2 tablespoons gochujang
• 8 ounces mozzarella cheese, cut into sticks
• 8 pieces hot dogs
• 8 pieces wooden skewers
• 2 cups panko breadcrumbs
• 4 cups vegetable oil, for frying

• 1 cup honey
• 1 cup mustard

Method

1. 01
   In a large bowl, combine sifted flour, cornmeal, baking powder, salt, and sugar. Mix well.
2. 02
   In a separate bowl, whisk together milk and gochujang until smooth.
3. 03
   Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
4. 04
   Insert a wooden skewer into each hot dog and mozzarella stick, ensuring the cheese is fully inside the hot dog.
5. 05
   Dip each skewered hot dog into the batter, ensuring it is fully coated, then roll in panko breadcrumbs.
6. 06
   Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
7. 07
   Carefully place the coated corn dogs into the hot oil, frying until golden brown and crispy, about 3-4 minutes.
8. 08
   Remove from the oil and let drain on a paper towel-lined plate.
9. 09
   For the honey mustard drizzle, whisk together honey and mustard in a small bowl.
10. 10
    Drizzle the honey mustard sauce over the cooked corn dogs before serving.