Sweet & Spicy Kimchi Cheese Corn Dogs

Ingredients

• 2 cups flour, sifted
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cups buttermilk
• 4 pieces hot dogs
• 4 sticks mozzarella cheese, cut into sticks
• 1 cup kimchi, finely chopped
• 1 cup panko breadcrumbs
• 4 cups vegetable oil, for frying

• 1 cup gochujang
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil

Method

1. 01
   In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Gradually add the buttermilk, stirring until smooth and thick.
2. 02
   Thread each hot dog onto a wooden skewer, followed by a mozzarella cheese stick.
3. 03
   Dry each hot dog and cheese stick combination with paper towels to ensure batter adhesion.
4. 04
   Coat each hot dog and cheese stick duo in the batter, ensuring complete coverage. Roll in chopped kimchi and then in panko breadcrumbs.
5. 05
   Heat vegetable oil in a deep-fryer or large, heavy pot to 350°F (175°C).
6. 06
   Carefully fry the corn dogs in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
7. 07
   In a small bowl, mix the gochujang, honey, soy sauce, rice vinegar, and sesame oil to create the sweet & spicy sauce.
8. 08
   Drizzle the sweet & spicy sauce over the hot corn dogs before serving.