Korean Corn Dog Bento

Got that dog in me

Korean Corn Dog Bento

This week for lunch, we are making Korean corn dogs paired with a Hawaiian-inspired mac salad and cucumber kimchi! The Korean corn dogs can be reheated in an air fryer and still retain their crisp, while the mac salad and cucumber kimchi can be served cold and taste better the longer they sit in the fridge. Let’s make it!

Korean Corn Dogs Recipe

Ingredients:

• 2 cups warm water (105F-115F)

• ¼ cup white sugar

• 1 Tbsp yeast

• 1 tsp salt

• 3 ½ cups flour

Hot Dogs:

• Servings: 8 corn dogs

• 4 hot dogs, pat dried and sliced in half

• 8 mozzarella sticks (cut from a block into 1 ½-inch sticks)

• 8 wooden skewers

• ¼ cup flour

• 1 cup panko breadcrumbs

• Vegetable oil for frying

• Sugar (optional)

Directions:

1. In a medium bowl, mix warm water and sugar until combined.

2. Sprinkle yeast on top and let sit until foamy, about 5 minutes.

3. Add salt and flour; mix until smooth without lumps. The dough will be sticky but manageable.

4. Cover and let sit for 1 hour until it doubles in volume.

5. Heat enough oil in a fryer or pot to fully immerse the corn dogs (330-350F).

6. Skewer a hot dog half first, then add a mozzarella stick.

7. Coat skewer in flour, then dip in batter, shaping it evenly.

   

   

8. Roll in panko breadcrumbs until fully covered.

9. Fry for 5-8 minutes until golden brown on all sides.

10. Lightly dust with sugar (optional). Enjoy!

Tuna Mac Salad

Ingredients:

• 1 lb macaroni

• 2 Tbsp apple cider vinegar

• 1 carrot, shredded

• ½ yellow onion, grated (like a puree)

• 2 ½ cups mayo (Hellman’s or Kewpie recommended)

• 2 Tbsp Dijon mustard (optional, enhances flavor)

• 2 tsp mirin

• ¼ cup milk

• 2 tsp sugar

• 2 cans tuna (optional)

• Salt and black pepper to taste

Directions:

1. Cook macaroni according to package instructions, drain, and cool for 10 minutes. (It should be soft, not al dente.)

2. In a small bowl, combine grated carrot and onion with apple cider vinegar; set aside.

3. In a large bowl, mix mayo, Dijon mustard, milk, mirin, and sugar.

4. Fold in macaroni until well coated.

5. Add the carrot-onion mixture and tuna, then mix gently.

6. Season with salt and black pepper to taste.

7. Chill for at least 2 hours before serving.

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Cucumber and Green Onion Kimchi

Ingredients:

• 2 English cucumbers, sliced to preference (I made ribbons)

• 1 bunch green onions, thinly sliced

• 3 tsp rice vinegar

• 2 tsp gochujang

• 2 tsp sugar

• 1 tsp soy sauce

• ½ Tbsp sesame oil

• 1 garlic clove, minced

Directions:

1. Sprinkle salt onto cucumbers and let sit for 10 minutes to release moisture.

2. Rinse and squeeze out excess water.

3. In a large bowl, mix rice vinegar, gochujang, sugar, soy sauce, sesame oil, and garlic.

4. Add cucumbers and green onions; mix with hands to coat evenly.

5. Enjoy! (Tastes better after chilling in the fridge.)

Storage & Assembly

1. Divide the corn dogs into four meal prep containers.

2. Add a portion of tuna mac salad.

3. Finish with cucumber and green onion kimchi.

4. Enjoy!

Heating Tip: Air fry corn dogs at 400F for 5 minutes. (Mac salad and kimchi are best served cold.)

Let me know if you make it!