Korean corn dog Focaccia
Description
This Korean potato corn dog focaccia combines crispy golden potatoes, crunchy panko, melty cheese, and soft focaccia into one comfort-food overload. Inspired by Korean potato corn dogs, the top gets coated with a crunchy breadcrumb crust that bakes up surprisingly crispy while still keeping the inside soft and airy.
The combination of crispy potatoes, ketchup, mustard, and gooey cheese gives it the same sweet-savory flavor profile as a classic Korean street food corn dog but in focaccia form. The potato crust also creates an incredibly crunchy surface that’s perfect for those crispy scraping and cutting sounds.
If you love Korean corn dogs, cheesy bread, or crunchy comfort food, this one is dangerously addictive.
Ingredients
Potato topping
Mayo mixture (Adhesive layer)
Crunch panko topping
Filling
Finishing
Instructions
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Cut the russet potatoes into small 8–10mm cubes. Soak in cold water for 15 minutes, then drain and dry thoroughly.
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Microwave the potatoes for 2–3 minutes to partially dehydrate them. Let cool completely.
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Toss the potatoes with cornstarch, oil, and salt until evenly coated.
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In a pan over medium heat, toast the breadcrumbs and panko with neutral oil until lightly golden and crisp. Let cool completely.
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Mix together the kewpie mayo, egg white, cornstarch and panko until a thick paste forms.
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Transfer the focaccia dough into an oiled 9×13-inch pan (Click to check the easiest focaccia dough recipe https://jinthatslabs.com/recipe/overnight-focaccia/ )
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Add the mozzarella and cheddar cubes into the dough and gently fold or press them into the center.
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Let it finish proofing until puffy (1.5-2hrs) and dimple the dough deeply with oiled fingers.
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Spread a thin layer of the adhesive mixture over the surface, avoiding deep pools in the dimples.
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Sprinkle the toasted breadcrumb mixture evenly over the top.
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Arrange the potatoes densely across the surface, gently pressing them into the breadcrumb layer, and spray generously with oil.
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Bake at 220°C (425°F) for 18 minutes.
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Increase the oven to 240°C (465°F) and bake for another 5–8 minutes until the potatoes are deeply golden and crisp. Finish under the broiler for 1–2 minutes for extra crunch and color.
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Drizzle with ketchup and mustard
