Korean Corn Dogs Recipe
If you’ve ever strolled through the vibrant streets of Seoul or scrolled enviously through endless social media food videos, you know the irresistible appeal of Korean Corn Dogs. These golden-fried delights blend crispy panko crumbs, stretchy mozzarella, and juicy hot dogs on a stick, all wrapped in a subtly sweet, fluffy batter. The magic really happens when they’re rolled in sugar and finished with your favorite sauces. If you’ve been searching for a fun, crowd-pleasing snack with cheesy pulls and epic crunch, Korean Corn Dogs are about to become your new kitchen obsession!
Ingredients You’ll Need
The beauty of Korean Corn Dogs lies in their simplicity! Each ingredient is crucial—bringing a unique layer of flavor, crunch, or oozy goodness. Here’s what you’ll need, plus a few tips to make your corn dogs truly unforgettable.
- Hot dogs: Halved for the perfect size and easy to skewer—look for classic beef hot dogs for the best flavor balance.
- Mozzarella cheese sticks: Use mozzarella for maximum stretch and melty, gooey cheese moments.
- All-purpose flour: Forms the base of your batter for a light, tender coat.
- Sugar: Adds that signature Korean sweet-savory twist to the batter and the final coating.
- Baking powder: Gives your batter a subtle lift, resulting in a pillowy crunch.
- Salt: Just a pinch to balance and sharpen all the flavors.
- Egg: Binds the batter ingredients together and gives the perfect structure.
- Milk: Helps make the batter thick yet dippable—whole milk works best for richness.
- Panko breadcrumbs: Essential for that crispy, craggly crust Korean Corn Dogs are famous for.
- Sugar (for coating): Don’t skip this step—it adds a touch of sweetness and that glimmering finish.
- Wooden skewers: Makes it easy to assemble and cook your corn dogs, and fun to eat!
- Vegetable oil (for frying): Use a neutral oil with a high smoke point, like canola or sunflower.
How to Make Korean Corn Dogs
Step 1: Skewer and Chill Your Fillings
Start by sliding a wooden skewer into each hot dog half, then thread a chunk of mozzarella cheese onto the end of the skewer. This combination gives every bite a juicy, cheesy pull. Pat them dry with a paper towel before refrigerating for about 10–15 minutes—this quick chill session helps the batter stick much better later on.
Step 2: Mix the Batter
Whisk together your flour, sugar, baking powder, and salt in a medium bowl. Crack in the egg, pour in the milk, and stir until the mixture is thick, sticky, and cohesive. For mess-free dipping, pour this batter into a tall glass or narrow jar so you can submerge each corn dog with ease.
Step 3: Prep the Crunchy Coating
Spread your panko breadcrumbs onto a plate or shallow dish. These light, airy crumbs give Korean Corn Dogs their unparalleled crunch. Keep them close by so you can immediately roll each battered skewer—you don’t want the batter to drip off!
Step 4: Heat the Oil
Pour enough vegetable oil into a deep, heavy pot to submerge the corn dogs completely. Heat it to 350°F. Using a thermometer makes this process fuss-free and guarantees your corn dogs will be crispy outside, melty inside, and never greasy.
Step 5: Dip, Coat, and Fry
Dip a chilled skewered dog-and-cheese into the batter, coating it all over, then immediately roll it through the panko until it’s fully covered. Carefully lower into the hot oil, frying in batches for 3–4 minutes until gloriously golden and crisp. Drain the finished Korean Corn Dogs on paper towels and marvel at your kitchen handiwork!
Step 6: Sugar Dust and Serve
While the corn dogs are still warm, roll them in granulated sugar for that authentic Korean street food finish. Serve with a drizzle of ketchup or mustard—or both. Trust me, this final flourish makes all the difference.
How to Serve Korean Corn Dogs
Garnishes
Korean Corn Dogs shine brightest with playful garnishes. After the sugar dusting, try a zigzag of ketchup, yellow mustard, or even a swirl of creamy mayonnaise for extra flavor. For a bright pop of color, sprinkle on chopped parsley or sliced scallions.
Side Dishes
The bold, sweet-savory flavors of Korean Corn Dogs play well with crisp, fresh sides. Serve them alongside pickled radish, tangy kimchi, or a simple cabbage slaw tossed with rice vinegar. I love adding potato wedges or sweet potato fries for a truly street-food inspired feast.
Creative Ways to Present
If you want to surprise your friends or impress your kids, serve Korean Corn Dogs upright in a tall glass lined with parchment, or arrange them on a platter with small bowls of dipping sauces—think gochujang mayo, honey mustard, or spicy sriracha ketchup. For a fun twist, try mini versions or swap some hot dogs for rice cake or all-cheese skewers!
Make Ahead and Storage
Storing Leftovers
If you have leftover Korean Corn Dogs, let them cool completely before storing. Place them in an airtight container lined with paper towels to absorb excess oil, then refrigerate for up to three days. This helps maintain their crispiness for a quick snack later.
Freezing
Korean Corn Dogs are surprisingly freezer-friendly! After cooling, arrange them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer bag. They’ll keep for up to two months—just reheat straight from frozen for an instant treat.
Reheating
To recapture the crunch, reheat Korean Corn Dogs in a 375°F oven or air fryer for about 8–10 minutes. Microwave reheating will work in a pinch, but the coating won’t retain its iconic crispiness, so the oven or air fryer method is definitely preferred.
FAQs
Are Korean Corn Dogs the same as American corn dogs?
Not at all! While both are skewered and fried, Korean Corn Dogs use a wheat flour batter with a sweet twist and are coated in panko for extra crunch. They often include mozzarella or rice cakes, setting them apart from typical American versions.
Can I make these vegetarian?
Absolutely! Just skip the hot dog portion and thread the skewers with mozzarella alone or swap in plant-based sausages. You’ll get the same crave-worthy crunch and cheese pulls with a vegetarian spin.
What kind of oil is best for frying Korean Corn Dogs?
Opt for a neutral, high-smoke-point oil like canola, sunflower, or peanut oil. These let the flavors of your cheesy, savory corn dogs shine and ensure an even, crispy fry.
How do I get the batter to stick to the hot dogs and cheese?
Chilling the skewered hot dogs and cheese after patting them dry is key. Also, keep your batter thick (adding a splash more flour if needed) and dip the skewers gently to get a nice, even coating before rolling in panko.
Can I customize the fillings?
One of the best things about Korean Corn Dogs is their versatility! Try adding rice cakes, swapping in spicy sausages, or doubling just the cheese for extra gooeyness. Some even add cubes of potato to the outside for a fun, crunchy variation.
Final Thoughts
If you’re craving something uniquely satisfying, crispy, and just plain fun, make a batch of Korean Corn Dogs at home. Don’t be surprised if they disappear faster than you can fry them up! Whether you’re sharing with friends or treating yourself, these street food wonders are sure to spark joy in every bite.
Print
Korean Corn Dogs Recipe
- Total Time: 35 minutes
- Yield: 8 corn dogs 1x
- Diet: Vegetarian
Description
These Korean Corn Dogs are a delightful twist on a classic snack, featuring hot dogs and gooey mozzarella cheese coated in a crispy batter and panko breadcrumbs, then fried to golden perfection. A popular street food in Korea, these corn dogs are a fun and tasty treat for all ages.
Ingredients
For the Corn Dogs:
- 4 hot dogs, halved
- 4 mozzarella cheese sticks, halved
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1 cup panko breadcrumbs
- Wooden skewers
- Vegetable oil (for frying)
Instructions
- Prepare the Hot Dogs: Insert wooden skewers into the center of each hot dog half, then thread a piece of mozzarella onto the end of each skewer. Refrigerate for 10–15 minutes.
- Make the Batter: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, stir until a thick batter forms.
- Coat and Fry: Pour the batter into a tall glass. Dip each skewer into the batter, then roll in panko breadcrumbs. Fry in oil until golden brown.
- Finish and Serve: Roll the cooked corn dogs in sugar while warm. Serve with ketchup or mustard.
Notes
- You can experiment with different fillings like rice cakes or all-cheese versions.
- For a Korean street food twist, sprinkle with ketchup and mayonnaise or add diced potatoes to the batter before frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 290
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
