Korean Corn Dog Recipe
The Korean Corn Dog is a crave-worthy snack that captures the magic of Korean street food: golden, crunchy on the outside, perfectly gooey with cheese on the inside, and finished with that signature sweet-salty twang. Imagine biting through the crispy breadcrumb coating, then hitting that stretchy mozzarella or savory hot dog center—pure delight in every bite! It’s the ultimate treat to share with friends, a fun project for a weekend, and a guaranteed crowd-pleaser whether served at parties or as a playful twist on a weeknight dinner.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, pantry-friendly ingredients come together for bold taste and texture. Each one helps create those signature crispy, chewy, and irresistibly gooey layers that make the Korean Corn Dog a favorite, no matter your age!
- All-purpose flour: The backbone of your batter, offering structure and the perfect fluffiness in every bite.
- Granulated sugar: Just the right hint of sweetness, both in the batter and as the sparkling outer coating.
- Baking powder: Gives your batter that crucial lift for a puffy, cloud-like crust.
- Salt: Balances sweetness and highlights the rich flavors of the dough and filling.
- Large egg: Adds richness and helps bind everything into a silky smooth batter.
- Milk: Brings the batter together and delivers a lovely, cake-like bite.
- Hot dogs: The classic, savory filling; feel free to use your favorites!
- Mozzarella cheese sticks: For that irresistible melty, stretchy cheese pull—choose low moisture for best results.
- Wooden skewers: Essential for holding and dipping—plus, they give that authentic street food feel.
- Panko breadcrumbs: Deliver the ultra-crunchy exterior that sets a Korean Corn Dog apart from the rest.
- Vegetable oil: Neutral-tasting and perfect for that deep-fried, golden finish.
- Ketchup and mustard: Timeless condiments that add tang and sweetness—drizzle or dip to your heart’s content.
- Extra granulated sugar (for coating): Unexpected, but essential! Rolling the corn dog in sugar while hot gives it a magical sweet-savory contrast.
How to Make Korean Corn Dog
Step 1: Skewer the Hot Dogs and Cheese
Start off by threading the wooden skewers through your hot dogs and mozzarella cheese sticks. You can get creative here: go for half hot dog/half cheese on each skewer for maximum variety, or make some full cheese and some full hot dog for everyone’s preferences. Make sure the sticks are inserted securely so nothing slips off during dipping and frying!
Step 2: Mix the Batter
In a medium bowl, whisk together your flour, sugar, baking powder, and salt. Add in the egg and milk, then whisk until a thick, smooth batter forms. It should be just pourable but not runny—think pancake batter with a little extra heft. Pour the batter into a tall glass to make dipping the skewers a breeze!
Step 3: Prep the Coating
Pour the panko breadcrumbs into a shallow dish to get them ready for action. Pat the skewered dogs and cheese dry with paper towels for best batter adhesion—this is key to achieving that iconic crust all around your Korean Corn Dog.
Step 4: Coat and Bread Each Skewer
Dip each hot dog/cheese skewer into the batter, slowly rotating to coat it completely from tip to handle. Let any excess drip off, then immediately roll it in the panko breadcrumbs. Press gently, making sure the panko sticks evenly all over, so you’ll get that golden crunch on every side.
Step 5: Deep-Fry to Perfection
Heat your vegetable oil in a deep pot to 350°F (175°C). Once the oil’s ready, carefully add the battered skewers, working in batches so you don’t overcrowd the pot. Fry for 3–4 minutes, turning occasionally, until your Korean Corn Dog is puffed, golden brown, and shatteringly crisp. Transfer to a paper towel-lined plate to absorb any excess oil.
Step 6: Finish with Sugar and Sauce
While they’re still warm, roll each corn dog in granulated sugar for that sweet signature touch (don’t skip this step if you want the full street food experience!). Finish with a generous drizzle of ketchup and mustard, or offer a few dipping sauces—and get ready to enjoy!
How to Serve Korean Corn Dog
Garnishes
The classic finish for a Korean Corn Dog is its bold sugar-coating paired with a zigzag of ketchup and mustard; together they create a sweet, salty, and tangy combination that’s completely irresistible. Feeling playful? Add a sprinkle of sesame seeds, a dusting of chili flakes, or a drizzle of spicy mayo for an adventurous edge.
Side Dishes
Pair your Korean Corn Dog with crisp, icy pickles to balance the richness, a simple cabbage slaw for crunch, or even a hot cup of sweet corn soup for a street-food inspired feast. Don’t forget a refreshing drink like Korean strawberry milk or icy lemonade to round out the meal!
Creative Ways to Present
For a party, line your corn dogs up in parchment cones or serve them upright in a mason jar, carnival-style! Kids love mini versions made with cocktail sausages, while adults might appreciate a spicy dip station or fun add-ons like sweet potato batter or crushed potato chips pressed onto the outside before frying for extra crunch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Korean Corn Dog, let them cool to room temperature, then store them in an airtight container in the fridge. They’ll stay tasty and crisp for up to two days, perfect for a grab-and-go snack.
Freezing
Korean Corn Dogs freeze beautifully! After cooling, wrap each individually in plastic wrap and place them in a zip-top freezer bag. Freeze for up to one month—just be sure to thaw before reheating for best results.
Reheating
For the crunchiest results, pop leftover Korean Corn Dog in a preheated oven or air fryer at 350°F for 8 to 10 minutes. The batter will crisp back up and the cheese will melt beautifully, making every bite taste freshly made.
FAQs
Can I make Korean Corn Dog without deep frying?
Absolutely! While deep frying gives that extra-crispy texture, you can bake them at 425°F on a wire rack for 15–20 minutes, or cook them up in an air fryer. The result won’t be as shatteringly crisp, but you’ll still get plenty of flavor and crunch with less oil.
What cheese works best for the cheese pull?
Low moisture mozzarella is the go-to choice—it’s stretchy, melts evenly, and keeps its shape on the skewer. Avoid fresh mozzarella, which can release too much moisture and break up the batter.
Can I make these gluten-free?
Yes! Swap the regular flour for a 1:1 gluten-free all-purpose blend and use gluten-free panko or crushed rice crackers for the coating. Your Korean Corn Dog will still have that iconic crunch!
How do I get the batter to stick well?
The trick is to pat the skewered hot dogs and cheese completely dry before dipping, and then move quickly from batter to panko right after dipping so the coating stays put. Using a tall glass for dipping is also a game-changer!
Are there any fun variations to try?
Definitely! You can press cubes of sweet potato or French fries onto the battered skewer before rolling in panko—a popular street-side upgrade. You can also experiment with different cheeses or stuffed hot dogs for new textures and flavors.
Final Thoughts
Once you’ve tasted a fresh, hot Korean Corn Dog, it’s impossible not to crave more. The combination of gooey cheese, crispy coating, and playful presentation really is something special. So gather your ingredients, invite friends or family, and make a batch—this is one snack guaranteed to win everyone over!
Print
Korean Corn Dog Recipe
- Total Time: 25 minutes
- Yield: 4 corn dogs 1x
- Diet: Vegetarian
Description
Indulge in the crispy and savory delight of Korean Corn Dogs with a delightful mix of hot dogs, mozzarella cheese, and a crispy coating. This popular Korean street food is a must-try for snack lovers!
Ingredients
Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
Additional Ingredients:
- 4 hot dogs
- 4 sticks mozzarella cheese (about the same size as hot dogs)
- Wooden skewers
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Ketchup and mustard for serving
- 1/4 cup granulated sugar (for coating)
Instructions
- Prepare Skewers: Insert wooden skewers into hot dogs and mozzarella sticks.
- Make Batter: Whisk together flour, sugar, baking powder, salt, egg, and milk to form a thick batter.
- Coat Skewers: Dip skewers in the batter and roll in panko breadcrumbs.
- Fry: Deep-fry the coated skewers until golden brown and crisp.
- Finish: Roll in granulated sugar, serve with ketchup and mustard.
Notes
- For extra crunch, double-dip in batter and panko before frying.
- Variation: Use sweet potato cubes or French fries in the batter for a twist on this classic Korean street food.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 430
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 70 mg
