Korean Corn Dog (Crispy and Cheesy)
Korean corn dog, also called Korean hotdog, is a trendy Korean street food. It’s filled with cheese and sausage, then coated in french fries and crispy panko breadcrumbs. This delectable sweet and savory hotdog treat is gaining popularity worldwide. With this recipe, you can easily recreate it at home.
Korean corn dogs are a hot food trend you should try. They’re a special street snack from Korea, not like the American corn dogs you know.
They’re crispy and crunchy on the outside and taste both sweet and savory. With lots of different toppings and fillings, they’re sure to be a hit with everyone.
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Korean Corn Dog VS American Corn Dog
The key difference between Korean and American corn dogs is in their composition and texture. American corn dogs consist of a hot dog wrapped in cornmeal batter, whereas the Korean version is made of cheese and sausages, with a crunchy coating of panko breadcrumbs and potato chunks. Some are also sugar-coated for a sweet touch.
The unique fillings, crunchy coating, and photogenic appearance of Korean hot dogs have made them a favorite to make and share on social media, contributing to their popularity. The widespread love for Korean cuisine globally has only increased their appeal.
You can find this tasty Korean street food in many places in South Korea, especially where tourists go. Myungrang Hotdog is a famous chain that sells them, and you can find its shops in the U.S. too.
Recipe Ingredients
- Batter: all-purpose flour, instant yeast, sugar, salt, and water
- Panko breadcrumbs: to coat the corn dogs. It gives the crunch and golden color.
- Potato: For Korean potato corn dogs (gamja hotdog, 감자핫도그), I recommending using frozen french fries cut into small bits with a knife. No need to thaw.
- Sausage or hot dogs: Use already cooked. If not, you will need to cook it first before using.
- Cheese: use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack in block form.
- You can also add thin cheese slices, to wrap around the hot dog if you like. I recommend using American cheese slices since they sticks better than other variety.
- Condiments: The standard choices are ketchup, mustard and sugar.
How to Make Korean Corn Dog
Step 1. Make batter
- In a shallow bowl long enough for the corn dog skewers to roll around in a twisting motion, mix the batter ingredients.
- Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
Step 2. Prepare corn dog skewers
- Assemble the hot dogs and cheese, or your preferred combination, onto skewers or sticks and set aside.
Step 3. Coat the skewers with batter
- Dip the assembled hotdog filling skewer into batter.
- Roll with a twist as you lift, ensuring even coating. Us your finger to smooth out if needed.
Step 4. Coat with potato and/or breadcrumbs
- Roll the battered skewer in the potato pieces (frozen French-fries), then roll it into the panko breadcrumbs.
- Use your hands to firmly press everything together.
- Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won’t ooze out too much.
Step 5. Deep-fry
- Heat oil to 350˚F. Use a skillet large enough for the hot dog skewers.
- Carefully place the skewered hot dog into the oil, and fry for about 3-4 minutes.
- Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy.
- Remove it from the oil and let it rest on a cooling rack.
Step 6. Sugar and condiments
- Dust with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
Variations
Korean corn dogs are totally adaptable! Besides the common versions mentioned above, there are many more variations to choose from:
- Instead of potato, some variations incorporate sweet potatoes or crushed instant ramen noodles to enhance the batter’s crunch and texture.
- rice hot dog, which is a rice cake coated with batter,
- squid ink paired with mozzarella, and a version with flaming hot Cheetos that uses crushed Cheeto flakes.
My Tips for the Best Result
Batter
Consistency matters for Korean hot dogs. The batter should be loose yet not runny, coating the hot dog and cheese evenly. It should not slide off or become too thick, guaranteeing a crispy outside and gooey inside.
- Use square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion.
Filling Skewers
Any long, sturdy stick or skewer, such as bamboo skewers, can be used. Alternatively, you can use disposable wooden chopsticks to make the skewers.
Check if they fit the frying pan for deep frying. Trim excess length if necessary.
- Pro Tip: If making different varieties, it may be helpful to color-code the skewers for easy identification.
Coating the skewers in batter
I found that making the batter in a baking pan is easier than using a cup. Dip the skewers into the batter and roll them around as you gently lift them from the batter.
Achieving an even coating can be tough, but it’s fine to use your fingers for help. Watch my tutorial video for guidance.
Frying
Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.
Other Korean Street Food Recipes to Try
- Tteokbokki
- Korean Egg Bread (Gyeran-Ppang)
- Korean Fish Shaped Bread (Buneoppang)
- Korean Cream Cheese Garlic Bread
- Hotteok
- Twisted Donut (Kkwabaegi)
- Korean Street Toast
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Korean Corn Dog (Crispy and Cheesy)
Recipe Video
Ingredients
For Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water, lukewarm
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
For corn dogs
- 8 sausages or hot dogs
- 4-6 sticks low moisture mozzarella cheese, or cheese blocks
- 4 pieces American cheese slices, individually wrapped, optional
- 12 oz (340 g) frozen french fries, about 4 cups when cut into small pieces, optional
- 2 cups (120 g) panko breadcrumbs
- oil, for deep-frying
- sugar
- ketchup
- mustard
Equipment
Instructions
To make batter
- Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion. Mix with a spoon until everything is well incorporated and smooth.
- Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
To make corn dog skewers
- Cut the hot dogs in half and cut the cheese into similar-sized pieces. Skewer the hot dogs and cheese on sticks, with the hot dogs on the bottom and cheese on top. You can also come up with different combinations or use only hot dogs.
- For an octopus-shaped corn dog, cut the bottom 1 inch of the hot dog in a cris-cross pattern.
- If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure.Keep the skewers cold in the refrigerator until ready to use so that they can hold their shape when deep-fried.
To assemble
- Cut frozen french fries into small pieces and add to a pan. Put panko crumbs in another pan and set them aside.
- Dip hotdog filling skewer into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed.
- Roll the battered skewer in the potatoes, then roll it into the panko breadcrumbs. Use your hands to firmly press everything together. Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won't ooze out too much.
To deep-fry
- Heat oil in a skillet (large enough for the hot dog skewers) to reach to 350˚F. Carefully place the skewered hot dog into the hot oil, and fry for about 3-4 minutes. Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy. Remove the hot dog and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
- Dust the hot dog with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
Hi. It was delicious in just less ingredients. Can i rest the batter overnight in the fridge? And which is better, to store coated uncooked corndogs in fridge or half-cooked them then store in fridge?
You can keep the batter overnight and coat the corn dog next day before you fry. I wouldn’t recommend coating the skewers in advance. Thanks!
What kind of sausage do you use? If
I used hotdogs. Any sausage that has been pre-cooked will work for this recipe. Thanks!
What kind of oil did you use? My sister and I want to make this but she doesn’t want to use vegetable oil so I was wondering if you may have any suggestions.
I used peanut oil. You can use any oil that has a high smoking point suitable for deep-frying.
No corn? What gives?
Hi Your recipe was really helpful thank you. Please can I get a recipe to prepare about a 100 to 120 piece of Korean corn dogs, my email is linked to the site you can email the recipes to me, that will be really helpful thank you 🙏
I’m pleased to hear that my recipe has been helpful to you. However, I’m unable to provide customized services for individual needs. I trust you’ll be able to adjust the recipe servings according to your requirements.
My batter was a little too wet I had a hard time wrapping we still fried them and they tasted great we’re just weird shaped
I like to try your corn dogs
Hope you try this recipe at home. Please let me know if you have any question. Thanks!