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.

Two Korean corn dogs on sticks held up.

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 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.

Korean corn dog and potato hotdog on a plate.

What is Korean corn dog?

Korean corn dog is a popular street food that comes in many flavors. Koreans call these unique hot dogs as “hotdogue” (핫도그), using the English word.

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.

You can find these tasty Korean snacks 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.

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.

Korean hotdog fried with potato being dusted with sugar.

Variations

Cheese Corn Dog

In Korea, cheese hotdog (치즈 핫도그) is a favorite among many. This most common and popular version typically consists of a half hotdog, half sausage skewered with mozzarella cheese. However, some versions use cheese alone without any hotdog sausage.

Potato Corn Dog

Other Options

Besides the common versions mentioned above, there are many more variations to choose from: this includes the 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.

Instead of potato, some variations incorporate sweet potatoes or crushed instant ramen noodles to enhance the batter’s crunch and texture.

Korean corn dog showing cheese inside.

Helpful Tips and Advice 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.

Ensure the wooden skewers accommodate the hotdog and cheese. 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.

Cheese

Use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack. The classic Korean cheese corn dog typically uses all mozzarella cheese in a stick or a combination of half cheese and half hot dog. Feel free to experiment with different ratios and flavors.

For a hot dog wrapped with cheese, I recommend using sliced cheddar cheese. For better adhesion, American cheese slices work best. You can double up the slices for a thicker and cheesier taste.

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.

Potato

For Korean potato corn dogs (gamja hotdog, 감자핫도그), use small potato pieces for even frying. For easier preparation, chop frozen french fries with a knife into small bits without pre-boiling.

Pack the potato coating firmly around the corn dog, leaving some space between the pieces to catch the panko bread crumbs.

Frying

Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.

Condiments

While the standard choices are ketchup and mustard, try sprinkling some sugar over the top for a delightful sweet and savory mix! Though it might sound unusual, this combination is both common and special in Korean snack foods.

Variations of Korean corndog skewers with their fillings.

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: use frozen French fries, 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: 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. Coat the filling 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 3. 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 4. 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 5. Sugar and condiments

  • Dust with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
Two Korean corn dogs drizzled with ketchup and mustard.

6 Delicious Korean Street Food Recipes to Try

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2 different types of Korean corn dogs that are garnished with condiments are being held upright.

Korean Corn Dog (Crispy and Cheesy)

Korean corn dog (or Korean hotdog) is a trendy street snack filled with cheese and sausage, and coated in french fries and crispy panko breadcrumbs. Use this easy recipe to make it at home.
4.96 from 22 ratings

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

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.

Notes

Corn dog skewers: Make sure the skewers are long enough to hold both the hot dog and cheese, and that they fit in the frying pan you will be using for deep frying (You might need to cut-ff the extra length to fit). If making different varieties, it may be helpful to color-code the skewers for easy identification.
If using fresh peeled potatoes: chop them small and cook in boiling water for 2 minutes. Rinse and pat them dry.
Calories: 402kcal, Carbohydrates: 63g, Protein: 11g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 17mg, Sodium: 746mg, Potassium: 274mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 4mg
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