Korean Corn Dog Recipe
Korean corn dog is a trendy Korean street food. It’s filled with cheese and sausage, then coated in crispy panko breadcrumbs. This delectable sweet and savory treat is gaining popularity worldwide. With this recipe, you can easily recreate it at home.
If you’re a fan of street food, Korean corn dogs, also known as Korean hotdogs, are a must-try. These aren’t your average corn dogs – oh no. They elevate the classic American version with a crispy texture, sweet-savory flavors, and unique toppings and fillings.
And the best part? You don’t have to travel all the way to Korea to enjoy them. You can easily recreate them at home and experiment with different toppings and fillings. Impress your loved ones with homemade corn dogs using this recipe. Your family and friends will be delighted!
What is Korean corn dog?
Korean corn dogs, as well as rose tteokbokki or Korean garlic bread, are trendy street food snacks worldwide. These delicious hotdogs feature various fillings and a crispy panko coating.
They also come in different flavors of coating like potato, cheese, and ramen. Snack lovers who crave sweet and savory find them irresistible. Some even add a dash of sugar for extra sweetness.
With the right ingredients and a few simple steps, you can easily recreate this tasty snack at home. Impress your loved ones with your cooking prowess!
Korean Cheese Corn Dog
In Korea, the cheese hotdog (치즈 핫도그) is a favorite among many. This most common and popular version typically consists of a half hotdog sausage skewered with meltable cheese. However, some versions use cheese alone without any hotdog sausage.
- 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-shape, 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.
Potato Corn Dog
The Korean corn dog with coated with potato pieces is a unique twist on the classic version. Typically, frozen French fries are used for this purpose. They are cut up into small pieces before being used as the coating.
Potato hotdogs allow any filling combination. Coat it in batter, cover with chopped French fries, then deep-fry.
Instead of potato, some variations use crushed instant ramen noodles to add crunch and texture to the batter.
Recipe Tips and Advice
Batter
Consistency matters for Korean corn 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 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 combination is half cheese and half hot dog, but feel free to experiment with different ratios and flavors.
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. Chop frozen french fries 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 breadcrumbs.
Frying
Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.
Ingredient list
- All-purpose flour
- Instant yeast
- Sugar: to add sweetness to the batter
- Salt: to season
- Panko breadcrumbs: to coat the corn dogs
- Potato: use frozen French fries, no need to thaw
- Sausage or hot dogs
- 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 single American cheese slices since they sticks better than other variety.
- Ketchup and mustard: for use as condiments
How to Make Korean Corn Dog (Korean hotdog)
Step 1. Make batter
Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan. Make sure it 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.
Step 2. Coat the filling with batter
Dip skewer with filling into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed.
Step 3. Coat with potato and/or breadcrumbs
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.
Step 4. Deep-fry
Carefully drop the skewered hot dog into oil at 350˚F and fry for about 3-4 minutes, rolling it around to fry evenly, until it becomes golden brown and crispy. Remove it from the oil and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
Step 5. sugar and condiments
Dust the skewered hot dog with sugar and drizzle with ketchup and mustard as desired. Serve immediately.
6 Delicious Korean Street Food Recipes to Try
- Tteokbokki
- Rose Tteokbokki
- Korean Cream Cheese Garlic Bread
- Hotteok
- Korean Twisted Donut (Kkwabaegi)
- Korean Street Toast
Korean Corn Dog Recipe
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 skewer with filling 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
- Carefully drop the skewered hot dog into oil at 350˚F and fry for about 3-4 minutes, rolling it around to fry evenly, until it becomes golden brown and crispy. Remove it from the oil 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 skewered hot dog with sugar and drizzle with ketchup and mustard as desired. Serve immediately.
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!