Korean Corn Dog (Crispy and Cheesy)

The Korean corn dog, or Korean hotdog, is a popular street food filled with cheese and sausage, then coated in crispy panko and french fries. This recipe lets you easily recreate the best version 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.

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, along with tteokbokki or hotteok, 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.

Key Ingredients

• Hot dog batter: Use a simple batter with mixture of flour, yeast, sugar and salt.
• Sausage: Typically, inexpensive hot dogs are used, but any of your favorite sausages will work great. Use already cooked sausage. If your sausage is not cooked, 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.
• 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.

How to Make Korean Corn Dog

Make Batter: Mix all the batter ingredients in a shallow bowl. The bowl should be long enough for the corn dog skewers to roll around in a twisting motion. Let the batter rise in warm place.

Prepare corn dog skewers: Skewer the hot dogs and cheese in preferred combination.

Batter on skewers: Coat the hotdog skewers in the batter by twisting them as you dip.

Potato and/or breadcrumbs: Coat with the potato pieces, then roll in the panko breadcrumbs.

Deep-fry: Carefully lower the skewered hot dog into the hot oil, frying for about 3-4 minutes. Take it out and place it on a cooling rack to rest.

Condiments: Sprinkle with sugar, then drizzle with ketchup and mustard to taste. Serve right away.

Helpful Tips for the Best Korean Corn Dog

1. Batter: Consistency is key for Korean hot dogs. The batter should be loose but not runny, coating the hot dog and cheese evenly without sliding off or getting too thick. Use a long pan to roll the skewers in a twisting motion for even coating.
2. Skewers for filling: Use sturdy sticks or bamboo skewers, or try disposable wooden chopsticks. Make sure they fit your frying pan, trimming if needed. Color-code the skewers if making different varieties for easy identification.
3. Coating the skewers: I found that making the batter in a baking pan is easier than using a cup. Dip and roll the skewers, using your fingers for an even coating if needed. Check out my tutorial video for tips
4. Deep-Frying: Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.

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