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 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 hotdog fried with potato being dusted with sugar.

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 Ingredient Highlight

  • 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: Combine all the batter ingredients in a shallow bowl long enough for the corn dog skewers to roll around in a twisting motion. Cover and let the batter rise in warm place.

Prepare corn dog skewers: Assemble the hot dogs and cheese onto skewers.

Coat the skewers with batter: Dip the hotdog skewers in the batter with a twisting motion.

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

Deep-fry: Place the skewered hot dog into the hot oil, and fry for about 3-4 minutes. Remove it from the oil and let it rest on a cooling rack.

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.

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.

Korean hotdog with melted cheese inside.

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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 25 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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