If you’ve ever walked past a Korean street food stall, you know the magic of Korean corn dogs. They’re crispy on the outside, soft on the inside, and stuffed with gooey cheese or a juicy sausage. What makes them different from American corn dogs? Instead of a classic cornbread coating, these use a light, slightly sweet yeasted batter, and they’re often rolled in panko breadcrumbs for an extra crunch.
You can also get creative with toppings—sugar, ketchup, mustard, or even spicy mayo—to make them just the way you like. Whether you’re craving a fun snack or want to impress your friends with something new, this homemade Korean corn dog recipe is guaranteed to hit the spot.
Why This Recipe Works
- The batter is light and crispy, thanks to a yeasted dough instead of cornbread.
- It’s completely customizable—use mozzarella, hot dogs, or a mix of both.
- The panko coating adds the perfect crunch.
- They’re fun to make and eat! Great for parties, snacks, or a special treat.
Ingredients You’ll Need
(Makes 6-8 corn dogs | Prep Time: 15 minutes | Cook Time: 10 minutes | Rest Time: 1 hour)
For the Batter:
- 1 cup all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 egg
For the Corn Dogs:
- 3 hot dogs, cut in half
- 6 mozzarella cheese sticks, cut in half
- 6-8 wooden skewers
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch (for coating)
- 2 cups vegetable oil (for frying)
For Toppings:
- Sugar (optional but traditional)
- Ketchup
- Yellow mustard
- Spicy mayo
How to Make Korean Corn Dogs (Step-by-Step)
1. Make the Batter
In a large bowl, whisk together the flour, sugar, salt, and yeast. Add the warm water and egg, then mix until a sticky dough forms. Cover the bowl with plastic wrap and let it rest in a warm place for about 1 hour, or until slightly puffy.
2. Prepare the Fillings
While the batter is resting, cut your hot dogs and mozzarella sticks into equal lengths. Thread them onto wooden skewers, making sure the stick goes through the center for stability. You can do half hot dog, half cheese, or go all-cheese or all-hot dog.
3. Pre-Coat the Skewers
Roll each skewer in cornstarch—this helps the batter stick better.
4. Coat with Batter
Once the batter is ready, pour it into a tall glass to make dipping easier. Dip each cornstarch-coated skewer into the batter, twisting slightly to coat evenly. Let any excess drip off.
5. Roll in Panko for Extra Crunch
Immediately roll the coated skewer in panko breadcrumbs, pressing lightly so they stick.
6. Fry Until Golden
Heat the vegetable oil to 350°F (175°C). Fry each corn dog for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towel.
7. Add Toppings and Serve
For the classic Korean-style finish, roll the fried corn dogs in a little sugar. Drizzle with ketchup, mustard, or spicy mayo, and enjoy while they’re hot!
Pro Tips for the Best Korean Corn Dogs
- Use a tall glass for dipping – this makes it easier to coat each skewer evenly.
- Keep the batter thick but sticky – if it’s too thin, it won’t stick well to the skewers.
- Want a cheese pull? Use whole mozzarella sticks and fry just until golden.
- Try different coatings! Some people roll them in ramen noodles, crushed chips, or potato cubes for extra crunch.
What to Serve With Korean Corn Dogs
These corn dogs are a snack on their own, but here are some fun pairings:
- Kimchi or pickles – balances the richness with a little tang.
- Tteokbokki (spicy rice cakes) – a classic street food duo.
- A refreshing drink like iced tea or lemonade.
FAQs (From My Kitchen to Yours)
Q: Can I make these ahead of time?
A: Yes! You can prepare and batter them, then freeze before frying. Fry directly from frozen for a quick snack.
Q: What’s the best cheese for a super stretchy cheese pull?
A: Low-moisture mozzarella sticks work best—they melt slowly, giving you that dramatic stretch.
Q: Can I bake these instead of frying?
A: Technically, yes, but they won’t get as crispy. If baking, preheat the oven to 425°F (220°C) and bake for 15-18 minutes, flipping halfway.
Q: How do I keep them crispy longer?
A: Serve them fresh, or keep them warm in a low oven (250°F) for up to 30 minutes. Avoid covering with foil, as it traps steam and makes them soggy.
Why You Should Try This Recipe
These Korean Corn Dogs are everything you want in a snack—crispy, cheesy, slightly sweet, and fun to eat. They’re surprisingly easy to make at home, and you can customize them with different fillings and toppings to match your taste.
If you try this recipe, let me know how it turns out! Did you go for classic sugar-coated or try a crazy topping? However you make them, one bite and you’ll see why these are a street food favorite. Happy cooking!
Savory & Crispy Korean Corn Dogs: A Street Food Favorite You Can Make at Home
Ingredients
- 1 cup all-purpose flour
- 2 cups warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup panko breadcrumbs
- 2 cups cornstarch (for coating)
- 4 hot dogs or cheese sticks
- Vegetable oil (for frying)
Instructions
- In a bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until frothy.
- In another bowl, mix the all-purpose flour and salt. Gradually add the yeast mixture to the flour, stirring until a smooth batter forms.
- Cover the bowl with a cloth and let the batter rise in a warm place for about 20 minutes.
- While the batter is rising, prepare the hot dogs or cheese sticks by inserting wooden skewers into each.
- After the batter has risen, dip each hot dog or cheese stick into the cornstarch to coat them lightly.
- Then dip them into the batter, allowing excess to drip off. Roll them in panko breadcrumbs for added crunch.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the corn dogs in batches until golden brown, about 3-4 minutes.
- Remove them from the oil and place on paper towels to drain excess oil. Serve hot with your favorite condiments.
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