Korean Corn Dog

Why You’ll Love This Recipe

Korean corn dogs are everything you love about corn dogs, but with a crispy, crunchy twist. The use of panko breadcrumbs gives the batter an extra level of texture, while the cheese-filled version offers a stretchy, melty surprise inside. They’re customizable with different fillings—such as cheese, sausage, or both—and topped with your choice of sweet or savory condiments. These corn dogs are perfect for parties, street food-style snacks, or even a fun homemade meal that everyone will enjoy. With the added bonus of being easy to make, you’ll be savoring these crispy treats in no time.

Ingredients

For the corn dogs:

• 4 hot dogs or sausages (regular or mini)

• 1 cup mozzarella cheese (for cheese-filled corn dogs)

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon sugar

• 1 cup cold water (or soda water for extra crispiness)

• 1/2 teaspoon garlic powder (optional)

• 1/2 teaspoon paprika (optional)

• 1 cup panko breadcrumbs (for coating)

• Wooden skewers (for skewering the hot dogs or cheese)

• Oil for frying (vegetable or canola oil works well)

For dipping sauce (optional):

• Ketchup

• Mustard

• Honey or sweet chili sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the hot dogs and cheese:

• Insert a wooden skewer into each hot dog or sausage. If making cheese-filled corn dogs, cut the mozzarella cheese into thick sticks and thread them onto the skewers alongside the hot dogs.

2. Prepare the batter:

• In a large bowl, whisk together the flour, baking powder, salt, sugar, garlic powder, and paprika (if using).

• Gradually add the cold water (or soda water) and stir until the batter is smooth and thick. The consistency should be thick enough to coat the hot dog or cheese but still pourable.

3. Coat the corn dogs:

• Pour the panko breadcrumbs onto a plate or shallow dish.

• Dip each skewer (with the hot dog or cheese) into the batter, ensuring it is completely covered. Then, roll the battered corn dog in the panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere evenly to the batter.

4. Fry the corn dogs:

• Heat oil in a deep fryer or large pot to 350°F (175°C). You’ll want enough oil to submerge the corn dogs completely.

• Carefully lower the skewered corn dogs into the hot oil, a few at a time, and fry for about 3-5 minutes, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.

• Once fried, transfer the corn dogs to a paper towel-lined plate to drain excess oil.

5. Serve:

• Serve the Korean corn dogs hot, with dipping sauces like ketchup, mustard, honey, or spicy chili sauce on the side.

Servings and Timing

This recipe makes about 4-6 corn dogs, depending on the size of your hot dogs and cheese. The preparation time is approximately 10-15 minutes, with frying taking around 3-5 minutes per batch. Total time should be around 20-25 minutes.

Variations

• Cheese and hot dog combination: For a cheesy twist, thread both a hot dog and a stick of mozzarella cheese onto each skewer before dipping in the batter and breadcrumbs.

• Vegetarian version: Use vegetarian sausages or omit the sausage altogether and make just cheese-filled corn dogs.

• Sweet corn dogs: Roll the panko breadcrumbs in sugar for a sweet, crunchy coating that pairs well with the salty hot dog or cheese.

• Spicy corn dogs: Add some chili flakes or spicy seasoning to the batter or sprinkle over the top of the finished corn dog for an extra kick.

Storage/Reheating

Korean corn dogs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in the oven at 350°F (175°C) for about 5-10 minutes to crisp them back up. You can also reheat them in an air fryer for a couple of minutes.

FAQs

Can I use other cheeses instead of mozzarella?

Yes! While mozzarella is commonly used for its meltiness, you can also use cheddar, provolone, or any cheese that melts well. Just make sure the cheese is firm enough to be threaded onto a skewer.

Can I make these corn dogs ahead of time?

You can prepare the batter, coat the hot dogs and cheese, and refrigerate them for up to 2 hours before frying. This helps the coating set. However, it’s best to fry them just before serving for optimal texture and taste.

Can I make Korean corn dogs in the oven?

While Korean corn dogs are traditionally fried, you can bake them for a lighter version. Preheat your oven to 400°F (200°C) and place the prepared corn dogs on a lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried corn dogs, but they’ll still be delicious!

How do I keep the corn dogs from falling off the skewer?

Make sure to press the batter firmly around the hot dog or cheese to ensure a solid coating. If you’re using cheese, ensure it’s firmly attached to the skewer so it won’t slide off when fried. Additionally, using thick mozzarella sticks can help keep the cheese intact.

What sauces pair well with Korean corn dogs?

Korean corn dogs are often served with ketchup, mustard, or a sweet chili sauce. You can also try honey or a spicy mayo sauce for an extra layer of flavor.

Can I use store-bought batter for these corn dogs?

Yes, if you’re in a rush, you can use a pre-made corn dog batter. Just make sure it’s thick enough to coat the hot dog or cheese. You can also use pancake batter as a substitute for the homemade corn dog batter.

Conclusion

Korean corn dogs are a fun, delicious, and customizable snack that’s perfect for any occasion. Whether you’re serving them for a special treat, as an appetizer, or just enjoying them for a quick meal, these crispy, cheesy, and savory corn dogs are sure to impress. With the right balance of crunchy batter, melted cheese, and savory fillings, Korean corn dogs bring street food flavor to your kitchen. So, gather your ingredients, get frying, and enjoy a tasty, indulgent treat!