Korean Corn Dog

Korean Corn Dog is a popular Korean street food featuring hot dogs and mozzarella cheese coated in a crispy, crunchy batter and toppings like panko, cubed potatoes, or crushed ramen noodles. This fun and tasty treat is perfect for snacking or entertaining and can be customized with various coatings and sauces.

You’ll love this recipe because it delivers a delicious combination of crunchy exterior and gooey cheesy center with the savory flavor of hot dogs. The fluffy batter and crispy coating make every bite satisfying, and the colorful toppings add extra texture and appeal.

Ingredients

Filling

• 4 hot dogs
• 9 oz mozzarella cheese (about 1 cup shredded or a block)
• 4 wooden skewers or chopsticks

Korean Corn Dog Batter

• 1 1/4 cups all-purpose flour (approx. 150 g)
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 cup milk (100 ml)
• 1 large egg

Crust Toppings

• 1 cup panko breadcrumbs (approx. 100 g)
• 2 tbsp sugar
• 1 cup cubed potatoes (optional)
• 1 packet crushed ramen noodles (optional)
• 1 cup crushed cornflakes (optional)

Instructions

1. Prepare skewers that fit in your frying pot and cut to size if necessary. Cut hot dogs and mozzarella into skewer-size pieces, then skewer them tightly, covering the sharp end with the last piece.

2. Pour panko and any additional chosen toppings into separate shallow trays or plates.

3. In a bowl, mix flour, sugar, and baking powder. Whisk in beaten egg, then gradually add milk while mixing until smooth with no lumps. Pour batter onto a plate alongside the toppings.

4. Heat oil in a pot to 160-170°C (320-340°F), then reduce heat to maintain temperature.

5. Holding the skewer in one hand and a chopstick in the other, use the chopstick to scoop batter around the skewer in a circular motion until fully coated.

6. Quickly roll the battered skewer in the optional cubed potatoes first, then in panko breadcrumbs, pressing lightly to adhere. Rotate and repeat to coat evenly.

7. Carefully drop the coated skewers into hot oil and fry for 3-5 minutes, flipping halfway and basting with hot oil for about 1 minute to ensure crispiness.

8. Remove skewers from oil and drain on paper towels.

9. Sprinkle with caster sugar and serve with ketchup and mustard if desired. Eat hot for best flavor and texture.

Tips for Success

• Use a thermometer to maintain oil temperature for even frying.

• Work quickly when battering and coating to prevent batter from dripping or falling off.

• Experiment with various coatings like ramen or cornflakes for texture variation.

• Cover the skewer’s sharp end with cheese or hot dog to avoid injury while eating.

• Serve immediately for best crispiness.

Delicious Variations

• Add a cheese stick alone or with hot dog on skewer.

• Use kimchi or spicy mayo dipping sauces.

• Incorporate different sausages like beef or chicken.

• Try sweet potato cubes instead of regular potatoes for coating.

• Roll in sesame seeds or crushed nuts for added flavor.

Frequently Asked Questions

What kind of cheese works best?

Mozzarella is preferred for its meltiness and stretchiness.

Can I make the batter ahead?

Best to prepare fresh for optimal texture, but can refrigerate for up to 1 day.

How do I keep the batter from falling off?

Use the chopstick scooping technique and coat evenly with toppings.

Are these gluten-free?

No, due to flour and panko; gluten-free flour and breadcrumbs can be substituted.

Can I bake instead of deep-fry?

Traditional Korean corn dogs are fried; baking results will be less crispy.

Korean Corn Dog

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• Author: Emma Hart
• Total Time: 40 minutes
• Yield: 4 corn dogs 1x

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Description

Beloved street food combining hot dogs and gooey mozzarella coated in crispy batter, rolled in panko or crunchy toppings like potatoes, cornflakes, or crushed ramen. A fun, indulgent snack served hot with sugar and ketchup or mustard.

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Ingredients

Scale 1x2x3x

Filling

4 hot dogs

250 g mozzarella cheese

4 wooden skewers or chopsticks

Batter

150 g all-purpose flour

2 tbsp sugar

1 tsp baking powder

100 ml milk

1 egg

Crust Toppings (optional)

100 g panko breadcrumbs

2 tbsp caster sugar (for sprinkling after frying)

1 cup cubed potatoes

1 packet crushed ramen noodles

1 cup crushed cornflakes

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Instructions

1. Prepare skewers: Trim skewers to fit your frying pot. Cut hot dogs and mozzarella into pieces, then thread onto skewers, ensuring the sharp end is covered by cheese or sausage.

2. Set up coatings: Pour panko and any chosen toppings into separate trays or shallow plates.

3. Make batter: In a bowl, whisk together flour, sugar, and baking powder. Add the beaten egg and slowly pour in milk, whisking until smooth. Transfer batter to a plate or shallow dish for easier dipping.

4. Heat oil: Heat oil in a deep pot to 160–170°C (320–340°F). Maintain temperature while frying.

5. Coat skewers: Hold each skewer by the stick and use a chopstick to help coat it fully with batter. Roll immediately in cubed potatoes (if using), then in panko or other toppings. Press lightly to adhere.

6. Fry: Carefully place coated skewers into hot oil. Fry 3–5 minutes, turning frequently until golden brown and crisp. Baste with hot oil for even coloring.

7. Finish & serve: Drain on paper towels, sprinkle with caster sugar, and serve hot with ketchup or mustard.

See also  Cranberry Grilled Cheese

Notes

Maintain consistent oil temperature for even frying and crisp batter.

Work quickly during coating for proper adhesion.

Classic mozzarella and hot dog combo offers best flavor and stretch.

Fry in small batches to avoid crowding.

Serve immediately for peak crispness and gooey cheese.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Snack, Street Food
• Method: Deep-Frying
• Cuisine: Korean

Nutrition

• Serving Size: 1/4 recipe
• Calories: 440
• Sugar: 8
• Sodium: 710
• Fat: 26
• Saturated Fat: 12
• Unsaturated Fat: 14
• Carbohydrates: 30
• Fiber: 1
• Protein: 22
• Cholesterol: 100

Keywords: korean corn dog recipe, mozzarella hot dog, crispy cheese corn dogs, korean street food, homemade korean hotdogs