If you have a craving for something irresistibly crispy, cheesy, and downright fun to eat, this Korean Corn Dogs Recipe is your new best friend. These golden, crunchy delights bring the vibrant flair of Korean street food right into your kitchen. With a perfect balance between a light batter, kabob-style skewered hot dogs or mozzarella sticks, and an optional crispy potato coating, every bite bursts with flavor and texture. Plus, the sweet sugar dusting at the end and tangy ketchup and mustard make these corn dogs impossible to resist.
Ingredients You’ll Need
These ingredients are straightforward but indispensable for capturing the magic of Korean corn dogs. Each one plays a key role, from the fluffy batter to the crunchy coating, ensuring each bite is a perfect combination of taste, texture, and color.
- 8 hot dogs: The classic savory base, providing juicy flavor and a satisfying chew.
- 8 mozzarella cheese sticks: These add gooey, melty cheese that contrasts beautifully with the crunchy exterior.
- 8 wooden skewers: Essential for holding your corn dogs together and making them easy to enjoy.
- 1 1/2 cups all-purpose flour: The foundation for the batter’s light and tender texture.
- 1/4 cup cornstarch: Adds crispiness and helps the batter stay light rather than dense.
- 2 tablespoons sugar: A touch of sweetness balances the savory elements and enhances browning.
- 1 teaspoon baking powder: Leavens the batter, making it fluffy without heaviness.
- 1/2 teaspoon salt: Brings all flavors into harmony.
- 1 large egg: Binds the batter ingredients together while contributing richness.
- 3/4 cup whole milk: Provides moisture and helps create a smooth, thick batter.
- 1 cup panko breadcrumbs: For that signature crunchy outer shell.
- 2 cups diced potatoes (optional): Adds an exciting, crispy extra coating for texture and flavor.
- 4 cups vegetable oil: Vital for deep frying to golden perfection.
- 1/4 cup granulated sugar: For rolling the hot, cooked corn dogs to add a delightful sweet finish.
- Ketchup and mustard: Classic dipping sauces that complement every bite.
How to Make Korean Corn Dogs Recipe
Step 1: Prepare Your Ingredients
First things first, insert a wooden skewer into each hot dog and mozzarella stick. Make sure they’re nice and secure for easy dipping and frying. Pat them dry with a paper towel — this little step helps the batter stick better and fry evenly, which makes a big difference in that coveted crispy crust.
Step 2: Whisk the Batter
In a bowl, combine the all-purpose flour, cornstarch, sugar, baking powder, and salt. Add the egg and whole milk, then whisk everything together until you get a thick, smooth batter. It should be thick enough to coat your skewers generously without slipping off. Pour it into a tall glass for easier dipping in the next step.
Step 3: Prepare the Coatings
Place the panko breadcrumbs in a shallow dish. If you want to add a potato coating for extra crunch and flair, put the diced potatoes in a separate dish. This two-step coating creates a fantastic texture contrast and those little bursts of potato crispiness everyone loves.
Step 4: Heat the Oil
Heat your vegetable oil in a deep pot to about 350°F. Keeping a consistent temperature is key to even cooking and that golden, crunchy crust. Too hot, and they’ll burn before cooking through; too cool, and they’ll soak up oil and turn greasy.
Step 5: Coat and Fry
Dip each skewered hot dog or cheese stick into the batter, ensuring it’s fully coated. Then roll it gently in the diced potatoes if you’re using them, pressing gently so the potatoes stick. Finally, roll the batter-coated stick in the panko breadcrumbs, covering every bit. Working in batches, fry two to three at a time for about 3 to 5 minutes, turning often until they turn that perfect golden brown and crispy.
Step 6: Sugar Coating and Serving
After frying, transfer the corn dogs to paper towels to drain. While still warm, roll them lightly in granulated sugar — this sweet twist takes them over the top in terms of flavor. Serve immediately with ketchup and mustard for dipping, and get ready to indulge!
How to Serve Korean Corn Dogs Recipe
Garnishes
Adding garnishes to your Korean corn dogs can really elevate the experience. Try sprinkling chopped parsley or shredded cheese on top for extra richness. You might also drizzle some spicy mayo or drizzle honey mustard to add some exciting flavor contrasts.
Side Dishes
Complement your crispy corn dogs with simple, fresh sides like coleslaw or a light cucumber salad. These help balance the richness and add refreshing crunch. Sweet potato fries or crispy Korean-style fried rice balls also pair perfectly with the snack’s street food vibe.
Creative Ways to Present
Present your Korean Corn Dogs Recipe skewers standing upright in a cute jar or laid out on a rustic wooden board with colorful dipping bowls. For parties, consider offering a sauce bar featuring different ketchups, spicy mayos, and sweet chili sauces, so everyone can customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to two days but are best enjoyed fresh for maximum crispiness.
Freezing
You can freeze these corn dogs before frying. Simply prepare and coat them, then flash freeze on a tray before transferring to a freezer bag. They’ll keep for up to a month, making them a convenient snack to fry up anytime.
Reheating
To reheat and regain some of that original crunch, bake the corn dogs in a preheated oven at 375°F for about 10 minutes or until heated through. Avoid microwaving to keep the outer texture crisp.
FAQs
Can I use other types of cheese besides mozzarella?
Absolutely! While mozzarella is classic for its meltiness, you can experiment with cheddar, gouda, or even pepper jack for a spicy twist. Just make sure the cheese sticks are firm enough to skewer and fry.
Is it possible to make this Korean Corn Dogs Recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix and use gluten-free panko breadcrumbs. Keep an eye on texture, since gluten-free flours can behave differently but the recipe remains just as delicious.
Why do Korean corn dogs have sugar on the outside?
The sugar coating adds a unique sweet contrast to the salty and savory flavors inside. It also helps to enhance the overall street food vibe that makes Korean corn dogs so addictive and memorable.
Can I bake these instead of frying?
While frying gives the best crispiness, you can bake them at 425°F for 15-20 minutes, turning halfway, to get a lighter version. The texture will be a bit different, but still tasty!
What can I do if the batter is too thin or too thick?
If the batter is too thin, it won’t coat your skewers well, leading to a lighter crunch. Add a little more flour or cornstarch to thicken it. If too thick, add a splash of milk until it reaches that perfect thick but dip-friendly consistency.
Final Thoughts
Making this Korean Corn Dogs Recipe is a joyful journey into one of Korea’s most beloved street treats. The mix of crispy exterior, melty cheese or savory hot dog, and the sweet sugar finish creates a wonderful flavor explosion that’s hard to forget. Whether you’re whipping them up for a fun family dinner or the star of your next gathering, these corn dogs will surely steal the show. Go ahead, try the recipe today — it’s a delicious way to bring a little bit of Korean street food magic right into your home kitchen.
Print
Korean Corn Dogs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 corn dogs
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Delight in the crispy, golden goodness of Korean Corn Dogs, a popular street food favorite combining hot dogs and mozzarella cheese coated in a thick, crispy batter with optional potato cubes for extra crunch. Perfectly deep-fried and lightly sweetened with a sprinkle of sugar, these corn dogs are served hot with classic ketchup and mustard for a delicious treat that’s fun to make and even better to eat.
Ingredients
For the Corn Dogs
- 8 hot dogs
- 8 mozzarella cheese sticks (cut in half if large)
- 8 wooden skewers
For the Batter
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
For the Coating
- 1 cup panko breadcrumbs
- 2 cups diced potatoes (optional)
For Frying and Serving
- 4 cups vegetable oil for frying
- 1/4 cup granulated sugar for coating
- Ketchup and mustard for serving
Instructions
- Prepare Skewers: Insert wooden skewers into each hot dog and mozzarella stick, ensuring they are secure. Pat them dry with paper towels to remove excess moisture and set aside.
- Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt until combined. Add the egg and whole milk, whisking until a thick and smooth batter forms. Transfer the batter into a tall glass or container for easy dipping.
- Setup Coating Stations: Spread panko breadcrumbs in a shallow dish. If using, place the diced potatoes in another shallow dish for coating.
- Heat Oil: Pour vegetable oil into a deep pot or deep fryer and heat to 350°F (175°C), maintaining temperature between 340°F and 360°F for optimal frying results.
- Coat Corn Dogs: Dip each skewered hot dog or mozzarella stick into the batter, covering it evenly and allowing excess to drip off. Roll immediately in diced potatoes, gently pressing to adhere if using, then roll thoroughly in panko breadcrumbs for a full coating.
- Fry Corn Dogs: Carefully place 2 to 3 corn dogs at a time into the hot oil. Fry them for about 3 to 5 minutes, turning occasionally, until they are golden brown and crispy all over.
- Drain and Sugar Coat: Remove the fried corn dogs with a slotted spoon and drain on paper towels to remove excess oil. While still warm, roll them lightly in granulated sugar for a subtle sweet finish.
- Serve: Serve the Korean Corn Dogs immediately with ketchup and mustard on the side for dipping.
Notes
- To create a half sausage and half cheese corn dog, use half a hot dog and half a mozzarella stick on the same skewer.
- Ensure the batter is thick enough to adhere well to the hot dogs and cheese sticks for a perfect crust.
- Keep the frying oil temperature steady between 340°F and 360°F for even cooking and crispiness.
- Diced potatoes are optional but add an extra layer of crunchiness to the coating.
- Serve immediately after frying for the best texture and flavor experience.
