These Korean corn dogs are deliciously crispy on the outside, with a fluffy batter covering the melty, cheesy goodness on the inside.
Originally, they have cheese and hot dog/sausage inside, but I like using just cheese on its own. So choose your own destiny.
Korean corn dogs are covered with a yeast batter which is coated with breadcrumbs and fried to golden, crisp perfection. There actually is no corn (cornmeal) in the recipe unlike the American counterpart, but the name is what it is.
The crispy outside and fluffy batter with the melty cheese inside is insanely addictive. It's genuinely one of my favourite snacks!
If you like recipes like this, then you'll definitely enjoy these Mac and Cheese Korean Hot Dogs, these delicious and cheesy Butter Chicken Rolls, and these Puff Pastry Pizza Pockets.
Ingredients
You only need about 7 ingredients to make these, most of which are pantry staples!
See recipe card BELOW for quantities.
- Mozzarella - you can use any stretchy and melty cheese you like, such as marble, cheddar, monterey jack, etc. Do what you like!
- Flour
- Salt
- Sugar
- Yeast
- Water
- Oil for deep frying - any neutral cooking oil with a high smoke point works perfectly, like canola, grape seed, avocado, etc.
- Panko breadcrumbs - or any breadcrumbs you prefer
Instructions
- Combine the flour, salt, sugar and yeast in a large bowl. Slowly pour the warm water in while whisking. Mix for a few minutes until the batter looks relatively smooth and the consistency is like shown above. Cover and let it rise for 1-2 hours or overnight.
- Cut your cheese of choice into sticks and insert a skewer into it.
- Once the batter has risen, heat up the pot of oil on the stove over medium heat so it heats up to 340-350℉ by the time you're ready to fry. The oil should be at least 2-2.5 inches deep.
- Dip the tip of the cheese stick into the batter and start slowly rotating the stick to wrap the batter around the whole thing.
- Completely coat with panko breadcrumbs and repeat with the rest. You can fry them one by one as you assemble them, or assemble all before you begin.
- Once the oil has heated up, drop 1-2 of the Korean corn dogs into the oil. Fry for 3-4 minutes on each side or until golden brown. Remove from oil and drain on a paper towel or a wire rack.
- Sprinkle some sugar on at this point if you like.
- Top with sauces of choice: ketchup, mustard, sweet chilli sauce, hot sauce and more! I also like a garnish of cilantro or parsley for a pop of colour.
Hint: Avoid overcrowding the pot while frying, to prevent a drop in temperature, and to leave enough room for the batter to expand as it cooks.
Equipment
- Thermometer - using a thermometer to check the oil temperature makes it much easier to heat to the right temp and not have it too high or low. I use this one and it works great!
Storage
These Korean corn dogs are best enjoyed fresh and warm while the cheese inside is still melty. If you have leftovers, simply heat them up in an airfryer/oven to make them crispy and melty again.
My tips to make the best Korean corn dog
- Avoid overcrowding while frying: This helps prevent a drop in temperature of the oil, which would lead to them not frying up as well and not as crispy. It also helps leave enough room for the batter to expand as it cooks, letting them retain their shape.
- Make sure the batter isn't too thin: If the batter is on the thinner side, it'll be much harder to wrap or cover the mozzarella stick because it'll keep sliding off.
FAQ
Yep! I'd recommend a cheese that gets nice and melty when heated like cheddar, mozzarella, monterey jack, etc.
Pairing
These are my favorite dishes to serve with [this recipe]:
Korean Corn Dog
Ingredients
- 1 ½ cups - all-purpose flour (207g)
- ½ teaspoon - salt
- 1 tablespoon - sugar
- 1 ½ teaspoon - instant yeast can also use active-dry, just activate it before
- 1 cup - water 240-250ml warmed to 105℉
- 4-5 - mozzarella cut into sticks
- - neutral oil for deep frying
- - panko - or any breadcrumbs you prefer
Instructions
- Combine the flour, salt, sugar and yeast in a large bowl. Slowly pour the warm water in while whisking with a fork or chopsticks.1 ½ cups - all-purpose flour, ½ teaspoon - salt, 1 tablespoon - sugar, 1 ½ teaspoon - instant yeast, 1 cup - water
- Mix for a few minutes until the batter looks relatively smooth and the consistency is like the picture shown. If you need to add some more water, do so carefully and slowly.
- Cover and let it rise for 1-2 hours or overnight.
- Once the batter has risen, it's time to assemble! But heat up the pot of oil for deep frying at this point while you assemble them. The oil should be at least 2-2.5 inches deep.
- Cut your cheese of choice into sticks of about 1 inch width and insert a skewer into it.4-5 - mozzarella cut into sticks
- Grab the cheese sticks and dip the tip into the batter and start slowly rotating the stick to wrap the batter around the whole thing. You may need to stretch and pull slowly as you rotate. Make sure it's covered entirely.
- Completely coat with panko breadcrumbs and repeat with the rest. You can fry them one by one as you assemble them, or assemble all before you begin.- panko - or any breadcrumbs you prefer
- Once the oil reaches 340-350℉, drop 1-2 of the corn dogs into the oil. Avoid overcrowding the pot, to prevent a drop in temperature, and to leave enough room for the batter to expand as it cooks.
- Fry for 3-4 minutes on each side or until golden brown. Remove from oil and drain on a paper towel or a wire rack. Sprinkle some sugar on at this point if you like (regular Korean corn dogs usually have sugar sprinkled on top).
- Top with sauces of choice: ketchup, mustard, sweet chilli sauce, hot sauce and more! I also like a garnish of cilantro or parsley for a pop of colour.
- Enjoy while warm and gooey!
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