This spin on the classic Cheesy Korean Corn Dog is insanely addictive. Super crispy, cheesy, and gooey — just perfection.
If you've ever had the popular Korean corn dogs (or cheese dogs) you KNOW how good they are. And if you've never had them, I'm sorry but you're really missing out. Either it's time to make it, or go get one nOWW. But these ones with mac and cheese? Out of this world.
Gooey, melty cheese covered with cheesy and gooey mac and cheese, encased with a fluffy and crispy yeast batter, fried and covered with delicious sauces??? Literally the perfect snack.
If you have any leftover mac and cheese, it's time to turn it into these cheesy corn dogs. IMMEDIATELEY.
If you enjoy recipes like this, you'll love these Easy Pizza Pockets, these cozy Korean Hotteok and Qutab (Stuffed Azerbaijani Flatbread).
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Ingredients
You don't really need many ingredients for this, and most are just your regular household items. However, you do need mac and cheese, so you can use any leftovers you have, make some just for this, or just use boxed mac and cheese!
See recipe card BELOW for measurments!
- Leftover mac and cheese
- Grated cheeses of choice - I recommend also adding mozzarella for a better cheese pull
- Mozzarella - cut into long pieces
- Flour
- Salt
- Sugar
- Yeast
- Water
- Oil for deep frying
- Panko breadcrumbs - or any breadcrumbs you prefer
Instructions
Aside from the batter, you don't really need measurements for this. Use any amount of mac and cheese you have, as well as how much grated cheese you would like to add to it. It just increases the melting factor which makes it so much better.
- 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. If you need to add some more water, do so carefully and a little at a time. Cover and let it rise for 1-2 hours or overnight.
- Place the mac and cheese in a large bowl and microwave for 15 ish seconds just to loosen it up slightly. Not to heat it up. Add in the grated cheese and mix together until all combined.
- Take some of the mac and cheese mixture and flatten it in your hands. It should be long enough to fit the mozzarella stick. Place the mozzarella stick in the middle and cover with more mac and cheese. Press it around the cheese stick to compact it all and make it sturdy. You won't need as much mac and cheese as you think. Press between your hands to make it compact.
- Place on a parchment covered plate or tray and transfer to the freezer for at least 30 minutes to firm up. You don't want it to be frozen, just firm enough to hold up when wrapping the batter around it. At this point, you can insert the skewers into the cheese in the middle. Don't push all the way, just half way through.
- Before assembling, place 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 mac and cheese corn dogs 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.
- Once the oil has heated up, drop 1-2 of the mac and cheese 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.
Hint: Wearing gloves while shaping the Mac and Cheese Korean corn dog keeps the process much tidier and easier to do!
Variations
- Cheese in the mixture - You can use any blend of grated cheese to mix into the mac and cheese. I recommend including a cheese that melts and stretches, like Mozzarella or Monterey Jack.
- Cheese stick - I like to cut up mozzarella into sticks to cover with the mac and cheese as it's really nice and melty. You can use any you prefer! Or even do half sticks or two different kind and stick them together.
- Sausages - Korean corn dogs are often made with half corn dog and half cheese on a stick, so you can do that as well for this!
Equipment
I recommend using a pot deep enough to hold at least 2-3 inches of oil and wide enough to hold the long corn dogs. I used this one since it's deep enough for the oil but not so big where I need to use lots of oil just to deep fry.
Storage
Best enjoyed fresh and hot! Once the cheese has cooled down, it'll no longer be gooey. To reheat, simply place in the airfryer/toaster oven or regular oven for a few minutes at 375℉ or 400℉ until crisp and the cheese becomes melty and gooey.
Tips to make the Mac and Cheese Korean Corn Dog even better!
- Gloves while shaping: Wearing gloves while shaping the mac and cheese Korean corn dogs keeps the process much tidier and easier to do!
- 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.
- Let the corn dogs come to room temp: Letting them come to temperature before assembling and frying helps the cheese on the inside become gooey and melty. If they're too cold on the inside, the outside will cook before the inside is able to heat up, leading to a darker exterior and the cheese won't be melty.
FAQ
The yeast you used may have been too old, or the water used may have been too hot, which killed the yeast.
Yep! Once you've shaped the mac and cheese corn dogs, cover them up and place them in the freezer. Once they're firm, around 30 minutes to an hour, insert a skewer into the cheese in the middle. Place in an airtight container and store in the freezer for up to 2-3 months!
Make the batter the day you're ready to make these OR a day before. It can also be stored in the fridge for 2-3 days. Let it completely come to room temperature before assembling.
Related
Looking for other recipes like this? Try these:
Mac and Cheese Korean Corn Dog
Ingredients
- 1 ½ cups - all-purpose flour (207g)
- ½ teaspoon - salt
- 1 tablespoon - Sugas
- 1 ½ teaspoon - instant yeast (can also use active-dry, just activate it before)
- 1 cup - water (240-250ml) warmed to 105℉
- 5-6 -mozzarella cut into stick
- -leftover mac and cheese
- -grated cheeses of choice - I recommend also adding mozzarella for a better cheese pull
- - 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 - Sugas, 1 ½ teaspoon - instant yeast, 1 cup - water (240-250ml)
- 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.
- In the meantime, put the mac and cheese in a large bowl and microwave for 15 ish seconds just to loosen it up slightly. Not to make it warm or hot.-leftover mac and cheese
- Add in the grated cheese and mix together until all combined.-grated cheeses of choice - I recommend also adding mozzarella for a better cheese pull
- Take some of the mac and cheese mixture and flatten it in your hands in a rectangle looking shape. It should be long enough to fit the mozzarella stick.
- Place the mozzarella stick in the middle and cover with more mac and cheese. Press it around the cheese stick to compact it all and make it sturdy. You don't need as much mac and cheese as you think. Press between your hands to make it compact.5-6 -mozzarella cut into stick
- Repeat until all the mac and cheese and mozzarella sticks are used up.
- Place on a parchment covered plate or tray and transfer to the freezer for at least 30 minutes to firm up. You don't want it to be frozen, just firm enough to hold up when wrapping the batter around it. At this point, you can insert the skewers into the cheese in the middle. Don't push all the way, just half way through.
- 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.
- Grab the mac and 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 mac and cheese 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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