Korean Corn Dog Recipe (Crispy and Cheesy) - Beyond Kimchee (2024)

Korean corn dog, also called Korean hotdog, is a trendy Korean street food. It’s filled with cheese and sausage, then coated in french fries and crispy panko breadcrumbs. This delectable sweet and savory hotdog treat is gaining popularity worldwide. With this recipe, you can easily recreate it at home.

Korean corn dogs are a hot food trend you should try. They’re a special street snack from Korea, not like the American corn dogs you know.

They’re crispy and crunchy on the outside and taste both sweet and savory. With lots of different toppings and fillings, they’re sure to be a hit with everyone.

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Korean Corn Dog VS American Corn Dog

The key difference between Korean and American corn dogs is in their composition and texture. American corn dogs consist of a hot dog wrapped in cornmeal batter, whereas the Korean version is made of cheese and sausages, with a crunchy coating of panko breadcrumbs and potato chunks. Some are also sugar-coated for a sweet touch.

The unique fillings, crunchy coating, and photogenic appearance of Korean hot dogs have made them a favorite to make and share on social media, contributing to their popularity. The widespread love for Korean cuisine globally has only increased their appeal.

You can find this tasty Korean street food in many places in South Korea, especially where tourists go. Myungrang Hotdog is a famous chain that sells them, and you can find its shops in the U.S. too.

Recipe Ingredients

• Batter: all-purpose flour, instant yeast, sugar, salt, and water
• Panko breadcrumbs: to coat the corn dogs. It gives the crunch and golden color.
• Potato: For Korean potato corn dogs (gamja hotdog, 감자핫도그), I recommending using frozen french fries cut into small bits with a knife. No need to thaw.
• Sausage or hot dogs: Use already cooked. If not, you will need to cook it first before using.
• Cheese: use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack in block form.
  • You can also add thin cheese slices, to wrap around the hot dog if you like. I recommend using American cheese slices since they sticks better than other variety.
• Condiments: The standard choices are ketchup, mustard and sugar.

How to Make Korean Corn Dog

Step 1. Make batter

• In a shallow bowl long enough for the corn dog skewers to roll around in a twisting motion, mix the batter ingredients.
• Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.

Step 2. Prepare corn dog skewers

• Assemble the hot dogs and cheese, or your preferred combination, onto skewers or sticks and set aside.

Step 3. Coat the skewers with batter

• Dip the assembled hotdog filling skewer into batter.
• Roll with a twist as you lift, ensuring even coating. Us your finger to smooth out if needed.

Step 4. Coat with potato and/or breadcrumbs

• Roll the battered skewer in the potato pieces (frozen French-fries), then roll it into the panko breadcrumbs.
  • Use your hands to firmly press everything together.
• Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won’t ooze out too much.

Step 5. Deep-fry

• Heat oil to 350˚F. Use a skillet large enough for the hot dog skewers.
• Carefully place the skewered hot dog into the oil, and fry for about 3-4 minutes.
  • Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy.
• Remove it from the oil and let it rest on a cooling rack.

Step 6. Sugar and condiments

• Dust with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.

Variations

Korean corn dogs are totally adaptable! Besides the common versions mentioned above, there are many more variations to choose from:

• Instead of potato, some variations incorporate sweet potatoes or crushed instant ramen noodles to enhance the batter’s crunch and texture.
• rice hot dog, which is a rice cake coated with batter,
• squid ink paired with mozzarella, and a version with flaming hot Cheetos that uses crushed Cheeto flakes.

My Tips for the Best Result

Batter

Consistency matters for Korean hot dogs. The batter should be loose yet not runny, coating the hot dog and cheese evenly. It should not slide off or become too thick, guaranteeing a crispy outside and gooey inside.

• Use square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion.

Filling Skewers

Any long, sturdy stick or skewer, such as bamboo skewers, can be used. Alternatively, you can use disposable wooden chopsticks to make the skewers.

Check if they fit the frying pan for deep frying. Trim excess length if necessary.

• Pro Tip: If making different varieties, it may be helpful to color-code the skewers for easy identification.

Coating the skewers in batter

I found that making the batter in a baking pan is easier than using a cup. Dip the skewers into the batter and roll them around as you gently lift them from the batter.

Achieving an even coating can be tough, but it’s fine to use your fingers for help. Watch my tutorial video for guidance.

Frying

Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.

Other Korean Street Food Recipes to Try

• Tteokbokki
• Korean Egg Bread (Gyeran-Ppang)
• Korean Fish Shaped Bread (Buneoppang)
• Korean Cream Cheese Garlic Bread
• Hotteok
• Twisted Donut (Kkwabaegi)
• Korean Street Toast

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