If you’ve ever wandered the bustling streets of Seoul and caught a whiff of something irresistibly crispy, sweet, and cheesy, then you know the magic of a Korean corn dog. This Korean Corn Dogs Recipe captures that street food sensation right in your own kitchen, combining tender hot dogs and gooey mozzarella cheese wrapped in a perfectly golden, crunchy batter. Whether as a fun snack or a shareable treat, these corn dogs bring together a delightful crunch, just the right touch of sweetness, and melty cheese that makes every bite a celebration.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a vital role in creating that iconic texture and flavor. From the blend of flour and cornmeal giving it a crispy crust to the mozzarella that adds the luscious cheese pull, every item is essential.
- All-purpose flour (1 cup): Forms the sturdy yet tender base of the batter for that perfect fry.
- Granulated sugar (2 tablespoons + 1/4 cup for coating): Adds just the right amount of sweetness to the batter and the finishing touch that makes each bite memorable.
- Salt (1/2 teaspoon): Balances the flavors beautifully and enhances the batter’s taste.
- Baking powder (2 teaspoons): Gives the batter a light, airy texture for that crispy coating.
- Egg (1 large): Binds all ingredients and contributes to the batter’s rich texture.
- Milk (3/4 cup): Makes the batter smooth and dippable, perfect for coating the hot dogs and cheese.
- Hot dogs (6, cut in half): The savory, meaty star of the show, providing that familiar, juicy bite.
- Mozzarella cheese sticks (6, cut in half): The gooey reward inside each corn dog that’s oh so addictive.
- Panko breadcrumbs (1 cup): Creates that extra crunchy crust everyone loves.
- Cornmeal (1/2 cup, optional): Adds a delightful gritty texture and helps enhance the golden color.
- Wooden skewers: Essential for holding everything together and for easy frying and eating.
- Vegetable oil (for frying): The key to achieving that crispy exterior without being greasy.
- Ketchup and mustard (for serving): Classic condiments that bring acidity and tangy contrast to the sweet and cheesy corn dogs.
How to Make Korean Corn Dogs Recipe
Step 1: Prepare the Batter
Start by whisking together the all-purpose flour, sugar, salt, and baking powder in a bowl until well combined. Then add the egg and milk, stirring until you have a thick, smooth batter. This batter is what gives the corn dogs their unique texture, so make sure it’s thick enough to cling to the skewers.
Step 2: Assemble the Skewers
Insert a wooden skewer through each hot dog half, then add a piece of mozzarella stick right next to it on the same skewer. This combination is what makes the Korean corn dog so special — that perfect balance of savory sausage and melty cheese. Pat them dry with a paper towel to ensure the batter sticks well.
Step 3: Coat with Batter and Breadcrumbs
Heat your vegetable oil to 350°F (175°C) in a deep pot or fryer. Dip each skewer into the batter, fully coating it, then roll it in a mix of panko breadcrumbs and cornmeal if you’re using it. This step is key to getting that addictive crunchy shell.
Step 4: Fry Until Golden
Carefully place each coated skewer in the hot oil. Fry for about 3 to 5 minutes, turning occasionally, until every side is beautifully golden brown and crispy. Once fried, drain on paper towels to remove excess oil.
Step 5: Add the Sweet Finish and Serve
While still warm, roll the corn dogs in granulated sugar for that signature sweet crust, and then drizzle with ketchup and mustard. This sweet-savory combo is an absolute game-changer and will have everyone craving more.
How to Serve Korean Corn Dogs Recipe
Garnishes
Beyond the classic sugar, ketchup, and mustard, you can get creative with your garnishes by adding a sprinkle of chili powder for a subtle kick, or drizzling some spicy mayo or honey mustard for extra flavor layers. Fresh herbs like chopped parsley or green onion add a fresh burst of color and brightness too.
Side Dishes
Korean corn dogs pair wonderfully with crispy French fries for a hearty snack or a fresh cucumber salad to cut through all that richness. Kimchi also makes an excellent side if you want an authentic Korean street-food vibe packed with bold flavors.
Creative Ways to Present
For a fun twist, serve Korean corn dogs sliced into bite-sized pieces on a platter for easy sharing at parties. You can also experiment by rolling the battered skewers in crushed potato chips or ramen noodles before frying to create exciting new textures that surprise and delight.
Make Ahead and Storage
Storing Leftovers
If you have any Korean corn dogs left, place them in an airtight container in the refrigerator. They’ll stay fresh for 2 to 3 days, though they’re best enjoyed warm and crispy.
Freezing
To freeze, wrap each cooled Korean corn dog individually in plastic wrap or foil, then place in a freezer-safe bag. They can be frozen for up to one month and make for an easy-to-reheat snack anytime.
Reheating
For the crispiest results, reheat Korean corn dogs in an oven or air fryer at 350°F (175°C) for about 5 to 7 minutes. This method revives the crunchy coating without making them soggy like a microwave would.
FAQs
Can I make Korean corn dogs without mozzarella cheese?
Absolutely! While mozzarella cheese is a classic choice for its meltiness, you can omit the cheese for a simpler version or use other types of cheese like cheddar for a different flavor. You can also make a vegetarian option by using cheese sticks alone.
Is it necessary to roll the corn dogs in sugar after frying?
Rolling in sugar is a signature finishing touch in the Korean Corn Dogs Recipe that adds a sweet crunch and balances the savory elements. However, if you prefer, you can skip this step or reduce the amount of sugar to suit your tastes.
Can I bake Korean corn dogs instead of frying?
While baking is an option for a lighter version, frying is what delivers that iconic crispy texture and golden color that defines the Korean corn dog experience. Baking may result in a softer crust but can be a good alternative if you want to cut down on oil.
How do I prevent the cheese from melting too fast during frying?
One helpful tip is to freeze the assembled hot dog and mozzarella skewers for about 10 minutes before dipping and frying. This step helps the cheese hold its shape longer during frying and prevents it from leaking out too quickly.
Can I add extra coatings like ramen or potato chunks to the batter?
Yes! Adding crushed ramen noodles or small potato chunks on the outside before frying creates additional texture and crunch, taking your Korean Corn Dogs Recipe to a fun new level. It’s a popular way to mix things up and impress your friends.
Final Thoughts
There’s nothing quite like the joy of biting into a crispy, sweet, and cheesy Korean corn dog that you made yourself at home. This Korean Corn Dogs Recipe is a fun, satisfying treat that brings a little piece of Korean street food magic into your kitchen. Whether you’re feeding a crowd or just craving a snack, I wholeheartedly encourage you to try making these delightful corn dogs. Your taste buds will thank you!
Print
Korean Corn Dogs Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 Korean corn dogs
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Corn Dogs are a popular street food featuring hot dogs and mozzarella cheese sticks coated in a thick, slightly sweet batter, rolled in panko and cornmeal breadcrumbs, then deep-fried to golden, crispy perfection. This recipe offers a deliciously gooey inside with a crunchy outside, perfect as a snack or party treat.
Ingredients
Batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 large egg
- 3/4 cup milk
Fillings and Coating:
- 6 hot dogs, cut in half
- 6 mozzarella cheese sticks, cut in half
- 1 cup panko breadcrumbs
- 1/2 cup cornmeal (optional for texture)
- Wooden skewers
- Vegetable oil, for frying
- 1/4 cup granulated sugar, for coating
For Serving:
- Ketchup
- Mustard
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder. Add the egg and milk, stirring until a thick and smooth batter forms. Refrigerate the batter to let it rest while you prepare the fillings.
- Assemble the Skewers: Insert a wooden skewer into each half hot dog, then onto the skewer add a piece of mozzarella cheese stick, creating a hot dog-cheese combo. Pat each skewer dry with a paper towel to help the batter adhere better.
- Heat the Oil: In a deep pot, heat vegetable oil to 350°F (175°C), ensuring there is enough oil to fully submerge the corn dogs for even frying.
- Coat the Skewers: Dip each prepared skewer fully into the batter, allowing excess to drip off. Then roll the battered skewers in a mixture of panko breadcrumbs and cornmeal (if using) to create a crunchy outer layer.
- Fry the Corn Dogs: Carefully place the coated skewers into the hot oil. Fry for 3 to 5 minutes, turning occasionally until they are golden brown and crispy all over.
- Drain and Sugar Coat: Remove the corn dogs from the oil and place them on paper towels to absorb excess oil. While still warm, roll them in granulated sugar for a slight sweetness.
- Serve: Drizzle with ketchup and mustard to taste and enjoy immediately for the best texture and flavor.
Notes
- Keep the batter thick to ensure it clings well to the skewers during frying.
- Freezing the cheese and hot dog sticks for about 10 minutes before dipping can prevent the cheese from melting too quickly during frying.
- For a fun twist, customize by adding potato chunks or ramen noodles to the outside coating before frying.
