What Is a Korean Corn Dog?

Updated: Apr. 14, 2024

Korean corn dogs are a treat that everyone deserves to enjoy!

If you’re a hot dog fan, no doubt you’re a corn dog fan. Originating back in the 1930s, this tasty sweet-and-savory treat has found its way into the hearts of the States and beyond. With a fluffy cornbread-like batter on the outside and a deliciously cooked hot dog on the inside, almost no one can resist a single bite. It’s truly become American fanfare at its finest. The fair-favorite corn dog is a permanent classic and has withstood the test of time.

But have you tried the Korean corn dog? This international version uses the classic batter concept with some new twists. Here’s why you need to try them yourself.

Why You Need to Try a Korean Corn Dog

Much like the corn dogs we already know and love, Korean corn dogs are hot dog-style sausages skewered on a wooden stick and deep-fried to crispiness within a sweet and savory batter. Typical batter ingredients include sweet rice, flour and dry yeast. They’re a popular street food in South Korea and have an almost perfect balance of sweet, savory and crispy. Who wouldn’t want to take a bite?

Here are the other Korean-inspired recipes you should try right now.

Types of Korean Corn Dogs

We adore Korean hot dogs because they’re not just a one-trick pony. Here are a few you need to try:

  • Korean Cheese Dog: A gooey corn dog filled with mozzarella, cheddar or cream cheese. You can even choose to go full cheese or half-and-half.
  • Potato Corn Dog: Also known as a “Gamja Hot Dog”, these corn dogs are coated with french fries or sweet potatoes. Don’t worry, you can even use frozen fries!
  • Ramen Corn Dog: This dog is covered in dried ramen noodles for a superb crunch.
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Can’t get enough cheese in your life? Try these kimchi grilled cheese sandwiches for your next lunch.

Where Can I Get a Korean Corn Dog?

While they tend to be more popular on the West Coast, we recommend checking your local area for Korean restaurants and Korean grocery stores. Kong Dog is a popular Korean restaurant across the country that can serve you an authentic experience (we’ve got 8 in Illinois alone).

If you love Korean flavors, don’t forget to make this kimchi soup.

How to Make a Korean Corn Dog

South Korean Breaded Corn Dogs in a street marketAngelo DeSantis/Getty Images


For the batter:

  • 2 tablespoons raw sugar
  • 1 teaspoon fine sea salt
  • 1 cup warm water (about 120°F)
  • 1 teaspoon active dry yeast
  • 1 3/4 cup all-purpose flour
  • 1/4 cup glutinous rice flour (sweet rice flour or mochiko)

For the filling:

  • 4 hot dog sausages
  • 2 tablespoons all-purpose flour
  • 3/4 cup panko breadcrumbs
  • Cheese block (mozzarella, cheddar or cream cheese) (optional)
  • Wooden skewers or chopsticks

For the sauce:

  • Granulated white sugar
  • Mustard
  • Ketchup

Optional toppings:

  • 2 cups cut french fries
  • 1-2 packs instant ramen noodles, crushed


Step 1: Prepare your batter

In a large mixing bowl, combine your salt, sugar and warm water and mix well. Next, add the yeast and stir well before letting it settle and completely dissolve. Now incorporate your flour and rice flour and combine thoroughly until all clumps are gone. Cover with cling wrap and set off to the side for an hour to rise. Once it has reached double its original size, mix with a spatula and set aside.

Step 2: Prepare your toppings

If using french fries, carefully cut them into half-inch sections. If using ramen noodles, begin to break apart the noodles while still in their packaging and then place on a large plate off to the side.

Step 3: Assemble your ingredients

Start by filling a deep fryer or large pot with oil and bring to a boil. The oil is ready once it hits 350 degrees. Create one plate with flour and one with your panko bread crumbs. Line up your ingredients in a row: flour, batter, toppings (optional) and panko bread crumbs.

Step 4: Create your corn dog

Skewer your corn dogs down the middle with a wooden stick or chopstick. You may use an optional cheese block by cutting the hot dog in half and the cheese block in half and skewering both before covering in batter.

Start by covering it in flour completely. Then, using food-safe gloves, spin your hot dog around as you cover it in the batter. The batter should be thin and even. Next, you may cover the batter in optional toppings (french fries or ramen) and cover the rest of the empty spots in the panko. If you’re not using toppings, cover the entirety of the batter in panko.

Step 5: Fry your corn dog

Dip your finished corn dog in the oil for about four minutes, flipping at the halfway mark. Once the batter is golden brown and to your liking, remove it from the oil and finish off with white sugar, ketchup and mustard. Enjoy!

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