A Korean corn dog is like a mashup of an American corndog and fried cheese, with a crunchy panko crust. Top these treats with sugar, ketchup and mustard.
Korean Corn Dog
Published on Jul. 24, 2024
My introduction to American corn dogs wasn’t at a carnival or state fair, but in a New Jersey food court next to the gyro and Philly cheesesteak stalls. Workers in colorful uniforms and tall hats served deep-fried cornmeal-battered hot dogs skewered on a stick. Those corn dogs were slightly crisp outside, yielding a sweet cornbread crust encasing a hot dog. Good times.
My first experience with a Korean hot dog was very different, at a food court in a large Japanese supermarket. This corn dog was a simple version, with a crispy golden panko crust on top of what I thought was a battered hot dog on a stick. After several bites, I realized there was actually no hot dog—it was just fried cheese on a stick!
Technically, what I ate was a Korean corn dog. This street-food specialty has many versions with various crusts and fillings, from hot dogs to all-cheese. Some, like our Korean corn dog recipe, have cubes of potatoes or sweet potatoes in the crust, making them feel like a combo meal (a hot dog and fries, all in one!). A slightly sweet, yeasted batter keeps the crust in place but gives the corn dog a fluffy texture. It might be a tad more complicated than classic American corn dogs, but it’s well worth the effort.
What is a Korean corn dog?
Korean corn dogs are very different from American corn dogs. Skewered hot dogs, cheese sticks, Spam or a combo of meat and cheese are dipped in a stiff yeasted batter and encrusted in a flaky panko bread crumb coating. Small diced potatoes embedded in the panko crust provide another layer of crispiness. Other versions use crushed dried ramen noodles as a topping, and truly Korean versions may include fillings of chewy Korean rice cakes or fish cakes.
An optional sprinkle of sugar emphasizes the sweet and savory flavor combo before the Korean corn dog is topped with a generous squiggle of ketchup and mustard. With so many layers of crispy and soft textures, it’s not a subtle dish. But it’s a sheer delight to eat.
Korean Corn Dog Recipe Ingredients
- Batter: To make this thick, sweet, wet batter, use active dry yeast, sugar, warm water, all-purpose flour and salt.
- Panko: These flaky and airy Japanese-style bread crumbs provide the corn dogs with a light and crispy coating.
- Potatoes: Small cubes of potato provide a crispy, nubby layer for these multi-textured corn dogs.
- Hot dogs: You can’t have a corn dog without a hot dog! Any hot dog brand will do. If you’re not into all-beef franks, other options include turkey hot dogs, plant-based hot dogs and hot dogs made with a mix of pork and beef.
- Mozzarella: There’s no better cheese for stretchy, oozy cheese sticks than mozzarella. This is not the time to break out balls of the fresh stuff. A block of part-skim mozzarella (or even string cheese) is drier and easier to handle.
- Cornstarch: Coating the potatoes with cornstarch helps them stick to the batter. It also makes the potatoes crispier when fried.
- Oil: The best oils for frying are neutral in flavor and have a high smoke point. Canola oil and corn oil are our favorite affordable and accessible oils for frying.
- Condiments: Most corn dogs are topped with a drizzle of ketchup, mustard or both. A sprinkle of sugar is a common topping for Korean corn dogs, creating a sweet and savory flavor combo.
- Wooden skewers: Like all great foods on a stick, these corn dogs need sticks. Look for sturdy bamboo or wooden sticks.
Directions
Step 1: Cook the potatoes
Bring a small saucepan of water to a boil. Add the potatoes and cook them for three to four minutes, or until they’re slightly tender. Drain and set them aside.
Editor’s Tip: Shock the potatoes in an ice bath to stop the cooking and wash off excess starch. To get the potatoes nice and dry after draining, spread them out in a single layer on a paper towel-lined sheet pan. You can also bypass the cooking step by dicing up some thawed frozen french fries.
Step 2: Make the batter
In a large bowl, combine the sugar, yeast and warm water. Let them sit for 5 to 10 minutes or until bubbling.
Whisk in the flour and salt until combined. Let the batter sit for 45 minutes.
Editor’s Tip: When you proof yeast, the mixture should get bubbly. If not, the yeast is not alive enough to use. Throw the mixture away and start with a fresh batch of yeast, sugar and water. Cover the batter bowl with storage wrap, a plate or a clean kitchen towel.
Step 3: Skewer the hot dogs and cheese
Cut the hot dogs in half widthwise.
Chop the cheese into 2-inch logs.
Thread one piece of hot dog and cheese each onto skewers. Set aside.
Editor’s Tip: Cut the hot dogs and cheese in quarters and skewer them alternately to get a quicker taste of each.
Step 4: Set up the frying station
In an electric skillet or deep-fat fryer, heat the oil to 375°F.
Editor’s Tip: Deep-frying at home can seem scary to the uninitiated, but don’t let that stop you. You don’t even need fancy equipment; a good Dutch oven or cast-iron pan will do!
Step 5: Set up the breading station
Toss the cooked potatoes in cornstarch and arrange them in an even layer in a shallow bowl. Add the panko bread crumbs to a separate shallow bowl.
Step 6: Batter the corn dogs
Roll each hot dog and cheese skewer into the batter, covering all sides (the mixture will be thick).
Press them into the cubed potatoes, then dip them into the bread crumbs, coating all sides.
Editor’s Tip: You may need to twirl and pull the stretchy batter onto the hot dog to fully coat it. Dusting the hot dog with flour may help the batter stick better. Use your hands to press the potatoes and panko into the batter.
Step 7: Fry the corn dogs
Fry a few corn dogs at a time until they’re golden brown, two to three minutes, turning occasionally. Drain them on paper towels.
Editor’s Tip: The oil temperature will drop as you add the corn dogs to the fryer. Allow the temperature to return to 375° between batches. Occasionally, remove the crumbs from the cooking oil with a skimmer to prevent them from burning.
Step 8: Serve with toppings
Serve Korean corn dogs with ketchup, mustard or a dusting of sugar.
Editor’s Tip: Korean corn dogs are usually sprinkled with sugar for a pronounced sweet and savory flavor, and then drizzled on one side with zigzags of ketchup and mustard.
Korean Corn Dog Variations
- Change up the cheese: Swap the mozzarella in our Korean cheese corn dog recipe with another good melting cheese, like Monterey Jack, pepper jack, cheddar, cream cheese or Oaxaca cheese.
- Get really Korean: Korean corn dogs often include rice cakes (the cylindrical-shaped ones) or fish cakes instead of hot dogs.
- Add another kind of crunch: Instead of potatoes, roll the Korean corn dogs in sweet potatoes (use diced frozen sweet potato fries) or crushed dried ramen noodles.
- Go with other condiments: Drizzle the corn dogs with Kewpie mayo, wasabi mayo, creamy horseradish sauce, Sriracha, Thai sweet chili sauce or melted nacho cheese. You can also dust them with finely crushed Flaming Hot Cheetos for a spicy, crunchy (and neon-orange) kick.
How to Store Korean Corn Dogs
Korean corn dogs are best when eaten immediately, but if you have any leftovers, store them in an airtight container in the fridge or freezer.
How long do Korean corn dogs last?
If stored properly, leftover Korean corn dogs will last up to four days in the refrigerator and up to two months in the freezer.
Can you freeze Korean corn dogs?
Yes, to freeze Korean corn dogs, let them cool, then wrap them individually in storage wrap and store them in a zip-top bag or airtight container in the freezer. They’ll last for up to two months.
How do you reheat Korean corn dogs?
Reheat Korean corn dogs in an air fryer, toaster oven or oven until they’re warm and crisp. You can also reheat them in a microwave, but they won’t be as crispy.
Korean Corn Dog Tips
What kind of skewers should you use?
Korean corn dogs are hefty, so look for sturdy wooden skewers that can handle their weight. In a pinch, disposable wooden chopsticks can be used.
What if I don’t have an electric skillet or deep-fat fryer?
A wok or a heavy-bottomed pot with high sides, like a Dutch oven paired with a frying thermometer, are perfect frying apparatuses.
What can you do with the leftover cooking oil?
If you plan on frying in the future, save the oil. Strain out the solids and keep the used oil in a glass or plastic container with a tight-fitting lid. If you want to get rid of cooking oil in a safe and environmentally friendly way, check with your local waste department for guidance on how to dispose of grease. Whatever you do, please don’t throw it down the sink.
What can you serve with Korean corn dogs?
Korean corn dogs are originally street food, so they’re usually eaten on their own. However, they do pair well with pickles or coleslaw to help cut through the grease. You can also serve them with other Korean dishes and snacks like Korean fried chicken wings. Definitely serve them with an ice-cold soda or beer.
Watch How to Make Korean Corn Dogs
Korean Corn Dogs
Prep Time
45 min
Cook Time
10 min
Yield
12 corn dogs
Ingredients
- 3 cups cubed peeled potatoes (1/4-inch cubes)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 1 cup warm water (110° to 115°)
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups panko bread crumbs
- 12 wooden skewers
- 6 hot dogs
- 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
- 2 tablespoons cornstarch
- Oil for deep-fat frying
- Ketchup, mustard or sugar, optional
Directions
- Bring a small saucepan of water to a boil. Add potatoes and cook 3-4 minutes or until slightly tender; drain. Set aside.
- In a large bowl, combine the sugar, yeast and warm water. Let sit 5-10 minutes, or until bubbling. Whisk in the flour and salt until combined. Let sit 45 minutes.
- Cut hot dogs in half widthwise. Thread one piece of hot dog and cheese each onto skewers; set aside.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Toss cooked potatoes in corn starch; place in a shallow bowl in an even layer. Place panko bread crumbs in a separate shallow bowl.
- Roll each hot dog and cheese skewer into the batter, covering all sides (mixture will be very thick). Press into cubed potatoes, then dip into the bread crumbs, coating all sides. Fry, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
- Serve with ketchup, mustard or a dusting of sugar.
Nutrition Facts
1 corn dog: 384 calories, 21g fat (8g saturated fat), 37mg cholesterol, 612mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 16g protein.
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Savory hot dogs and ooey-gooey mozzarella cheese are dipped in a thick, sweet batter, then covered in diced potatoes and crunchy panko bread crumbs to make these Korean corn dogs. After frying, you'll have a crispy midday snack ready to be devoured. —Julie Andrews, Rockford, Michigan
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