Korean Corn Dogs

These Korean Corn Dogs are dipped in batter, rolled in crispy French fries, and deep-fried to crispy perfection. They're sweet, salty, and oh-so delicious!

🌭 What is a Korean Corn Dog?

Korean corn dogs are a tasty street food from Korea. They're made by dipping hot dogs, cheese, rice cakes, or fish cakes in batter and deep-frying them.

You can dress them with condiments like ketchup, mustard, cheese, hot sauce, or mayo.

The most popular corn dog vendors in Korea and Asia are Myungrang and Arirang.

🥄 How Are American and Korean Corn Dogs Different?

There are a couple of key differences.

• Batter: American corn dogs use a cornmeal batter, while Korean corn dogs are made with a yeasted dough or rice flour batter.
• Filling: American corn dogs typically only contain hot dogs, while Korean ones can be filled with mozzarella cheese, fish cake, or rice cakes.
• Toppings: Korean hot dogs have a bigger selection of toppings like cheese powder, BBQ sauce, teriyaki, condensed milk, and wasabi mayo.

🧂 Ingredients

• Frozen French fries: They make the crust extra crispy.
• Panko breadcrumbs: Fantastic for adding crunch to fried foods.
• Mozzarella cheese: Melts better than other cheeses.
• Hotdog: Pork or beef sausages both work well for this.
• Flour: Use all-purpose flour.
• Instant yeast: You can substitute it with active yeast, but it must be bloomed in water first.
• Sugar: Adds sweetness and helps the batter brown in the fryer.

Variations

• Fillings: Cheddar cheese, fish cake, rice cake, spam
• Outer layer: Cornflakes, chopped potatoes (not as crispy as French fries), instant ramen noodles
• Toppings: Ketchup, mustard, cheese sauce, hot sauce, mayo

🔪 Instructions

STEP 1: In a medium-sized bowl, mix flour, yeast, sugar, and salt. Add water and stir until well combined. Cover with plastic wrap or a damp towel and let it rest for an hour until it doubles in volume.

STEP 2: Cut the mozzarella into 1-inch sticks. Skewer them individually or combine half of a hotdog with half of a cheese stick.

STEP 3: Chop French fries into ⅓-inch pieces and place them in a shallow container. In another container, put two cups of panko breadcrumbs.

STEP 4: Working one at a time, dip each skewered corn dog into the batter, aiming for a ¼-inch thickness. Roll it in French fries to coat, and then in breadcrumbs until evenly covered.

STEP 5: Deep-fry the corn dog for 2-3 minutes on each side until golden brown. If it leaks, remove it immediately and finish in a 375°F oven for up to 10 minutes. Then, transfer to a paper towel-lined plate and repeat for the rest.

Serve with ketchup, mustard, or mayo.

🥡 Storage & Leftovers

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: When reheating, use an air fryer at 325°F for 7-10 minutes or an oven at 375°F for the same duration.

📋 Recipe

Korean Corn Dogs

These Korean Corn Dogs are dipped in batter, rolled in crispy French fries, and deep-fried to crispy perfection. They're sweet, salty, and oh-so delicious!

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Korean

Servings 4 people

Calories 815 kcal

Equipment

• 4 bamboo skewers
• 1 deep fryer, dutch oven, wok, or high-walled pot (for frying)

Ingredients

  

1x2x3x

• 2 sticks mozzarella cheese (1 inch by 4 inches long sticks)
• 2 hotdogs (beef or pork)
• neutral oil (for deep frying)

Batter

• 1 cup lukewarm water
• 2 tablespoon sugar
• 1 teaspoon instant yeast (or active yeast, see notes)
• ½ teaspoon coarse kosher salt
• 1 ¾ cup all-purpose flour

Outer layer

• 2 cups frozen French fries
• 1 cup panko breadcrumbs

Instructions

 

• In a medium-sized bowl, mix flour, yeast, sugar, and salt. Add water and stir until well combined. Cover with plastic wrap or a damp towel and let it rest for an hour until it doubles in volume.
• Skewer the hot dogs and mozzarella sticks individually or mix them half and half.
• Chop French fries into ⅓-inch pieces and place them in a shallow container. In another container, put two cups of panko breadcrumbs.
• Working one at a time, dip each skewered corn dog into the batter, aiming for a ¼-inch thickness. Roll it in French fries to coat, and then in breadcrumbs until evenly covered.
• Deep-fry the corn dog for 2-3 minutes on each side until golden. If it leaks, remove it immediately and finish in a 375°F oven for up to 10 minutes. Then, transfer to a paper towel-lined plate and repeat for the rest.
• Serve with ketchup, mustard, or mayo.

Video

Notes

Yeast: I prefer instant yeast because you can mix it directly with the dry ingredients. However, if you're using active yeast, bloom it in the lukewarm water and sugar for 15 minutes before adding to the dry ingredients.

Cheese: Mozzarella is the best choice because it melts better than other types. Ensure you cut it into at least 1-inch wide slices to prevent splitting when skewering.

Skewers: You can use either metal or wooden skewers, but ensure they're short enough to fit in your frying vessel. Thinner skewers are better because they're less likely to split the mozzarella when pierce them.

Frying: If your corn dogs begin to leak, remove them immediately and finish cooking them in an oven at 375°F. Cook for 2-5 minutes until the cheese is melted.

Nutrition

Calories: 815kcalCarbohydrates: 93gProtein: 28gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 60mgSodium: 1715mgPotassium: 754mgFiber: 9gSugar: 8gVitamin A: 338IUVitamin C: 8mgCalcium: 334mgIron: 6mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Keyword french fry hot dog, gamja hotdog, korean corn dog with cheese, korean street food, potato hot dog

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