Korean Corn Dogs Recipe – Crispy, Cheesy, and Yummy!

Korean corn dogs are a popular street food that is renowned for their crunchy outside, stretchy cheese, and meaty sausage inside. The fried goodies are coated in a light and airy batter, rolled in panko breadcrumbs (or even crunchy potato or ramen), and deep-fried until golden. Some are dusted with sugar for a sweet-savory contrast. Whether you’re craving a gooey stretch or a satisfying crunch, this easy homemade Korean corn dog recipe will do the trick. Serve with spicy mayo, mustard, or ketchup for a snack that’s just right!

What Are Korean Corn Dogs?

Korean corn dogs are a popular Korean street food with their crunchy, crispy outside and gooey cheese or sausagey inside. Unlike the American variety, which is encased in cornmeal batter, Korean corn dogs have a slightly sweet, chewy dough, usually yeast- or rice-flour-based. They are deep-fried golden brown and then coated in sugar for a sweet-savory contrast. Also, they may be topped with various condiments including ketchup, mustard, and mayonnaise or rolled in ingredients like crushed ramen or panko breadcrumbs for added crunch..

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon instant yeast
• 3/4 cup warm milk
• 1 egg

For the Corn Dogs:

• 4 hot dogs (or a mix of hot dogs and mozzarella cheese sticks)
• 4 mozzarella cheese sticks (if making half cheese, half hot dog corn dogs)
• 1/2 cup all-purpose flour (for coating)
• 1 cup panko breadcrumbs or crushed ramen noodles
• 4 wooden skewers
• Oil for deep frying

For the Toppings:

• Granulated sugar (for rolling)
• Ketchup
• Mustard
• Mayonnaise

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine the flour, sugar, salt, baking powder, and instant yeast.
2. Add warm milk and an egg to the dry ingredients and mix until a sticky dough forms.
3. Cover the dough with plastic wrap or a clean towel and let it rest for about 1 hour until it rises and becomes slightly puffy.

Step 2: Prepare the Fillings

1. Cut the hot dogs in half if they are too long.
2. If making cheese corn dogs, cut mozzarella cheese sticks into similar lengths as the hot dogs.
3. Skewer the hot dogs and cheese sticks onto wooden skewers, ensuring they are secure.
4. Lightly coat the skewered hot dogs and cheese in flour to help the batter stick better.

Step 3: Coat the Corn Dogs

1. Once the dough has rested, lightly knead it and transfer it to a floured surface.
2. Take a portion of the dough and stretch it around each skewered hot dog and cheese, ensuring it covers evenly without gaps.
3. Roll the coated corn dog in panko breadcrumbs or crushed ramen noodles for an extra crunchy exterior.

Step 4: Deep Frying

1. Heat oil in a deep pan to 350°F (175°C).
2. Carefully place the coated corn dogs into the hot oil and fry for about 3-4 minutes, turning occasionally until golden brown and crispy.
3. Remove from the oil and drain on paper towels.

Step 5: Add Toppings

1. While still warm, roll the corn dogs in granulated sugar for a slightly sweet taste.
2. Drizzle with ketchup, mustard, or mayonnaise as desired.
3. Serve hot and enjoy!

Tips for the Perfect Korean Corn Dogs

• For extra crunch, double coat with breadcrumbs or ramen.
• Ensure the oil is hot enough before frying to get a crispy exterior.
• Serve immediately for the best taste and texture!