Korean Corn Dogs Recipe

Why You’ll Love This Recipe

This Korean Corn Dog recipe is sure to please anyone looking for a flavorful, crunchy, and satisfying snack. The unique batter is thick and chewy, while the exterior is fried to a perfect golden brown. Adding cheese to the hot dog creates a gooey, melty surprise in the middle, which is simply irresistible. Whether you prefer a more traditional style or want to add fun toppings like crumbled fries, this dish is fully customizable. With a sweet touch of granulated sugar and tangy ketchup and mustard, it’s a flavor explosion in every bite.

Ingredients

• 1 3/4 cups (210 g) all-purpose flour

• 2 Tbsp. granulated sugar, plus more for sprinkling

• 1 (1/4-oz.) package instant yeast

• 1/2 tsp. kosher salt

• 1 cup water

• Vegetable oil, for frying (3 to 4 cups)

• 4 beef hot dogs

• 4 cheese sticks (optional)

• 1 1/2 cups panko bread crumbs

• 2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)

• Ketchup and yellow mustard, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together flour, granulated sugar, yeast, and salt until fully combined. Add water and stir until a sticky, stiff batter forms. Cover with plastic wrap and set in a warm place for about 1 hour to allow the batter to proof and double in size.

2. Heat vegetable oil in a large Dutch oven or deep cast-iron skillet over medium-high heat. The oil should be about 2 inches deep. Use a thermometer to heat the oil to 325°F.

3. Thread the hot dogs onto skewers or chopsticks. If making cheese dogs, slice the cheese sticks and hot dogs in half. Thread one piece of hot dog, followed by a piece of cheese onto each skewer.

4. Pour the panko and any other desired toppings (such as crumbled fries or cornflakes) onto separate plates. Coat each hot dog with the flour batter by spinning the skewer and using wet fingers to ensure the batter fully covers the dog. Roll the coated hot dogs in the desired toppings, then in the panko, pressing lightly to adhere.

5. Fry the coated hot dogs in the hot oil, turning occasionally, until the coating is deeply golden brown and crispy, about 3 to 4 minutes. Use tongs to remove the hot dogs and transfer them to a paper towel-lined plate. Repeat with the remaining hot dogs.

6. Sprinkle the fried dogs with granulated sugar, then drizzle with ketchup and mustard. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Proofing Time: 1 hour

• Cook Time: 10 minutes

• Total Time: 1 hour 25 minutes

Variations

• Cheese-filled Corn Dogs: Add a cheese stick to your hot dog before coating and frying for a cheesy, gooey center.

• Topping Variations: Instead of panko, try using crushed ramen noodles, cornflakes, or crumbled frozen fries for a different texture and flavor.

• Spicy Kick: Add a sprinkle of chili powder or hot sauce to the batter for a spicy variation.

• Vegetarian Version: Swap out the hot dogs for vegetarian sausages or use a veggie filling for a meat-free version.

Storage/Reheating

To store, keep the Korean corn dogs in an airtight container in the fridge for up to 2 days. Reheat them in an oven at 350°F for 5 to 10 minutes to restore their crispy texture. Avoid reheating in the microwave, as this can make them soggy.

FAQs

How do I make sure the batter sticks to the hot dog?

Make sure the batter is thick and sticky, and coat the hot dog completely before rolling it in the toppings. Spinning the skewer slowly while dipping will ensure even coverage.

Can I freeze the Korean Corn Dogs?

Yes, you can freeze them before frying. Just prepare the corn dogs, place them on a baking sheet in the freezer until firm, and then store them in an airtight container or freezer bag for up to 3 months.

How do I know when the oil is hot enough for frying?

Using a thermometer is the best way to ensure the oil is at 325°F. If you don’t have a thermometer, drop a small piece of batter into the oil—if it bubbles and rises to the surface, the oil is ready.

What oil should I use for frying?

Vegetable oil works best for frying Korean corn dogs, as it has a high smoke point and neutral flavor.

Can I use any type of hot dog?

Yes, you can use any type of hot dog, but beef or hot dogs are most common. You can also use sausages or veggie dogs as a substitute.

How do I get the crispy coating?

To get a crispy coating, make sure the oil is hot enough and fry the corn dogs in small batches. The batter should be thick and adhere to the hot dog completely.

Can I skip the yeast?

Yeast helps the batter rise and creates a lighter, fluffier texture. While you could skip it, the batter might not be as thick or chewy.

Are Korean Corn Dogs spicy?

Traditionally, Korean corn dogs are not spicy, but you can add chili powder or hot sauce to the batter if you prefer a spicy version.

Can I use something other than panko breadcrumbs?

Yes, you can substitute panko with crushed cornflakes, crumbled ramen noodles, or even crushed frozen fries for a different texture and flavor.

How can I make the batter less sticky?

If your batter is too sticky to handle, add a little more flour to the mixture until it reaches a thicker consistency.

Conclusion

Korean Corn Dogs are a fun, delicious, and customizable treat that’s perfect for a snack, meal, or party appetizer. With a crispy, golden exterior and savory fillings like hot dogs and cheese, this recipe is sure to be a hit. Whether you stick to the traditional panko crust or experiment with fun toppings, you’ll love how easy and satisfying these corn dogs are to make. Try them today for a truly irresistible snack!

Print