Korean corn dogs Recipe
If you have a sweet spot for street food that’s crispy, cheesy, and carries a little surprise in every bite, then Korean corn dogs are here to steal your heart. These delightful treats take the classic American corn dog and elevate it with a luscious yeast batter, a crunchy panko crust, and the irresistible combination of hot dogs and mozzarella cheese. Whether you’re craving a snack or something fun for your next gathering, Korean corn dogs bring a perfect balance of savory, sweet, and gooey that’s hard to resist.
Ingredients You’ll Need
Gathering just the right ingredients is the secret to making Korean corn dogs that come out perfectly fluffy on the inside and crisp on the outside. Each component plays a crucial role, from the light yeast dough that gives the corn dogs their airy texture, to the crispy panko breadcrumbs that add that signature crunch.
- Hot dogs or sausages: Choose your favorite for that satisfying meaty center.
- Mozzarella cheese blocks or sticks: These provide the gooey, melty surprise inside every bite.
- All-purpose flour (1½ cups): The base for the yeast dough, lending structure and softness.
- Sugar (2 tablespoons): Adds a touch of sweetness to balance savory flavors and helps activate the yeast.
- Salt (½ teaspoon): Enhances overall flavor without overpowering the batter.
- Active dry yeast (2 teaspoons): The magic ingredient that makes the dough fluffy and lightly airy.
- Warm water (¾ cup): Activates the yeast and moistens the dough for perfect consistency.
- Egg (1): Binds ingredients and enriches the batter for a tender crumb.
- Panko breadcrumbs: Deliver a golden, crunchy coating that’s signature to Korean corn dogs.
- Optional diced frozen potatoes: These add an extra crispy texture when rolled onto the batter.
- Oil for frying: Use a neutral oil with a high smoke point to fry until perfectly crisp.
- Sugar for coating: A final sprinkle for a subtle sweet finish that Korean corn dogs are famous for.
- Wooden skewers: Essential for assembling and frying your corn dogs with ease.
How to Make Korean corn dogs
Step 1: Prepare the yeast dough
Begin by mixing all-purpose flour, sugar, salt, active dry yeast, warm water, and egg in a large bowl. Stir until the dough comes together, then cover it loosely and let it rise at room temperature until it doubles in size—this usually takes about an hour. This step ensures your batter will be light, airy, and perfectly fluffy once fried.
Step 2: Cut the hot dogs and cheese
While the dough is rising, slice your hot dogs and mozzarella into sticks of similar length and thickness. Matching sizes here helps with even cooking and ensures every bite has the perfect ratio of cheese to meat.
Step 3: Skewer the ingredients
Alternate threading the hot dog and mozzarella sticks onto the wooden skewers, creating a fun pattern of melty cheese and savory sausage. This alternating skewer is what makes Korean corn dogs so visually appealing and deliciously satisfying.
Step 4: Coat the skewers in batter
Once the dough has risen, dip each skewer into the batter, making sure every inch is fully coated. The thick batter clings wonderfully to the skewers, creating that signature fluffy layer you’ll love.
Step 5: Roll in panko breadcrumbs and optional diced potatoes
After the batter coating, roll each skewered corn dog in a plate of panko breadcrumbs for that irresistible crunch. For an extra crispy and textured experience, press diced frozen potatoes onto the batter before frying—this unique twist is a crowd-pleaser.
Step 6: Fry until golden brown
Heat oil in a deep pan to around 350°F (175°C). Carefully lower each corn dog into the hot oil, frying until the exterior is a deep golden brown and crispy, which usually takes 3 to 5 minutes. Fry in batches to avoid overcrowding and ensure an even cook.
Step 7: Coat with sugar
Right after frying, roll the hot Korean corn dogs on a plate of sugar while they’re still warm. This subtle sugar coating adds a delightful sweet contrast to the savory filling, which is a trademark finish for these treats.
How to Serve Korean corn dogs
Garnishes
For an extra pop of flavor and color, consider drizzling Korean corn dogs with ketchup, mustard, or even your favorite spicy mayo. Tossing on a sprinkle of chopped herbs like chives or parsley can add freshness and a hint of brightness that cuts through the richness.
Side Dishes
Korean corn dogs pair beautifully with simple sides like crispy fries, tangy pickled radishes, or a fresh slaw with a zingy vinaigrette. These sides complement the rich textures and flavors without overwhelming your senses.
Creative Ways to Present
For a fun twist, serve Korean corn dogs sliced into bite-sized pieces with toothpicks for easy sharing at parties. You can also experiment with dipping sauces—think garlic aioli, sweet chili sauce, or even a creamy cheese dip to elevate the experience further.
Make Ahead and Storage
Storing Leftovers
If you have leftover Korean corn dogs, store them in an airtight container in the refrigerator for up to 2 days. This helps keep them from drying out too quickly while preserving that delicious crispy texture as much as possible.
Freezing
Korean corn dogs freeze beautifully either before or after frying. For best results, assemble and bread your corn dogs, freeze them on a baking sheet until hard, then transfer to a freezer bag. When ready, you can fry or bake straight from frozen for a quick snack anytime.
Reheating
To bring leftover Korean corn dogs back to life, reheat them in a hot oven or air fryer at 350°F (175°C) for about 10 minutes. This method crisps up the exterior while warming the cheese and meat inside without sogginess.
FAQs
Can I use different types of cheese for Korean corn dogs?
Absolutely! While mozzarella is traditional because of its meltiness and mild flavor, you can experiment with cheddar, gouda, or even a mix for a richer taste.
Is it necessary to use yeast in the batter?
Yes, yeast is essential for that iconic airy and fluffy texture that sets Korean corn dogs apart from other battered snacks. Without yeast, the batter would be denser and less tender.
Can I bake Korean corn dogs instead of frying?
Baking is an option but keep in mind the distinctive crispy crust is best achieved through frying. If baking, use panko and a little oil spray to help get a crunchier finish.
What are the potatoes for when coating the corn dogs?
Diced frozen potatoes add an extra layer of crunch and a delightful rustic texture, making each bite more interesting and true to many Korean street food styles.
How long does it take to make Korean corn dogs from start to finish?
Including dough rising time, expect about 1.5 to 2 hours. Active prep and frying take less than 30 minutes, but the yeast needs that hour to work its magic and give you soft, fluffy results.
Final Thoughts
Trying Korean corn dogs is like discovering a fun, tasty secret that you’ll want to enjoy again and again. They’re the perfect balance of crispy, cheesy, and sweet-savory that make every bite pure joy. Whether it’s a casual snack or a festive treat for friends and family, dive into this recipe and get ready to impress your taste buds with a sensational street food classic from Korea!
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Korean corn dogs Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6–8 corn dogs 1x
- Diet: Halal
Description
Korean corn dogs are a fun and delicious street food treat featuring hot dogs and mozzarella cheese skewered and coated in a soft yeast batter, then rolled in crispy panko breadcrumbs and optionally diced fried potatoes before being deep-fried to a golden perfection and coated in sugar for a sweet, crunchy finish. Perfect for snacking or parties, these corn dogs offer a unique twist with melty cheese and a fluffy, slightly sweet batter.
Ingredients
For the Dough
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 teaspoons active dry yeast
- ¾ cup warm water
- 1 egg
Main Ingredients
- Hot dogs or sausages (about 6-8 pieces, depending on size)
- Mozzarella cheese blocks or sticks (equal number to hot dogs)
- Wooden skewers (6-8)
Coating and Frying
- Panko breadcrumbs (about 1½ cups)
- Optional: diced frozen potatoes (½ to 1 cup)
- Oil for frying (vegetable or canola oil, enough for deep frying)
- Sugar for coating (about ¼ cup)
Instructions
- Prepare the yeast dough: In a large bowl, combine the flour, sugar, salt, and active dry yeast. Add the warm water and egg, and mix until a thick batter forms. Cover the bowl with a clean towel or plastic wrap, and let the dough rise in a warm place until it doubles in size, about 1 to 1½ hours.
- Cut the hot dogs and cheese: Slice hot dogs and mozzarella cheese into similar-sized sticks, about 3 to 4 inches long, ensuring they will skewer well and cook evenly.
- Skewer the ingredients: Take wooden skewers and thread the hot dog and cheese pieces alternately onto each skewer, starting and ending with either, ensuring an even distribution.
- Coat with the batter: Once the dough has risen, stir it well. Dip each skewer fully into the batter, turning to coat it completely, ensuring no bare spots for the coating to stick.
- Apply the crunchy coating: Roll each battered skewer in panko breadcrumbs. If using, press the diced frozen potatoes onto the breadcrumbs for extra texture and flavor.
- Heat the oil and fry: Heat vegetable or canola oil in a deep fryer or large pot to about 350°F (175°C). Carefully place the coated skewers into the hot oil and fry until golden brown and crisp, about 3 to 4 minutes. Turn occasionally for even browning.
- Drain and sugar coat: Remove the corn dogs with a slotted spoon and drain on paper towels. While still warm, roll each corn dog in sugar for a sweet finishing touch.
Notes
- Ensure oil temperature stays consistent for even frying.
- Using frozen diced potatoes adds a traditional Korean street food twist and extra crunch.
- Serve with ketchup, mustard, or spicy sauce for extra flavor.
- Use good quality mozzarella for best melting results.
- The dough batter is more like a thick pancake batter rather than a bread dough, so stirring well is important before dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Street Food
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg
Keywords: Korean corn dogs, Korean street food, mozzarella corn dogs, fried snacks, yeast batter corn dogs
