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
Scale
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
