Learn how to make a Korean corn dog with this easy-to-follow recipe that results in perfectly crispy, cheesy corn dogs each time! Enjoy this trendy Korean street food from the comfort of your own home.
For more delicious Korean recipes, try my Korean Beef Bulgogi, Korean Kimchi recipe, and Korean Seared Pork Tacos next.
Jump to:
- Why You Will Love This Korean Corn Dog Recipe:
- What is a Korean Corn Dog?
- Ingredients you need:
- How to Make Korean Corn Dogs:
- Alternatives and Variations:
- Pro-Tips:
- Storing and Reheating:
- FAQ:
- More Asian Inspired Recipes to Try
- 📖 Recipe
- Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
The Korean corn dog has become an international sensation and for good reason! Beef hot dogs and cheese are dipped in batter, rolled in chopped fries and panko crumbs, then fried to crispy golden brown perfection. Just one bite in, and you get crunchy deep-fried goodness with plenty of beef and cheese.
Why You Will Love This Korean Corn Dog Recipe:
Instagrammable! Recipes and tastings of Korean style corn dogs have gone viral across social media because they look so cool. Luckily, they taste just as good!
Fun Meal! This unique twist on American corn dogs is a tasty way to jazz up lunch or dinner for your family.
Versatile! There are so many ways to make this recipe right for your taste buds. Make them Korean cheese corn dogs or opt for no cheese. Switch up the coating, the meat, or the toppings. It is totally up to you!
Crunchy! The Panko breadcrumbs along with the batter make these coated corn dogs super crunchy. A delicious meal that you’ll crave over-and-over!
What is a Korean Corn Dog?
Korean corn dogs are a popular street food that originated in South Korea. It is a twist on the classic corn dog. They are a skewered hot dog, dipped in batter and deep fried until crispy.
You can layer the corn dogs with a sausage and cheddar cheese, or mozzarella cheese before dipping them in the batter.
Korean potato corn dogs, also known as gamja hotdogs, are hot dogs dipped in batter and coated with chopped frozen french fries before frying. They are usually topped with a sprinkle of sugar and condiments like ketchup mustard, and mayo.
Ingredients you need:
- Corn dog skewers: These sticks make Korean corn dogs easy to handle and eat. Use thick wooden sticks, wooden chopsticks, or bamboo skewers.
- Beef hot dogs or sausages: Use your favorite variety.
- Mozzarella cheese: Use this or any soft cheese that is easy to melt. I like mozzarella for a great cheese pull.
- Frozen french fries: Cut them into small cubes. Do not thaw them. Some people will use sweet potatoes fries instead.
- Panko bread crumbs: This gives the corn dogs that delectable crunch.
- Vegetable oil or canola oil: Use an oil with a high smoke point for frying.
- Sugar: Sprinkle sugar over cooked corn dogs for a sweet salty taste that is absolutely mouthwatering. (This is optional but highly recommended.)
- Ketchup and Mustard: Use these condiments when serving.
Batter for Korean Corn Dogs:
- All-purpose flour: you will need about 2 cup of flour to help create the batter.
- Salt: the salt is to help add extra flavor to your corndog batter.
- Sugar: the sugar helps activate the yeast.
- Water: lukewarm water will help bind the batter together.
- Instant dry yeast: some recipes do not call for yeast. Using yeast along with the all purpose flour helps create a delicious fluffy batter.
How to Make Korean Corn Dogs:
Make Corn Dog Batter
Combine flour, sugar, and salt in a large bowl. Then make a small well in the middle of the flour mixture and add lukewarm water to the center. Sprinkle yeast directly over the water and let it set for about 30 seconds in order to activate the yeast.
Mix the flour into the yeast mixture with a wooden spoon until a sticky dough forms. Mix for about 3- minutes so that the dough gets smooth and is no longer lumpy.
Then cover the dough with plastic wrap or a clean cloth and let it rise for about an hour so that it can double in size. Once the dough rises, heat enough oil up in a frying pan to submerge the corn dogs until the oil temperature reaches 350 f.
Assemble Korean Corn Dogs
While the dough rises, prepare the sausage sticks. Cut the hot dogs and the cheese in half, vertically.
Add the sausage halves to the skewers, leaving enough room to add the cheese. Now skewer the cheese directly over the sausage. Continue skewering the sausage and cheese until all of the corn dogs are assembled.
Add the panko and the cut french fries into shallow dishes, or side by side on a baking sheet.
Once the batter is ready, roll the assembled corn dogs in the doughy batter until it wraps around the hot dogs and cheese.
You may need to use your hands to manipulate the thickness of the dough and to help it stick to the dogs.
Roll the dough in the potato cubes and press them into the batter with your hands so that they stick. Now roll them in the panko until they are fully coated.
Fry Korean Hot Dogs
Gently place coated corn dogs in the hot oil and fry them for about 6 minutes.
Turn them frequently to ensure they brown on all sides.
Remove the corn dogs from the oil and place them on a cooling rack to drain excess oil.
Sprinkle them with sugar (optional but highly recommended). Drizzle with ketchup and mustard. Finally, ENJOY!
Alternatives and Variations:
- Coating: Try coating Korean corn dogs with dry ramen noodles or cornflakes.
- Cheese: Use cheddar, pepper jack, or cream cheese. You can also use thinly sliced cheese since that should be easy to wrap around the hot dog or sausage.
- Batter: Instead of a batter made with yeast, you can make one with rice flour.
- Meatless: Skip the hot dog and make just make one with cheese for a vegetarian option.
Pro-Tips:
- The batter needs at least 30 minutes to come to a rise in the fridge but it will keep for up to 12 hours.
- Keep the cheese, hot dogs, and batter cold in order to prevent the cheese from leaking out as it fries.
- Evenly coat the hot dogs with batter. Use your hands if you have to.
- Fry them at 350°F. Use an instant read thermometer to fry the corn dogs at the perfect oil temperature.
- If you make variations of this Korean hot dog recipe within one batch, use different colored skewers to keep track.
Storing and Reheating:
Store leftover Korean hot dogs in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 1 month. Reheat in the air fryer or in the oven to keep that crispy texture.
FAQ:
What is the difference between corn dog and Korean hot dog?
American corn dogs are coated with cornmeal batter whereas Korean corn dogs are usually made with a yeasted batter. The Korean corn dog also has more coatings and toppings (i.e., fries, ramen, sugar, panko, etc.).
Where can I get Korean corn dogs near me?
If you are not in the mood to try this Korean corn dog recipe today, try your local Korean market. H Mart and even some Costcos sell frozen Korean corn dogs.
You can also try Two Hands, a Korean corn dog franchise with locations in Oregon, California, Texas, Utah, South Carolina, Maryland, Michigan, and New York.
More Asian Inspired Recipes to Try
📖 Recipe
Ingredients
- 8 corn dog skewers
- 4 Beef hot dogs or sausages
- 4 sticks Mozzarella cheese
- 1 cup Frozen french fries cut into small cubes
- 1 cup Panko bread crumbs
- Vegetable or canola oil for frying
- Sugar to sprinkle over cooked corn dogs optional
- Ketchup and Mustard to serve
Batter for corn dogs:
- 2 cups All-purpose flour
- ½ teaspoon Salt
- 3 tablespoons Sugar
- 1 ¼ Water lukewarm
- 1 ½ teaspoon Instant dry yeast
Instructions
- Add the flour, sugar, and salt to a large bowl and mix it until combined. Make a small well in the middle of the flour mixture and pour in the lukewarm water. Sprinkle the yeast right over the water and let it set for about 30 seconds to activate the yeast.
- Use a wooden spoon to mix the flour into the yeast mixture until a sticky dough forms. Continue mixing for about 3-5 minutes so that the dough gets smooth and is no longer lumpy.
- Cover the dough with plastic wrap or a clean cloth and let it rise for about an hour so that it can double in size.
- Once the dough rises, heat enough oil up to submerge the corn dogs until it reaches 325°F.
- PREPARE THE CORN DOGS
- While the dough is still rising, prepare the sausage sticks. Cut the hot dogs and the cheese in half, right down the middle.
- Add one half of the sausage to the skewer, leaving enough room to add the cheese. Now skewer the cheese directly over the sausage.
- Continue skewering the sausage and cheese until all of the corn dogs are assembled.
- Add the panko and the cut french fries into shallow dishes, or side by side on a baking sheet.
- Now roll the assembled corn dogs in the doughy batter until it wraps around the hot dogs and cheese. You may need to use your hands to manipulate the thickness of the dough and to help it stick to the dogs.
- Roll the dough in the potato cubes and press them into the batter with your hands so that they stick. Now roll them in the panko until they are fully coated.
- Gently place them in the hot oil and fry them for about 6 minutes, turning them frequently to ensure they brown on all sides.
- Remove the corn dogs from the oil and place them on a cooling rack to drain excess oil. Sprinkle them with sugar (optional but highly recommended). Drizzle with ketchup and mustard.
- And ENJOY!
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Camille says
Couldn’t wait to make these after eating them at a fair. They were a little hard to make because of working with the dough but they are 100% worth the work! Super delicious recipe!
Tamara J. says
Definitely worth the work!
Roy says
Amazing
liz says
yummy
Troy says
So good