Go Back
–+ servings
close up view of Korean corn dogs drizzled with ketchup and mustard
Print Pin
5 stars (3 reviews)

How to Make a Korean Hot Dog

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.
Course Asian Inspired
Cuisine Asian Inspired
Keyword cheese, Corn dogs, hot dog, Korean corn dogs, lunch, snack
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4 corn dogs
Calories 648kcal
Author Tamara J.

Equipment

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!

Nutrition

Serving: 1 | Calories: 648kcal | Carbohydrates: 68g | Protein: 65g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 16g | Cholesterol: 100mg | Sodium: 220mg | Fiber: 6g | Sugar: 15g