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5 from 4 votes

Korean Corn Dogs Recipe

Crispy, chewy Korean corn dogs filled with gooey mozzarella and juicy hot dogs—rolled in sugar and fried to golden perfection. Totally addictive.
Prep Time30 minutes
Cook Time3 minutes
Chilling Time1 hour
Total Time1 hour 33 minutes
Course: Appetizer, Snack
Cuisine: Asian, Korean
Keyword: Cheesy Street Food, Crispy Corn Dogs, Korean Corn Dogs, Mozzarella Corn Dogs
Servings: 8 corn dogs
Author: Karina Carrel

Equipment

  • 8 wooden skewers or sturdy chopsticks

Ingredients

For the Yummy Inside

  • 4 hot dogs cut in half so you end up with 8 small sausages
  • 8 sticks low-moisture mozzarella cheese

For the Easy Batter

  • 1½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp instant yeast
  • ½ tsp salt
  • ⅔ cup warm water like bath water warm, around 105-115°F / 40-46°C
  • 1 large egg

For the Crispy Outside

  • 2 cups panko breadcrumbs these make them extra crunchy!
  • 1 cup frozen french fries, cut into small ½-inch (1.2cm) cubes optional
  • ¼ cup all-purpose flour optional (just to help the potatoes stick)

For Frying and Serving

  • 4-6 cups cooking oil (like vegetable, canola, or peanut oil)
  • granulated sugar (for dusting – trust me on this!)
  • your favourite sauces! ketchup, mustard, or a spicy mayo!
US - Metric

Instructions

  • Cut hot dogs in half and slice mozzarella into sticks. Skewer one piece of hot dog and one piece of cheese onto each stick. Freeze for at least 30 minutes.
  • In a bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk warm water and egg. Combine wet and dry ingredients into a thick, sticky dough.
  • Cover and let rise in a warm spot for 45–60 minutes until doubled in size.
  • Place panko on a plate. If using potatoes, cut into cubes, toss with flour, and place on a separate plate.
  • Heat oil to 350°F (175°C) in a deep pot.
  • Dip each skewer into the batter to fully coat, then into potatoes (if using), then into panko. Press gently to help everything stick.
  • Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack.
  • While hot, roll in sugar. Serve immediately with sauces of choice.

Notes

Corn Dog Gold: Pro Tips You’ll Love.
  • Freeze Before Frying: Freezing the skewered hot dogs and cheese for at least 30 minutes helps prevent the cheese from melting too quickly and oozing out during frying.
  • Tall Glass Hack: For easy dipping, transfer the risen batter to a tall glass or mug. This makes it easier to coat each skewer evenly without mess.
  • Potato Tip: If using potato cubes, toss them in a little flour before coating—this helps them stick better to the batter.
  • No Thermometer? No Problem! Drop a small bit of batter into the oil. If it sizzles and floats immediately, your oil is hot enough to fry.
  • Coat and Fry Immediately: After coating with batter and toppings, fry the corn dogs right away to prevent the coating from sliding off.
  • Sweet Finish: Rolling the hot corn dogs in granulated sugar right after frying gives them that irresistible sweet-savory flavor that makes Korean corn dogs so addictive.

Nutrition

Calories: 344kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 436mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 3mg