The Best Korean Corn Dog (Crispy and Cheesy) Recipe
Introduction
The Korean corn dog is a delightful twist on a classic snack, blending crispy batter with gooey cheese and savory sausage. Ready in just a little time, this treat offers a perfect balance of flavors and textures that will satisfy cravings anytime.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) water (lukewarm)
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 8 sausages or hot dogs
- 4-6 sticks low moisture mozzarella cheese (or cheese blocks)
- 4 pieces American cheese slices (individually wrapped, optional)
- 12 oz (340 g) frozen french fries (about 4 cups when cut into small pieces, optional)
- 2 cups (120 g) panko breadcrumbs
- oil (for deep-frying)
- sugar (for dusting)
- ketchup (for serving)
- mustard (for serving)
Instructions
- Step 1: Combine the all-purpose flour, sugar, instant yeast, salt, and lukewarm water in a large pan or bowl. Stir with a spoon until the mixture is smooth and well combined.
- Step 2: Cover the batter and let it rise in a warm spot until it doubles in size, about 1 hour.
- Step 3: Prepare fillings by cutting the hot dogs in half and slicing the mozzarella cheese into sticks of similar size. Skewer the sausage halves and cheese sticks on sticks, placing the sausage on the bottom and cheese on top. Optionally, wrap American cheese slices around the hot dogs. Keep the skewers chilled until ready to use.
- Step 4: If desired, cut the bottom 1 inch of the hot dog in a criss-cross pattern to make an octopus shape.
- Step 5: Chop frozen french fries into small pieces and place them in one pan. Put panko breadcrumbs in another pan for coating.
- Step 6: Dip each skewer into the risen batter, twisting as you lift to coat evenly. Smooth the batter gently with your fingers if needed.
- Step 7: Roll the battered skewer first in the chopped fries, then firmly into the panko breadcrumbs, pressing with your hands to help it stick. Make sure to cover the cheese thoroughly to prevent it from leaking during frying.
- Step 8: Heat oil in a deep skillet to 350˚F (175˚C). Fry 1–2 corn dogs at a time, turning occasionally with tongs to brown evenly, for about 3–4 minutes until golden and crispy.
- Step 9: Remove the corn dogs and drain on a cooling rack. Dust them lightly with sugar, then drizzle or dip in ketchup and mustard to serve immediately.
Tips & Variations
- Use low moisture mozzarella to avoid excessive cheese leakage during frying.
- For a fun twist, try adding diced vegetables or different cheese types on the skewers.
- Keep the skewers cold before frying so the batter adheres better and the cheese stays intact.
- If you don’t want to use french fries, crushed cornflakes or crushed chips make excellent coatings for extra crunch.
Storage
Store leftover Korean corn dogs in an airtight container in the refrigerator for up to 2 days. Reheat by baking in a preheated oven at 350˚F (175˚C) for 10-12 minutes to restore crispness. Avoid microwaving, as it may soften the crust and make the cheese run excessively.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
It’s best to use the batter fresh after it has risen. However, you can prepare it a few hours in advance and keep it covered at room temperature. Avoid refrigerating the batter as it may slow the yeast activity.
What type of sausage works best for Korean corn dogs?
Classic hot dogs or cocktail sausages work well. Choose sausages with good flavor and firmness to hold up during frying. Mixing cheese and sausage on the skewer is a popular choice for the best texture and taste.
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The Best Korean Corn Dog (Crispy and Cheesy) Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 corn dogs 1x
Description
Experience the ultimate street food delight with this recipe for The Best Korean Corn Dog. Crispy on the outside, cheesy and savory on the inside, these corn dogs are coated in a fluffy batter, rolled in crunchy potatoes and panko breadcrumbs, then deep-fried to golden perfection. Perfect as a fun snack or meal, they come with optional cheese layers and classic ketchup and mustard toppings.
Ingredients
Scale
Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) lukewarm water
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
Filling
- 8 sausages or hot dogs
- 4–6 sticks low moisture mozzarella cheese or cheese blocks
- 4 pieces American cheese slices (individually wrapped, optional)
Coating
- 12 oz (340 g) frozen french fries, cut into small pieces (about 4 cups, optional)
- 2 cups (120 g) panko breadcrumbs
Frying & Serving
- Oil for deep-frying (vegetable or canola oil recommended)
- Sugar for dusting
- Ketchup for drizzling
- Mustard for drizzling
Instructions
- Prepare the batter: In a large square or oval pan, combine all-purpose flour, sugar, instant yeast, salt, and lukewarm water. Mix with a spoon until the batter is smooth and well incorporated.
- Let the batter rise: Cover the pan and leave the batter in a warm place for about 1 hour or until it doubles in volume, developing a light and airy texture.
- Prepare the filling: Cut the hot dogs in half. Cut mozzarella sticks or cheese blocks into pieces similar in size to the hot dogs. Skewer each hot dog and cheese piece on a stick with the hot dog at the bottom and cheese on top. For a fun twist, cut the bottom 1 inch of a hot dog in a cris-cross pattern for an octopus shape. If using American cheese slices, wrap them around the hot dog and press tightly. Refrigerate the skewers until ready to use to help them retain shape during frying.
- Prepare coating ingredients: Cut frozen french fries into small pieces and place them in one pan. Put panko breadcrumbs in a separate pan; set both aside.
- Coat the corn dog: Dip each skewer into the risen batter, twisting as you lift to ensure an even, thick coating. Smooth the batter with your fingers if needed.
- Apply potato and breadcrumb coating: Roll the battered skewer in the chopped french fries, pressing lightly to adhere. Then roll it in panko breadcrumbs, firmly pressing to mold the coating around the cheese to prevent it from oozing out during frying.
- Heat oil for frying: Heat oil in a large skillet or pan to 350°F (175°C). Make sure there is enough oil to submerge most of the corn dog.
- Deep-fry the corn dogs: Carefully place 1-2 skewers into the hot oil to maintain temperature. Fry for 3-4 minutes, turning occasionally with tongs for even golden brown and crispy results.
- Drain and finish: Remove the cooked corn dogs and let them rest on a cooling rack to drain excess oil.
- Serve: Dust corn dogs lightly with sugar and drizzle ketchup and mustard as desired. Serve immediately for the best crispy and gooey texture.
Notes
- Keeping the corn dog skewers refrigerated before frying helps the cheese maintain its shape and prevents excessive oozing.
- Using low moisture mozzarella helps achieve a stretchy cheese texture without too much melt leakage.
- The optional french fries coating adds extra crunch and a unique texture, but you can omit it if desired.
- Adjust oil temperature if the coating browns too quickly or too slowly to ensure fully cooked batter and fillings.
- For a spicier twist, add chili powder or cayenne to the batter or sprinkle over the finished corn dog.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Keywords: Korean corn dog, crispy corn dog, cheesy corn dog, street food, snack, deep-fried snack
