Go Back
–+ servings
Finished Korean corn dogs on a plate drizzled with ketchup and mustard, topped with crispy breadcrumbs and served with dipping sauce.

Korean corn dogs

Crispy, cheesy, and irresistibly golden, these Korean Corn Dogs bring Seoul street food straight to your kitchen. With stretchy mozzarella, a light fluffy batter, and that signature sugar dusting, this foolproof recipe stays crunchy for up to 30 minutes and works every time—no special ingredients required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 8 corn dogs
Course: Snack, Appetizer, Main Dish
Cuisine: Korean, Asian Fusion
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Batter Base
  • 1 cup All-purpose flour - Spoon and level for accuracy
  • 1 tablespoon Granulated sugar - Adds slight sweetness
  • 1 teaspoon Baking powder -For lift and crispness
  • ¼ teaspoon Salt - Balances flavor
  • ¾ cup Whole milk - Or any milk substitute
  • 1 largeEgg - Room temperature
The Stars
  • 4 whole Beef hot dogs - Cut in half for 8 portions
  • 1 block Mozzarella cheese -Cut into sticks
  • 8 — Wooden skewers -Assemble with cheese/hot dog combo
The Coating
  • 1 cup Panko breadcrumbs - For light crisp shell
  • 1 cup Small cubed potatoes - Optional for “gamja hot dog” style
For Finishing
  • 4 cups Neutral oil canola or vegetable -For frying at 350°F
  • 2 tablespoon Granulated sugar -For final dusting
  • — — Ketchup and mustard - For serving

Equipment

  • 1 Heavy-bottom pot (For deep frying)
  • 1 Clip-on thermometer (Essential for maintaining 350°F)
  • 1 Wooden skewers (Long, sturdy skewers for corn dogs)
  • 1 Wire rack (To drain excess oil and keep crisp)
  • 1 Spider strainer or tongs (For safely removing from oil)
  • 1 Tall glass (Makes dipping easier)

Method
 

  1. Combine dry ingredients, add milk and egg, then rest the batter for ten minutes.
  2. Thread half a hot dog and mozzarella stick onto each skewer, then dust lightly with flour.
  3. Dip each skewer in batter, roll in panko or potato cubes, and press coating firmly to stick.
  4. Warm oil in a deep pot to 360°F and stabilize at 350°F before frying.

Nutrition

Serving: 150gCalories: 310kcalCarbohydrates: 26gProtein: 11gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 520mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 180IUVitamin C: 2mgCalcium: 110mgIron: 4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!