Have you ever wandered past a street food stand and been tempted by those golden, crispy Korean corn dogs? These savory-sweet treats are an irresistible combination of gooey cheese, hot dogs, and a crunchy panko coating — all served up on a stick!
Whether you’ve tried them at a Korean market or are brand new to this fun food trend, you’re going to love how simple it is to recreate them at home. They’re perfect for a movie night, party snack, or just a little twist on classic comfort food.
Let’s dive into this easy Korean corn dogs recipe and bring a bit of delicious street food magic to your kitchen! This is my take on this yummy trend.
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Korean Corn Dogs (Crispy, Gooey, and Delicious!)
Prep Time: 10 minutes
Cook Time: 5 minutes per batch
Cool Time: 5 minutes
Total Time: 20 minutes
Ingredients for Korean Corn Dogs:
For the batter:
- 1 cup (120 g) all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup (120 ml) milk
For the coating:
- ½ cup (60 g) panko breadcrumbs
For the filling:
- 6 hot dogs
- 6 wooden skewers
- 6 pieces of cheese
For frying:
- Vegetable oil (for deep frying)
Optional for serving:
- Sugar (for sprinkling)
- Ketchup, mustard, or mayonnaise
How to Make Korean Corn Dogs at Home:
Prepare the skewers:
Insert a wooden skewer into each hot dog and wrap the cheese around it.
Make the batter:
In a bowl, combine the flour, sugar, baking powder, and salt.
Add the egg and milk, and mix until a thick, smooth batter forms.
Prepare the coating:
Pour the breadcrumbs into a deep bowl.
Coat the hot dogs:
Pour the batter into a tall glass for easy dipping.
Dip the hot dog and cheese skewer into the batter, then roll it in panko breadcrumbs to coat evenly.
Fry:
Heat vegetable oil in a deep pan to 350°F (180°C). Find tips on safe frying techniques here.
Fry the corn dogs in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
Serve:
Place the fried corn dogs on paper towels to drain excess oil.
For a classic Korean twist, sprinkle with sugar.
Serve hot with ketchup, mustard, or your favorite dipping sauce.
There’s just something about food on a stick that makes it more fun and these Korean corn dogs are no exception. Whether you’re making them as a treat for the kids, a party appetizer, or just a cozy night in, they’re sure to be a hit.
Don’t forget to sprinkle them with a little sugar and dip them in your favorite sauces for the full street food experience!
Have you tried Korean corn dogs before? Leave a comment and let me know how yours turned out — or tag me on social media with your delicious creations!
Here are some more great snack ideas you might like:
❓ Korean Corn Dogs FAQs
What makes Korean corn dogs different from American ones?
Korean corn dogs are unique because they often include cheese (like mozzarella) and are coated in a thicker, yeast-free batter with a panko crumb crust. They’re also frequently dusted with sugar after frying for a sweet-salty combo.
Can I use other cheeses?
Yes! Mozzarella is popular for its stretchiness, but you can also try cheddar, gouda, or even pepper jack for a kick of heat.
Do I need a deep fryer?
Nope! A heavy-bottomed pot or deep skillet with a few inches of vegetable oil works perfectly.
Can I make these ahead of time?
These are best served hot and fresh, but you can prep the skewers and batter in advance. Store them separately in the fridge, then coat and fry when ready.
How do I reheat leftovers?
For best results, reheat in an oven or air fryer to restore crispiness. Microwaving will soften the coating.
Korean Corn Dogs
Learn how to make crispy and delicious Korean Corn Dogs at home with this easy recipe! A popular Korean street food, these corn dogs are made with hot dogs and cheese, dipped in a thick batter, coated in panko, and fried until golden brown. Sprinkle with sugar for that classic Korean twist and enjoy with your favorite dipping sauces!
Ingredients
For the batter:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk
For the coating:
- ½ cup panko breadcrumbs
For the filling:
- 6 hot dogs
- 6 wooden skewers
- 6 slices cheese
For frying:
- Vegetable oil for deep frying
Optional for serving:
- Sugar for sprinkling
- Ketchup, mustard, or mayonnaise
Instructions
Prepare the skewers:
-
Insert a wooden skewer into each hot dog and wrap the cheese around it.
Make the batter:
-
In a bowl, combine the flour, sugar, baking powder, and salt.
-
Add the egg and milk, and mix until a thick, smooth batter forms.
Prepare the coating:
-
Pour the breadcrumbs into a deep bowl.
Coat the hot dogs:
-
Pour the batter into a tall glass for easy dipping.
-
Dip the hot dog and cheese skewer into the batter, then roll it in panko breadcrumbs to coat evenly.
Fry:
-
Heat vegetable oil in a deep pan to 350°F (180°C).
-
Fry the corn dogs in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
Serve:
-
Place the fried corn dogs on paper towels to drain excess oil.
-
For a classic Korean twist, sprinkle with sugar.
-
Serve hot with ketchup, mustard, or your favorite dipping sauce.
Love fun, creative recipes like this?
📌 Be sure to pin this Korean Corn Dogs recipe to save it for your next movie night or snack craving!
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