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Korean Corn Dog Recipe

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★★★★★

4.4 from 66 reviews

This Korean Corn Dog recipe features a light and fluffy yeast batter wrapped around hot dogs and cheese, coated generously with panko breadcrumbs for extra crunch. After frying to golden perfection, these corn dogs are topped with your choice of nacho cheese or mayo and rolled in crushed chips for a fun and flavorful twist. Finished with a sprinkle of sugar and served with classic ketchup and mustard, these corn dogs are a crispy, cheesy, and irresistible street food favorite.

Ingredients

Scale

The Batter:

  • 1 ¾ cups Flour
  • 1 cup Warm Water
  • 2 teaspoon Active Dry Yeast
  • 1 tablespoon White Sugar
  • ½ teaspoon Kosher Salt
  • ½–1 cup Panko Breadcrumbs

The Fillings:

  • 3 Hot Dogs, cut in half
  • 8 oz block of Cheese, cut to the width of hot dogs

The Toppings:

  • ⅓ cup Nacho Cheese or Mayonnaise
  • 1 bag of Chips (for coating)

Condiments:

  • Ketchup
  • Mustard
  • Sugar (for sprinkling)

Instructions

  1. Prepare the yeast mixture: In a large dish, combine 2 teaspoons active dry yeast, 1 tablespoon white sugar, and 1 cup warm water. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Make the dough: Once the yeast mixture is foamy, add 1 ¾ cups flour and ½ teaspoon kosher salt. Mix well to form a smooth batter. Cover and allow the dough to rise for 45 minutes to 1 hour in a warm place.
  3. Prepare toppings (optional): While waiting, crumble your choice of chips or use a food processor to create small pieces if planning to coat the corn dogs with chips.
  4. Prepare the fillings: Cut hot dogs in half and slice the cheese block into pieces that match the width of the hot dogs. Skewer each hot dog half and cheese piece onto chopsticks or skewer sticks. Refrigerate until ready to use.
  5. Heat the oil: Preheat oil in a deep frying pan or pot to 350°F (175°C) before starting the dipping process.
  6. Prepare the coating station: Pour panko breadcrumbs onto a large plate or baking tray.
  7. Coat the skewers: Hold each skewer at an angle and dip it into the risen batter, twirling to cover evenly and completely. Then, roll the battered skewer in panko breadcrumbs, using your hands to mold and firmly press the crumbs onto the surface to ensure full coverage.
  8. Fry the corn dogs: Fry each battered and coated skewer in the hot oil for about 1.5 minutes on each side until golden brown and crispy. Remove and place on a cooling rack to drain excess oil.
  9. Add chip coating and toppings: If using chip coating, brush or spoon a thin layer of nacho cheese or mayo onto the fried corn dogs. Then roll and press the crushed chips over the surface to adhere.
  10. Finish and serve: Sprinkle the coated corn dogs with sugar if desired. Serve immediately with ketchup and mustard on the side for dipping.
  11. Enjoy: Your homemade Korean corn dogs are ready to enjoy—crispy, cheesy, and full of flavor!

Notes

  • You can adjust the amount of panko breadcrumbs depending on preferred crunch.
  • Cheese is easier to skewer and less prone to cracking if brought to room temperature before prepping.
  • Frying immediately after dipping and coating helps the corn dogs maintain their shape better.
  • Use neutral oil with a high smoke point like vegetable or canola oil for frying.
  • For extra crispy coating, double coat by dipping again in batter and panko before frying.
  • The sugar sprinkled on top balances savory flavors and adds an authentic Korean street food touch.

Keywords: Korean corn dog, crispy corn dog, cheese corn dog, street food, fried snack, panko coating

Find it online: https://mjrecipe.com/korean-corn-dog-recipe/