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These aren’t your average fairground Corn Dogs. These are golden, crispy-on-the-outside, gooey-on-the-inside, sweet-and-salty show-offs—and they know it.
We’re talking stretchy mozzarella, juicy hot dogs, and a chewy, cloud-like batter that fries up into street food magic. Rolled in sugar, dipped in sauce, and eaten hot. They’re fun. They’re flirty. They’re dangerously easy to fall in love with.
The Magic Behind That First Bite
These Korean Corn Dogs are the full package: a light, chewy batter that fries to golden perfection, a dramatic cheese pull that never disappoints, and that final sugar roll that makes every bite sweet, salty, and totally addictive.
They’re playful, bold, and way easier to make than they look—just like every great snack should be.
What You’ll Need To Make Them Pop
These Corn Dogs may look dramatic (and they are), but the ingredient list is surprisingly simple. Just a few key players come together to create all that crunch, stretch, and flavor:
- Hot dogs & mozzarella – A classic combo of juicy and gooey—half and half or all cheese, you call the shots.
- Chewy yeasted batter – Soft, slightly sweet, and puffs up like a dream once it hits the oil.
- Panko breadcrumbs – The golden crown. Light, crispy, and everything you want in a crunch.
- Granulated sugar – Trust the process. That final sweet coating is what makes them unforgettable.
- Oil for frying – Because these babies need to sizzle.
Note: Find the full list of ingredients and measurements in the Recipe Card.
From Skewer to Crispy Heaven
Because these Korean Corn Dogs deserve their spotlight moment. Transforming basic hot dogs and cheese into crispy, golden street food glory is easier than it looks.
- Stack & Skewer. Slice your hot dogs in half and cut the mozzarella into sticks. Skewer one of each and freeze—this keeps the cheese from escaping later.
- Mix & Rise. Whisk together your dry ingredients, then add the warm water and egg. Mix until thick and sticky. Cover and let rise in a warm spot until doubled in size.
- Set Up The Crunch. While the dough rests, prep your panko and potatoes. You can toss the fries in flour to help them stick, then set everything up on shallow plates for quick coating.
- Heat Up The Oil. Pour the oil into a deep pot and heat it. Drop in a bit of batter to check: if it sizzles and floats, you’re ready!
- Dip, Roll & Fry. Dip each skewer into the risen batter (a tall glass helps!), then roll it in potatoes (if using), followed by panko. Press to make it stick and fry right away until golden brown and super crispy.
- Sugar Coat & Serve. While still hot, roll them in sugar for that signature sweet-and-savory magic. Serve with ketchup, mustard, or gochujang mayo. Eat immediately—preferably while giggling.
These Korean Corn Dogs are a snack superstar, but if you’re looking to create a full-on street food party. For example, my Crispy Garlic Baked Potato Wedges deliver that perfect crunch and salty kick, while my Honey Garlic Chicken Wings bring a sweet-and-savory punch that really steals the show.
And if you need something fresh to balance the indulgence, this Avocado Feta Cucumber Salad is light, crisp, and totally refreshing. With these snacks on your spread, you’re all set for a taste sensation that doesn’t hold back.
FAQs
Absolutely! All-cheese corn dogs are just as fun (and super gooey). Just make sure to freeze them well so the cheese doesn’t melt too quickly in the oil.
Low-moisture mozzarella is the way to go. It melts beautifully without falling apart—hello, perfect cheese pull.
Nope! They’re totally optional. But if you want that classic Korean street food look (and extra crunch), they’re definitely a fun twist.
These babies are meant to be fried for that ultimate crispy shell. The oven won’t give you the same magic, but you can try an air fryer with a bit of oil spray if needed.
Korean Corn Dogs Recipe
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!
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMG! they taste delicious, i covered mine with extra small cut pieces of potato and to make them stick, i had them coated with flour