Make the popular Korean corn dog (Korean hotdog) with this easy recipe! Filled with melty cheese and sausage, then coated in crispy panko and fries, these homemade Korean street food treats will satisfy your cravings. Perfect for recreating at home.
Living in Korea, I have the privilege of trying the world-famous Korean corn dog (or Korean hot dog, as some call it) quite often—lucky me! These crispy, golden treats are beloved for their perfect balance of sweet and savory flavors, offering a fun twist on the classic American version.
Coated in crunchy panko or French fries and filled with melty cheese, sausage, or both, these Korean corn dogs deliver a delightful burst of texture and flavor in every bite. I’m thrilled to share my recipe for this iconic Korean street snack so you can create your own delicious, crowd-pleasing Korean corn dogs at home!
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What Makes Korean Corn Dogs Special?
The key difference between Korean and American corn dogs lies in their fillings and texture. While American corn dogs use a hot dog wrapped in cornmeal batter, the Korean version takes things to the next level with a crunchy panko coating and a choice of cheese, sausage, or a combination of both.
The addition of potato chunks or sugar coating adds extra texture and sweetness, making these corn dogs as photogenic as they are delicious.
Korean corn dogs are incredibly popular on social media due to their visual appeal and the exciting variety of fillings and toppings. This global street food phenomenon is easily found in Korea and even abroad, along with tteokbokki or hotteokwith chains like Myungrang Hotdog offering these treats in the U.S.
Types of Fillings and Toppings
Korean corn dogs offer a variety of fillings and toppings. Popular fillings include mozzarella, sausage, or a combination of both.
For toppings, you can use crispy panko, French fries, or even sugar for a sweet finish. Experiment with different dipping sauces like ketchup, mustard, or even sweet chili sauce to enhance the flavors!
- Hot dog batter: Use a simple batter with mixture of flour, yeast, sugar and salt.
- Sausage: Typically, inexpensive hot dogs are used, but any of your favorite sausages will work great. Use already cooked sausage. If your sausage is not cooked, you will need to cook it first before using.
- Cheese: Use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack in block form. You can also add thin cheese slices, to wrap around the hot dog if you like. I recommend using American cheese slices since they sticks better than other variety.
- Potato: For Korean potato corn dogs (gamja hotdog, 감자핫도그), I recommending using frozen french fries cut into small bits with a knife. No need to thaw.
How to Make Korean Corn Dog
1. Make Batter: Mix all the batter ingredients in a shallow bowl. The bowl should be long enough for the corn dog skewers to roll around in a twisting motion. Let the batter rise in warm place.
2. Prepare corn dog skewers: Skewer the hot dogs and cheese in preferred combination.
3. Batter on skewers: Coat the hotdog skewers in the batter by twisting them as you dip.
4. Potato and/or breadcrumbs: Coat with the potato pieces, then roll in the panko breadcrumbs. Use your hand to mold into shape.
5. Deep-fry: Carefully lower the skewered hot dog into the hot oil, frying for about 3-4 minutes. Take it out and place it on a cooling rack to rest.
6. Condiments: Sprinkle with sugar, then drizzle with ketchup and mustard to taste. Serve right away.
Best Tips for Perfect Korean Corn Dogs
- Batter Consistency: Make sure the batter is loose but not runny to coat the skewers evenly. For an easy coating, use a shallow, long pan.
- Skewer Choices: Use sturdy bamboo skewers or disposable wooden chopsticksensuring they fit your frying pan.
- Coating the Skewers: The key is to use a shallow pan with enough space to roll the skewer as you dip it into the batter. Twisting the skewer while dipping helps ensure an even coating without making the batter too thick, then mold into shape with your hand.
- Deep-Frying: Fry the corn dogs right after coating to prevent the batter from sliding off. Don’t assemble all the corn dogs before frying to avoid misshaping.
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The Best Korean Corn Dog (Crispy and Cheesy)
Korean corn dog (or Korean hotdog) is a trendy street food filled with cheese and sausage, and coated in french fries and crispy panko breadcrumbs. This recipe lets you easily recreate the best version at home.
For Batter
- 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
For corn dogs
- 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
- ketchup
- mustard
To make batter
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Combine all-purpose flour, sugar, instant yeast, salt, and water in a square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion. Mix with a spoon until everything is well incorporated and smooth.
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Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.
For the filling
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Cut the hot dogs in half and cut the cheese into similar-sized pieces. Skewer the hot dogs and cheese on sticks, with the hot dogs on the bottom and cheese on top. You can also come up with different combinations or use only hot dogs.
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For an octopus-shaped corn dog, cut the bottom 1 inch of the hot dog in a cris-cross pattern.
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If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure.Keep the skewers cold in the refrigerator until ready to use so that they can hold their shape when deep-fried.
To assemble corn dog
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Cut frozen french fries into small pieces and add to a pan. Put panko crumbs in another pan and set them aside.
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Dip hotdog filling skewer into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed
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Roll the battered skewer in the potatoes, then roll it into the panko breadcrumbs. Use your hands to firmly press everything together to mold into shape. Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won’t ooze out too much.
To deep-fry
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Heat oil in a skillet (large enough for the hot dog skewers) to reach to 350˚F. Carefully place the skewered hot dog into the hot oil, and fry for about 3-4 minutes. Rotate it occasionally using kitchen tongs to ensure even frying, until it turns golden brown and crispy. Remove the hot dog and let it rest on a cooling rack. Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
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Dust the hot dog with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.
If using fresh peeled potatoes: chop them small and cook in boiling water for 2 minutes. Rinse and pat them dry.
Calories: 402kcal, Carbohydrates: 63g, Protein: 11g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 17mg, Sodium: 746mg, Potassium: 274mg, Fiber: 3g, Sugar: 4g, Vitamin A: 4IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 4mg
