Korean Corn Dog is a hotdog and cheese wrapped in a fluffy dough and fried until crispy. This is a sweet and savory treat straight from the streets of Korea!
These Korean Corn Dogs have taken the street food scene and the internet by storm because of their unique take on the typical cakey, soft, and sweet corn dogs we know.
What makes Korean Corn Dogs unique is the dough that encapsulates the hotdog and cheese! It’s a bread that’s crispy on the outside and fluffy on the inside. Moreover, it’s coated with crispy panko breadcrumbs and sugar, potatoes, or ramen noodles! Take your pick! It’s a snack that you and your kids will definitely love!
Making this recipe will be a bit of work, but so worth the effort. I will do my best to make the instructions doable at home so this can also be a bonding you can have with your kids!
Korean Corn Dog Ingredients
Hotdog and String Cheese
For this recipe, use any hotdog that you prefer. You simply need to boil them to pre-cook before using them.
As for the cheese, I have only tested this on string cheese and I love how it turned out. Keep the cheese slightly cold so that it won’t melt right away after hitting the oil causing spillage. Mild coolness will also allow it to have the perfect cheese pull/stretchiness once you bite into it.
You can mix and match the corn dog flavors by using hotdog only, cheese only, or a combination of both. The choice is yours!
Dry Ingredients
The dry ingredients used for the corn dog batter are all-purpose flour, salt, sugar, baking powder, and instant yeast. The flour is the main base, the salt and sugar are for a balance of savor and sweetness, and the baking powder and yeast are the rising agents that will make the dough light and airy.
It’s very basic and I know you already have these in your pantry. Just note that because this is bread, you need precise measurements to get the right texture for it. Scroll down to the recipe card to know the measurements!
Wet Ingredients
The wet ingredients are only water and egg. These will bind and form the dry ingredients into a dough.
Crust
As mentioned, what makes this unique aside from the bread is its crust. Usually, the Korean corn dogs are coated either in:
- Panko breadcrumbs with sugar – The OG crispy and sweet elements! It won’t be overly sweet, instead, it will balance the savor of the hotdog and cheese.
- Cubed potatoes – Just imagine, a corn dog covered in crispy fries!! Enough said!! Just a tip if you will be making this, coat the potatoes in cornstarch so that they stick to the batter and crisp up nicely.
- Crushed ramen noodles – I don’t know about you but I grew up eating dry ramen noodles as chips/snacks so having corn dog coated with ramen is just one of the best things for me!
Can you imagine the corn dog in these crusts? It’s all flavors in one bite!
Wooden Chopsticks
With everything going on in this corn dog recipe, it is a must to have a sturdy stick that will hold it. The typical wooden skewers are usually thin so wooden chopsticks are perfect!
How to Make Korean Corn Dog
Combine flour, salt, sugar, and baking soda in a big bowl and set aside. Use a big bowl because the dough will double in size later.
Combine water and yeast and mix until it is melted. Add this to the dry ingredients along with an egg, and mix it until well combined and has turned into a sticky dough.
Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour to let it rise. Meanwhile, slice the hotdog and cheese, and boil the hotdogs. Skewer them and mix and match fillings according to your preference.
About 10 minutes before your dough is finished rising, heat up the oil. Make sure to use a big pan or deep pot that will perfectly fit the chopsticks. Best if the whole corn dog can be deep fried for even cooking.
Prepare your workstation as well, lining up the skewers, the dough, and your choice of crust. I’m using breadcrumbs for this recipe! You need these lined up because once the hotdogs are coated in the dough, they will go straight into the fryer.
Once everything is ready, take one skewer and slowly roll and tug it from the dough. As you roll, check if the dough is sticking then tug before rolling again. Keep rolling and tugging until the whole skewer is covered. Make sure there are no holes in it, especially with the cheese!
NOTE: With slightly wet or oiled hands, use them to prop the dough into sticking to the hotdog while you roll and tug.
Immediately roll the doughed skewer into the breadcrumbs to “lock it in”. The breadcrumbs will hold the batter and give it a nice color and crisp, so coat it generously. This may be hard to get right the first time but you will eventually find rhythm so keep at it!
NOTE: This recipe makes about 3-4 corn dogs so feel free to multiply and make more as needed.
Right after coating the corn dog in breadcrumbs, fry it for 2-3 minutes on each side until golden brown. Repeat the whole process until you finish out the skewers and the dough.
Right after the corn dog comes out of the fryer, sprinkle some sugar so it kind of caramelizes because of the heat. Enjoy this right after cooking and I don’t recommend reheating it because the dough might become a bit tough. Freshly fried is always better!
Tips for Frying Korean Corn Dog
- Use vegetable or canola oil. These oils have high smoke points making them perfect for frying.
- Make sure the oil is heated up to 350F so the corn dog cooks right when you place it in the fryer. If the oil is too hot, it will burn the dough without cooking the inside. If the oil is still a bit cold, it will take longer to cook and make the whole thing soggy.
- Do not crowd the fryer as it can lower the temp of the oil, taking it longer to cook, and making the whole thing soggy as well.
- Remove any debris after batches of frying as these can burn and stick to the next batch of corn dogs, turning the whole thing bitter.
- Let the oil cool down after use and clean out any remaining debris. You can use this for 3-4 more times as long as the color and smell have not changed (turn dark and have a foul smell).
- To dispose of oil, place it in a bottle and throw it in the trash. Do not dispose of oil on the drain as these can clog.
Other Korean street foods you might like:
Korean Corn Dog
Equipment
- Wooden Chopsticks
- Big Pan or Deep Pot
Ingredients
- 110 grams All Purpose Flour
- 3 grams Salt
- 10 grams Sugar
- 2 grams Baking Powder
- 2 grams Instant Yeast
- 80 grams Water
- 1 pc Egg
- Hotdog Sliced to 3-inch pieces
- String Cheese Sliced to 3-inch pieces
- Panko Breadcrumbs For the crust
- Sugar For garnish
- Vegetable or Canola Oil For frying
Instructions
- In a big bowl, mix flour, sugar, salt, and baking soda. Set aside.
- In a separate bowl, combine water and yeast, then mix until melted. Combine the dry ingredients and wet ingredients along with an egg. Mix well until it forms a sticky dough.
- Let the dough sit at room temperature for 1 hour to rise and double in size.
- Boil the hotdogs and slice them into 3-inch pieces. Prepare the cheese as well by slicing it into 3-inch pieces.
- Place the cheese, hotdogs, or both on skewers according to your preference.
- 10 minutes before you’re finished letting the dough rise, heat up some oil on a big pan or deep pot. On the side, line up the skewers, dough, and breadcrumbs.
- To make the corn dog, place the hotdogs on the batter and do the roll and tug. Roll the skewers and once the dough is sticking to the hotdogs, tug it a bit, then roll again. Do this repeatedly until the whole skewer is covered. You can use your hands to prop the dough into sticking to the hotdogs.
- Right after covering the corn dog in the dough, roll the skewer on the breadcrumbs to lock it in.
- Place the skewer right into the heated oil and cook each for about 2-3 minutes per side until golden brown.
- Right after frying, sprinkle sugar over the corn dogs so it caramelizes a bit.
- Serve hot with ketchup or mustard, and enjoy!
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