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Korean Corn Dog

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Korean Corn Dogs are a popular street food featuring hot dogs and mozzarella cheese coated in a yeasted batter, rolled in crunchy panko breadcrumbs, and fried until golden brown. Finished with a touch of sugar, ketchup, and mustard, they deliver an irresistible sweet-and-savory flavor.

Ingredients

  • 4 hot dogs, cut in half
  • 8 ounces mozzarella cheese, cut into sticks
  • 8 wooden skewers
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 1 large egg
  • 2 cups panko breadcrumbs
  • 1/2 cup granulated sugar (optional, for coating after frying)
  • Vegetable oil, for deep frying
  • Ketchup, for serving
  • Yellow mustard, for serving

Instructions

  1. Insert skewers into the hot dogs, mozzarella sticks, or a combination of both.
  2. In a bowl, combine the flour, sugar, yeast, and salt.
  3. Add the warm milk and egg, stirring until a thick batter forms.
  4. Cover and let the batter rest for 30 to 45 minutes until slightly puffed.
  5. Place the panko breadcrumbs in a shallow dish.
  6. Transfer the batter to a tall container for easier dipping.
  7. Dip each skewer into the batter, coating completely.
  8. Roll the battered skewers in the panko breadcrumbs, pressing gently to adhere.
  9. Heat oil to 350°F (175°C).
  10. Fry the corn dogs in batches for 3 to 5 minutes until golden brown and crispy.
  11. Drain on paper towels.
  12. If desired, roll the hot corn dogs in granulated sugar.
  13. Drizzle with ketchup and mustard before serving.

Notes

  • Use mozzarella only for a classic cheese-filled version.
  • Press diced potatoes onto the batter before frying for a popular variation.
  • Serve with spicy mayo, garlic aioli, or sweet chili sauce.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer for best crispness.
  • Freeze cooked corn dogs for up to 2 months.

Nutrition

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