Korean Corn Dog Recipe

Korean corn dog is a trendy Korean street food. It’s filled with cheese and sausage, then coated in french fries and crispy panko breadcrumbs. This delectable sweet and savory treat is gaining popularity worldwide. With this recipe, you can easily recreate it at home.

If you’re a fan of street food, Korean corn dogs, also known as Korean hotdogs, are a must-try. These aren’t your average corn dogs – oh no. They elevate the classic American version with a crispy texture, sweet-savory flavors, and unique toppings and fillings.

And the best part? You don’t have to travel all the way to Korea to enjoy them. You can easily recreate them at home and experiment with different toppings and fillings.

What is Korean corn dog?

Korean corn dogs, as well as Bungeoppang or Korean garlic bread, are trendy street food snacks worldwide. These delicious hotdogs feature various fillings and a crispy panko coating.

You can find these Korean-style hot dogs on many market streets in tourist areas throughout south Korea. Myungrang Hotdog (명랑 핫도그) is perhaps the most well-known franchise brand, and its locations can be found in several cities in the U.S.

The difference between Korean corn dog and American corn dog is mainly in the batter with ingredients and preparation. American corn dogs are typically consisting of a hot dog wrapped in a cornmeal batter and fried until golden brown. They’re commonly paired with ketchup or mustard.

In contrast, Korean corn dog is prepared with yeasted batter and have cheese and sausage inside. The outer layer often uses panko breadcrumbs for added crunch resulting in crispier texture. Some even have a sweet twist, being rolled in sugar after frying.

They also come in different flavors of coating such as French-fries or crunch ramen noodles. With the right ingredients and a few simple steps, you can easily recreate this tasty snack at home with using this Korean corn dog recipe.

Variations

Cheese Corn Dog

In Korea, cheese hotdog (치즈 핫도그) is a favorite among many. This most common and popular version typically consists of a half hotdog, half sausage skewered with mozzarella cheese. However, some versions use cheese alone without any hotdog sausage.

Potato Corn Dog

Other Options

Besides the common versions mentioned above, there are many more variations to choose from: this includes the rice hot dog, which is a rice cake coated with batter, squid ink paired with mozzarella, and a version with flaming hot Cheetos that uses crushed Cheeto flakes.

Instead of potato, some variations incorporate sweet potatoes or crushed instant ramen noodles to enhance the batter’s crunch and texture.

Recipe Tips and Advice for the Best Result

Batter

Consistency matters for Korean hot dogs. The batter should be loose yet not runny, coating the hot dog and cheese evenly. It should not slide off or become too thick, guaranteeing a crispy outside and gooey inside.

• Use square or oval pan that is long enough for the corn dog skewers to roll around in a twisting motion.

Filling Skewers

Any long, sturdy stick or skewer, such as bamboo skewers, can be used. Alternatively, you can use disposable wooden chopsticks to make the skewers.

Ensure the wooden skewers accommodate the hotdog and cheese. Check if they fit the frying pan for deep frying. Trim excess length if necessary.

• Pro Tip: If making different varieties, it may be helpful to color-code the skewers for easy identification.

Cheese

Use any soft, meltable cheese such as mozzarella, cheddar, or pepper jack. The classic Korean cheese corn dog typically uses all mozzarella cheese in a stick or a combination of half cheese and half hot dog. Feel free to experiment with different ratios and flavors.

For a hot dog wrapped with cheese, I recommend using sliced cheddar cheese. For better adhesion, American cheese slices work best. You can double up the slices for a thicker and cheesier taste.

Coating the skewers in batter

I found that making the batter in a baking pan is easier than using a cup. Dip the skewers into the batter and roll them around as you gently lift them from the batter.

Achieving an even coating can be tough, but it’s fine to use your fingers for help. Watch my tutorial video for guidance.

Potato

For Korean potato corn dogs (gamja hotdog, 감자핫도그), use small potato pieces for even frying. For easier preparation, chop frozen french fries into small bits without pre-boiling.

Pack the potato coating firmly around the corn dog, leaving some space between the pieces to catch the panko bread crumbs.

Frying

Fry corn dogs immediately after assembly to maintain their shape. Avoid assembling all before frying to prevent falling apart or misshaping.

Condiments

While the standard choices are ketchup and mustard, try sprinkling some sugar over the top for a delightful sweet and savory mix! Though it might sound unusual, this combination is both common and special in Korean snack foods.

Ingredients

• Batter: all-purpose flour, instant yeast, sugar, salt, and water
• Panko breadcrumbs: to coat the corn dogs. It gives the crunch and golden color.
• Potato: use frozen French fries, no need to thaw.
• Sausage or hot dogs: Use already cooked. If not, 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.
• Condiments: Ketchup, mustard and sugar.

How to Make Korean Corn Dog

Step 1. Make batter

• In a shallow bowl long enough for the corn dog skewers to roll around in a twisting motion, mix the batter ingredients.
• Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour.

Step 2. Coat the filling with batter

• Dip the assembled hotdog filling skewer into batter.
• Roll with a twist as you lift, ensuring even coating. Us your finger to smooth out if needed.

Step 3. Coat with potato and/or breadcrumbs

• Roll the battered skewer in the potato pieces (frozen French-fries), then roll it into the panko breadcrumbs.
  • Use your hands to firmly press everything together.
• Make sure to cover the cheese part with plenty of panko crumbs so that the cheese won’t ooze out too much.

Step 4. Deep-fry

• Heat oil to 350˚F. Use a skillet large enough for the hot dog skewers.
• Carefully place the skewered hot dog into the 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 it from the oil and let it rest on a cooling rack.

Step 5. Sugar and condiments

• Dust with sugar, and drizzle with ketchup and mustard as desired. Serve immediately.

6 Delicious Korean Street Food Recipes to Try

• Tteokbokki
• Korean Fish Shaped Bread (Buneoppang)
• Korean Cream Cheese Garlic Bread
• Hotteok
• Twisted Donut (Kkwabaegi)
• Korean Street Toast

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