Get ready for a delicious and exciting snack with a Korean Corn Dog! This treat is similar to a Dagwood Dog but comes with the added crunch of panko breadcrumbs. To make it even more fun, you can choose from a variety of coatings like french fries or dry ramen noodles. I’m so excited to share my recipe with you. Let’s dive in!
What is Korean Corn Dog
Korean corn dogs (Korean corndogs) are a popular street food you can find in South Korea. It is a hot dog-style sausage coated in a sweet and savory batter, rolled in panko breadcrumbs, deep-fried until golden and crispy. For this reason, they are called “Hot Dog” (핫도그) in Korean.
When I was a kid, there was only one version of corn dog I could choose from the street vendor—the good old plain version. These are often filled with Frankfurt sausages or a similar type of sausage.
Corn dogs typically consist of a batter made from flour and dry yeast, sometimes incorporating sweet rice flour to achieve a slightly chewy texture. However, the beauty of corn dogs lies in their versatility, as various fillings and toppings give rise to a myriad of delicious variations.
For instance, a corn dog with a cheese filling can add a nice, gooey, savory touch. These are called “Cheese Hot Dog” (치즈 핫도그) in Korean.
Popular cheeses include mozzarella, cheddar, and cream cheese. You can choose a whole cheese corn dog or a half sausage, half cheese corn dog if you prefer.
In addition, the outer crust of a Korean hot dog can be coated with other ingredients, such as french fries or dried ramen noodles, to add extra texture. A Korean potato corn dog is called a “Gamja Hot Dog” (감자 핫도그) in Korean; however, if you want more sweetness, you could try using sweet potatoes instead. This variation is called a “Goguma Hot Dog” (고구마 핫도그). Dried ramen noodle-coated corn dogs are called “Ramyeon-ttang Hot Dog” (라면땅 핫도그).
Korean corn dogs are usually enjoyed with ketchup, American mustard, and a sprinkling of white sugar around the corn dog. This delicious combo strikes a perfect balance of flavors; the sugar, in particular, helps to mellow out the tangy and tart notes of the ketchup and mustard.
Korean-style corn dogs are delicious and fun to enjoy. They perfectly balance sweetness, savoriness, and crispness, making them an unforgettable snack. I hope you give them a try soon!
Ingredients
Batter
- 2 Tbsp raw sugar
- 1 tsp fine sea salt
- 1 cup water, warm
- 1 tsp active dry yeast
- 1 3/4 cup all purpose flour
- 1/4 cup glutinous rice flour (sweet rice flour or mochiko)
Filling
- 4 hot dog sausages (e.g. Frankfurt sausage)
- 2 Tbsp all purpose flour
- 3/4 cup panko breadcrumbs
- (Optional) cheese block (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog
Toppings (Optional)
- 280 g / 9.8 ounces french fries (about 2 cups once cut into small pieces)
- 1 to 2 packs instant ramen noodles
Sauce
- white sugar, granulated
- American mustard sauce
- ketchup
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
** The above ingredients will yield 4 corn dogs. You will need 4 disposable wooden chopsticks or thick wooden skewers.
How To Make Korean Corn Dog
Batter
1. Prepare a 2L food container (or a mixing bowl) and combine the sugar, salt and the warm water (about 50 degrees Celsius / 122 degrees Fahrenheit). Stir well.
2. Add the yeast and stir it around. Then, allow it to settle for a few minutes while it is dissolved. Next, incorporate the flour and glutinous rice flour together. Mix with a spatula until you achieve an even texture without any lumps.
3. Cover the container or bowl with a lid or cling wrap and set it aside for an hour at room temperature until the dough rises.
4. Once the dough has doubled in size, mix it well with a spatula. Set aside.
Toppings (Optional)
French Fries
1. Cut the french fries into small pieces (about 1.5 cm/0.6 inch) and set them aside on a large plate.
If using fresh potatoes, do the steps below prior to coating the corn dog, so that it sticks well and cooks quickly.
- Cut the potatoes into small cubes (you will need 2 medium potatoes to coat 4 corn dogs). Put them in a medium-sized bowl and soak them in water for 5 minutes. Drain the water and set aside.
- Put a quart of water into a pot and bring it to a boil. Add the potatoes and leave them in for 2 minutes to blanch.
- Drain the water and dry the potatoes with a paper towel.
- Put the dried potatoes onto a large plate and add 1 Tbsp of flour and mix them well. Set aside.
Ramen Noodles
1. Gently break up the instant noodles into small pieces while they are still in their packet, then transfer them to a large plate and set aside.
Shaping and Frying
1. Fill a fryer or deep pan with a generous amount of oil and bring it to a boil. The pan should be wide enough to immerse at least one hot dog skewer. The oil is ready when it reaches 175 degrees Celsius or 350 degrees Fahrenheit. It takes about five minutes for the oil to reach this temperature at medium-high heat.
2. Create two separate plates – one with flour and the other with panko breadcrumbs. Then line up your work station in this order: flour plate, corn dog batter (that you should have prepared beforehand), french fries or dry ramen noodles (optional), and finally panko breadcrumbs.
3. Skewer the hot dog sausages and cheese block (optional) onto wooden chopsticks. If using other skewers, ensure they can hold the weight of the sausages and cheese. (Tips: If you are making a cheese corn dog and using a hard cheese block, create a hole in the center with something sharp and pointed, such as a metal skewer. This will make it much easier to insert wooden chopstick skewers without risking breakage from pushing too hard on the sides of the block.)
4. Cover the hot dog skewers with flour (from step 2) so that the batter will stick easily.
5. Evenly cover the hot dog skewers with the batter one at a time, from the top using a circular motion until they are fully covered. Use one hand to hold the hot dog skewer, and use the other hand to spread the batter thinly and evenly. As the batter has a sticky and gluey consistency, wearing food-safe gloves might help you maneuver your hands around.
6. If you want to add an optional topping, roll the battered skewer on a topping plate (e.g., french fries or crumbed ramen noodles) until it is completely coated. Then, roll it on the panko breadcrumbs until the hot dog is thoroughly covered.
7. Drop the hot dog skewer into the hot oil and cook for about four minutes, turning it around every one to two minutes to ensure even cooking.
8. Once the corn dog is fully cooked and golden brown, top it off with sprinkles of white sugar. For an extra zing in flavor, add generous drizzle of ketchup and mustard sauce; pick whichever one you prefer! Then serve.
How to Store
Leftover corn dogs can be kept in the fridge for 2 to 3 days or in the freezer for up to 1 month. Make sure to store them in an airtight container for freshness.
When you’re ready to enjoy them again, simply reheat the leftovers in the microwave or air fryer to bring back their deliciousness. For a speedy warm-up, try microwaving for 20 to 30 seconds, or for a crispier texture, opt for the air fryer at 180 degrees Celsius (356 F) for about 4 minutes. It will take a bit longer if it was frozen. I personally prefer using the air fryer, but both methods result in tasty corn dogs.
Other Korean Snacks You Might Like
If you want to explore something new and exciting in the world of Korean snacks, then give these recipes a try! You won’t be disappointed!
- Hotteok (Korean Sweet Pancake)
- Tteokbokki (Spicy Rice Cake)
- Bungeoppang (Korean Fish Shape Pastry)
- Honey Butter Squid Jerky
If you’re looking for more Korean snack ideas, check out my post on Korean street food.
Love Korean food? Explore our site for more authentic Korean recipes including how to create a perfect Korean BBQ at home or other easy Korean recipes. Also, never miss a new recipe by subscribing to our newsletter, and join us in celebrating Korean cuisine!
Korean Corn Dog
Ingredients
BATTER
- 2 Tbsp sugar
- 1 tsp fine sea salt
- 1 cup water , warm
- 1 tsp active dry yeast
- 1 3/4 cup all purpose flour
- 1/4 cup glutinous rice flour (sweet rice flour or mochiko)
FILLING
- 4 hot dog sausages (e.g. Frankfurt sausage)
- 2 Tbsp all purpose flour
- 3/4 cup panko breadcrumbs
- cheese block , optional (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog
TOPPINGS (OPTIONAL)
- 280 g french fries (9.8 ounces, about 2 cups once cut into small pieces)
- 1 - 2 packs instant ramen noodles
SAUCE
- white sugar
- ketchup
- American mustard sauce
Equipment
- 4 disposable wooden chopsticks or thick wooden skewers
Instructions
BATTER
- Prepare a 2L food container (or a mixing bowl) and combine the sugar, salt and the warm water (about 50 degrees Celsius / 122 degrees Fahrenheit). Stir well.
- Add the yeast and stir it around. Then, allow it to settle for a few minutes while it is dissolved. Next, incorporate the flour and glutinous rice flour together. Mix with a spatula until you achieve an even texture without any lumps.
- Cover the container or bowl with a lid or cling wrap and set it aside for an hour at room temperature until the dough rises.
- Once the dough has doubled in size, mix it well with a spatula. Set aside.
TOPPINGS (OPTIONAL)
- Cut the french fries into small pieces (about 1.5 cm/0.6 inch) and set them aside on a large plate.(Tips: If using fresh potatoes, do the steps below prior to coating the corn dog, so that it sticks well and cooks quickly.1. Cut the potatoes into small cubes (you will need 2 medium potatoes to coat 4 corn dogs). Put them in a medium-sized bowl and soak them in water for 5 minutes. Drain the water and set aside. 2. Put a quart of water into a pot and bring it to a boil. Add the potatoes and leave them in for 2 minutes to blanch. 3. Drain the water and dry the potatoes with a paper towel. 4. Put the dried potatoes onto a large plate and add 1 Tbsp of flour and mix them well. Set aside.)
- Gently break up the instant noodles into small pieces while they are still in their packet, then transfer them to a large plate and set aside.
SHAPING AND FRYING
- Fill a fryer or deep pan with a generous amount of oil and bring it to a boil. The pan should be wide enough to immerse at least one hot dog skewer. The oil is ready when it reaches 175 degrees Celsius or 350 degrees Fahrenheit. It takes about five minutes for the oil to reach this temperature at medium-high heat.
- Create two separate plates – one with flour and the other with panko breadcrumbs. Then line up your work station in this order: flour plate, corn dog batter (that you should have prepared beforehand), french fries or dry ramen noodles (optional), and finally panko breadcrumbs.
- Skewer the hot dog sausages and cheese block (optional) onto wooden chopsticks. If using other skewers, ensure they can hold the weight of the sausages and cheese. (Tips: If you are making a cheese corn dog and using a hard cheese block, create a hole in the center with something sharp and pointed, such as a metal skewer. This will make it much easier to insert wooden chopstick skewers without risking breakage from pushing too hard on the sides of the block.)
- Cover the hot dog skewers with flour (from step 2) so that the batter will stick easily.
- Evenly cover the hot dog skewers with the batter one at a time, from the top using a circular motion until they are fully covered. Use one hand to hold the hot dog skewer, and use the other hand to spread the batter thinly and evenly. As the batter has a sticky and gluey consistency, wearing food-safe gloves might help you maneuver your hands around.
- If you want to add an optional topping, roll the battered skewer on a topping plate (e.g., french fries or crumbed ramen noodles) until it is completely coated. Then, roll it on the panko breadcrumbs until the hot dog is thoroughly covered.
- Drop the hot dog skewer into the hot oil and cook for about four minutes, turning it around every one to two minutes to ensure even cooking.
- Once the corn dog is fully cooked and golden brown, top it off with sprinkles of white sugar. For an extra zing in flavor, add generous drizzle of ketchup and mustard sauce; pick whichever one you prefer! Then serve.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
-
How to Store: Leftover corn dogs can be kept in the fridge for 2 to 3 days or in the freezer for up to 1 month. Make sure to store them in an airtight container for freshness.
When you're ready to enjoy them again, simply reheat the leftovers in the microwave or air fryer to bring back their deliciousness. For a speedy warm-up, try microwaving for 20 to 30 seconds, or for a crispier texture, opt for the air fryer at 180 degrees Celsius (356 F) for about 4 minutes. It will take a bit longer if it was frozen. I personally prefer using the air fryer, but both methods result in tasty corn dogs.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
