Get ready for a delicious and exciting snack with a Korean Corn Dog! This treat is similar to a Dagwood Dog, but has the added crunch of panko breadcrumbs. Making it even more enjoyable, you can also choose a variety of coatings such as french fries or dry ramen noodles. Let’s get to it!
What is Korean Corn Dog
Korean corn dogs (also spelled Korean corndogs) are a popular street food found in South Korea. It is a hot dog-style sausage coated in a sweet and savory batter, deep-fried until golden and crispy; for this reason, they are called “Hot Dog” (핫도그) in Korean.
The corn dogs are made with flour, dry yeast, and often include ingredients like sweet rice flour to give a slightly bouncy texture. The hot dogs are skewered on wooden sticks, battered, and deep-fried to create a crispy outer layer, providing a truly unique experience.
This Korean style corn dog is perfectly balanced between sweetness, savoriness, and crispness, making it an unforgettable snack that is perfect for any time of day.
Korean Cheese Corn Dog
When I was a kid, there was only one kind of corn dog I could choose from the street vendor – good old plain, Korean corn dogs. These are often filled with Frankfurt sausages or a similar type of sausage.
But nowadays, there are so many filling options to choose from, and a corn dog with cheese can add a nice, gooey, savory addition! These are called “Cheese Hot Dog” (치즈 핫도그) in Korean.
Popular cheese types include mozzarella, cheddar, and cream cheese. You can choose a whole cheese corn dog or a half sausage and half cheese corn dog.
If you are making a cheese corn dog and using a hard cheese block, you should create a hole in the center with something sharp with a pointed tip, such as metal skewers. This will make it much easier to insert wooden chopstick skewers without risking breakage from pushing too hard on the sides of the block. Additionally, placing this central hole helps ensure an equal distribution of skewer insertion points for optimal stability when serving.
Potato Corn Dog
Additionally, the outer crust of a Korean hot dog can be coated with other ingredients, such as french fries or dried ramen noodles, to give extra texture. A Korean potato corn dog is called a “Gamja Hot Dog” (감자 핫도그) in Korean; however, if you want even more sweetness, you could try using sweet potatoes instead.
If you’re in a hurry, pick up some frozen french fries from the store to save time; pre-oiled and already seasoned, these will fry perfectly. 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.
How to Serve a Corn Dog
Korean corn dogs are typically served with ketchup, American mustard sauce, and sprinkles of white sugar around the corn dog. This combination lends a nice balance of flavor; in particular, the sugar is an excellent addition to help offset their acidic flavor profile, balancing the tanginess and tartness of ketchup and mustard sauce.
How to Store a Korean Corn Dog
You can store any leftovers in the fridge for 2 to 3 days or freezer for up to 1 month. Store them well in an airtight container.
Any leftover corn dogs can be revived in the microwave or air fryer. For a blast of heat, use the microwave for 20 to 30 seconds; alternatively, pop it into an air fryer at 180 degrees Celsius (356 F) and let cook for 4 minutes. Air fryers will give a crisper texture, but they both taste just as good as the first time.
Other Korean Snacks You Might Like
If you want to explore something new and exciting in the world of Korean snacks, then give the following recipes a go! You won’t be disappointed by the unique flavors that await you.
- 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.
Ingredients for Korean Corn Dogs, Makes 4
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
** 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.
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.
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.
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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.
- 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.
- 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
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.
