Korean corn dogs became popular as a Korean street food item. It consists of mozzarella cheese and/or a hotdog skewered, then battered and fried to golden brown perfection. I must say the hype for these corn dogs are definitely worth it. (P.S. Get your camera ready for that cheese pull.)
Important steps for Korean corn dogs
The yeast batter is extremely important and you need to make sure it rises for at least 1 hour. This will make the batter easier to coat in cheese.
Cheese for Korean corn dogs
When looking at the different types of cheese, I would recommend mozzarella. If you can find a block of mozzarella that would be ideal to cut into perfect rectangles. However, fresh mozzarella works as well. Monterey jack cheese works amazing as well because it provides that beautiful cheese pull.
Panko bread crumbs
There are a few popular coatings for Korean corn dogs. The first is just the classic panko, but I prefer the two other versions which is ramen and potato. All methods will require panko bread crumbs to fill in the bald spots.
What toppings should I add on Korean corn dogs?
So you can really add anything you want on these corn dogs. Some classic toppings I would recommend are sugar, ketchup, and mustard. The sugar really brings out the savory cheese and fried dough while the ketchup and mustard replicate that of a classic hot dog. I have also tried other combinations like spicy mayo, and bbq sauce which also taste amazing. Have fun with it.
Tips for coating
- Make sure your batter is not too thick, otherwise the corn dog becomes much too doughy. You really only need enough to cover all the cheese and hot dog.
- When making the potato version of the corn dog, I cut them into small cubes and part boil them for a couple minutes before using. This will soften the potatoes and have them cook faster in the oil.
- If you make the ramen dog, make sure you don’t crush the ramen into a powder. You want to leave individual small strands of noodles still in tact.
- Always make sure to cover with panko completely, no matter which method you use.
Korean Corn Dogs (3 ways)
- 1½ cup AP flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup water
- 4 hot dogs
- 1 block mozzarella cheese
- 1 cup panko bread crumbs
- 4-6 thick wooden skewers
- 1 potato optional
- 1 packet instant ramen optional
- Add all dry ingredients together in a bowl then whisk together to combine
- Add water and mix until there are no more lumps of flour. Cover with plastic wrap and let it rest at room temperature for 1 hour 20 minutes or until dough doubles in size.
Corn Dog Assembly
- Using a thick wooden skewer, skewer with a block of mozzarella about 1 inch in thickness or a hot dog. I prefer to have both hot dog and cheese in my corn dogs so I do half mozzarella cheese, half hot dog making sure the block of cheese is about the same size as the hot dog.
- Place your skewer into our batter and twirl it around making sure to cover all of the cheese and hot dog. You might need to use your hand to spread it out more evenly.
- Once the corn dog is coated in the yeast batter, cover completely in panko breadcrumbs. If you decide to make a ramen or potato dog, you want to first coat the corn dog in crushed ramen noodles, or cubed potatoes first, then fill in the remaining holes with panko breadcrumbs.
- Fry them in 350F oil for 2-3 minutes each side or until golden brown. You want the oil to be deep enough to cover at least half of the corn dog.
- Sprinkle the corn dogs with white sugar and any other sauces you like. I prefer just ketchup and mustard.
If you enjoyed this, check out some more cheesy recipes here: