Korean Corn Dogs

Why I’ll Love This Recipe

I love how dynamic this snack is—sweet and savory in one bite, with a satisfying cheese pull and crisp-crunch exterior. It’s fun to make and even more fun to eat. Whether I stick to the classic or go all out with potato cubes or ramen coating, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Glutinous rice flour

• Active dry yeast

• Granulated sugar (plus extra for coating)

• Warm water

• Salt

• Hot dogs (or sausage)

• Low‑moisture mozzarella sticks (or cheese slices)

• Panko breadcrumbs (coating base)

• Optional coatings: finely cubed potato, crushed ramen, cornflakes

• Vegetable oil (for deep frying)

• Sauces: ketchup, mustard, mayonnaise

Directions

1. In a bowl, mix flours, salt, and sugar. In another, dissolve yeast in warm water until foamy.

2. Combine wet and dry ingredients; mix into a thick batter. Cover and let rise until doubled (~1 hour).

3. Skewer half a hot dog and a mozzarella stick (or wrap cheese around hot dog).

4. Dip each skewer into batter, twist to coat fully.

5. Roll in panko, pressing gently; add potato pieces or ramen on top if using.

6. Heat oil to ~350 °F (175 °C) and fry corn dogs in batches for 4–5 minutes until golden.

7. Remove, drain briefly, then roll in sugar.

8. Drizzle or dip in ketchup, mustard, mayo, or your favorite sauce. Serve immediately.

Servings and timing

• Servings: About 6 corn dogs

• Total time: ~1 h 40 min

  • Prep & rise: ~1 h 20 min

  • Frying & finishing: ~20 min

Variations

• Potato coating: Roll in small potato cubes (감자 핫도그) for extra crunch and a French-fry vibe.

• Ramen crunch: Coat with crushed ramen noodles for a uniquely crispy texture.

• Half‑and‑half: Fill half the skewer with cheese and the other with hot dog for cheesiest bites.

• Alternative fillings: Use rice cake, fish cake, Spam, or omit meat entirely for a cheesy or vegetarian version .

Storage/reheating

• To store: Best eaten fresh. Otherwise, keep in an airtight container at room temperature up to 1 day.

• To reheat: Warm in an air fryer or oven at 350 °F for 2–3 minutes to restore crispiness. Add a light sugar sprinkle again if desired.

FAQs

Can I prep ahead?

Yes—I make the batter and let it rise in the fridge overnight. When ready, I skewer, coat, and fry.

What if I don’t have rice flour?

You can use just all‑purpose flour, but the chewier, mochi-like texture comes from the glutinous rice flour.

How can I get the toppings to stick?

I pat coatings dry, dust them lightly with cornstarch, then press into the batter before frying.

Are these spicy?

No, but you can add heat—try a spicy mayo or sprinkle chili powder into the sugar coating.

What oil temperature is best?

I heat to about 350 °F (175 °C). It ensures a golden, fully cooked shell without burnt crust .

Conclusion

These Korean corn dogs are a blast to make—crispy, cheesy, sweet, and savory all in one bite. I love experimenting with coatings and fillings, and they’re always a crowd-pleaser. Whether classic or loaded, they’re a deliciously fun treat I’ll keep making again and again!

Korean Corn Dogs

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Crispy on the outside, chewy on the inside—these glutinous rice batter corn dogs are stuffed with mozzarella and hot dogs, then coated in panko and sugar for the perfect street snack.

• Author: Sarah
• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Total Time: ~1 hour 40 minutes
• Yield: 6 corn dogs
• Category: Snack, Street Food
• Method: Deep-Fried
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Dry ingredients:

1 cup all-purpose flour

½ cup glutinous rice flour (for chewy texture)

2 tbsp granulated sugar (plus more for coating)

½ tsp salt

Wet ingredients:

1 tsp active dry yeast

¾ cup warm water

Filling:

6 hot dogs (or sausages)

6 mozzarella sticks (low-moisture, cut to size)

Coatings:

Panko breadcrumbs

Optional: finely cubed potato, crushed ramen noodles, cornflakes

Other:

Vegetable oil (for deep frying)

Sauces: ketchup, mustard, mayonnaise

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Instructions

In a bowl, mix flour, glutinous rice flour, sugar, and salt.

In another bowl, dissolve yeast in warm water and let sit until foamy (~5–10 minutes).

Combine wet and dry ingredients to form a thick batter. Cover and let rise for 1 hour, or until doubled in size.

Skewer half a hot dog and half a mozzarella stick onto each stick.

Dip skewers into risen batter, twisting to coat evenly.

Roll in panko or desired coating.

Heat oil to 350°F (175°C). Fry corn dogs for 4–5 minutes until golden and crisp.

Drain on a rack or paper towel. Roll in sugar and drizzle or dip in sauces. Serve hot.

Notes

For best texture, use glutinous rice flour in the batter.

Coat with cubed potatoes or crushed ramen for Korean-style variations.

For half-and-half versions, skewer cheese on one half and hot dog on the other.

Fry at 350°F for even browning without burning.

Best eaten fresh, but can be reheated in an air fryer or oven.