Korean Corn Dogs
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.
- 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
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.
Find it online: https://allrecipesmade.com/korean-corn-dogs/
