Korean corn dogs are a perfect mix of sweet and salty, offering a delicious balance of flavors. The hot dogs or stretchy cheese are dipped into a thick batter, which is then deep fried until they become crispy and beautifully golden. These battered snacks often come with a sprinkle of sugar, giving them that signature Korean street food flavor.

The crispy outer layer contrasts with the soft, gooey inside, creating an irresistible snack that has been popularized through K-drama and Korean culture. For those looking to enjoy them without any hassle, you can easily make them at home with no lineups, and the result is always a fun treat.

What makes these corn dogs unique is the variety of different ways they can be prepared. While some prefer the classic mozzarella stick version, others go for more adventurous options by adding French fries, chips, or even ramen as a coating. If you’re a fan of more traditional ingredients, you can try a coating of Panko or even use potatoes for an extra crunch.

In places like Myeongdong, you can find versions of these snacks served with rice cakes, or coated in a yeasted dough instead of a typical American-style meal batter. These corn dogs offer a taste of heaven with each bite, providing a perfect blend of savory and sweet for everyone to enjoy.

What is a Korean Corn Dog?

A Korean corn dog is a delicious snack that brings together hotdogs or even mozzarella cheese with a special batter. This batter can be made from rice flour or other ingredients and is sometimes mixed with crunchy panko or pieces of French fries for added texture. Once coated, these treats are deep-fried until golden brown and are often finished with a sprinkle of sugar.

To make them even tastier, you can add your favorite condiment like ketchup, mayo, or mustard. The result is a sweet and salty bite that is simply irresistible. With so many variations to explore, these Korean corn dogs can satisfy anyone’s cravings!

Have you tried any other Korean Corn Dogs before?

If you enjoy a savory twist on snacks, you might want to explore Korean corn dogs. I love how these treats can be customized to your taste, just like my favorite spot, Two Hands. You can visit various shops that sell these delicious corn dogs, allowing you to choose the level of sweetness you like.

For those who prefer a sweeter experience, simply sprinkle some sugar on your finished product. It’s fun to mix flavors and create your own unique combo. I always find joy in trying new recipes and experimenting with my favorite ingredients, making each bite truly enjoyable.

What do Korean Corn Dogs taste like?

Korean corn dogs are a crispy and savory treat that offers a delightful combination of textures and flavors. The outer layer has a satisfying crunch, while the inside can be filled with a variety of fillings like cheese or sausages. Some people like to sprinkle a bit of sugar on top for that perfect balance of sweet and salty, but I usually keep mine on the more savory side.

These corn dogs are traditionally garnished with extra toppings, which makes them even more fun to eat. What I love most is that you can easily customize them with your favorite toppings, so every bite feels like a personalized experience. Whether you prefer them plain or packed with flavors, these corn dogs offer a unique take on classic street food.

Ingredients:

• 4 beef franks or halal sausage, cut in half (8 pieces total)
• 8 oz mozzarella cheese, cut into sticks, the same width as the hot dogs
• 1 russet potato, diced into small cubes (optional, for the crispy potato layer)
• 1 and 3/4 cups all-purpose flour (spooned and leveled)
• 1 cup warm water (240 ml)
• 2 tsp active dry yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• 2 tbsp corn starch
• 2 cups panko bread crumbs
• Vegetable oil or canola oil for deep frying

Condiments:

• Ketchup
• Mustard
• Sugar (for sprinkling)

Method:

Prepare the batter:

• In a small bowl, mix 2 tsp of active dry yeast and 2 tbsp sugar with 1 cup warm water. Let it sit for 5-10 minutes until foamy.
• In a large bowl, whisk together 1 and 3/4 cups flour, 1/2 tsp salt, 2 tbsp sugar, 1 large egg, and 3/4 cup milk. Add the yeast mixture and stir until smooth and thick.
• Cover the batter and let it rest in the fridge for 45 minutes to 1 hour.

Prepare the skewers:

• Skewer the beef franks on wooden sticks, followed by mozzarella cheese sticks. Ensure they are securely placed on the skewers.
• Place the skewers in the fridge or freezer for 20-30 minutes to firm up the cheese and franks, making them easier to dip in batter.

Prepare the potatoes (optional):

• Boil diced potato cubes in 3 cups of water with 1 tsp salt for 3-4 minutes. Drain, then toss in corn starch to coat evenly.
• Set the potatoes aside to dry.

Coat the corn dogs:

• Remove the batter from the fridge. Pour panko bread crumbs onto a large tray.
• Dip each skewer into the batter using a twisting motion to ensure even coating.
• If using potatoes, press the batter-coated skewers into the diced potatoes, and then roll them in panko bread crumbs. Use your hands to firmly press the potatoes and crumbs into place.

Fry the corn dogs:

• Heat vegetable or canola oil in a deep fryer or deep pot to 350°F (175°C).
• Gently place the coated corn dogs into the hot oil, frying for 4-5 minutes or until golden brown and crispy.
• Fry in batches, ensuring not to overcrowd the pan.
• Remove and rest on a wire rack to drain excess oil.

Serve:

• Sprinkle sugar over the corn dogs while hot, and drizzle with ketchup and mustard.

Time Required:

• Prep time: 25 minutes
• Cooking time: 20 minutes
• Resting time: 45 minutes

Additional Info About Korean corn dog recipe

Here is some additional information that you may have to know about Korean corn dog recipe.

Health Benefits:

• Beef franks are a good source of protein.
• Mozzarella cheese provides calcium for bone health.
• Potatoes (if used) add fiber and vitamin C.

Notes:

• Freezing the skewers for 20-30 minutes before battering helps the cheese maintain its shape during frying.
• Ensure the oil temperature is maintained at 350°F for even frying.

Nutrition (Per Serving):

• Calories: 340
• Protein: 12g
• Fat: 20g
• Carbohydrates: 28g
• Calcium: 120 mg
• Iron: 1.5 mg

Equipment:

• Large mixing bowl
• Deep fryer or deep pot
• Cooling rack
• Measuring cups and spoons

What makes Korean corn dogs different?

Korean corn dogs are a fun twist on the classic American corn dogs. While the traditional American version often uses a corn meal batter with eggs as a binder, Korean corn dogs stand out with their yeasted batter, making the texture lighter and fluffier. They’re also coated in panko bread crumbs, giving them a much crispier finish compared to the softer, doughnut-like batter of American corn dogs. Another unique feature is the addition of potato, which can be added to create a crunchy layer of French fries around the dog.

Instead of just using the typical hot dog filling, Korean corn dogs often mix it up with options like mozzarella cheese or chewy rice cakes. Some versions even swap out the hot dog for a fish cake filling. And if that wasn’t enough, these corn dogs are finished off with a sprinkle of sugar, balancing out the savory flavors with a hint of sweetness. Another difference is that some recipes use a rice flour batter instead of the usual cornmeal, adding even more texture options.

Recipe Tips

When preparing Korean corn dogs, it’s important to pay close attention to all the details for the best results. Instead of using a half block of cheese like many recipes suggest, try using slices of cheese to wrap around the skewer. This gives a balanced bite without too much cheese in each piece. If the cheese isn’t soft enough, pop it in the microwave for a few seconds until it becomes malleable. Once wrapped around the sausage, place it seam-side down on a tray and freeze for 20-30 minutes to help everything stay in place.

When it comes to the batter, make sure you measure the ingredients precisely. Use measuring cups to lightly scoop the flour and level off any excess with the back of a knife. After trying different methods, I’ve developed the perfect batter that is easy to handle and fries into a crispy, golden crust. Letting the batter rise in the fridge overnight helps it hold its shape better, making it more manageable when coating the corn dogs.

To get the batter evenly on the skewer, dip it and use a twisting and pulling motion to wrap the batter around smoothly. You may need to use your fingers to make sure it’s even. One of the hardest parts is getting the potatoes to stick to the batter. A good tip is to coat the potatoes in a bit of cornstarch before adding them to the batter; this helps them stay in place and turn out even crispier.

Keep the battered corn dogs in the refrigerator until you’re ready to fry them. This will help them hold their shape perfectly when you put them in the hot oil. Fry them until they’re beautifully golden and crispy, and enjoy!

Recipe Variation

When making a Korean corn dog, you can get creative with the ingredients to suit your preferences. Traditionally, hot dogs or sausage are used for the filling, but you can easily switch it up with fish cake, or even rice cake for a different texture. For a more cheesy experience, try adding pepperjack or the classic mozzarella cheese, which is often used by street vendors.

Some people love to make a half and half skewer, combining cheese with sausage, or go all-in with just cheese for the true cheese lovers. Once your corn dog is fried, don’t forget to add the finishing touch by topping it with ketchup, mustard, or a bit of mayo. If you’re feeling adventurous, try a sprinkle of sugar or a drizzle of condensed milk for that authentic Korean twist.

What is the white stuff on Korean corn dogs?

The white stuff on Korean corn dogs is a mix of mozzarella cheese and other delicious ingredients that enhance this food. It’s a unique creation wrapped in a soft, yeast-based dough for a fluffy texture. After shaping, the corn dog is covered in panko breadcrumbs for a crunchy finish, sometimes with diced potatoes for added flavor and texture, making it an irresistible treat.

What are Korean Rice Dogs Made Of?

Korean corn dogs, or rice dogs, are delicious snacks made with hot dogs or mozzarella cheese. They are covered in a fluffy batter and coated with crushed ramen, panko breadcrumbs, or French fry pieces for crunch. After being deep fried, they are often garnished with sugar and served with ketchup and mustard or other sauces. The flavors are sweet and salty, making them hard to resist. The first time I made them, the salty aroma filled the kitchen, and they were a hit with my family.

Why are Korean Corn Dogs Good?

Korean corn dogs are a fun and beloved snack. Unlike American corn dogs, which use cornmeal, Korean versions use rice flour or wheat for the batter, resulting in a different, enjoyable flavor. Their chewier texture makes them stand out among other kinds of snacks, offering two distinct-tasting treats that satisfy cravings anytime.