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Korean Corn Dog Recipe Card

Crispy Korean Corn Dogs with Cheese Pull

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These Korean corn dogs are an explosion of flavor and texture! A crispy, slightly sweet batter encases a savory hot dog and melty mozzarella, creating the ultimate street food experience. Expect a satisfying crunch followed by a delightful cheese pull that will have everyone reaching for more. Perfectly customizable with your favorite toppings, these corn dogs are fun to make and even more fun to eat. This recipe captures the authentic taste of Korean street food, bringing a unique twist to the classic corn dog. Get ready for a culinary adventure that’s both comforting and exciting!

  • Total Time: 40 minutes
  • Yield: 6 corn dogs 1x

Ingredients

Scale
  • 6 hot dogs, cut in half
  • 6 mozzarella cheese sticks, cut in half
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • Toppings: Sugar, ketchup, mustard, mayonnaise, spicy mayo

Instructions

  1. Prepare the hot dogs and mozzarella: Skewer the hot dog and mozzarella pieces onto wooden skewers, alternating between hot dog and cheese. Pat dry with paper towels.
  2. Make the batter: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 10 minutes.
  3. Prepare the coating: Pour the panko breadcrumbs onto a plate.
  4. Coat the corn dogs: Dip each skewered hot dog and mozzarella into the batter, ensuring it is fully coated. Then, roll it in the panko breadcrumbs until evenly coated. Gently press the panko onto the batter to help it adhere.
  5. Fry the corn dogs: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully lower the corn dogs into the hot oil, 2-3 at a time, and fry for 2-3 minutes, or until golden brown and crispy. Turn occasionally to ensure even cooking.
  6. Drain and serve: Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with sugar, and drizzle with your favorite toppings like ketchup, mustard, mayonnaise, or spicy mayo. Serve immediately.

Notes

For extra crispy corn dogs, double dip them in the batter and panko breadcrumbs. You can also add a small amount of rice flour to the batter for a chewier texture. To make spicy mayo, mix mayonnaise with sriracha to taste. Korean corn dogs are best served immediately, but can be stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results.

Nutrition

  • Serving Size: 1 corn dog
  • Calories: 450
  • Sugar: 15g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 60mg

Find it online: https://cookreel.com/korean-corn-dog-recipe/

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