Korean Corn Dogs Recipe (Insanely Good!)

Honestly, can a recipe get any tastier? I just love all the fantastic and fun dishes coming to the forefront of the global food scene right now. Korean food is front and center, and this Korean corn dogs recipe will have you right in the mix.

Korean corn dogs are the epitome of fun food; let’s be honest for a second, they’re fast food gone wild, and I’m okay with that.

Let’s check out how to make these tasty corn dogs. Enjoy the process and enjoy the ride.

What is a Korean corn dog? 

Korean corn dogs are part of the Korean street food scene. Filled with something savory like a hot dog, fish cake, rice cake, or mozzarella and then coated in a batter and fried until crispy. 

These wild corn dogs are then coated in sugar and served up with a condiment of your choice. 

Guys, you’ve got to give these a go. They are everything.

Korean corn dog ingredients 

Here is a list of the ingredients you’re going to need to get these excellent Korean corn dogs going:

• 3 hot dogs, cut in half through their center
• 6 sticks of mozzarella cheese
• 1 ¼ cups all-purpose flour
• 4 TBS granulated sugar
• ¼ tsp paprika
• 2 tsp baking powder
• 1 egg
• ¾ cup oat milk
• 2 cups panko bread crumbs
• Oil for deep frying
• Mustard
• Ketchup

Easy Korean corn dogs recipe 

Here’s the step-by-step process of this easy Korean corn dogs recipe.

Step 1:

Push the mozzarella cheese sticks onto the ends of 6 kebab sticks. Follow the mozzarella sticks with the 6 hot dog halves. Place a wire rack over an oven tray and balance the corn dogs on the rack.

Step 2:

In a small bowl, sieve in the flour and salt. With a whisk, stir in 2 tablespoons of sugar and the baking powder. Whisk in the egg and oat milk until you get a smooth batter.

Pour the batter into a milkshake jug, a tall cup, or the jug of a blender. Place the batter in the refrigerator.

Grab an oven dish and pour in the panko crumbs.

Step 3:

Fill a deep fryer or a deep, wide pot with oil. Heat the oil up to 350°F. You’re going to want to test out your oil with a thermometer to get it to the right temperature. When the oil reaches 350°F, you can go ahead and dip your skewers into the batter. 

Next, roll them in the panko crumbs. Ensure you coat your corn dogs well with the batter before rolling them in the Panko crumbs.

Step 4:

Fry the coated Korean corn dogs in oil and fry for 4 min until gloriously golden and crisp. Remove from the oil and lay on the wire rack to drain all the excess oil.

Step 5:

Sprinkle the extra sugar onto the corn dog. You can either drizzle or dip your Korean corn dogs into the ketchup and or mustard.

How to store & reheat

Allow your corn dogs to cool entirely before preparing to store them. Layer them in a container with plastic or parchment paper between them. You can also freeze your cooked and cool Korean corn dogs. Once again, it’s a good idea to store them in the freezer with plastic or paper between them.

You can reheat your Korean corn dog in the oven, microwave, or air fryer.

Top variations to try

Here are a few fun variations. I hope these inspire you to have fun with your Korean corn dog adventures:

• Cornflake dogs: use a crunchy cornflake coating instead of panko breadcrumbs. These will give your corn dog a really cool visual and crunch!
• Rice coating: smash up some rice crackers to create a fun coating to use instead of panko crumbs. These fry up really well.
• Ramen coating: crush uncooked ramen noodles for some serious texture. Don’t forget to sprinkle on the seasoning from the packet after frying for the full ramen experience.

How are Korean corn dogs different from regular American ones?

I’m glad you asked. There are a couple of crucial differences between American and Korean corn dogs.

First off, American corn dogs are generally filled with a hot dog. They are then battered in a classic cornmeal batter and fried up. Korean corn dogs, on the other hand, can be filled with a bunch of different ingredients. From hot dogs to rice cakes, to mozzarella, to fish cakes. In true Korean style, the options for excitement and fun are endless when it comes to their corn dogs.

Korean corn dogs are coated in a batter. Sometimes a rice flour batter is used. Korean corn dogs are rolled and coated in twinkling granulated sugar, which is a far cry from the all-savory feel of the American corn dog.

FAQ

Why are Korean corn dogs so good?

Korean corn dogs are so good because their savory and sweet combination is like eating a doughnut and a hot dog all at once.

This fun food is a great eating experience as you have a crunchy exterior and a soft and cheesy center. Pillowy dough between the two layers is super comforting.

How are Korean corn dogs different?

Korean corn dogs are coated in flour or rice flour batter as opposed to the cornmeal batter on a traditional corn dog. They’re sweet and savory versus the savory-only experience of the classic corn dog. 

Korean corn dogs can be filled with different fillings, whereas the classic corn dog is generally just filled with a hot dog.

How many calories is a Korean corn dog?

It depends on the recipe. But generally speaking, there are roughly 398 calories per serving.

What’s the best way to cook corn dogs?

Deep-frying is absolutely the best way to cook corn dogs. This cooking method delivers a crispy outside coating and a soft and steamed interior. This contrast in texture makes these corn dogs super delicious.

Wrapping it up!

You’ve got to try these insanely delicious and crispy Korean corn dogs. They are an incredible party and game night treat. Packed with flavor and incredible texture, you’ll be so into them. 

Other yummy Asian recipes you’d love!

• Healthy Chinese Lemon Chicken Recipe
• Crunchy Din Tai Fung Cucumber Recipe
• Easy Sushi Bake Recipe Salmon Edition
• What Does Black Bean Noodles Taste Like
• Instant Pot Sushi Rice Recipe (Perfectly Cooked!)