Korean Corn Dogs

introduction

There’s something about a perfectly crispy, golden-brown corn dog that brings back childhood memories—whether it’s at a fair, at a carnival, or maybe even just a fun weekend treat. But have you ever tried Korean corn dogs? These aren’t your average corn dogs. Imagine a hot dog or mozzarella cheese, dipped in a sweet, golden batter, rolled in crispy panko breadcrumbs, and fried to perfection. You’ve got yourself a crispy, cheesy, and irresistibly satisfying bite. But that’s not all—Korean corn dogs also come with a sweet and spicy drizzle that makes them even more irresistible.

Let me tell you, these corn dogs are not just a treat, they’re an experience. I first stumbled upon them at a food market, and after one bite, I was hooked. Since then, I’ve been perfecting my own version of this crunchy, cheesy delight. My family absolutely loves them—they’re the perfect combination of savory and sweet, and they’re always the star of the show when I make them for a party or family dinner.

Now, you can make them at home with just a few ingredients and some patience. Trust me, it’s so worth it. Whether you’re making them for a snack, party, or even a fun weekend project, these Korean corn dogs will become your new favorite comfort food. They’re crispy, cheesy, and always leave you craving more.

Why You’ll Love These Korean Corn Dogs

I get it—there’s a lot of options when it comes to snacks, but here’s why you should give these Korean corn dogs a try:

  • Crispy & Chewy: The batter is sweet and crunchy, while the cheese is gooey and stretchy. Every bite offers the perfect balance of texture.
  • Customizable: You can fill them with mozzarella cheese, sausage, or even both! You can even mix up the toppings, using a variety of sauces.
  • Great for Gatherings: Whether it’s a movie night with friends or a weekend family gathering, these Korean corn dogs are sure to be the hit of the evening.
  • Fun to Make: Making these corn dogs at home is a fun project that everyone can get involved in. Plus, they’re so much better when they’re freshly fried and served hot!

Once you’ve tried them, you’ll understand why Korean corn dogs are having a moment. They’re just so much fun to eat, and you can’t help but smile with each crispy, cheesy bite. Whether you love cheese, hot dogs, or just crispy foods, there’s something here for everyone.

Preparation Time and Servings

Total Time: 45 minutes
Servings: Makes 6-8 corn dogs

Nutritional Information (per serving):
Calories: 350
Protein: 15g
Carbs: 40g
Fat: 15g

Ingredients

To make these delicious Korean corn dogs, you’ll need just a few simple ingredients. You may already have most of them in your pantry, and the rest are easy to find at your local grocery store or Asian market.

For the Corn Dogs:

  • 6-8 hot dog sausages (chicken, turkey, or beef) – You can also use mozzarella cheese sticks for a cheesy version.
  • 1 cup all-purpose flour – This will help create that crispy outer layer.
  • 1/2 cup cornstarch – Adds to the crispy texture and lightness of the batter.
  • 1 tablespoon sugar – Gives the batter a slight sweetness that balances the savory filling.
  • 1 teaspoon baking powder – Ensures a light and airy texture.
  • 1/2 teaspoon salt – For flavor enhancement.
  • 1 large egg – Binds the batter together.
  • 3/4 cup sparkling water – This creates a light and crispy texture when frying.
  • Panko breadcrumbs – For the crispy coating that gives the corn dogs their signature crunch.
  • Wooden skewers – These are used to hold the hot dog or mozzarella stick while frying.

For the Sweet and Spicy Sauce:

  • 2 tablespoons ketchup
  • 1 tablespoon sriracha sauce – For a nice, spicy kick.
  • 1 tablespoon honey – For sweetness.
  • 1 teaspoon soy sauce – Adds a savory depth to the sauce.
  • 1 teaspoon rice vinegar – For a touch of tang.

Step-by-Step Instructions

Here’s how you can make Korean corn dogs at home. Don’t worry, I’ll walk you through it step by step, and it’s easier than it sounds!

1. Prepare the Hot Dogs (or Mozzarella Sticks)

Start by prepping your hot dogs or mozzarella sticks. If you’re using hot dogs, simply skewer them with the wooden sticks, leaving about 2-3 inches of the stick sticking out. If you’re using mozzarella cheese sticks, do the same—skewer them and set them aside.

2. Make the Batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt. This dry mixture will form the base of your batter. Next, crack the egg into the bowl and add the sparkling water. Gently stir the ingredients together until they form a smooth batter. The sparkling water will give the batter its light, airy texture.

3. Coat the Hot Dogs

Now, it’s time to dip the hot dogs (or mozzarella sticks) into the batter. Hold the skewer and dip the hot dog or mozzarella stick into the batter, making sure it’s fully coated. You can gently tap the skewer on the edge of the bowl to remove any excess batter, but keep the coating thick so you get that signature crispy crunch.

4. Roll in Panko Breadcrumbs

Once the hot dog is fully coated in batter, roll it in a plate of panko breadcrumbs. This will add the extra crunch to your corn dog. Make sure to press the breadcrumbs into the batter gently so they stick well. You want a thick, even coating to ensure that the corn dog fries up crispy and golden.

5. Fry the Corn Dogs

Heat oil in a deep pot or wok to about 350°F (175°C). You want enough oil to submerge the corn dogs so they cook evenly. Carefully drop each corn dog into the hot oil, one at a time. Fry them for about 3-4 minutes or until they’re golden brown and crispy. Be sure to turn them occasionally so that they fry evenly on all sides.

6. Drain the Corn Dogs

Once they’re golden brown, remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps keep the corn dogs crispy.

7. Make the Sweet and Spicy Sauce

While the corn dogs are frying, it’s time to make the sweet and spicy sauce. In a small bowl, mix together ketchup, sriracha, honey, soy sauce, and rice vinegar. Stir until smooth. You can adjust the amount of sriracha based on how spicy you like it. Once everything is mixed, set the sauce aside for drizzling over the finished corn dogs.

How to Serve

Once your corn dogs are golden brown and crispy, it’s time to serve them up!

  • Top with Sweet and Spicy Sauce: Drizzle the sweet and spicy sauce over the corn dogs for a perfect balance of heat and sweetness.
  • Serve with a Side: You can serve these corn dogs with a side of pickled radishes or a simple cucumber salad to balance the richness of the fried batter.
  • For a Fun Twist: Serve with extra dipping sauces like mustard, ketchup, or even a tangy ranch dressing for a variety of flavors.

Additional Tips for Success

  1. Don’t Skip the Sparkling Water: It’s the key to getting that crisp, light batter. The bubbles in the sparkling water create a delicate texture that makes the corn dogs extra crunchy.
  2. Fry at the Right Temperature: If the oil is too hot, the corn dogs will burn on the outside before cooking through. If it’s not hot enough, they’ll absorb too much oil and become greasy.
  3. Use Panko for Extra Crunch: The panko breadcrumbs are a game-changer for the crispy outer layer. They’re lighter and crunchier than regular breadcrumbs.
  4. Rest the Corn Dogs: After frying, let them rest for a minute before serving so they hold their shape and stay crispy.

Recipe Variations

If you want to change up this recipe, here are some fun variations to try:

  • Vegetarian Option: Skip the hot dogs and fill the batter with cheese sticks or even tofu for a vegetarian version.
  • Add a Twist with Sausage: Try using sausages like spicy chorizo for a different flavor profile.
  • Extra Crunchy Coating: Roll the battered corn dogs in crushed potato chips before the panko breadcrumbs for an even crunchier bite.

Freezing and Storage

If you have leftovers (though I doubt you will!), here’s how to store and freeze your Korean corn dogs:

  • Storage: Store any leftover corn dogs in an airtight container in the fridge for up to 3 days.
  • Freezing: If you want to make these ahead of time, freeze the cooked corn dogs on a baking sheet until solid. Then transfer them to a freezer-safe bag and store for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain that crispy texture.

FAQ (Frequently Asked Questions)

1. Can I use other types of sausages for these corn dogs?
Absolutely! You can use any type of sausage you prefer—chicken, turkey, beef, or even veggie sausages. Feel free to get creative with the fillings.

2. Can I make these corn dogs without cheese?
Yes! You can simply make a classic hot dog version, or get creative with other fillings, like sausages or even vegetables, depending on your preference.

3. How do I make these ahead of time?
You can prepare the corn dogs up to the frying step, then freeze them for later. When you’re ready, fry them straight from the freezer for a delicious, crispy treat.

4. Can I bake these instead of frying them?
Baking them isn’t recommended, as it doesn’t give the same crispy texture. However, if you want to reduce oil, you can try air frying them for a healthier version.

5. Can I adjust the spice level of the sauce?
Yes! If you prefer less heat, simply reduce the amount of sriracha in the sauce. Alternatively, you can omit it entirely for a sweeter sauce.

Print
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Korean Corn Dogs


  • Author: Jennifer
  • Total Time: 45 minutes

Ingredients

Scale

For the Corn Dogs:

  • 68 hot dog sausages (chicken, turkey, or beef) – You can also use mozzarella cheese sticks for a cheesy version.
  • 1 cup all-purpose flour – This will help create that crispy outer layer.
  • 1/2 cup cornstarch – Adds to the crispy texture and lightness of the batter.
  • 1 tablespoon sugar – Gives the batter a slight sweetness that balances the savory filling.
  • 1 teaspoon baking powder – Ensures a light and airy texture.
  • 1/2 teaspoon salt – For flavor enhancement.
  • 1 large egg – Binds the batter together.
  • 3/4 cup sparkling water – This creates a light and crispy texture when frying.
  • Panko breadcrumbs – For the crispy coating that gives the corn dogs their signature crunch.
  • Wooden skewers – These are used to hold the hot dog or mozzarella stick while frying.

For the Sweet and Spicy Sauce:

  • 2 tablespoons ketchup
  • 1 tablespoon sriracha sauce – For a nice, spicy kick.
  • 1 tablespoon honey – For sweetness.
  • 1 teaspoon soy sauce – Adds a savory depth to the sauce.
  • 1 teaspoon rice vinegar – For a touch of tang.

Instructions

1. Prepare the Hot Dogs (or Mozzarella Sticks)

Start by prepping your hot dogs or mozzarella sticks. If you’re using hot dogs, simply skewer them with the wooden sticks, leaving about 2-3 inches of the stick sticking out. If you’re using mozzarella cheese sticks, do the same—skewer them and set them aside.

2. Make the Batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, and salt. This dry mixture will form the base of your batter. Next, crack the egg into the bowl and add the sparkling water. Gently stir the ingredients together until they form a smooth batter. The sparkling water will give the batter its light, airy texture.

3. Coat the Hot Dogs

Now, it’s time to dip the hot dogs (or mozzarella sticks) into the batter. Hold the skewer and dip the hot dog or mozzarella stick into the batter, making sure it’s fully coated. You can gently tap the skewer on the edge of the bowl to remove any excess batter, but keep the coating thick so you get that signature crispy crunch.

4. Roll in Panko Breadcrumbs

Once the hot dog is fully coated in batter, roll it in a plate of panko breadcrumbs. This will add the extra crunch to your corn dog. Make sure to press the breadcrumbs into the batter gently so they stick well. You want a thick, even coating to ensure that the corn dog fries up crispy and golden.

5. Fry the Corn Dogs

Heat oil in a deep pot or wok to about 350°F (175°C). You want enough oil to submerge the corn dogs so they cook evenly. Carefully drop each corn dog into the hot oil, one at a time. Fry them for about 3-4 minutes or until they’re golden brown and crispy. Be sure to turn them occasionally so that they fry evenly on all sides.

6. Drain the Corn Dogs

Once they’re golden brown, remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps keep the corn dogs crispy.

7. Make the Sweet and Spicy Sauce

While the corn dogs are frying, it’s time to make the sweet and spicy sauce. In a small bowl, mix together ketchup, sriracha, honey, soy sauce, and rice vinegar. Stir until smooth. You can adjust the amount of sriracha based on how spicy you like it. Once everything is mixed, set the sauce aside for drizzling over the finished corn dogs.

Nutrition

  • Serving Size: 8
  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 40g
  • Protein: 15g

Conclusion

Korean corn dogs are the ultimate comfort food with a twist. The crispy, golden exterior, combined with the savory or cheesy filling, makes for a snack that’s impossible to resist. Whether you’re serving them at a party, enjoying them on a lazy weekend, or making them as a special treat for your family, these corn dogs will definitely stand out.

Don’t be intimidated by the idea of making them at home. With just a few ingredients and some simple steps, you can enjoy these crunchy, cheesy delights anytime. Trust me, once you try them, you’ll never go back to regular corn dogs.

So, grab your skewers, heat up that oil, and get ready to dive into one of the tastiest snacks you’ve ever made. Enjoy your Korean corn dogs, and happy cooking!

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