Crunchy, sweet, and salty Korean Corn Dogs made in 3 ways: plain panko breadcrumbs, potato, or crunchy ramen. Stuffed with hot dogs and cheese, coated in batter and toppings, this delicious Korean street food is deep fried to perfection.
Table of contents
Corn dogs are one of my favourite Korean treats on the go that I enjoy every chance I get! I tried it for the first time a few years ago at Myungrang and fell in love. This recipe is the closest to the original Korean corn dog recipe!
If you're looking for more amazing Korean recipes, you need to start with the most important one - Authentic Cabbage Kimchi! Also check out these decadent Cream Cheese Garlic Bread, sweet and spicy Creamy Gochujang Pasta or the comforting Korean Street Toast.
What are Korean Corn Dogs?
Korean Corn Dogs are a popular street food in South Korea. They are a deep-fried sweet and salty street food, made with mozzarella cheese or hotdogs. This popular Korean street food is made on a skewer, and covered in various toppings like panko or potatoes. Korean hotdogs are served piping hot with ketchup, mustard and a sprinkle of sugar on top.
I will be showing you three versions of Korean-style Corn Dogs:
- Plain, coated with only panko breadcrumbs
- Coated with small potato cubes
- Topped with crushed ramen noodles
What are they called in Korean?
Korean Corn Dogs are known as 핫도그 (hot dogeu) in Korea, which translates to “hot dog”. This name can create a bit of confusion, as Korean Corn Dogs are not the same as the hot dogs we know and love in America.
There are many types of K-dogs, but the most popular are:
- 치즈 핫도그 (chijeu hotdogeu), which means “cheese hot dog”
- 감자 핫도그 (gamja hot dogeu), which translates to “potato hot dog”.
Fun fact: this type of corn dog is also known as 못난이 핫도그 (motnani hot dogeu) or “ugly hot dog” because of its lumpy surface. - 라면땅 핫도그 (ramyeon ddang hot dogeu), which means “ground ramen hot dog”. This type of corn dog is topped with crushed ramen noodles and is super crunchy.
Korean Corn Dog vs American Corn Dog
Korean Cheese Corn Dog is similar to American Corn Dog in shape, but different in flavor and texture. The main difference is in the batter. American corn dogs are made with a cornmeal batter, whereas Korean corn dogs are made with a fluffy dough.
Both are made with a hot dog inside, but Korean style Corn Dogs can also have other fillings. Common fillings can be hot dog, cheese, fish hot dogs or rice cakes.
When it comes to topping, Korean Corn Dogs are next level. They can be dipped in either panko breadcrumbs, potato cubes, crushed ramen, cornflakes, or dried seaweed.
Ingredient round-up
- Hot dogs – I like to use classic hot dog, made from beef or pork. You can use any type of hot dog: pork, beef, chicken or Korean fish sausage.
- Cheese – this recipe uses mozzarella cheese, but you can also use cheddar or cheese sticks.
For the yeasted batter you will need the following ingredients:
- Milk
- Brown sugar – can be replaced with plain granulated sugar.
- Instant dry yeast – can be replaced with fresh yeast, just multiply the quantity by 3.
- Eggs
- Flour – all-purpose flour is needed. I do not recommend using self-rising flour.
The toppings can be customised to your preference, but for this recipe we will be covering the following:
- Panko bread crumbs – I recommend using Japanese Panko.
- Potato – one large potato is enough to coat about 3-4 corn dogs. Wash, peel, and slice into small cubes, then pat dry before using. I recommend coating them in a little corn starch and seasoning right before use.
- Ramen noodles – I recommend using Asian ramen noodles, which have the curly appearance. I like to add the packet seasoning into the crushed ramen for extra flavour.
How to make Korean Corn Dogs
First, we need to prepare the yeasted corn dog batter. Let’s begin:
- Combine the milk, sugar, and yeast. Let sit for a few minutes until the yeast starts bubbling.
- Add in the dry ingredients.
- Mix everything well until a thick batter forms.
- Cover and let proof until double in size.
Whilst the yeasted batter is proofing, prepare some thick wooden skewers. Slide half of a hotdog and a cheese piece onto each skewer.
Once the batter has proofed, we can begin assembling the savory treat:
- Transfer the batter into a tall glass.
- Dip the skewer into the batter, ensuring the entire surface is coated.
- Rotate the skewer to remove, then take off any excess batter.
- Roll the battered corn dog through breadcrumbs or other toppings.
- Fry until golden brown in pre-heated hot oil.
Pro tip: make one corn dog at a time and fry immediately. The batter is quite thin, and the Corn Dogs can easily lose their shape and become flat if left aside too long.
Success Tips & Tricks
Batter consistency – Batter is very important, as it needs to be the not too thick or too runny. Measure out ingredients carefully whilst preparing the batter.
Let the batter proof – The only way to achieve the perfect texture is by letting the yeasted dough proof before frying. This makes the interior soft, with a perfectly fried crunchy exterior.
Fry immediately – For the perfect shape, make one Korean Corn Dog at a time and fry it immediately so it holds its shape.
Pat dry potatoes – Before rolling the battered hot dog through the cubed potatoes, pat dry the potato with paper towels. This makes them stick better to the batter. Or toss them through corn starch beforehand.
Oil temperature – Temperature is very important when deep frying, and we're aiming for 330-350°F (165-175°C). If the oil is too cold, the corn dog will come out very oil. Also, if the oil is too hot, the exterior will burn and remain uncooked inside. I recommend using a kitchen thermometer for best results.
Variations & Flavours
The best thing about Korean Hot Dogs is that they can be customised with different fillings, toppings or sauces. Here are some of my favourites:
Filling
- Hot dog
- Cheese / mozzarella
- Mixture of hot dog and cheese
- Korean fish sausage or fish cake
- Korean rice cakes
- Spam
- Squid
- Chocolate
- Red bean paste
Topping
- Panko or breadcrumbs
- Cubed potatoes
- Crushed or ground ramen noodles
- Sesame seeds
- Seaweed flakes or furikake
- Corn flakes
- Sweet cereals (for sweet fillings)
- Hot Cheetos powder
- Puffed rice (or rice krispies)
Sauces
- Ketchup
- Mayo or Japanese Kewpie Mayo
- Mustard
- Sriracha or sweet chili
- Wasabi mayo
- Korean Gochujang Sauce
- Korean Ssamjang Sauce
- Yuzu mayo
- Spicy sauce like Korean Samyang Spicy Chicken Mayo
- Teriyaki sauce
- Chocolate sauce, jam, or caramel for sweet fillings
Don't forget to have a side of Traditional Kimchi to complete this delicious snack!
How to serve & store
Korean Cheese Corn Dogs are best served fresh and piping hot. In Korea, they are always served with a sprinkle of additional sugar on top.
Storing in the fridge – for up to 2 days. Store in an airtight container. To serve, heat in a pre-heated oven for 5-8 minutes. You can also microwave them, but they will lose their crunchiness.
Freezing – freeze for up to 3 months. Store in ziplock bags or airtight container. Cook from frozen in a pre-heated oven for 20 minutes or air fryer for 10 minutes.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Korean Corn Dogs 3 Ways
Ingredients
Filling
- 4 hot dogs, cut in half
- 4 mozzarella sticks, pat dried
Batter
- 1 cup milk, lukewarm (250 grams)
- 2 tablespoons brown sugar (30 grams)
- 2 teaspoons instant dry yeast (7 grams)
- 1 egg, large
- 2 ¾ cups all-purpose flour (350 grams)
- ½ teaspoon salt, fine (2 grams)
Topping
- 1 cup panko breadcrumbs
- 1 cup potato, peeled and cubed
- 1 bag ramen noodles, crushed
Extra
- 6-8 cups vegetable oil, for frying (1.5 litres)
Instructions
Batter
- In a large bowl combine the lukewarm milk, sugar, and yeast. Give it a good whisk to combine, then let sit for 5 minutes. Add in the egg and salt, then mix again to combine.
- Sift the flour into the wet mixture, then mix for 1-2 minutes with a hand mixer. Cover and let proof in a warm place for at least 1 hour.
- Once proofed, transfer the batter into a tall glass.
Toppings
- Prepare 1 large plate with panko breadcrumbs.
- Peel and cut a potato into small cubes. Place the cubes onto a separate plate. Pat dry with paper towel and toss through some flour or corn starch. Add potato seasoning if desired.
- Crush a pack of ramen noodles with a rolling pin. Place the noodle pieces on a separate plate and sprinkle the ramen flavouring on top.
Making the Korean style corn dogs
- Heat up a wide and deep pan/ pot with vegetable oil. Use a kitchen thermometer to bring the temperature of the oil to 330-350°F (165-175°C).
- Cut the hotdogs in half, then portion mozzarella sticks the same length as the hotdogs.
- Onto a skewer slide one half hot dog, followed by the mozzarella stick.
- Dip the skewer into the tall glass to coat the corn dog in batter. Use a twisting motion when taking out the skewer, to get an even coat.
- Roll the battered skewer through breadcrumbs. Fry immediately for 3-5 minutes or until golden brown. Only fry 2 corn dogs at a time and ensure the temperature of the oil is constant.
Potato or ramen topping
- After dipping the hot dog in batter, roll it through cubed potatoes or crushed noodles.
- Roll through breadcrumbs, using your hands to shape the corn dog and help everything stick.
- Fry for 5-7 minutes or until golden brown in colour.
Serving
- After frying, sprinkle a little sugar over the corn dogs. Top with ketchup, mayonnaise, mustard, Sriracha or sweet chilli sauce.
- Enjoy while piping hot for extra melty bites!
Notes
- Nutritional value is estimative and it is calculated per serving (this recipe yields 8 servings) with plain panko breadcrumbs topping.
Nutrition
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Luke says
You know this is a 5 star dish when you’ve had 3 corn dogs already and want the 4th 😂
Awesome recipe and easy to follow!
Hanelore Dumitrache says
I know the feeling Luke, I made 12 corn dogs and within 10 minutes my family made them all vanish 😂 I'm so glad you enjoyed the recipe!
Tayba says
I cant wait to try these😍! Very easy recipe to follow 🙌🏾
Hanelore Dumitrache says
Thank you so much my lovely, let me know how they turn out! 😍😍
Michella says
We made a Korean theme dinner and made these corn dogs as appetisers. The batter was very sticky so had to work quickly but they came out really delicious. Next time can I add a little more flour to make the batter thicker?
Hanelore Dumitrache says
Hi Michella, flour can greatly vary even from one country to the next - some eat up more water, some less. If you think the batter is too runny, you can add 1-2 tablespoons of extra flour. Basically the batter should be thin enough so you can dip the corn dog into it, but not too runny that it doesn't stay on. Good luck for next time, let me know how it goes!
Mary says
Somehow I ended up with a lot of batter, so I made about 14 corn dogs in total. I froze half of them as you said in the post all very easy. We just had some for lunch and reheated them in the oven.. they were still very crispy and delicious!
Jamey P says
Please send help, I cannot stop eating this absolutely scrumptious devilry!
Jade says
Ramen noodles on corn dogs?!! I thought you're crazy, but then I tried them and it... was the best thing EVER! So crunchy and delicious!!
Hanelore Dumitrache says
Hahaha you made me laugh Jade, so glad you enjoyed it! I'll raise you one even crazier: crushed flaming Cheetos. I said what I said! 😂😂
Alex K says
The recipe was sooo easy to follow! My personal favourite is the potato corn dog. Probably burnt my mouth because I just couldn't wait for it to cool down🙈
Vanya says
After a few tries, I managed to get the consistency of the batter right and they came out looking not too bad. We had corn flakes at home so I used it and it was delicious! Will try to make the other versions of the corn dog as well this weekend.
Megumi Fushiguro says
I didn’t expect this to be so easy to make. The sugar bit was a little odd at first but when I got to the cheese, it completely made sense. They compliment each other so well. Who would have thought!
Hanelore Dumitrache says
I completely agree, it's such a pleasant and sweet surprise!
Dixie N says
I first had Korean corn dog at Bunsik in London. I have been craving them again but I live too far from London so I tried to find a recipe I could easily make and this popped up. It was so easy and my local Asian supermarket pretty much carries all the things in the recipe. I got some other ingredients from Asda and I only needed to follow the instructions closely. The end result really shocked me because they tasted as good as Bunsik’s , maybe a little more if I’m being bias 🙂 Thank you!
Hanelore Dumitrache says
As a big fan of Bunsik, that's a massive compliment, thank you! Soooo glad you enjoyed the recipe Dixie!
Yun says
These are crazy good!! A little fiddly because the dough is quite soft, but they come out so so tasty
Jennie R says
I was surprised at how easy it was ti make these. So good too!!