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.
Korean Corn Dogs are hands down one of the most popular street foods in South Korea. These deep-fried snacks can be found across markets in Seoul and have become increasingly popular in Europe and America.
Since starting to learn Korean, I’ve become a massive fan of Korean food and culture. Corn dogs are one of my favourite Korean treats on the go that I enjoy every chance I get!
The inspiration behind this Korean Corn Dog recipe is the popular Korean cafe Frank Seoul, dedicated exclusively to corn dogs. They have over 8 different varieties of corn dogs and other amazing street foods. Here’s a video of Frank Seoul in action.
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 sweet and salty street food, that’s deep-fried and coated in various toppings. Served on a stick, they have either mozzarella cheese, hot dog, or rice cakes inside. After battering, Korean Corn Dogs are then coated with panko, potatoes, or ramen noodles, then deep fried in oil.
Once fried, a little sugar is sprinkled over for sweetness. The corn dog is then finished off with a generous drizzle or ketchup, mustard, or mayo.
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 Korean Corn Dogs called?
Korean Corn Dogs are simply 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.
Other types of Korean Corn Dogs 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 Corn Dogs are similar to American Corn Dogs in shape and in how they are served on a stick. 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, rice cakes, red bean paste, chocolate etc.
The main difference is the batter coating the corn dog. American Corn Dogs uses cornmeal batter, whereas the Korean version uses plain flour batter.
When it comes to topping, Korean Corn Dogs are next level. Whilst the American version is only coated in the batter, the Korean ones can have different toppings. After covering the hot dog in batter, Korean Corn Dogs are dipped in either panko breadcrumbs, potato cubes, crushed ramen, cornflakes, or dried seaweed.
Why Korean Corn Dogs are the best
- Next level corn dogs: Korean style corn dogs have all the goodness of their American counterparts, but made next level by adding various toppings
- Crunchy perfection: Regardless of the topping, Korean corn dogs are always crunchy from deep frying. For extra crunch, try crushed ramen noodle topping.
- Never boring: The beauty of Korean corn dogs is that they can be made with many different fillings and toppings. Anything goes, so you can try all sort of crazy and fun combinations!
- Easy to make: These corn dogs take only minutes to prepare, not accounting for proofing time for the batter. They are then fried for a few minutes and ready to enjoy hot.
Equipment & products
No fancy equipment is needed for this recipe, although there are some things that can make your life easier:
- Hand mixer – for combining the ingredients of the batter and kneading it.
- Deep frying pan – makes it easier to fry the corn dogs evenly.
- Kitchen thermometer – ensures the oil is at the optimal temperature for frying.
- Hot dogs – I like to use traditional hot dogs, made from beef or pork. You can use any type of hot dog: pork, beef, chicken, fish, or vegan. Sausages can be used too, but I recommend cooking them before.
- Cheese – this recipe uses mozzarella cheese, but you can also use cheddar.
For the yeasted batter you will need the following ingredients:
- Milk – any type of milk can be used. For dairy free version, you can replace it with water.
- Brown sugar – adds sweetness to the batter. Can be replaced with plain granulated sugar.
- Instant dry yeast – the rising agent in the batter. Can be replaced with fresh yeast, just multiply the quantity by 3.
- Eggs – large eggs are needed.
- Flour – all-purpose flour is used in this recipe. I do not recommend using self-rising flour, as we will be adding yeast as the rising agent.
The toppings can be customised to your preference, but for this recipe we will be covering the following:
- Panko breadcrumbs – I recommend using Japanese Panko, but you can also use any other type of breadcrumbs. I sometimes like to use golden breadcrumbs to give my Korean corn dogs a deeper colour.
- 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. Their thickness and texture are perfect for coating corn dogs. I like to add the packet seasoning into the crushed ramen for extra flavour. This is one of my favourite brands of Korean Ramyun noodles called Samyang – warning, it can be quite spicy!
How to make Korean Corn Dogs
First, we need to prepare the yeasted batter that coats the corn dogs. The batter needs to proof for about 1 hour, so it’s more practical to prepare it first. Let’s begin:
Korean Corn Dog Batter
- Combine the milk, sugar, and yeast. Let sit for a few minutes until the yeast starts bubbling.
- Add in the rest of the ingredients for the batter.
- Mix everything well until a thick batter forms.
- Cover and let proof until double in size.
Whilst the batter is proofing, prepare the skewers. I like to use a combination of hot dogs and cheese. Cut the hot dog in half, prepare an equal size mozzarella stick or cheese, then slide them both on a skewer.
Assembling the Corn Dogs
Once the batter has proofed, we can begin assembling the Korean Corn Dogs:
- 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.
Toppings & Frying
The following steps are applicable for any extra toppings, mostly potato or ramen noodles.
- Roll the battered corn dog through either the cubed potatoes or crushed ramen.
- Coat the entire corn dog in panko or breadcrumbs. This step helps seal in the batter.
Once all toppings have been added, deep fry the corn dogs. Ensure they are fully submerged in the hot oil and roll them around throughout frying.
After frying, sprinkle some granulated sugar over the Korean Corn Dogs for some sweetness. Serve with ketchup, mustard, mayo or any other sauces.
Pro tip: make one corn dog at a time and fry immediately. The batter is quite thin, and the Korean Corn Dogs can easily lose their shape 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 batter proof before frying. Then the breaded part will be soft, whilst the topping will be crunchy and delicious.
Use a tall glass – Dipping the hot dog into batter can be a messy task. This is why I recommend using a tall glass (like a protein shake cup). Then you can simply dip the full hotdog into the batter and roll it out with ease. You can also use your fingers to remove any excess batter.
Fry immediately – For the perfect shape, make one Korean Corn Dog at a time and fry it immediately. If you make them all and then fry, the corn dogs can easily lose shape, come out lumpy or split.
Pat dry potatoes – Before rolling the battered hot dog through the cubed potatoes, pat them dry with paper towels. This ensures they will stick well to the batter. I also recommend tossing the potato cubes through corn starch beforehand, for an even better stick.
Use a thermometer – Temperature is very important when deep frying. The right temperature will yield a fully cooked corn dog that’s golden on the outside. I recommend using a kitchen thermometer for best results.
Variations & Flavours
The best thing about Korean Corn Dogs is that they can be customised with different fillings, toppings or sauces. Here are some of my favourites:
- Hot dog
- Cheese / mozzarella
- Mixture of hot dog and cheese
- Korean fish sausage
- Korean rice cakes
- Red bean paste
- Anything else that can be put on a skewer
- Panko or breadcrumbs
- Cubed potatoes
- Crushed or ground ramen noodles
- Seaweed flakes or furikake
- Corn flakes
- Sweet cereals (for sweet fillings)
- Flamin’ Cheetos
- Mayo or Japanese Kewpie Mayo
- Wasabi mayo
- Korean Gochujang Sauce
- Korean Ssamjang Sauce
- Yuzu mayo
- 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 store
Korean Corn Dogs are best served fresh and piping hot. Then the cheese will be melty and delicious, and the crust extra crunchy. However, these corn dogs can also be prepared in advance.
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 – for up to 3 months. Store in ziplock bags or airtight container. Cook from frozen in a pre-heated oven for 20 minutes.
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Korean Corn Dogs 3 Ways
- 4 hot dogs, cut in half
- 4 mozzarella sticks, pat dried
- 1 cup milk, lukewarm (250 grams)
- 2 tablespoons brown sugar (30 grams)
- 2 teaspoons instant dry yeast (7 grams)
- ½ teaspoon salt, fine (2 grams)
- 1 egg, large
- 2 ⅓ cups all-purpose flour (300 grams)
- 1 cup panko breadcrumbs
- 1 cup potato, peeled and cubed
- 1 bag ramen noodles, crushed
- 6-8 cups vegetable oil, for frying (1.5 litres)
- 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.
- 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.
- 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!
- Nutritional value is estimative and it is calculated per serving (this recipe yields 8 servings) with plain panko breadcrumbs topping.