Fast Korean Corn Dog Recipe

Korean corn dogs, rose tteokbokki, and Korean garlic bread are popular international street food treats. These mouthwatering hotdogs have a crispy panko covering and a variety of fillings.

They also have varied coating flavours, including ramen, cheese, and potato. They are tempting to snack aficionados who enjoy both sweet and savoury foods. Some people even add a tiny bit of sugar to make it sweeter.

One of the most well-liked street snacks in the world, corn dogs come with toppings including fries, puffed rice, and crumbled ramen, as well as a dusting of sugar at the end. There are maybe six new establishments in New York alone that only serve these mouthwatering, crispy, golden-brown dogs on a stick.

What’s the best part? They are really simple to construct. The dough needs to prove for approximately an hour because it contains yeast, but after that, assembly and frying are rather straightforward.


The cheese hotdog is a common favourite in Korea. In this most conventional and well-liked variation, a half hotdog sausage is impaled with meltable cheese. Some variations, however, omit the hotdog sausage and only use cheese.

Cut the cheese into similar-sized pieces and the hot dogs in half.

Put the cheese and hot dogs on skewers, with the cheese on top and the hot dogs at the bottom. Additionally, you can create other combinations or just utilise hot dogs.
Cut the bottom inch of the hot dog in a crisscross manner to create an octopus shape.
If you’re using cheese slices, wrap them around the hot dog and squeeze them firmly to keep them in place.


A distinctive variation on the traditional corn dog is the Korean variant, which is coated in bits of potato. This usually involves using frozen French fries. Before being utilised as the coating, they are broken up into little pieces.

Potato hotdogs can have any number of fillings. It should be battered, then deep-fried with French fries on top.

Some variants substitute crushed instant ramen noodles for the potato to give the batter crunch and texture.


BATTER For Korean corn dogs, consistency is important. The batter should uniformly cover the cheese and hot dog while remaining loose but not runny. To ensure a crispy exterior and gooey within, it shouldn’t slip off or grow too thick.

Make sure your square or oval pan is long enough to allow the corn dog skewers to roll around while twisting.


You can use any long, robust stick or skewer, like a bamboo skewer. As an alternative, you may make the skewers out of disposable wooden chopsticks.

Make sure the cheese and hotdog can fit on the skewers. To deep fry them, make sure they fit the frying pan. If required, cut off any extra length.

A Pro Tip:

It could be useful to color-code the skewers for quick identification when producing different types.


Use any soft, meltable cheese, such as pepper jack, mozzarella, or cheddar. You can experiment with different ratios and flavours, but the traditional mix is half cheese and half hot dog.


I discovered that mixing the mixture in a baking pan rather than a cup is simpler. As you gently remove the skewers out of the batter, roll them around after dipping them in the batter.

It can be difficult to apply a coating evenly, but it’s acceptable to use your fingers as a guide. Watch my instructional video for details.


210 g of all-purpose flour, or 1 3/4 cups.
2 tablespoons of sugar, with extra for sprinkling
1 (1/4-oz.) instant yeast in a package
Kosher salt, 1/2 teaspoon
Whole milk, 1 cup
(3–4 cups) of vegetable oil for frying
four beef hotdogs
4 cheese sticks are available.
Panko breadcrumbs, 1.5 cups
2 cups of diced frozen fries, crumbled ramen, or optionally, crushed cornflakes
Yellow mustard and ketchup for topping


Step 1 :Combine the flour, salt, yeast, and granulated sugar in a sizable bowl. Until a stiff, sticky batter is formed, fold in milk. Bowl should be wrapped in plastic wrap and kept heated during proofing for about an hour, or until it has doubled in size.

Step 2: Pour oil to a depth of 2 into a sizable Dutch oven or deep cast-iron pan equipped with a deep-fry thermometer. Heat until thermometer reads 325o over medium-high heat.

Step 3: Thread 4 chopsticks or skewers with hot dogs. (Cut the hot dogs and cheese sticks in half if you’re creating cheese dogs. Onto skewers, thread one-half of a hot dog and one half of a cheese.) Put the panko and any additional toppings on two different plates.

Step 4: Coat the hot dogs in the flour mixture, coating the entire animal with the batter while carefully spinning the skewer with wet fingers. Roll dogs in the selected toppings, then roll them in panko, adding more as necessary.

Step 5 Fry the coated hot dog immediately for 3 to 4 minutes, turning it occasionally, until it is thoroughly golden brown. Transfer the fried dog to a platter lined with paper towels. Add the remaining ingredients and repeat.

Step 6 Drizzle ketchup and mustard over the dogs after sprinkling them with granulated sugar on all sides.

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