Korean Corn Dogs are comforting and delicious Korean street food you can easily make at home. Hot dogs, mozzarella sticks, or a combo of the two are impaled on a stick, battered, and deep fried. The result is crunchy scrumptiousness with a cheese pull for days!
1potato | peeled and small diced - optional potato coating
3tablespoons(US - 4 tablespoons) cornflour/cornstarch| if making the potato coating
favourite oil for deep frying| one with a high smoke point
American mustard & ketchup/tomato sauce| for serving
Extra caser/superfine sugar| optional for serving
If making the potato coating place diced potato in a small pot of cold water. Bring water to a boil and cook for two minutes.
Drain diced potato into a colander and rinse with cold water to stop the cooking process. Set aside to drain until needed.
Assemble The Dogs
For hot dog/mozzarella Korean corn dogs thread half a hot dog onto a disposable wooden chopstick (or thick wooden skewer). Then carefully thread a piece of mozzarella onto the chopstick being careful not to split the cheese.
For hot dog only Korean corn dogs carefully skewer a whole hot dog onto a disposable wooden chopstick (or thick wooden skewer.
Place the assembled corn dogs on a plate and in the fridge until needed.
Make the batter
In a bowl place flour, sugar, salt, baking powder, and whisk together
Then mix in egg and milk until a thick smooth batter is achieved. Set batter aside until ready to cook the corn dogs.
Cooking & Coating Korean Corn Dogs
If making the potato coating place cooked diced potato in a zip lock bag with cornstarch. Toss until potato is completely coated then place coated diced potato in a shallow bowl.
Place panko crumbs in a shallow bowl.
Place enough oil in a wok, deep fryer, or large wide pot that will be deep enough that the Korean corn dogs will not touch the bottom. and float in the oil.
Heat oil over medium heat until it reaches 175°C/350°F.
Remove assembled corn dogs from the fridge.
Firstly coat the corn dogs completely in batter. Use damp hands to smooth the thick batter evenly over the corn dogs covering everything well.
Potato Coating: Place battered corn dog in the diced potato. Using your hands press the potato pieces onto the batter.Then move the potato covered dog to the panko crumbs and coat.
Panko Only Coating: Place battered corn dog into the dish with panko crumbs and cover completely.
Place one or two coated Korean corn dog into the pre-heated oil and cook for 5-7 minutes until golden, crispy, and cooked through.Make sure to turn the corn dogs as needed for even cooking and browning.
Once cooked remove from the oil and place on a wire rack while cooking the remaining Korean corn dogs.
When ready to serve sprinkle with sugar, drizzle with mustard and ketchup/tomato sauce.
Mozzarella cheese only
Rice Cake (Injeolmi)
Fish Sausage or Fish Cake
Beef hot dogs
Chicken hot dogs
nstant ramen noodles (the curly kind), broken up into small pieces
Cornflakes, crush them up and use instead of panko crumbs
Once they are cooked they are rolled in sugar and drizzled with mustard and ketchup (tomato sauce). They can also be covered with mayonnaise, chilli sauce, bbq sauce, or any other sauce you like.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY