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Korean corn dogs drizzled with ketchup and mustard on a white plate.

Korean Corn Dog

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 45 minutes
Course Appetizers & Snacks
Cuisine korean
Servings 4 servings
Calories 540 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup warm water
  • 3 beef or pork hot dogs cut in half
  • 6 mozzarella sticks cut to match hot dog length
  • 3/4 cup panko breadcrumbs
  • Vegetable oil for frying
  • 1/3 cup granulated sugar for dusting, optional
  • Ketchup for serving
  • Mustard for serving

Instructions
 

  • In a large bowl, mix together the flour and salt.
    Mixing all-purpose flour and salt in a large bowl for Korean Corn Dogs.
  • Separately, dissolve the yeast and sugar in warm water and let it sit until it becomes foamy, about 5 minutes.
    Dissolving yeast and sugar in warm water until foamy for Korean Corn Dogs.
  • Add the yeast mixture to the dry ingredients and stir until a smooth batter forms. Let the batter rest for 10 minutes.
    Stirring the yeast mixture into dry ingredients to form a smooth batter for Korean Corn Dogs.
  • Skewer the hot dogs and cheese sticks on wooden sticks with the hot dogs first and the cheese at the top, cutting the cheese shorter to fit the stick if needed.
    Skewering hot dogs and mozzarella cheese sticks on wooden sticks for Korean corn dogs.
  • Dip each skewered hot dog and cheese stick into the batter, ensuring they are fully coated.
    Dipping a hot dog and mozzarella stick into Korean Corn Dog batter.
  • Roll the battered skewers in panko breadcrumbs, pressing gently to adhere.
    Rolling a battered Korean corn dog skewer in panko breadcrumbs.
  • Heat oil in a deep fryer or large pot to 350°F. Fry each skewer until golden brown, about 3-5 minutes each. Drain on paper towels.
    Frying Korean corn dogs in hot oil until golden brown.
  • Dust with granulated sugar if using and serve with ketchup and mustard.
    Crispy Korean corn dogs on skewers, draining on a paper towel.

Nutrition

Calories: 540kcalCarbohydrates: 81gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 794mgFiber: 2g
Keyword Korean Corn Dog
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