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Korean Corn Dog Recipe

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★★★★★

4.8 from 80 reviews

Korean Corn Dog is a delicious and fun street food delight featuring a hot dog sausage coated in a slightly sweet, chewy batter made with all-purpose and glutinous rice flour. This batter is then rolled in crispy panko breadcrumbs and optionally coated with crunchy chopped french fries or broken instant ramen noodles for added texture, then deep-fried to golden perfection. Often served with a sprinkle of white sugar and a drizzle of ketchup and mustard, these corn dogs are a perfect snack or party treat that combines sweet, savory, and crunchy all in one bite.

Ingredients

Scale

Batter

  • 2 Tbsp sugar
  • 1 tsp fine sea salt
  • 1 cup warm water (about 50°C / 122°F)
  • 1 tsp active dry yeast
  • 1 3/4 cup all-purpose flour
  • 1/4 cup glutinous rice flour (sweet rice flour or mochiko)

Corn Dog Filling

  • 4 hot dog sausages (e.g. Frankfurt sausage)
  • Cheese blocks (optional, e.g. mozzarella, cheddar, cream cheese) about 2cm x 6cm / 0.8 inch x 2.3 inch per corn dog

Coating and Toppings

  • 2 Tbsp all-purpose flour (for dusting)
  • 3/4 cup panko breadcrumbs
  • 280 g french fries (9.8 ounces, about 2 cups cut into small pieces; optional for topping)
  • 1–2 packs instant ramen noodles (broken into small pieces; optional for topping)

Finishing

  • White sugar (for sprinkling)
  • Ketchup (for serving)
  • American mustard sauce (for serving)

Instructions

  1. Prepare the batter: In a 2-liter food container or large mixing bowl, combine sugar, fine sea salt, and warm water (about 50°C or 122°F). Stir well until dissolved. Add the active dry yeast and stir gently to combine. Let it sit for a few minutes to allow the yeast to activate.
  2. Mix flour: In a separate bowl, whisk together all-purpose flour and glutinous rice flour. Slowly incorporate the flour mixture into the yeast mixture, stirring with a spatula until the batter is smooth with no lumps.
  3. Let the batter rise: Cover the bowl or container with a lid or cling wrap and leave it at room temperature for about 1 hour or until the batter has doubled in size. Once risen, mix well with a spatula to deflate slightly and set aside.
  4. Prepare optional toppings: Cut french fries into small pieces about 1.5 cm (0.6 inch) and set aside. If using fresh potatoes, soak in water, blanch in boiling water for 2 minutes, drain, dry thoroughly, and toss with 1 tbsp flour. Break instant ramen noodles into small pieces while still in the packet, then spread them out on a plate and set aside.
  5. Heat oil for frying: Fill a deep fryer or wide, deep pan with enough oil to fully submerge the corn dogs. Heat the oil to 175°C (350°F). This typically takes about 5 minutes on medium-high heat.
  6. Set up coating station: Prepare two plates—one with flour and another with panko breadcrumbs. Arrange your workstation in this order: plate with flour, bowl of batter, optional french fries or broken ramen noodles, and plate with panko breadcrumbs.
  7. Skewer the hot dogs: Insert wooden chopsticks or sturdy skewers into hot dog sausages and optional cheese blocks. If using hard cheese blocks, create a hole in the center first to avoid breakage while skewering.
  8. Coat the skewers: Dust hot dog skewers lightly with flour to help the batter stick. Dip each skewer into the batter, using a circular motion to evenly coat from top to bottom, ensuring a thin, smooth layer.
  9. Add toppings (optional): Immediately roll the battered skewer in chopped french fries or broken ramen noodles until fully covered, then roll it thoroughly in panko breadcrumbs.
  10. Fry the corn dogs: Carefully place each coated skewer into the hot oil. Fry for approximately 4 minutes, turning every 1-2 minutes for even golden-brown cooking. The corn dogs should be crispy and fully cooked through.
  11. Finish and serve: Remove corn dogs from the oil and drain on paper towels if desired. Sprinkle generously with white sugar. Serve hot with ketchup and American mustard sauce drizzled on top or on the side as preferred.

Notes

  • Use food-safe gloves when handling sticky batter to make coating easier and cleaner.
  • If using fresh potatoes instead of frozen fries for toppings, blanching and tossing with flour helps them stick better and cook faster.
  • Inserting skewers into hard cheese blocks can be easier if you first hollow out a small hole to avoid cheese breaking.
  • The oil temperature is critical for perfect frying: too low results in soggy corn dogs, too high burns the coating.
  • These corn dogs are best served immediately while still hot and crispy for optimal texture and flavor.

Keywords: Korean corn dog, street food, batter-coated hot dog, fried corn dog, crispy snack, panko breadcrumb corn dog

Find it online: https://kitchenwithkai.com/korean-corn-dog-recipe/