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The Best Korean Corn Dog Recipe

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Korean Corn Dogs are a fun, addictive street food with a crispy fried batter, gooey cheese, and savory hot dogs. The Panko coating adds an extra layer of crunch and texture, making them an irresistible snack or party treat.

Ingredients

1 ¾ cups flour

1 cup warm water

2 teaspoons active dry yeast

1 tablespoon white sugar

½ teaspoon kosher salt

½-1 cup Panko

3 hot dogs (cut in half)

8 oz block of cheese (cut into the width of hot dogs)

⅓ cup nacho cheese or mayo

1 bag of chips

Ketchup (for serving)

Mustard (for serving)

Sugar (for sprinkling)

Instructions

  1. In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy.
  2. In a larger bowl, combine the flour and kosher salt. Add the foamy yeast mixture and stir until the batter forms. Let the dough rise for about 1 hour, or until it has doubled in size.
  3. While the dough is rising, prepare the hot dogs by cutting them in half and slicing the cheese into pieces that match the width of the hot dogs. Thread one half of a hot dog and a piece of cheese onto each skewer.
  4. Heat oil in a deep frying pan or pot to 350°F (175°C). Dip each skewer (with the hot dog and cheese) into the dough, ensuring it is fully coated.
  5. Roll the coated skewer in Panko breadcrumbs, pressing gently to ensure they stick. Fry the corn dogs in batches until golden brown, about 3 minutes.
  6. Remove the corn dogs from the oil and place them on a paper towel-lined plate. Drizzle with your choice of toppings such as nacho cheese or mayo, and crushed chips. Finish with a sprinkle of sugar and serve with ketchup and mustard on the side.

Notes

  • Vegan Option: Use vegan cheese and plant-based hot dogs for a vegan-friendly version.
  • Spicy Version: Add chili powder to the batter or top with hot sauce for a spicy kick.
  • Sweet and Savory: Drizzle with honey or maple syrup for a sweet twist.
  • For extra crunch, add more Panko or crushed cornflakes to the coating.
  • Storage: Store leftovers in an airtight container for up to 3 days, and reheat in an oven or air fryer for 5-10 minutes at 350°F (175°C).

Nutrition

Find it online: https://recipesbyjanet.com/the-best-korean-corn-dog-recipe/