Cheesy Korean Corn Dogs

What is a Korean Corn Dog?

A Korean corn dog is a popular sweet and savory street food served in Korea. They’re typically stuffed with hot dogs and/or cheese, coated in batter, rolled in breadcrumbs or potato chunks, then deep fried until golden and crispy. They’re often finished with a dusting of sugar and fun toppings like ketchup, mustard, or mayo. Korean corn dogs have become especially popular in the U.S., with creative variations like Hot Cheeto-crusted, Takis-covered, or even Fruity Pebbles corn dogs.

Why You Need to Try These Korean Corn Dogs

They’re not boring! These Korean corn dogs are super fun to make and taste absolutely delicious. They’re crunchy, cheesy, sweet, and savory all at the same time. This is the perfect recipe to try with your kids or anytime you want to switch things up and try something different.

What You Need

• Dough: I’m making the dough from scratch, but you can absolutely save time and use pre-made dough instead.
• Hot dogs: Traditional Korean corn dogs often use fish dogs or pork sausage, but I’m using my favorite juicy beef franks from Sam’s Club.
• Cheese: Mozzarella works best for that classic cheese pull.
• Potatoes: Russet potatoes, cut into small bite-sized chunks.
• Flour: Used for the homemade dough and to help the potato chunks stick.
• Bread Crumbs: For that satisfying, classic crunch.
• Salt & Instant Yeast: For the homemade dough.
• Toppings: Sugar, ketchup, mustard, and Kewpie mayo
• Other necessities: Wooden skewers, frying oil, and a resting rack

How to Make the Korean Corn Dogs

If using wooden skewers, soak them in water for 30 minutes to prevent burning during frying.

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If using pre-made dough, you can skip ahead. For homemade dough, combine flour, salt, and yeast in a bowl. Slowly add warm water and knead until a sticky dough forms.

Peel and chop the russet potatoes, then blanch in boiling water for 3-4 minutes. Drain and set aside.

Cut the hot dogs and mozzarella in half. Pat the skewers dry, then slide on a hot dog first, followed by mozzarella. I like this order so you get that cheesy pull in the first bite. Twirl the hot dog and cheese in the dough until fully coated. If using pre-made dough, wrap it around the hot dog and cheese until fully covered.

Toss the blanched potatoes in flour, then gently press them into the dough. Roll the corn dog in breadcrumbs until fully coated.

Deep fry in oil for about 5 minutes, flipping occasionally, until crispy and golden. Transfer to a resting rack.

Dust with sugar and drizzle with ketchup, mustard, and Kewpie mayo. Serve hot and enjoy!

Print Recipe

Family-Friendly

Cheesy Korean Corn Dogs

Author: neskitchen Cooking Method: Frying Cuisine: Asian Courses: Dinner, Lunch Recipe Keys: D deep fried

Difficulty: Intermediate Prep Time 40 mins Cook Time 15 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 350  F Servings: 3 Estimated Cost: $ 20 Calories: 420

Best Season: Summer, Spring

Dietary:

C Contains Dairy C Contains Gluten N nut free S soy free V vegetarian option available

Description

These Korean Corn Dogs are crispy on the outside, cheesy on the inside, and finished with a perfect balance of savory and sweet. 

Dough

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour
• ¹⁄₂ teaspoon salt
• 1 teaspoon instant yeast
• ³⁄₄ cup warm water

Ingredients

• 3 all-beef hot dogs (cut in half)
• 6 oz mozzarella cheese (cut into chunks)
• 1 large russet potato (peeled and diced into small cubes)
• 1 cup all-purpose flour (for coating potatoes)
• 1 cup panko breadcrumbs
• Oil
• Kewpie mayo, ketchup, mustard, and sugar (for topping)

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning during frying.

2. Peel and chop the russet potatoes, then blanch in boiling water for 3-4 minutes. Drain and set aside.

   
3. In a bowl, mix flour, salt, and yeast. Slowly add warm water and knead until a sticky dough forms
   

4. Toss the blanched potatoes in flour. 

   

5. Cut the hot dogs and mozzarella in half. Pat the skewers dry, then slide on a hot dog first, followed by mozzarella.

   

6. Twirl the hot dog and cheese in the dough until fully coated.

   
7. Press the floured potato chunks onto the dough, then coat each skewer with panko breadcrumbs.
   
8. Heat oil in a deep pan to 350°F (175°C).

9. Carefully drop in the corn dogs, flipping periodically, until golden brown and crispy (5 minutes).

   
10. Transfer to a wire rack and let them rest for a minute.

11. Dust with a light sprinkle of sugar then drizzle on Kewpie mayo, ketchup, and mustard.

    

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 9g45%

Cholesterol 55mg19%

Sodium 720mg30%

Potassium 320mg10%

Total Carbohydrate 38g13%

Dietary Fiber 2g8%

Sugars 5g

Protein 16g32%

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Vitamin A 210 IU

Vitamin C 6 mg

Calcium 210 mg

Iron 2.4 mg

Vitamin D 0.6 IU

Vitamin E 2.1 IU

Vitamin K 10 mcg

Thiamin 0.28 mg

Riboflavin 0.26 mg

Niacin 3.8 mg

Vitamin B6 0.25 mg

Folate 58 mcg

Vitamin B12 0.9 mcg

Phosphorus 260 mg

Magnesium 32 mg

Zinc 1.8 mg

Selenium 22 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crispy potato coating, cheesy center, street food inspired, sweet and savory, deep fried, crowd favorite

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