If you’re a fan of crispy, cheesy, and savory treats, you’ll love this Korean corn dog recipe. Inspired by the popular Korean street food, these corn dogs are a fun and indulgent twist on the classic American corn dog. Instead of the usual hot dog, these corndogs are made with either a juicy sausage or melted cheese and then coated in a crispy batter that’s deep-fried to golden perfection.
Korean corn dogs are known for their unique batter, which gives them a fluffy, crunchy texture that’s completely different from traditional corn dogs. They are also often coated in crispy panko breadcrumbs, giving them an extra layer of crunch. The combination of sweet and savory flavors in every bite is what makes these corn dogs so irresistible.
This recipe will walk you through how to make these delicious corn dogs at home with simple ingredients, allowing you to recreate this street food favorite without the need to go to Korea! Whether you’re making them for a family snack, a party treat, or just a fun homemade dinner, these Korean-style corn dogs are guaranteed to be a hit.
So, grab your ingredients, heat up the oil, and get ready to enjoy a crispy, cheesy, and utterly delicious Korean corn dog!
Why You Will Love Making This Recipe
There are so many reasons why you’ll love making Korean corn dogs at home! First and foremost, they’re incredibly fun to make, and the end result is a mouthwatering combination of crispy and cheesy deliciousness. If you enjoy crispy food with a soft and gooey interior, this recipe is exactly what you need.
Korean corn dogs are unique in that they often contain a generous amount of melted cheese in addition to a sausage, which adds an extra layer of richness. The batter is light and fluffy, and it creates a satisfying crunch when you bite into the corn dog. Plus, the addition of panko breadcrumbs on the outside gives the corn dog an irresistible crispy texture.
Not only is the taste phenomenal, but these corn dogs are also versatile. You can customize them by adding your favorite sausages, such as classic hot dogs, spicy sausage, or even vegetarian sausages. You can also make them without sausage and go entirely cheesy for a fun vegetarian option.
The recipe is easy to follow, and you don’t need any special equipment to make these at home. You can fry them up in a regular frying pan or deep fryer, making this recipe perfect for a quick snack or a delicious party appetizer.
Plus, Korean corn dogs are so much better than store-bought frozen versions. You get to control the ingredients and customize the flavors exactly to your liking, making it a healthier and more enjoyable alternative to pre-packaged snacks.
Ingredients:
- 4 hot dogs or sausages (your choice)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk (or water)
- 1 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese (optional for cheesy corn dogs)
- Vegetable oil (for frying)
- Wooden skewers (for easy handling)
Equipment Used
- Deep Fryer or Large Skillet: For frying the Korean corn dogs to a crispy, golden perfection.
- Wooden Skewers: To skewer the sausages and cheese, making them easy to dip and fry.
- Large Mixing Bowl: To prepare the batter for the corn dogs.
- Whisk: For mixing the dry ingredients with the wet ingredients to form a smooth batter.
- Plate or Shallow Dish: For rolling the battered corn dogs in panko breadcrumbs.
- Tongs or Slotted Spoon: To safely place the corn dogs in hot oil and remove them once they’re golden and crispy.
- Paper Towels: For draining excess oil after frying.
- Kitchen Thermometer (optional): To check the oil temperature for frying (ideal temperature is around 350°F or 175°C).
Directions & Instructions
- Prepare the Ingredients: If using sausages or hot dogs, cut them in half and skewer them with wooden sticks. If you’re using cheese, thread a piece of mozzarella cheese on the skewers alongside the sausage or instead of the sausage for a cheesy corn dog.
- Make the Batter: In a bowl, mix together the flour, cornstarch, sugar, baking powder, and salt. Add the egg and milk (or water) and whisk until you have a smooth, thick batter. The consistency should be similar to pancake batter.
- Coat the Corn Dogs: Pour the panko breadcrumbs onto a plate. Dip the skewered sausages (and cheese, if using) into the batter, making sure they are completely coated. Then roll them in the panko breadcrumbs to create a crispy coating.
- Heat the Oil: In a deep fryer or a large frying pan, heat the vegetable oil to about 350°F (175°C). The oil should be deep enough to submerge the corn dogs.
- Fry the Corn Dogs: Carefully place the coated corn dogs into the hot oil and fry for about 3-4 minutes, or until golden brown and crispy. Remove them from the oil and drain them on a paper towel to remove excess oil.
- Serve and Enjoy: Serve the corn dogs hot with your favorite dipping sauces, such as ketchup, mustard, or even a sweet chili sauce for extra flavor.
Nutritional Information
Here’s an approximate nutritional breakdown for one Korean corn dog (without cheese):
- Calories: 250-300 per corn dog
- Protein: 10g
- Fat: 16g
- Carbohydrates: 25g
- Fiber: 2g
- Sugars: 5g
- Sodium: 600-700mg
For a cheesy version, the calorie count may be slightly higher due to the added mozzarella cheese. If you’re looking for a lighter option, you can reduce the amount of panko breadcrumbs or opt for a healthier frying method like air-frying.
Korean corn dogs are a delicious treat but are best enjoyed in moderation due to their rich, fried nature. Pairing them with a side of veggies or a salad can help balance out the meal.
Variations
- Spicy Korean Corn Dog: Add some spicy gochujang sauce to the batter for a spicy kick.
- Cheese-Only Corn Dog: Skip the sausage entirely and load up the skewers with mozzarella cheese for a gooey cheese-only corn dog.
- Vegetarian Corn Dog: Replace the sausages with plant-based sausages or simply use more cheese and vegetables like zucchini or bell peppers for a vegetarian-friendly version.
- Sweet Corn Dog: Roll the batter in powdered sugar for a sweet, dessert-style corn dog.
Frequently Asked Questions
1. Can I make Korean corn dogs ahead of time? While it’s best to enjoy Korean corn dogs fresh and crispy, you can prepare the batter and coat the sausages earlier in the day. Store the coated sausages in the fridge until you’re ready to fry them.
2. Can I use a different type of sausage? Yes, feel free to use any type of sausage you prefer, such as spicy sausage, vegetarian sausage, or even chicken sausage for a healthier alternative.
3. How do I store leftover corn dogs? Leftover corn dogs can be stored in the fridge for up to 1-2 days. Reheat them in an oven or air fryer to keep the coating crispy.
4. Can I make these corn dogs without frying them? If you want a healthier option, you can try air-frying the corn dogs at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Pro Tips By Emma
- Coat the Corn Dogs Generously: The more batter and breadcrumbs you apply, the crispier the corn dogs will be. Make sure the corn dogs are fully coated for the best texture.
- Fry in Batches: Don’t overcrowd the frying pan. Fry the corn dogs in small batches to ensure even cooking and crispiness.
- Experiment with Toppings: After frying, drizzle some sweet chili sauce or honey mustard on top of the corn dogs for an extra layer of flavor.
Serving Suggestions
- Dipping Sauces: Serve with a variety of dipping sauces like ketchup, mustard, spicy mayo, or even a tangy barbecue sauce.
- Side Dish: Pair with a side of crispy fries, sweet potato fries, or a fresh salad to balance out the richness of the corn dogs.
- Street Food Style: Enjoy your Korean corn dogs with a cold drink like iced tea, soda, or a beer for a fun snack experience.
Korean Corn Dog Recipe : Crispy, Cheesy, and Irresistible
Equipment
- Deep Fryer or Large Skillet: For frying the Korean corn dogs to a crispy, golden perfection.
- Wooden Skewers: To skewer the sausages and cheese, making them easy to dip and fry.
- Large Mixing Bowl: To prepare the batter for the corn dogs.
- Whisk: For mixing the dry ingredients with the wet ingredients to form a smooth batter.
- Plate or Shallow Dish: For rolling the battered corn dogs in panko breadcrumbs.
- Tongs or Slotted Spoon: To safely place the corn dogs in hot oil and remove them once they’re golden and crispy.
- Paper Towels: For draining excess oil after frying.
- Kitchen Thermometer (optional): To check the oil temperature for frying (ideal temperature is around 350°F or 175°C).
Ingredients
- 4 hot dogs or sausages your choice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup milk or water
- 1 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese optional for cheesy corn dogs
- Vegetable oil for frying
- Wooden skewers for easy handling
Instructions
- Prepare the Ingredients: If using sausages or hot dogs, cut them in half and skewer them with wooden sticks. If you're using cheese, thread a piece of mozzarella cheese on the skewers alongside the sausage or instead of the sausage for a cheesy corn dog.
- Make the Batter: In a bowl, mix together the flour, cornstarch, sugar, baking powder, and salt. Add the egg and milk (or water) and whisk until you have a smooth, thick batter. The consistency should be similar to pancake batter.
- Coat the Corn Dogs: Pour the panko breadcrumbs onto a plate. Dip the skewered sausages (and cheese, if using) into the batter, making sure they are completely coated. Then roll them in the panko breadcrumbs to create a crispy coating.
- Heat the Oil: In a deep fryer or a large frying pan, heat the vegetable oil to about 350°F (175°C). The oil should be deep enough to submerge the corn dogs.
- Fry the Corn Dogs: Carefully place the coated corn dogs into the hot oil and fry for about 3-4 minutes, or until golden brown and crispy. Remove them from the oil and drain them on a paper towel to remove excess oil.
- Serve and Enjoy: Serve the corn dogs hot with your favorite dipping sauces, such as ketchup, mustard, or even a sweet chili sauce for extra flavor.