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Korean Corn Dog
5 from 2 votes

Korean Corn Dog

A Korean Corn Dog recipe inspired by our visit to New York City! Hot dogs and/or cheese sticks are covered in a yeast-based batter and breadcrumbs, then fried until golden.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 Corn Dogs
Course: Main Course
Cuisine: Korean

Ingredients

Batter:
  • 1 1/2 cups water 105-115˚F, 40-46˚C, 355 milliliters, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar 40 grams
  • 3/4 teaspoon salt
To assemble:
  • 8 hotdog or 4 hot dogs if adding cheese
  • 8 ounces mozzarella cheese optional, low moisture, 227 grams, or cheddar cheese
  • 2 cups panko breadcrumbs and/or crushed instant ramen noodles, 160 grams
  • vegetable oil for deep-frying
For topping:
  • granulated sugar
  • ketchup
  • mustard

Instructions

To prepare the batter:
    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm water and stir briefly to combine. Set aside at room temperature until frothy, about 10 minutes.
  2. In a large, wide bowl or baking dish, combine the flour, sugar, and salt.
  3. Stir in the water with frothy yeast until well-combined with no streaks of flour remaining.
  4. Cover the bowl or baking dish and set aside at room temperature until puffed, about 1 hour.
To assemble:
  1. Place the hot dogs on the thick, wooden skewers.
  2. If using cheese, cut the hot dogs in half crosswise. Cut the cheese into block pieces as long and thick as the hot dog half. Pierce through the cheese stick with a thin metal skewer or toothpick, then arrange on the wooden skewers with hot dog halves.
  3. Place the prepared skewers with hot dogs and cheese in the refrigerator until ready to coat with the batter.
  4. Place the breadcrumbs or crushed instant ramen noodles on a wide plate.
  5. Pour vegetable oil in a wide saucepan at least 3 inches (7.5 centimeters) deep and place over medium heat to 350˚F (180˚C).
  6. Dip one of the prepared skewers into the rested batter and carefully rotate in one direction to fully cover in an even layer.
  7. Immediately place on the plate of breadcrumbs and turn, pressing gently to coat, until completely covered.
  8. Transfer to the hot oil and cook, turning as needed, until golden brown and heated through, about 4 minutes.
  9. Repeat with remaining skewers, batter, and breadcrumbs.
  10. Serve immediately while still warm with a sprinkling of sugar and a drizzle of ketchup and/or mustard if desired. Careful, the cheese-filled hot dogs will be hot!