Name: Korean Corn Dog Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Korean
Ingredients: 3 cups cubed peeled potatoes (1/4-inch cubes); 1 tablespoon sugar; 2 teaspoons active dry yeast; 1 cup warm water (110° to 115°); 1-3/4 cups all-purpose flour; 1/2 teaspoon salt; 2 tablespoons cornstarch; 2 cups panko bread crumbs; Oil for deep-fat frying; 6 hot dogs; 1 pound part-skim mozzarella cheese, chopped into 2-in. logs; 12 wooden skewers; Ketchup, mustard or sugar, optional

If you have never tried a Korean Corn Dog Recipe, you are in for a sensational treat. This delightful street food favorite combines crispy, golden battered exteriors with a gooey mozzarella center and savory hot dog, creating a perfect harmony of textures and flavors. The secret to its addictiveness lies in the light, slightly sweet yeast batter combined with the crunchy coating of cubed potatoes and panko breadcrumbs. Every bite delivers a wonderful contrast between crunchy, chewy, and melty that makes this dish a must-try for any snack lover or anyone wanting to spice up their at-home meals with a touch of Korean culinary magic.

Ingredients You’ll Need

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Gathering the right ingredients is key to making an outstanding Korean Corn Dog Recipe. Each component plays a vital role in building authentic textures and flavors—from the chewy batter to the crispy coating and gooey cheese center.

3 cups cubed peeled potatoes (1/4-inch cubes): These small potato cubes add an irresistible crunchy layer when coated outside the batter.
1 tablespoon sugar: Balances the yeasty batter and helps with fermentation for that subtle sweetness.
2 teaspoons active dry yeast: The magic ingredient that makes the batter light, airy, and perfectly chewy.
1 cup warm water (110° to 115°): Activates the yeast and binds the batter together smoothly.
1-3/4 cups all-purpose flour: Provides structure and chewiness to the batter.
1/2 teaspoon salt: Enhances all the flavors in the batter and final corn dog.
2 cups panko bread crumbs: Essential for an extra crunchy coating layer on the outside.
12 wooden skewers: For easy handling and classic presentation of the corn dogs.
6 hot dogs: The savory heart of the corn dog, split in half for balanced bites.
1 pound part-skim mozzarella cheese, chopped into 2-inch logs: Oozing melty cheese that pairs perfectly with the hot dogs.
2 tablespoons cornstarch: Helps the potatoes stick to the batter for a flawless crunchy crust.
Oil for deep-fat frying: Provides the golden, crispy exterior essential to this recipe.
Ketchup, mustard or sugar, optional: Classic toppings for that perfect sweet and tangy finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Korean Corn Dog Recipe

Step 1: Cook the potatoes

Start by bringing a small saucepan of water to a boil, then add the 1/4-inch cubed peeled potatoes and cook them for three to four minutes until they become just tender. Drain and shock the potatoes in an ice bath to halt cooking and wash away excess starch. For perfect texture, lay them out on a paper towel-lined sheet pan to dry thoroughly. This crisp potato coating is what makes this Korean Corn Dog Recipe stand out with its unique crunch.

Step 2: Make the batter

In a large bowl, combine sugar, yeast, and warm water. Give it 5 to 10 minutes to bubble and activate the yeast—this is vital for that chewy, pillowy batter. Whisk in the flour and salt until smooth, then let it rest covered for 45 minutes to proof. The batter’s rise is your tell-tale sign of success for this Korean Corn Dog Recipe.

Step 3: Skewer the hot dogs and cheese

Slice each hot dog in half widthwise, then chop mozzarella into 2-inch logs. Thread one piece of hot dog followed by one piece of cheese onto each skewer. This alternating combo ensures you get a gooey cheese pull alongside juicy hot dog bites in every mouthful.

Step 4: Prepare frying and breading stations

Heat oil in a deep fryer or heavy pot to 375°F, the ideal temperature to create a crisp and golden crust. Toss your dried potatoes in cornstarch to help them stick, then set up your breading station with the potatoes in one shallow bowl and panko crumbs in another.

Step 5: Batter and bread the skewers

Roll each skewer in the thick batter, covering every side. Next, press them into the potato cubes to coat, then dip them into panko breadcrumbs. This double-layer of crispy coating—a combination of potato cubes and panko—gives your Korean Corn Dog Recipe that unmistakable satisfying crunch.

Step 6: Fry the corn dogs

Fry the battered corn dogs a few at a time for two to three minutes, turning occasionally until golden brown. Drain on paper towels to remove excess oil. Make sure the oil temperature stays consistent at 375°F for the crispiest result. This step seals in the flavor and texture that makes this Korean Corn Dog Recipe so wonderfully addictive.

Step 7: Serve with toppings

Sprinkle the hot corn dogs with sugar for an authentic Korean street food touch, then drizzle with ketchup and mustard if you like. This sweet-savory combo is the perfect finishing touch to complement the crunchy exterior and melty cheese inside.

How to Serve Korean Corn Dog Recipe

The image shows a stainless steel deep fryer filled with hot bubbling oil, with food frying underneath the surface of the oil. The oil is golden yellow and full of small bubbles, creating a textured and bubbly surface, all inside a wire basket. The fryer is placed on a dark wood surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic toppings for Korean corn dogs are simple yet impactful: a dusting of sugar offers a subtle sweetness that contrasts deliciously with the savory hot dog and cheese inside. Coupled with zigzags of ketchup and mustard, it’s a flavor trio that bursts in every bite. Feel free to get creative and try spicy mayo or even drizzles of honey mustard for a modern twist.

Side Dishes

This Korean Corn Dog Recipe shines as a standalone snack but pairs wonderfully with sides like pickled radishes, kimchi for a spicy tangy kick, or crunchy coleslaw to balance the richness. For a full meal, pair it with a fresh green salad or a bowl of bibimbap to elevate your spread.

Creative Ways to Present

For parties, serve Korean corn dogs on a platter with colorful dipping sauces in ramekins or mini cones sprinkled with additional cheese and herbs for eye-catching presentation. You can even cut them into bite-sized pieces on the skewer for easy sharing—guaranteed to be the star of any gathering.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers from your Korean Corn Dog Recipe, store them in an airtight container in the refrigerator for up to two days. The crispy coating may soften, but reheating will help restore some crunchiness.

Freezing

You can freeze the fully cooked corn dogs by placing them in a single layer on a baking sheet inside the freezer, then transferring them to a freezer-safe container or bag after they’re firm. This method preserves texture and flavor for up to one month.

Reheating

To get the best crisp from refrigerated or frozen Korean corn dogs, reheat them in a preheated oven at 375°F for 10 to 15 minutes or use an air fryer. Avoid microwaving as it makes the coating soggy, diminishing the irresistible crunch you love from this Korean Corn Dog Recipe.

FAQs

Can I use frozen potatoes instead of fresh?

Absolutely! Thawed frozen french fries diced into small cubes can be a convenient substitute, saving prep time without affecting the crispy texture when fried.

Is it possible to make this recipe without mozzarella cheese?

While mozzarella adds that delightful gooeyness, you can omit the cheese or substitute it with other meltable cheeses such as cheddar or Monterey jack to suit your preference.

Can I bake the Korean corn dogs instead of frying them?

Frying is key to achieving the classic crunch, but baking at a high temperature with some oil spray can work in a pinch. Just expect a less crispy, slightly softer crust.

How do I know if my yeast is still good?

If your yeast mixture doesn’t foam or bubble within 10 minutes of mixing with warm water and sugar, it may be dead. It’s best to start fresh for a successful batter rise.

What dipping sauces go well with Korean corn dogs?

Ketchup and mustard are traditional favorites, but sweet chili sauce, sriracha mayo, honey mustard, or even a cheesy sauce can take the flavor to the next level.

Final Thoughts

This Korean Corn Dog Recipe is an absolute game-changer when it comes to snacking or serving up something playful and delicious. The combination of soft, chewy batter, crispy potato crust, melty mozzarella, and juicy hot dogs creates a culinary experience that’s fun to make and devour. I can’t recommend trying it enough—invite some friends, roll up your sleeves, and enjoy this fantastic taste of Korean street food right in your own kitchen.