Korean Corn Dogs

Korean Corn Dogs
Prep Time
1h 15 min
Cook Time
10 min
4-6 servings

As the weather gets warmer and the festival season bursts into full swing, what better way to celebrate than by whipping up some delightful Korean corn dogs? Originating from South Korea, these snacks have transformed the traditional corndog with their innovative variations.

Korean corn dogs aren’t just your ordinary hot dog dipped in batter. They come alive with a variety of fillings like sausages, cheeses, and even mozzarella sticks, coated in unique batters and toppings such as breadcrumbs, potato cubes, or even a sprinkle of sugar. This delightful street food has captured the hearts of food enthusiasts worldwide, making it a perfect, crowd-pleasing addition to any summer party. Plus, they’re great to enjoy with the whole family!

Related: Garlic Bread Lovers Will Love This Korean Cream Cheese Garlic Bread



cup warm water
Tbsp dry active yeast
Tbsp sugar
cup all-purpose flour
tsp salt
Hot dogs and blocks of cheese (for skewering)
cup Panko breadcrumbs (for coating)
Oil (for frying)
Ketchup and mustard (for serving)


Korean Corn Dogs prep
Step 1

Prepare the Batter: Begin by mixing the warm water, yeast, and sugar in a bowl. Stir them together and allow the mixture to sit for about 5 minutes; this activates the yeast. Then, add the flour and salt, mixing until you have a thick and sticky consistency. Cover the bowl with plastic wrap and set aside to rise for 45 minutes to an hour, until the batter has doubled in size and developed a stringy texture.

Step 2

Assemble the Skewers: While the batter rises, prepare your skewers. Thread hot dogs and blocks of your favourite cheese (I used mozzarella for that extra cheese pull!) onto skewers. Feel free to get creative and customize these to your heart’s desire!

Hot dog on a skewer
Step 3

Coat: Once the batter is ready, carefully dip each skewer into the batter, ensuring a slow and steady coat. Roll the coated skewers in panko breadcrumbs for that essential crunchy exterior. Heat oil in a deep fryer or large pot to 375°F (190°C).

Step 4

Fry: Fry the corn dogs for about 2 to 3 minutes on each side or until golden brown. Be sure that the pot or pan is wide enough to accommodate the entire corndog skewers.

Step 5

Drain and Serve: After frying, let the Korean corn dogs drain on a wire rack. Serve hot with classic condiments like ketchup and mustard, adding the perfect tangy finish to these crispy treats.

Korean corn dogs

Rate Recipe

My rating for Korean Corn Dogs