Korean corn dogs are hot dogs, cheese, rice cakes, or fish cakes fried in a batter on a stick and dressed with sugar, ketchup, mustard, and/or mayo. They are a sweet & savory treat that can be made in a variety of different ways!
The first time I tried this version of a Korean corn dog was in Myeongdong. My sister and I were both dying to try it because we had NEVER seen french fries in a corn dog batter before! Cheese corn dog + french fries + ketchup & mustard is truly a bite of heaven. And the sprinkle of sugar really brings it all together- it’s such a tasty sweet & savory snack!
What is the difference between a Korean corn dog and an American corn dog?
There are a few things that make them different- I think the main thing is the batter. American corn dogs are usually made with corn meal and use eggs as a binder, while Korean corn dogs are made with a yeasted batter and coated in panko bread crumbs.
The result is a crispier batter, which I think is much better. American corn dogs usually have a soft, doughnut-like batter.
Korean corn dogs are also known to sometimes have potato added to the batter to make french fries. I’m not 100% sure, but I don’t think I have ever seen an American corn dog like that. I could be wrong, but I think that is a Korean innovation of the corn dog.
Another thing that differentiates Korean from American corn dogs is the added sugar, or use of rice cakes or fishcakes instead of a hot dog.
Batter- water, all purpose flour, sugar, active dry yeast, and salt.
Panko– the panko breadcrumbs will help hold everything together and give it a nice color & crisp.
Sausage– you can use whatever sausage links you like. I like Cajun style andouille sausages because they have better flavor and they are thick. *NOTE: most sausage links/hotdogs are already cooked. The one I’m using is precooked and just needs to be heated through, which is done through the frying process. If yours isn’t, you need to cook it first.
Cheese- you can also use whatever cheese you prefer! Mozzarella is what most people use, but I love pepper jack or monterey jack cheese.
Potato- this is optional! The little potato bites in the batter will fry up like little french fries- it’s a little more work to pack this into the batter but it’s soooo innovative and good! You can also use packaged frozen french fries instead.
Condiments- the usual ketchup and mustard, but add a sprinkle of sugar all over for a sweet and savory treat! I know it sounds a little weird but it’s actually pretty common for Korean snack foods to have this type of combo.
Tips for making the best Korean corn dogs
Batter– make sure you measure the batter ingredients out exactly. I tested and tested the batter recipe until I got the perfect measurements for a batter that is easily manageable, and fries to crispy golden perfection. If the batter is too runny, it will be very frustrating trying to assemble the corn dogs. If it’s too thick, it will be difficult to wrap around the skewer and you will end up with way too much breading.
Cheese- most places or recipes will do a half block of cheese and half block of sausage on a skewer. I don’t like this method for two reasons: 1. It’s just too much cheese, and 2. I want cheese AND sausage in every bite. So instead, I recommend getting cheese slices to wrap around the sausage!
Getting the batter onto the skewer- it can be a little challenging to dip & turn the skewers to get an even coating of batter around it, so it’s totally fine to use your fingers to stretch the batter around if needed.
Potatoes- the potatoes need to be small enough that they will cook through when frying. Also use very hot water when soaking them- this is to soften them slightly before frying.
Getting the potatoes to stick– this is probably the hardest part of the entire process. It’s not as easy as rolling and sticking- you’ll have to use your hands to firmly pack it all in. It’s easier to stick the potatoes on first, then dip into the panko bread crumbs and pack everything in with your hands.
Frying– get the corn dogs into the fryer as soon as you’re done assembling them. It will not hold its shape if you try to assemble all of them first and then fry.
These corn dogs are completely customizable! Here are some options to consider:
Skewer- hot dogs/sausage are not the only options! You can also use:
Cheese- so there are a few things about the cheese:
If you don’t like cheese, just leave it out! You can use just sausage if you prefer
Use whatever cheese you like. I use pepperjack pretty often, but Mozzarella is what most of the street vendors use.
Make a half cheese and half sausage skewer
Condiments- here are some common condiments that are added to Korean corn dogs:
Korean Corn Dog- 감자핫도그 (Gamja Hotdog)
- 3 wooden chopsticks
- 3 sausage links or hot dogs, rice cake, fish cake
- 3 to 6 slices cheese
- 1 small potato
- 1 tbsp corn starch or ap flour
- 1/2 cup panko bread crumbs
- 1 cup all purpose flour
- 1/2 cup + 2 tbsp warm water
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1/4 tsp salt
- Dice a potato into small cubes, then let it soak in very HOT water for 1 hour.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.
Make the batter:
- Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy. Mix together then add salt and flour. Mix thoroughly until it the batter is smooth, then cover with a towel let it sit for about an hour.
- Skewer the sausage or hot dogs on wooden chopsticks, then wrap the cheese around and press firmly so the cheese holds its shape. I'm using two slices of of cheese per skewer because I like using thicker sausage links. Tip: Some readers have expressed that the hotdogs and/or cheese will not stay in place while getting the batter on. I recommend using wooden chopsticks for this reason, and also firmly pressing the cheese slices around the hotdog so it sticks better. Lay them next to each other just like the photo to hold it in place while you're waiting for the batter to rise and potatoes to soften.
- Rinse the potatoes then dry them with paper towels.
- Add 1 tbsp corn starch + a pinch of salt to the potatoes and toss until well coated. Spread potatoes and panko bread crumbs on a plate or baking sheet.
- After 1 hour, the batter should double in size and is ready to use
- Dip the skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly. Note: You don't want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don't want too much breading.
- Working quickly and one at a time, roll the battered skewer into the potatoes, then roll into the panko bread crumbs. You will need to use your hands to firmly press everything together. Make sure you add plenty of panko, or the cheese will ooze out too much. Press firmly until you get the right shape.
- Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes.
- Remove from oil when it is golden brown and rest on a cooling rack.
- Add your choice of condiments- I like sugar, ketchup, and mustard 🙂
This Post Has 9 Comments
Can I use instant yeast instead of the dry yeast? Will it make big difference?
Instant yeast should work just fine 🙂
Again another winning recipe in my house Stella. Best hotdogs I have ever tasted hands down even though they come out of my own kitchen.
I live in the UK and I find it hard to get mozzarella slices, so I tend to buy the grated version and melt it in the microwave and press it on the dogs. It just means that the cheese is less stringy but it does the job. Thank you for sharing your recipes.
Hey, what type of cheese slice did you use? Medium Cheddar? I’m in the Uk so I just have to make sure I’m getting the right type of cheese.
You can use whatever cheese you prefer 🙂 I used pepper jack this time but I’ve also use Monterey Jack and mozzarella.
Hi! How did you wrap your cheese around the hotdog? Mine kept breaking 🙁 so I tried microwaving it for a few seconds but it was a complete mess lol
Hi! I first let the cheese warm up a tiny bit at room temperature so that it isn’t so stiff right out of the refrigerator. The brand you’re using might also just be too stiff to use. The one I always get for this is Lucerne cheese slices. Hope that helps!
I’ve made the batter, and it’s really thick more like a dough! What should it do?
Did you put the correct amount of water? It’s 1/2 cup + 2 tbsp water. It should not be thick like dough! Hope that helps.