Try These Delicious Korean Corn Dog Recipes to Satisfy Your Cravings

Korea definitely has its own unique charm, and it comes in different forms! From producing K-Pop idols, Korean skincare, K-Fashion, and more, we should not forget delicious Korean food! In the Philippines, Korean barbecue has basically become a crowd favorite, but we shouldn’t forget about Korean street food too. One of the more popular ones is Korean corn dogs, and there are a few kiosks around the Philippines that sell these. The Korean corn dog recipe is a bit different from the classic corn dog because it comes in different shapes and sizes. So discover how to make Korean cheese corn dogs and how to make mozzarella corn dogs that will satisfy your cravings! Instead of waiting in long lines to get that taste of Korea, try out these Korean corn dog recipes at home with Korean corn dog ingredients that you have at home. 

Korean Corn Dog Recipes for that Taste of Korea

Easy Korean Corn Dog Recipe

The classic Korean corn dog recipe calls for dry yeast, but we understand that dealing with yeast isn’t for everyone. It takes up a lot of time, and if you’re excited to try making Korean street food at home, you don’t have to worry about it! This recipe only requires five minutes of batter prep, so we hope you’re ready and excited to dig in!

(yields 6 corn dogs)

Ingredients:

Corn dog:

• 6 hotdogs or sausages of choice
• 3 pairs of disposable chopsticks
• 1 cup panko breadcrumbs
• Cooking oil, for frying
• White sugar, for coating
• Condiments of choice

Batter:

• 1 ¼ cup all-purpose flour
• 2 tbsp granulated white sugar
• ½ tsp salt
• 2 tsp baking powder 
• 125mL cold milk
• 1 large chilled egg

Steps:

1. Break the chopsticks apart and skewer the hotdogs.
2. Pat dry and place into the fridge while preparing the batter.
3. Add flour, salt, sugar, and baking powder into a mixing bowl. Whisk until blended. Add in the milk and egg. Continue to whisk until properly incorporated and smooth. The batter’s consistency should be thick and sticky.
4. Bring out a plate to put the panko on.
5. Pour oil into a pot or pan to be used for frying. The oil should be able to cover the entire hotdog. Bring the oil to about 175°C, this can be checked with a food thermometer.
6. Take your hotdog skewers from the fridge. Coat a skewer in the batter, then roll in panko until completely covered. Do not make the coating too thick as this will expand once fried. Repeat for all six hotdogs.
7. Add your corn dogs to the hot oil. Two to three at a time will be easier to manage, especially depending on the size of your pan and the depth of your oil. Cook for a few minutes and turn the skewers over until the batter is golden brown and fully cooked.
8. Remove from the pan and place onto a plate with paper towels. You can also pat them down some more to get rid of excess oil.
9. Sprinkle the corn dogs with sugar and drizzle with condiments of your choice.

Classic Korean Corn Dog Recipe

After testing out an easy Korean corn dog recipe, perhaps you want to go for something more authentic! It takes a lot of effort, but the chewy batter definitely makes it worth it. Making this corn dog is an interesting experience in itself because it requires activated dry yeast, but if you follow these steps, you’ll be able to successfully make a classic Korean street food staple:

(yields 8 corn dogs)

Ingredients:

Corn dog:

• 4 hotdogs
• 170g mozzarella block
• 3 pairs of disposable chopsticks
• 2 cup panko breadcrumbs
• Cooking oil, for frying
• White sugar, for coating

Batter:

• 1 cup warm water
• 1 tsp active dry yeast
• 3 tbsp granulated white sugar
• 1 ½ cup all-purpose flour
• ½ tsp kosher salt

Steps:

Have fun with your skewers! Since you have both hotdogs and mozzarella, you can choose to make a half-and-half corndog, alternate between cheese cubes and hotdog cubes, or cook them as separate skewers. It’s important to make sure that your mozzarella is cold to avoid it melting while it’s cooking. You can store these in the fridge and bring them out once your oil is hot enough for frying.

Batter:

1. Sprinkle the dry yeast into the warm water. Stir and set aside to wait for the yeast to dissolve.
2. In a shallow glass casserole, mix the dry batter ingredients together. Pour the yeast mixture into the flour mix and fold until they are incorporated together. Cover the pan with food wrap and let the dough proof for 45 minutes.

Corn dog:

1. Pour oil into a pot that is large enough to fit the corn dog and preheat to 175°C once the dough has doubled in size.
2. Take a skewer and dip it in the dough until it is completely covered. We say dough instead of batter, because you’ll notice that it’s very stretchy and thick! You can use your fingers to pull on the dough and make sure the coating is evenly spread.
3. Roll the battered corn dog in panko–you can use your hands to pack the breading tightly.
4. Carefully place your corn dog into the hot oil and let it cook until golden brown.
5. Once ready, remove the corn dog from the pot and pat it dry with paper towels to get rid of excess oil. Sprinkle it with sugar and repeat the process for all other skewers.
6. Drizzle with condiments and enjoy!

Optional Steps:

The exciting part about this Korean corn dog recipe is that it is very flexible! There are a bunch of different ways you can spice up this recipe.

• Potatoes instead of panko. If you remember seeing silly looking corn dogs in photos, those are a crowd-favorite in Korea! Instead of using panko, you can prepare peeled and diced potatoes that are partially cooked through boiling or frying. After coating your corn dog in batter, roll it in diced potatoes instead of panko breadcrumbs. This gives your Korean corn dog recipe a completely new twist!

• Sweeten it! Sweet and savory almost always complement each other. While coating your corn dogs in sugar will give you that, you can take things a step further by making cinnamon sugar. 2:1 sugar to ground cinnamon is a good ratio!

• Make it even cheesier. If you love cheese, you can coat your corn dogs in cheese powder instead of sugar! Have a favorite cheese-flavored chip in mind? Blend it into powder using a food processor to bring your cheesy dreams to life. 

Get Creative with Your Korean Corn Dogs!

You don’t even have to stick to the basics. With a proper Korean corn dog batter, you can make different skewers and come up with new breading! Now that you know how to make Korean cheese corn dogs and how to make mozzarella corn dogs, you can give in to your cravings anytime. Korean corn dog recipes aren’t a one-size-fits-all kind of deal, and that’s what makes the corn dogs extra delicious. Make them based on your own preferences–have fun experimenting!

Check out other Korean food trends to try! With all the meal prep you will be going through, you deserve to pair it with any of the best soju flavors. Geonbae!