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Korean Corn Dogs-13

The Best Korean Corn Dog

Sharon Nguyen
The Korean Corn Dog is a delicious street food you can make at home. Perfectly fried with a crispy Panko coating and cheesy filling with your favorite toppings.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Dough Rising Time 1 hour
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Comfort Food, Korean
Servings 6 servings
Calories 359 kcal

Equipment

6 Wooden skewers or Chopsticks

Ingredients
 

The Batter

  • 1 ¾ cups Flour
  • 1 cup Warm Water
  • 2 teaspoon Active Dry Yeast
  • 1 tablespoon White Sugar
  • ½ teaspoon Kosher Salt
  • ½-1 cup Panko

The Fillings:

  • 3 Hot Dogs (Cut in half)
  • 8 oz Block of cheese (cut into width of hot dogs)

The Toppings:

  • ⅓ cup Nacho Cheese or Mayo
  • 1 bag 1 Bag of chips

Condiments:

  • Ketchup
  • Mustard
  • Sugar

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Instructions
 

The Dough:

  • Combine the ingredients in a large dish and mix together:
    2 teaspoon Active Dry Yeast, 1 tablespoon White Sugar, 1 cup Warm Water
  • After about 5-10 minutes once the mixture has started foaming add in:
    1 ¾ cups Flour, ½ teaspoon Kosher Salt
    Korean Corn Dogs yeast
  • Cover and let the dough rise for at least 45 minutes to an hour.
    Korean Corn Dogs-2
  • **If you are coating with chips, you can crumble them or use a food process to while waiting for the dough to rise.

The Fillings:

  • While the dough is rising, Cut the hot dogs in half and the cheese blocks to the same width and skewer onto a chopstick or skewer stick. Once all skewered place into the fridge until the dough is ready.
    Korean Corn Dogs recipe
  • ** The cheese is easier to skewer once it has come to room temp and will be less prone to cracking.

The Dipping:

  • ** Heat up your oil to 350 before starting the dipping process
  • Pour the Panko onto a baking tray or large plate.
  • Hold your skewers at an angle to dip and twirl the batter onto the skewers. Ensure that the entire skewer is covered to prevent the cheese from leaking out.
    Korean Corn Dogs-4
  • Roll the battered skewer into the Panko and use your hands to mold into shape and pack the Panko onto the skewer.
    Korean Corn Dogs breading

The Cooking:

  • Heat your oil to 350 and cook the corn dogs for 1.5 minutes on each side. I find the corn dogs retain the shape the best when cooked immediately after the dipping process.
    Korean Corn Dogs how to fry
  • After the corn dog is cooked, set aside on a cooling rack and repeat until done.
    Korean Corn Dogs how to cook

The Toppings:

  • If you are adding chip coating , Use a brush or spoon to apply Nacho cheese or mayo to the corn dog
    Korean Corn Dogs with Cheetos
  • Roll and press the chips onto the corn dogs.
    Korean Corn Dogs flaming hot Cheetos
  • Sprinkle sugar if desired, and serve with ketchup, and mustard.
  • Enjoy!
    Korean Corn Dogs-12

Video

@thesavorychopstick #ad Name me a better combo than Korean Corn dogs and Cheetos! Follow @flvr_us on TikTok for more fun recipes! Ingredients & Tips below ↓ ? what you’ll need: * 1 ¾ cups Flour * 1 cup Warm Water * 2 tsp Active Dry Yeast * 1 tbsp White Sugar * ½ tsp Kosher Salt * 1 bag of any Frito-Lays Chips or Hot Cheetos 8-9oz #Kor#Koreancorndogso#foodtiktoko#foodtoki#FritoLay ♬ original sound - TheSavoryChopstick ?

Nutrition

Calories: 359kcalCarbohydrates: 40gProtein: 16gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 734mgPotassium: 121mgFiber: 1gSugar: 3gVitamin A: 326IUVitamin C: 0.03mgCalcium: 222mgIron: 3mg
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