Easy Korean Corn Dogs Recipe
Add Preferred SourceKorean Corn Dogs are a fun twist on the classic snack. They’re crispy, savory, and a little sweet, making them perfect for any occasion. Plus, they’re surprisingly easy to make at home. Whether you’re planning a party or just want a tasty treat, these corn dogs are sure to be a hit.
Why You Will Love Making Korean Corn Dogs
Making this Korean street food recipe at home is a blast and here’s why:
- Simple Ingredients: You only need a few basics you probably already have in your pantry.
- Customizable: Switch up the fillings and coatings to match your cravings.
- Kid-Friendly: Kids love helping out and, of course, eating them!
- Crowd-Pleaser: Perfect for parties, game nights, or any gathering.
- Quick to Prepare: Once your ingredients are ready, these come together in no time.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Korean Corn Dogs with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making Korean corn dogs at home is straightforward with these step-by-step instructions.
Make the Batter
Start by mixing the all-purpose flour, granulated sugar, instant yeast, kosher salt, and lukewarm water in a large bowl. Stir well until you get a smooth, thick batter. Cover the bowl with plastic wrap or a damp towel and let the batter rise in a warm place for about an hour, or until it doubles in size.
Prepare the Corn Dogs
First, stick a wooden skewer into each hot dog, leaving about 2 inches of the skewer exposed at one end. Next, pour the panko breadcrumbs into a shallow dish. Dip each skewered hot dog into the risen batter, coating it completely. Then, roll it in the panko breadcrumbs, using a twisting motion to get an even coat. Gently press the breadcrumbs onto the batter.
Chill and Fry
Place the skewered hot dogs in the fridge to keep them chilled until you’re ready to fry. When you’re ready to cook, heat enough vegetable oil in a deep, heavy-bottomed pan or a deep fryer to 350°F (180°C). Carefully add the coated corn dogs to the hot oil and fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Serve
Once they’re done, use tongs or a slotted spoon to remove the fried corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, lightly dust them with sugar or powdered sugar. Serve right away with ketchup, mustard, Chipotle Mayo, or your dips of choice.
Ingredients
For the batter:
- 3 ½ cups all-purpose flour
- 1 ¾ cups water lukewarm
- 1 tablespoon instant yeast
- 3 tablespoons sugar
- 1 teaspoon salt
For the corn dog:
- 8 hot dogs
- 2 cups panko breadcrumbs
- 8 bamboo skewers
- Oil for deep-frying
- Sugar for dusting
- Ketchup for serving
- Mustard for serving
Instructions
Make the batter:
- In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, salt, and lukewarm water. Mix well with a spoon until a smooth and slightly thick batter forms.3 ½ cups all-purpose flour, 1 ¾ cups water, 1 tablespoon instant yeast, 3 tablespoons sugar, 1 teaspoon salt
- Cover the bowl or pan with plastic wrap or a damp towel and let the batter rise in a warm place for about 1 hour, or until it doubles in volume.
Prepare the Corn Dogs:
- Insert a bamboo skewer into each half of the hot dogs, leaving about 2 inches of the skewer exposed at one end.8 hot dogs, 8 bamboo skewers
- Place the panko breadcrumbs in a shallow dish.2 cups panko breadcrumbs
- Working with one skewered hot dog at a time, dip it into the risen batter, coating it completely. Then, roll the battered hot dog in the panko breadcrumbs, using a twisting motion as you lift it out of the breadcrumbs. Use your hands to gently press the breadcrumbs onto the batter, ensuring an even coating.
- Place the skewered hot dogs in the refrigerator to keep them chilled until ready to use.
- In a deep, heavy-bottomed pan or a deep fryer, heat enough vegetable oil to reach a temperature of 350°F (180°C). Carefully add the coated corn dogs to the hot oil and fry for 3-4 minutes, rotating them occasionally with tongs, until golden brown and crispy.Oil
- Remove the fried corn dogs from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still hot, lightly dust the corn dogs with sugar.Sugar
- Serve the hot and crispy Korean corn dogs immediately, drizzled with ketchup and mustard as desired.Ketchup, Mustard
Notes
- Skewers: You can use regular wooden skewers, bamboo skewers, or even disposable wooden chopsticks for this recipe.
- Chill: Keeping the skewered hot dogs chilled helps the batter stick better and makes frying easier.
- Maintain Oil Temperature: Make sure the oil stays at 350°F (180°C) for even frying. Too hot or too cold will mess up the texture.
- Even Coating: Press the breadcrumbs gently onto the batter to get an even coating. This will make them super crispy.
- Make Ahead: You can prepare the skewered and coated hot dogs in advance and refrigerate them until you’re ready to fry. Just place them in one layer on a parchment paper-lined baking sheet and pop them in the fridge.
- Alternative Coatings: For a fun twist, try using crushed ramen noodles or crushed hot Cheetos instead of panko bread crumbs.
- Cheesy Option: Swap out the hot dog for a mozzarella cheese stick or do half hot dog and half cheese for a gooey, melty surprise inside.
Storage and Reheating Instructions
- Refrigerate: Place leftover corn dogs in an airtight container and store them in the fridge for up to 3 days.
- Reheat: To reheat, pop them in an oven, air fryer, or toaster oven at 350°F until they’re warmed through and crispy again.
- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- Reheat from Frozen: When you’re ready to eat, reheat the frozen corn dogs in the oven or air fryer at 350°F until crispy and heated through.
Nutrition
Recipe Notes and Expert Tips
Here are some handy tips to make sure your Korean corn dogs turn out perfect every time:
- Skewers: You can use regular wooden skewers, bamboo skewers, or even disposable wooden chopsticks for this recipe.
- Chill: Keeping the skewered hot dogs chilled helps the batter stick better and makes frying easier.
- Maintain Oil Temperature: Make sure the oil stays at 350°F (180°C) for even frying. Too hot or too cold will mess up the texture.
- Even Coating: Press the breadcrumbs gently onto the batter to get an even coating. This will make them super crispy.
- Make Ahead: You can prepare the skewered and coated hot dogs in advance and refrigerate them until you’re ready to fry. Just place them in one layer on a parchment paper-lined baking sheet and pop them in the fridge.
- Alternative Coatings: For a fun twist, try using crushed ramen noodles or crushed hot Cheetos instead of panko bread crumbs.
- Cheesy Option: Swap out the hot dog for a mozzarella cheese stick or do half hot dog and half cheese for a gooey, melty surprise inside.
How to Store Leftover Korean Corn Dogs
If you have any leftovers (which is rare because they’re so good!), here’s how to store them:
- Refrigerate: Place leftover corn dogs in an airtight container and store them in the fridge for up to 3 days.
- Reheat: To reheat, pop them in an oven, air fryer, or toaster oven at 350°F until they’re warmed through and crispy again.
- Freeze: For longer storage, wrap each corn dog individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
- Reheat from Frozen: When you’re ready to eat, reheat the frozen corn dogs in the oven or air fryer at 350°F until crispy and heated through.
Our Top 3 Money-Saving Tips for This Recipe
Making Korean corn dogs on a budget is totally doable. Here are some money-saving tips:
- Homemade Breadcrumbs: Make your own breadcrumbs by pulsing leftover bread in a food processor or blender. It’s easy and free!
- Use Leftovers: Use any leftover hot dogs or link sausages you have in the fridge. Great for after a summer BBQ!
- Reuse Oil: Strain and store frying oil to use again for future recipes.
What to Serve with Korean Corn Dogs
Pair your Korean corn dogs with these tasty sides for a complete meal.
Korean Slaw
A refreshing Korean slaw made with cabbage, carrots, and a tangy sesame dressing pairs perfectly with the rich corn dogs. It adds a nice crunch and a bit of acidity to balance the flavors.
Pickled Vegetables
Pickled radishes or cucumbers are great sides to serve with Korean corn dogs. They cut through the richness and add a refreshing, tangy crunch. Kimchi is also a tasty, spicy option.
Spicy Dipping Sauce
Mix up a spicy dipping sauce using gochujang (Korean chili paste), soy sauce, and a bit of honey. It adds an extra kick and complements the corn dogs beautifully. Mix it with mayonnaise to make a spicy mayo dip.
Though recipe does not indicate, cut 8 hot dogs in half to equal the servings total of 16. As far as preparation, taste and simplicity, I felt this a keeper. Thank you.
Thank you for the lovely feedback! And yes, on cutting the hot dogs in half to make 16 servings! It’s such a simple little trick and definitely a keeper in my book, too!