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Close-up of various Korean corn dogs coated in a crispy batter, drizzled with mustard and ketchup, placed on parchment paper.

Easy Korean Corn Dogs Recipe

Author: Mandy Applegate
These easy Korean corn dogs have a crisp, sweet panko shell around a hot dog center, deep-fried golden and dusted with sugar. One pack of hot dogs stretches to sixteen, making them a fun snack for parties and game day.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Rising time: 1 hour
Total Time: 1 hour 40 minutes
Course: Appetizer, Snack
Cuisine: Asian, Korean
Keyword: Korean Corn Dogs
Servings: 16
Calories: 194kcal

Ingredients

For the batter:

  • 3 ½ cups all-purpose flour
  • 1 ¾ cups water + 2 tbsp lukewarm water
  • 1 tablespoon instant yeast
  • 3 tablespoons sugar
  • 1 teaspoon salt

For the corn dog:

  • 8 hot dogs
  • 2 cups panko breadcrumbs
  • 16 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:

  • Cut the hot dogs in half. Insert a bamboo skewer into each half, leaving about 2 inches of the skewer exposed at one end.
    8 hot dogs, 16 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

  • Keep leftover corn dogs in an airtight container in the fridge for up to 3 days.
  • Pat the hot dogs dry before battering so the coating grips instead of sliding off.
  • Keep the oil at 350°F (180°C) for even frying.
  • Press the panko on gently and patch any bare spots so the coating does not split while frying.
  • To get ahead, skewer, batter and crumb the dogs, then chill them in a single layer on a parchment-lined baking sheet until you’re ready to fry.

Nutrition

Calories: 194kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 356mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 2mg
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