Korean Corn Dog (CRISPY & Addictive!)

What are Korean corn dogs?

Corn dog, or 핫도그 (hot dog) in Korean, is one of the trendiest street foods in Korea today. You can find many different variations of it: mozzarella, mozzarella and sausage, cheddar, sausage and potatoes, and even unique combinations like sweet potato or ramen-coated versions!

They look so appealing when you see them at street food vendor stalls, often glistening with a crispy golden batter. Many vendors offer creative toppings and sauces, such as sweet mustard, ketchup, or even drizzle sauces for added flavor. If you pass by with an empty stomach, you’re done! 😝

Nowadays, you can find corn dogs not only at street food stalls but also at fast food restaurants that specialize in them, such as Myungrang Hot Dog. Last summer, I visited their location near Mangwon Station in Seoul, where they sell all kinds of corn dogs for KRW 2,000 to KRW 3,700 (approximately USD 1.50 to USD 2.70).

The corn dog originated in the United States, with its roots tracing back to the 1920s when it gained popularity at fairs and carnivals. Although the exact inventor is debated, it is widely believed that it was created by vendors looking for a convenient and portable snack to serve at these events.

The classic version features a hot dog or sausage coated in a thick cornmeal batter and deep-fried until golden brown, allowing for easy handling on a stick. This combination of flavors and textures quickly made corn dogs a beloved American treat, solidifying their status as a staple of American street food culture and a favorite at state fairs across the country.

Korean vs american corn dogs

Korean and American corn dogs differ primarily in their batter composition, fillings, coating, serving style, and presentation.

American corn dogs feature a simple cornmeal batter and typically consist of a hot dog or sausage, served with basic condiments like ketchup and mustard.

In contrast, Korean corn dogs often have a thicker, chewier batter, and they commonly include fillings like mozzarella cheese and sausages. They are coated in panko breadcrumbs for extra crunch and are often dusted with sugar. Korean corn dogs are served with drizzles of sweet mustard and ketchup, and their presentation is usually more elaborate, making them visually appealing.

What kind of wooden sticks can I use?

I’ve tried many different types of sticks to hold the corn dogs, but none were strong enough. So, I ended up using wooden chopsticks, and they work great! I always have some wooden chopsticks in my cutlery drawer. When I get Asian takeout, they tend to give you more chopsticks than you need, so I always keep the extras 😁

Avoid using thin, long skewers, as they won’t be strong enough to hold the corn dog, which is quite heavy.

Ingredients

• sausage pieces – use Vienna or Frankfurt sausages. If you can find small ones, great! If not, cut the longer ones into smaller bits.
• hard mozzarella sticks – you can either use mozzarella sticks found in some supermarkets or look for hard mozzarella like that used in Korea. Do not use regular mozzarella, even the larger blocks, as they are usually too soft. If you can’t find hard mozzarella, I recommend going to an Italian grocery store to get unsmoked scamorza, which tastes very similar to mozzarella but has a firmer texture.

• panko breadcrumbs – panko breadcrumbs are used for their light, airy texture, which adds an extra crunch to the corn dogs, enhancing their overall crispiness when fried.
• sugar – coating with sugar adds a sweet contrast to the savory corn dog.
• ketchup – use a drizzle bottle to easily apply ketchup and mustard on the corn dog for precise and even coverage.
• sweet mustard – make sure to use sweet mustard, not regular mustard, as the latter can be too bitter when paired with the sweetness of Korean corn dogs.

batter:

• flour
• instant yeast – be sure to use instant yeast, not dry yeast that needs to be activated beforehand. Otherwise, it won’t rise much if not activated. They can look alike.
• sugar
• warm water – using warm water to make the dough helps activate the yeast more effectively, promoting a better rise and resulting in a lighter, airier texture in the final product.
• salt
• egg

How to prepare Korean corn dogs?

1. In a long container, place flour, instant yeast, sugar and salt, making sure that the yeast does not get in contact with the salt.
2. Add egg and warm water and combine by whisking all ingredients together.

3. Cover the dough and place it at room temperature for an hour or until the dough has doubled up.

4. Cut the sausage (+- 4cm long). Cut pieces of mozzarella (6 cm long) of around the same diameter as the sausage.

5. Place the sausage, then the cheese on a long wooden stick.

6. Preheat cooking oil in a pan large enough for the corn dogs to fit in.
7. Place each corn dog stick in the batter, and rotate the stick until sausage and cheese are evenly completely covered by the batter so that the cheese doesn’t melt through.

8. Dip the stick in bread crumbs and coat well.

9. Cook the corn dog by placing it in the frying oil at 180°C (360°F) rotate the stick to cook each side evenly until golden.

10. Remove the corn dog from the oil once cooked and place it on a rack for the excess oil to drain away.
11. Coat the corn dog with sugar and top it up with some ketchup and sweet mustard.

Storage and reheating

Cooling

To store your delicious corn dogs, allow them to cool completely at room temperature. This prevents condensation that can make them soggy.

Refrigerating

If you plan to eat them within a few days, place the cooled corn dogs in an airtight container or wrap them tightly in plastic wrap and store them in the refrigerator for up to 3-4 days.

Freezing

If you have any leftovers, place them in a zip bag but do not coat them with sugar or drizzle any ketchup or mustard before freezing. They can be frozen for up to 1-2 months.

Reheating

When you’re ready to enjoy them again, preheat your oven to 375°F (190°C) and bake the frozen corn dogs for about 10-15 minutes until heated through, or use an air fryer at the same temperature for about 5-8 minutes. After reheating, coat them with sugar and drizzle with ketchup or sweet mustard for that fresh corn dog flair!

Variations

• Cheese corn dog (치즈핫도그 – chijeu hotdog) – replace the sausage with a larger portion of cheese for a gooey cheese-filled version.
• Sweet potato corn dog (고구마핫도그 – goguma hotdog) – coat the corn dog with mashed sweet potato instead of traditional batter. Use Korean sweet potatoes (goguma), as Western sweet potatoes have a different flavor and may taste a bit unusual when paired with a corn dog.
• Ramen corn dog (라면핫도그 – ramyeon hotdog) – roll the battered corn dog in crushed ramen noodles before frying for extra crunch.
• Potato corn dog (감자핫도그 – gamja hotdog) – roll the battered corn dog cubed potatoes before frying for a crispy exterior.
• Spicy corn dog (매운핫도그 – maehun hotdog) – incorporate spicy sausage or mix chili powder into the batter for added heat.
• Korean-style hot dog (한국식핫도그 – hanguksik hotdog) – add gochujang or kimchi to the batter for a Korean twist.
• Mini corn dogs (미니핫도그 – mini-hotdog) – use smaller sausages and mozzarella sticks for bite-sized snacks.
• Mixed toppings corn dog (토핑핫도그 – topping hotdog) – top with cheese sauce, jalapeños, or flavored powders after frying for extra flavor.
• Flavored batter corn dog (양념핫도그 – yangnyeom hotdog) – mix spices like curry or kimchi powder into the batter for unique flavors.

Emma’s tips

• Batter – making the batter correctly is important (see my instructions and tips). If it doesn’t rise, it won’t work. If the batter is too liquid, it won’t stick.
• Choose the right cheese – just as mentioned earlier, use hard mozzarella.
• Use thick wooden sticks – the best option I’ve found is chopsticks. If they’re not strong and thick enough, they won’t hold the heavy corn dog, making it difficult to roll properly in the batter.
• Use a large pan or fryer – ensure the pan or fryer is large enough to accommodate the length of the corn dog.
• Frying temperature – for perfect corn dogs, fry at 360°F (180°C). Too high a temperature can burn the outside and tear the breadcrumb coating, while too low can lead to undercooking and melted cheese breaking through the batter.
• Use a kitchen thermometer – To ensure the oil is at the right temperature, use a thermometer for accuracy.
• Fry in batches – don’t overcrowd the pan. Fry a few corn dogs at a time to maintain the oil temperature.