There is something so fun about biting into a crispy, golden corn dog and getting that perfect cheese pull. It is crunchy on the outside, soft inside, and filled with gooey, melty goodness that makes every bite feel like a treat.
This Cheesy Korean Corn Dog Recipe is one of those playful recipes I love making when I want something a little different and totally satisfying. With a light, slightly sweet batter and that irresistible crispy coating, it is the kind of snack that disappears fast. Let's get cooking!
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Why You'll Love This Recipe
- Crispy, golden coating with a soft interior
- Gooey melted cheese in every bite
- Fun street-food style snack at home
- Easy to customize with different fillings
- Perfect for parties or weekend treats
- That iconic stretchy cheese pull
Ingredients
For the Filling
- 4 hot dogs
- 4 mozzarella sticks (or block cheese cut into strips)
For the Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
For Coating and Frying
- 1 cup panko breadcrumbs
- Oil for frying
- Optional: diced potatoes or crushed ramen for extra crunch
Ingredient Notes & Substitutions
I have made these a few times, and the texture is what really makes them special.
- Mozzarella: Gives that classic stretchy center. Use firm cheese so it holds shape.
- Hot dogs: Add a savory contrast to the slightly sweet batter.
- Panko breadcrumbs: This is what creates that extra crispy coating.
- Sugar in the batter: Adds a subtle sweetness that makes Korean corn dogs unique.
If you want a vegetarian version, you can skip the hot dogs and use only cheese.
Instructions
- Prepare the skewers
Insert skewers into the hot dogs and cheese sticks. You can use half hot dog and half cheese for a fun combination. - Make the batter
In a bowl, mix flour, sugar, baking powder, and salt. Add the egg and milk, and whisk until smooth and thick. - Prepare the coating
Pour panko breadcrumbs onto a plate for easy coating.
- Dip and coat
Dip each skewer into the batter, making sure it is fully coated. Then roll in panko breadcrumbs until covered. - Heat the oil
Heat oil in a deep pan to about 350°F.
- Fry until golden
Carefully place the coated skewers into the oil. Fry for 3 to 5 minutes, turning occasionally, until golden brown and crispy. - Drain and finish
Remove and place on paper towels to drain excess oil.
- Serve and enjoy
Sprinkle lightly with sugar and drizzle with ketchup or mustard if you like.
Pro Tips for Success
- Use cold cheese so it holds shape while frying
- Keep the batter thick so it sticks well
- Fry at the right temperature for even cooking
- Turn gently to get an even golden crust
- Serve immediately for the best texture
Storage and Reheating
- Best enjoyed fresh and hot
- Store leftovers in the fridge for up to 2 days
- Reheat in an oven or air fryer to keep them crispy
Make Ahead & Freezing
- Assemble and freeze before frying
- Fry directly from frozen, adding a little extra time
- Great for prepping ahead for parties
Tips and Variations
- Roll in diced potatoes for a crunchy outer layer
- Use sausage instead of hot dogs
- Add a drizzle of spicy mayo or honey mustard
- Try half cheese, half sausage for variety
- Sprinkle sugar for that authentic street-style finish
FAQs
It is part of the classic Korean street food style, adding a sweet contrast.
Frying gives the best texture, but you can try air frying for a lighter option.
Use mozzarella and serve immediately while hot.
📖 Recipe
Cheesy Korean Corn Dog Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Description
Cheesy Korean Corn Dog Recipe with crispy panko coating, gooey mozzarella, and savory hot dogs for the perfect sweet-and-salty snack.
Ingredients
- 1.25 cups (160g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 0.5 teaspoon (3g) fine sea salt
- 1 teaspoon (4g) instant dry yeast
- 0.5 cup (120ml) warm water
- 1 large egg, room temperature
- 3 all-beef hot dogs, cut in half
- 3 low-moisture mozzarella cheese sticks, cut in half
- 2 cups (120g) panko breadcrumbs
- 2 tablespoons granulated sugar, for coating
- 1 liter neutral oil, for frying
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- Dissolve the yeast in warm water and whisk in the egg.
- Combine the wet and dry ingredients, mixing until a thick, elastic dough forms.
- Transfer the dough to a tall glass, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
- Thread a half piece of hot dog onto a wooden skewer, followed by a half piece of mozzarella cheese at the tip. Repeat for all 6 skewers.
- Place the assembled skewers in the freezer for 15 minutes.
- Heat neutral oil in a heavy-bottomed pot to 375°F (190°C).
- Dip a chilled skewer into the tall glass of dough, rotating it so the dough completely coats the hot dog and cheese.
- Immediately roll the battered skewer in panko breadcrumbs, pressing lightly to adhere.
- Fry the corn dogs for 3 to 4 minutes until deep golden brown, then remove and drain on a wire rack.
- While still hot, roll the corn dogs in granulated sugar and serve.
Notes
Freezing the assembled skewers helps prevent the cheese from leaking during frying. Keep the oil at a steady 375°F for the crispiest texture and even browning.
Serving Suggestions
These are such a fun snack to serve.
- Pair with ketchup, mustard, or spicy mayo
- Serve as a party appetizer
- Enjoy as a weekend treat
- Add to a snack platter with fries or chips
They are one of those foods that instantly make everyone smile.
Nutrition & Notes
- Yield: 4 corn dogs
- Total Time: 30 minutes
I have made these for casual get-togethers, and they always get that "wow" reaction when someone pulls that stretchy cheese. It is fun, comforting, and just a little indulgent.
Reader Reviews or Testimonials
"The cheese pull was perfect. Just like street food."
"So crispy and fun to make. Everyone loved them."
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