What is a Korean Corn Dog anyway? Is it a crazy marriage between an asian delicacy and an end of summer county fair carny? Maybe. Is it delicious? Yes, so who cares?
Korean Cheesy Corn Dog
If you look up what a Korean Corn Dog is, you’ll likely run upon some delicious photos of corn dogs with all kinds of crazy toppings.
That isn’t the best part though!
The best part is the oozing cheese from inside that deep fried delicious batter coated hot dog with a crunchy sweet and salty exterior!
Oh MY!
***Disclaimer*** Ya’ll know that I’m not Korean and I’m not trying to be. I’m just doing my best to make a delicious treat that I tried on a recent episode of Dorks with Sporks. If you have a chance to try an authentic Korean Corn Dog, You SHOULD. However, if you are like me and it is a LONG drive to find one, this is a reasonable facsimile of the ones I’ve tried.
Basic Overview: How to Make a Korean Corn Dog
- Place hot dog and cheese on stick.
- Dip in batter
- Apply batter toppings
- Fry
***SEE BELOW FOR MORE IN DEPTH INSTRUCTIONS***
Here’s What You’ll Need
- Good Quality Hot Dogs – This really is the “meat” of the recipe. lol!
- Low Moisture, Whole Fat Mozzarella – Don’t be tempted to use a cheese stick, it isn’t the same.
- Batter – Make it with bisquick, it’s so much easier than mixing your own.
- Panko Bread Crumbs – unseasoned, you’ll be adding your own seasoning.
- Toppings for the Crust – you decide. Traditional Korean Hot Dogs use panko bread crumbs or chopped up french fries. But, you could add crushed potato chips, french fried onions, candy or spicy Cheetos. Let your mind go crazy.
- Seasonings – namely: salt and sugar (but also garlic powder).
Where Can I Buy Korean Corn Dogs
It’s a crazy world, isn’t it? Something new comes on the scene and you have to wonder where to find one!
Here’s my best advice…
- Google “Korean Corn Dog near me” and perhaps google will know. I mean, she knows literally everything else.
- You can find Korean Corn Dogs on Amazon and have them delivered to you. But you need to know that this one is made from a Fish Cake and is cheesy. (this is an affiliate link, Loaves and Dishes does make a commission when you buy from this link, it does not change your price though and Thank you! All proceeds go to support the recipes at Loaves and Dishes).
CLICK THE PHOTO TO GO THROUGH TO AMAZON TO COMPARE PRICES AND CHECK OUT THE FROZEN KOREAN CORN DOG
- Find your local Asian market and see if they have frozen Korean Corn Dogs, they might. Then you can have one easily, whenever. We found them at H Mart in Cary, NC.
- Make it yourself, which is why we are here today!
Frequently Asked Questions (FAQ’s)
You can use any that you like. We like the all beef hot dogs the most from either Ball Park or Nathan’s.
It’s important to use a stick that is going to hold the whole concoction, so a chop stick works well (but doesn’t slide through the hot dog easily) or a long kabob skewer works too.
That isn’t going to be the best kind of cheese because it is too soft. You want a harder cheese to stand up to the frying so that it doesn’t bubble out. I recommend a whole fat low moisture mozzarella.
You know how everyone loves chicken and waffles? What about sweet and sour sauce? It’s the combo of the sweet and savory that sets this recipe off. That said, it’s your corndog, you can add what you want.
What is Korean Corn Dog Batter Made Of?
It’s so easy to make, you are going to be shocked!
You’ll be mixing up something like a pancake batter (but no eggs). You need a thick, sticky liquid batter base to stick all the delicious exterior ingredients too!
This batter isn’t so sweet like pancakes though, but it is a similar consistency.
Don’t use eggs because that will make it too fluffy. Just follow my simple instructions.
How The Batter Is Made
- You just mix together Bisquick and milk. That’s it!
- Then you go to dipping!
How to Dip Korean Corn Dogs
So easy!
Simply use a cylindrical container like a tall drinking glass or like I used her a tall Zip Top container.
Make sure that your batter is deep enough to cover the entire corn dog or that you can swirl the batter enough to get it to cover the corn dog.
Do you LOVE my Zip top containers? Me too!
You can buy an entire set and use them for EVERY THING! That’s what I do! In fact, here is one of mine at the beach holding my phone, key and wallet!
If you buy a set through this link right now (as I’m writing this…) there’s free shipping and a 20% discount. #affiliate link #ad
I can’t say if that is still the case when you read this, but for right this moment, it’s true.
I’ve also seen them at Target and Amazon.
However, if you buy through this link, Loaves and Dishes gets a commission AND you get a bargain, so there’s that. 🙂
Inside the Korean Corn Dog
Inside the Korean Corn Dog is melty delicious Mozzarella Cheese and a tasty hot dog.
Choose the best hot dog you can afford. I recommend an all beef hot dog and specifically recommend Nathan’s Brand or Ball Park All Beef.
The cheese is important too! Do NOT use a cheese stick for this recipe.
Cheese sticks are too soft and will melt and cause your coating to fall off.
Use whole fat low moisture mozzarella cheese described in the recipe and cut it into blocks that are about the size of the hot dog.
****IMPORTANT TIP***** The cheese and the hot dog need to be cold when you are ready to fry them. Go ahead and slide them onto your stick and put in the fridge until ready to dip and fry.
The Crust of the Corn Dog
The crust of the Korean Corn Dog is just unbelievable. It’s super crunchy but fairly neutral tasting.
Make sure that you are using the unflavored Panko Bread Crumbs.
Panko Bread Crumbs can be found in either the Asian section of your grocery or in the flour and baking section. In my grocery store, they come in a paper cylinder like what oatmeal comes in.
Once you have the hang of making traditional Korean Corn Dogs, I know you are going to start experimenting and expanding your horizons by adding other toppings.
Chopped up french fries is one traditional topping, but I know that crushed up chips, french fried onions and more would be fun too!
Sauce for Korean Corn Dogs
If you visit a korean corn dog restaurant, they will likely apply some cute little squiggles of ketchup and mustard to the top.
I always get mine on the side and apply it myself.
The best part about making these at home is that you can create your own sauce!
We love: Yum Yum Sauce, Chick Fil A Sauce and Polynesian Sauce on ours!
Step By Step Instructions
Step 1.
Cut the hot dogs and cheese and place on the sticks. Put in the Fridge.
Step 2.
Mix up the batter of milk and bisquick.
Step 3.
Set up your station with a dunking area, breading tray, frying pan and draining plate. It works best if they are all in reach of one another.
Step 4.
Heat the oil to 370-380 degrees.
Step 5.
Dip the corn dog sticks in the batter, Roll and pack on the crunchy exterior.
Step 6.
Fry on all sides until golden brown on the outside. Do not fry more than 2 Korean Corn Dogs at a time for a total of 2 minutes in a 10″ skillet.
Step 7.
Sprinkle with sugar and place on the draining plate until all of the other corndogs are fried.
Tips and Tricks
- Use a heavy stick for your corndogs. They are heavy once they are prepared and a small thin stick (like a kabob stick) may be too flimsy. Toothpicks won’t work. I use disposable chop sticks (free with your Chinese Food Dinner!).
- Do NOT use cheese sticks. Instead, purchase the type of cheese noted in the recipe and cut into a block the size of a hot dog. This will keep the cheese from becoming all melty and oozing out of the coating.
- Whisk the batter well before applying to the corndog. You’ll need a tall container. I’m using my ziptop container, but a tall drinking glass will do as well. Put the glass in a saucer so that when you dunk the hot dog, any extra batter won’t spill all over the counter.
- When you apply the toppings, you’ll need to roll the corn dog in the toppings but also pack them on with your hands to get the best coverage.
- You’ll need to use about 4 cups of oil (peanut oil works best and tastes great). You can reuse the oil if you strain it well after it cools and save it for next time.
- You can use any higher smoke point oil. Vegetable oil will work fine, I use peanut oil because it has a great flavor for things like this.
- Let the dogs fry for about 30-45 secs on side one and then flip for the rest of the fry.
- Use tongs to flip them.
- Sprinkle the sugar on lightly just after removing the corn dog from the pan.
- Keep the completed corn dogs in the oven set on the lowest temp until ready to serve. This will keep the exterior crispy and warm.
- These are traditionally served with ketchup and mustard as a sauce, but you could easily expand your horizons with a different homemade sauce, check out the sauces at Loaves and Dishes for some ideas.
Watch Me Make This
Can You Give Me a Hand?
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Korean Corndogs
Ingredients
For Inside the Korean Corn Dog
- 6 oz mozzarella cheese whole fat, low moisture
- 3 whole hot dogs
- 4 cups peanut oil see notes
For the Batter
- 1 cup milk
- 2 cups bisquick
For the Coating
- 2 cups panko bread crumbs
- 1 tsp garlic powder
- 1 tsp salt
- 1 Tbs sugar
Instructions
For Inside the Korean Hot Dog
- At least 1 hour before you plan to cook, cut the hot dogs in half and push each half onto a disposable chop stick. Push the hot dog down so that an equal length of stick is poking out the top.
- Cut a piece of the cheese to about the same size as the hot dog and thread it onto the top portion of the chop stick. Place these into the fridge, covered with plastic wrap until ready to cook (up to 24 hours ahead). The point is that the hot dogs and cheese should be very cold before applying the batter and frying.
When Ready to Start Cooking
- Add 4 Cups of Peanut Oil (see notes section) to the frying pan and set on high. Allow to heat while preparing the batter and coating. Keep a close eye on it and adjust the temperature down if it gets too hot. It's important to have a thermometer or you run the risk of burning your dogs or having the oil too cool and the batter sliding off.
For the Batter
- Mix together the milk and the bisquick with a whisk until smooth. Allow to sit until ready to batter and coat the dogs but don't allow to come to room temp. You want the batter cold. Don't batter the dogs ahead of time, the batter and coating needs to go on just before they go in the pan.
- Pour the batter into a tall cylinder shaped container (You can use a tall drinking glass). Allow enough room at the top so that the batter doesn't spill over the top. Place a saucer under the glass in case that any batter comes over the top and down the sides, it will go into the saucer.
For the Coating
- Mix the panko, salt and garlic powder together in a pan that is large enough to hold the entire length of the corndog and stick.
To Fry the Corn Dog
- Once the oil is at 370-380, quickly coat the entire hot dog/cheese down to the stick and allow the excess to drip off the end and back into the glass.
- Quickly move to the panko bread crumbs and roll into the crumbs. Use your hands to coat the panko onto the hot dogs and press into the batter.
- Place into the hot oil. Repeat with another corn dog. Do not attempt to fry more than 2 at a time or you will cool the oil off too much to fry the corn dogs. Quickly set a timer for 2 minutes. After 30 seconds, using tongs, flip the corn dog over and allow to cook on the other side for the remainder of the two minutes. Remove to a paper towel lined plate and repeat until all 8 corn dogs are done.
- Sprinkle with a dusting of sugar while the corn dog is draining.
Notes
- Use a heavy stick for your corndogs. They are heavy once they are prepared and a small thin stick (like a kabob stick) may be too flimsy. Toothpicks won’t work. I use disposable chop sticks (free with your Chinese Food Dinner!).
- Do NOT use cheese sticks. Instead, purchase the type of cheese noted in the recipe and cut into a block the size of a hot dog. This will keep the cheese from becoming all melty and oozing out of the coating.
- Whisk the batter well before applying to the corndog. You’ll need a tall container. I’m using my ziptop container, but a tall drinking glass will do as well. Put the glass in a saucer so that when you dunk the hot dog, any extra batter won’t spill all over the counter.
- When you apply the toppings, you’ll need to roll the corn dog in the toppings but also pack them on with your hands to get the best coverage.
- You’ll need to use about 4 cups of oil (peanut oil works best and tastes great). You can reuse the oil if you strain it well after it cools and save it for next time.
- You can use any higher smoke point oil. Vegetable oil will work fine, I use peanut oil because it has a great flavor for things like this.
- Let the dogs fry for about 30-45 secs on side one and then flip for the rest of the fry.
- Use tongs to flip them.
- Sprinkle the sugar on lightly just after removing the corn dog from the pan.
- Keep the completed corn dogs in the oven set on the lowest temp until ready to serve. This will keep the exterior crispy and warm.
- These are traditionally served with ketchup and mustard as a sauce, but you could easily expand your horizons with a different homemade sauce, check out the sauces at Loaves and Dishes for some ideas.
Nutrition
I’ve been personally struggling with praying for someone who has done me ill. I know I should but I don’t want to. Ever feel that way? The book of Matthew teaches us better.
Matthew 5:44
But I say to you, Love your enemies and pray for those who persecute you,
Margaret
Monday 21st of February 2022
Love your very detailed . Not dragged out but on point!! Would you consider doing taste tests?? 🌷
Wendi Spraker
Wednesday 23rd of February 2022
Well.... never thought about that. but I guess we could?
Wendi J Spraker
Wednesday 15th of September 2021
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