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–+ servings
Korean Corn Dog

Korean Corn Dog: Crispy, Cheesy Goodness You’ll Crave!

Recreate the iconic Korean Corn Dog at home with this simple recipe for crispy, cheesy goodness that caters to all dietary preferences.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 corn dogs
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup All-Purpose Flour Alternatively use self-raising flour without baking powder.
  • 1 tablespoon Sugar Optional to reduce for less sweetness.
  • 2 teaspoons Baking Powder Yeast can be used for a different texture.
  • 1 cup Milk Whole milk preferred, but plant-based can be used.
  • 1 large Egg Use chia or flaxseed mix for a vegan option.
Filling
  • 4 pieces Hot Dog Chicken or beef for halal options.
  • 1 cup Mozzarella For the delicious gooey filling.
Coating
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be a substitute.
  • 1 cup Potatoes Optional; cubed or frozen fries.
  • 1 cup Ramen Optional; crushed for crunch.
  • 1 cup Cornflakes Optional; for added sweetness.
For Skewering
  • 4 pieces Wooden Skewers Ensure they're sturdy.

Equipment

  • deep pot
  • Whisk
  • mixing bowl
  • Thermometer
  • Wooden Skewers

Method
 

Preparation
  1. Cut hot dogs and mozzarella into manageable pieces and insert them into wooden skewers.
  2. Arrange panko breadcrumbs and optional toppings on separate plates.
  3. In a bowl, whisk together flour, sugar, and baking powder. Beat in the egg and gradually add milk until smooth.
  4. Heat oil in a deep pot to around 160–170°C (320–340°F).
  5. Dip each skewered filling into the batter and roll in panko breadcrumbs or preferred toppings.
  6. Fry the coated skewers in hot oil for about 3–5 minutes until golden brown.
  7. Remove from oil, place on paper towels to drain excess oil, and lightly dust with caster sugar before serving.

Nutrition

Serving: 1corn dogCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Experiment with different fillings such as fish cakes or squid for unique variations. Store leftovers in an airtight container in the fridge for 1-2 days or freeze for up to 2 months.

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