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Korean Corn Dogs

by Laura

Today I have a recipe to share with you for Korean corn dogs. This have been something that have hit the food scene and have become fairly popular. They are Korean corn dog shops popping up all over the US. One recently even opening up in my neck of the woods called Myung Rang Hot Dog. I haven’t tried it at the restaurant, but decided to give it a shot at home.

Now these corn dogs don’t include corn in the batter, but are made like a traditional corn dog. Now a true Korean corn dog is half mozzarella and half sausage or hotdog. The batter itself is more like a thick pancake batter. Once the mozzarella/hot dog is dipped in the batter, it is then coated with panko bread crumbs. Then you deep fry it.

Korean Corn Dogs | realmomkitchen.com

Once you cook it, you give it a drizzle of ketchup, mustard, or both to serve.

The key with the mozzarella is to use a low moisture version. You also cut it into the perfect size to match the size of the hot dog. I also used an all beef hot dog for mine. My family isn’t huge fans of sausage.

The batter is thick. So the trick to get it on the mozzarella/hot dog, you kind of have to help spread the batter in order to coat it well. We enjoyed them and thought the crunch from the panko bread crumbs was fun. However, we all said we prefer a regular corn dog. Give these a try and tell me what you think. We did have one of the Korean Corn dogs leftover though and I had it the next day and reheated it in my air fryer. I did like them more the second day when I reheat it believe it or not.

Korean Corn Dogs | realmomkitchen.com

Here is what you need to make the

Korean Corn Dogs

  • HOT DOGS, SAUSAGES OR MOZZARELLA STICKS ( I USES 3 HOT DOGS AND 3 STICKS OF MOZZARELLA, THEN CUT THEM IN HALF TO DO HALF AND HALF ON EACH SKEWER)
  • WOODEN SKEWERS OR STICKS
  • PANKO BREADCRUMBS
  • OIL FOR FRYING
  • KETCHUP, MUSTARD, SPICY MAYONNAISE AND OTHER HOT DOG CONDIMENTS OF YOUR CHOICE
  • ALL PURPOSE FLOUR
  • SUGAR
  • SALT
  • BAKING POWDER
  • FAT FREE MILK
  • EGG 
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Korean Corn Dogs


  • Author: Laura

Ingredients

Scale
  • 6 hot dogs, sausages or mozzarella sticks (for mozzarella, cut sticks 1-inch wide and 4 1/2 inches long and make sure to use low moisture mozzarella; for sausages and hot dogs, use precooked ones. I uses 3 hot dogs and 3 sticks of mozzarella, then cut them in half to do half and half on each skewer)
  • 3 pairs wooden skewers or sticks
  • 1 cup panko breadcrumbs
  • oil for frying
  • ketchup, mustard, spicy mayonnaise and other hot dog condiments of your choice

For the batter:

  • 1 1/4 cup all purpose flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup fat free milk cold
  • 1 large egg straight from refrigerator

Instructions

  1. Skewer your hot dogs, sausage or mozzarella. I made all of mine with half half and half cheese. I put the hot dog on the skewer first and the cheese second. Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making batter.
  2. In a shallow bowl, add flour, sugar, salt and baking powder. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them.
  3. Add the panko bread crumbs to a plate.
  4. Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350 degrees.
  5. Remove skewers from fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers or a knife to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don’t want your coating to be too thick. Make sure your hot dog/sausage/cheese is completely sealed in batter.
  6. Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.
  7. Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 skewers. Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked. I just cooked them as I coated them.
  8. Place on a paper towel lined plate and allow to drain. Drizzle with condiments of your choice. Makes 6 servings.
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