Korean Corn dogs

Crunchy cheesy potato hotdogs rolled in panko bread crumbs, these Korean corn dogs are a must-have street food that you can now make yourself!

What is a Korean Corn Dog?

Korean corn dogs are a popular street food in South Korea made with sausage and a crunchy golden fried coating. They are similar to the American corn dogs however, instead of the cornmeal batter they have a fluffier dough and a crunchier outer coating made from panko breadcrumbs.

They are also known for having different fillings or outer coatings. Fillings range from different sausages to cheddar cheese and rice cakes, while the coatings go from hot cheetos to crushed ramen noodles and crispy rice puffs.

The most common are the ones we're making today! These are called gamja hotdogs aka potato hotdogs, as there are potato cubes stuck onto the batter before they're fried. This keeps the corn dogs even more texture and they almost taste like eating french fries with your corn dog!

The other most common corn dog is the Korean cheese corn dog. These days cheese pulls are all the rage and the cheese corn dogs are the forerunners of this trend. The corn dogs we're making today are the best of all worlds, a cheesy potato corn dog with a half cheese half sausage filling.

Ingredients

Dough

• Bread dough: Bread dough gives the coating more structure than regular flour. This allows the coating to get nice and fluffy, almost like a bread dough.
• Glutinous rice flour: Glutinous rice flour gives the dough a little bit of chewiness while making it crispier and lighter.
• Granulated sugar: Sugar adds sweetness to the coating. This is typical of the Korean corn dog.
• Instant dry yeast: Yeast is what gives the batter that light, airy texture. If you use active dry yeast make sure you activate it in the lukewarm milk before adding it to the dough.
• Salt: Salt balances out the flavor of the dough.
• Water: Water adds moisture to the dough. If you added all milk the dough would get too heavy, so a mix of water and milk is perfect.
• Whole milk: Adds moisture and tenderness to the coating, make sure it is lukewarm when you add it to the dough otherwise you risk killing the yeast.

Potato

• Potatoes: Any kind of potato will work here! Just make sure you cook them until just tender, or even a little under to prevent them from getting mushy.
• Cornstarch: Cornstarch helps the potatoes to stick to the batter, any kind of starch, or even flour will work if you don't have cornstarch.

Assembly

• Vegetable oil: Any neutral-flavored oil is perfect here! You don't want to use oils like olive oil as you will be able to taste it once the corndogs have been fried.
• Panko bread crumbs: Panko breadcrumbs are a Japanese style of bread crumbs with a lighter texture and extra crunch. You can find them in most grocery stores in the Asian aisle.

• Hot dogs: The standard hotdog or frankfurt are fine for these! Any kind of hotdog you enjoy eating is the best choice.
• Low-moisture mozzarella cheese: For the best cheese pull a low-moisture mozzarella is the best choice! I like to use the blocks of mozzarella cheese and cut them into sticks.

• Granulated sugar: One of the unique characteristics of a Korean hot dog is the sugar on the coating. Add as much or as little as you like.
• Ketchup: The best sauce for topping corn dogs in my opinion!
• Honey mustard: Honey mustard is slightly sweeter than regular mustard and I find it works better with the corndog. But American mustard is fine too!

Frequently Asked Questions

How long do these last?

These are best eaten freshly fried as the batter is the crispiest and the cheese is nice and stretchy!

If you have any leftovers store them in an airtight container, they will last up to 3 days. When you're ready to eat heat them up in the oven or air fryer until crispy and warmed through.

Can I make these in advance?

While you can fry them in advance I wouldn't recommend it. Instead, you should make the dough in advance for maximum freshness.

You can make the dough the day before and let it proof in the fridge overnight. Then when you're ready to eat just roll the skewered sausages and cheese in the dough and fry!

Why do these use glutinous rice flour?

The glutinous rice flour gives these corn dogs a slightly chewy texture and a lighter, crispier outer layer. A lot of Korean corn dogs stores have stated that they use rice flour in their batters for that characteristic texture so I've recreated that in my recipe!

Can I leave out the cheese?

If you don't want the cheese feel free to leave it out and use a whole sausage instead. There are heaps of ways to customize them. Here are a couple of examples you can use instead of the half sausage half mozzarella cheese:

• Half cheese, half rice cake
• Sausage wrapped in cheddar cheese slices
• Different flavored sausages

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Korean Corn dogs

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Crunchy cheesy potato hotdogs rolled in panko bread crumbs, these Korean corn dogs are a must-have street food that you can now make yourself!

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 4 corn dogs 1x
• Category: Bread
• Method: Intermediate
• Cuisine: Korean

Ingredients

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Dough

• 160g Bread dough (1 cup 2 tbsp)
• 43g Glutinous rice flour (⅓ cup)
• 8g Granulated sugar (2 tsp)
• 4g Instant dry yeast (1 ½ tsp)
• ½ tsp Salt
• 120ml Water, lukewarm (½ cup)
• 60ml Whole milk, lukewarm (¼ cup)

Potato

• 2 Medium potatoes, peeled
• 1 tsp Cornstarch

Assembly

• Vegetable oil, for frying
• 170g Panko bread-crumbs, for rolling
• 2 Hot dogs, halved widthwise
• 4 sticks Low-moisture mozzarella cheese
• 50g Granulated sugar, for sprinkling (¼ cup)
• Ketchup, for serving
• Honey mustard, for serving

See Also This Recipe:  Pain Au Chocolat (Chocolate Croissants)

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Instructions

Dough

1. Combine the bread dough, glutinous rice flour, sugar, yeast, and salt in a large shallow dish
2. Add the water and milk, and mix to combine (make sure the water and milk aren't warmer than 37C/99F)
3. Loosely cover with cling wrap and let the dough rise in a warm place for 30 minutes to 1 hour or until doubled in size.

Potato

1. Cut the potato into 1cm cubes and place in a microwave-safe bowl with a couple of teaspoons of water
2. Cover with cling wrap and microwave for 5-8 minutes, or until just tender
3. Drain and set aside
4. OR: Boil the potatoes in a pot of salted water for 8-10 minutes, or until just tender, then drain
5. Add the cornstarch to the drained potatoes and toss to combine

Assemble

1. Put the potato on one side of a baking tray and the panko bread crumbs on the other side
2. Slide the halved hot dogs followed by the cheese onto the wooden skewer so that the hotdog and cheese are stacked vertically
3. Dip the skewers in the dough, twirling the dough in one direction until they are completely covered in dough (if you're having trouble getting the dough to stay use your hands to stretch a thin layer of dough over the hotdog)
4. Put the hotdog into the potato cubes and lightly press them onto the dough
5. Then transfer the hotdog to the panko bread crumbs and roll to coat
6. Heat a deep frypan filled with 5cm/2 inches of vegetable oil until it reaches 180C/350F (a piece of white bread dropped in the oil should turn golden brown)
7. Carefully fry 2 corn dogs at a time, turning constantly for 4-6 minutes, or until golden brown
8. Remove from the oil and drain on a wire rack or paper towel
9. Sprinkle with sugar and drizzle with ketchup and honey mustard to serve
10. Enjoy immediately!

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