Name: Crispy Korean Corn Dogs Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 pc hotdogs (cooked) cut in half; 8 chunks dry mozzarella cut into pieces the same size as the hot dogs; 200 g all-purpose flour (about 1¼ cup); 30 g sugar (2 tbsp); 7 g baking powder (2 tsp); 230 g 2% milk (about ¾ cup); 1 pc egg; 4 g salt (1½ tsp salt); 200 g panko (buy extra to be safe); 1 tsp white sugar; ketchup (optional); mustard (optional); gochujang mayo (optional)

If you’ve ever wandered the vibrant streets of Seoul, you’ve probably stumbled upon the irresistible Crispy Korean Corn Dogs Recipe—a snack that’s crunchy on the outside, gooey on the inside, and just downright fun to eat. Today, I’m sharing how you can bring that same crispy, cheesy magic right into your own kitchen!

Five golden brown fried corn dogs on wooden sticks are lined up diagonally on white parchment paper. Each corn dog has a coarse, crispy crumb coating and is topped with zigzag lines of bright red ketchup and yellow mustard. The parchment paper lies on a white marbled surface with subtle blue and pink tones showing around the edges. The corn dogs appear thick and crunchy, with a textured crust and specks of salt visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Korean Corn Dogs Recipe
Top Tip
How to Serve Crispy Korean Corn Dogs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Korean Corn Dogs Recipe

Why You'll Love This Recipe

I absolutely adore making these Korean corn dogs because they’re a total crowd-pleaser that never disappoints. Crispy, sweet, and loaded with melty mozzarella cheese—that’s the kind of snack you want on repeat.

Crunch Factor: The ultra crunchy panko crust delivers that perfect satisfying bite every single time.
Cheesy Goodness: Melty mozzarella cheese oozes out delightfully with each bite, making this a comfort food champion.
Sweet & Salty Harmony: The subtle sweetness in the batter combined with a sprinkle of sugar creates that addictive flavor balance.
Perfect for Any Occasion: Whether it’s a fun party appetizer or an indulgent afternoon snack, these corn dogs fit the bill.

Ingredients & Why They Work

Gathering the right ingredients really sets you up for success with these crispy Korean favorites. Look for good-quality hot dogs and firm, dry mozzarella so the cheese holds its shape while frying, and make sure to stock up on panko breadcrumbs—they’re the secret to that unbeatable crunch!

Flat lay of a small pile of beige all-purpose flour, a small white bowl of white granulated sugar, a small white bowl of white baking powder, a small white bowl of 2% milk, one whole clean white egg, a small white bowl of salt crystals, a handful of golden panko breadcrumbs, four whole natural cooked hot dogs without packaging, eight thick rectangular chunks of fresh white mozzarella cheese, and one small white bowl of white granulated sugar for garnish, all arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hotdogs: Pre-cooked and sliced for easy skewering and quick frying.
Dry Mozzarella: Blocks that hold their shape, perfect for that melty, cheesy core.
All-Purpose Flour: Forms the base of the thick, sweet batter that clings beautifully.
Sugar: Adds just the right hint of sweetness to the batter for that iconic Korean corn dog flavor.
Baking Powder: Helps the batter puff up nicely and creates a light, airy texture.
2% Milk: Keeps the batter rich and smooth without being too heavy.
Egg: Binds the batter ingredients and gives structure.
Salt: Enhances all the flavors perfectly.
Panko Breadcrumbs: The star ingredient for that extra crispy coating—buy a bit extra just in case!
White Sugar (for dusting): For that sweet and salty finishing touch that’s addictively good.
Ketchup, Mustard, Gochujang Mayo (optional): Classic and spicy dipping sauces to customize your snack experience.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Korean Corn Dogs Recipe is how easy it is to tweak it to your liking. Whether you want to switch up the cheese or add some extra flavorings, the possibilities are endless and delicious!

Cheese Swap: I love using a mix of mozzarella and cheddar for a sharper cheesy kick. It gives a little extra zing alongside the creamy stretchiness of the mozzarella.
Spicy Kick: Try brushing your hot dogs with a light layer of gochujang or sriracha before coating for that perfect sweet and spicy balance that Korean street food fans adore.
Vegetarian Option: Use veggie sausages or thick blocks of fried tofu instead of hot dogs. The crispy panko and batter combo still shines with these alternatives!
Sweet Twist: After frying, drizzle some honey or condensed milk on top for a dessert-inspired corn dog. Trust me, it’s insanely good.

Step-by-Step: How I Make Crispy Korean Corn Dogs Recipe

A woman's hand holding a stick with a deep-fried corn dog covered in small, square cheese cubes. The corn dog is drizzled in layers of red ketchup and yellow mustard in a zigzag pattern from top to bottom. The background is softly blurred with green leaves and a wooden cutting board visible. The focus is on the vertical, textured corn dog with contrasting colors of golden brown, red, and yellow. The nail on the woman's thumb has a smiling yellow face design. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Hot Dogs and Cheese Skewers

Start by cutting your cooked hot dogs in half. Next, take wooden skewers and carefully slide the hot dog halves on, leaving enough room on top for the mozzarella chunks. Cut your dry mozzarella into pieces about the same size as the hot dogs and add them to the skewers. Keep these skewers chilled in the fridge to ensure the cheese stays firm during frying. Cold skewers also help keep everything intact while cooking.

Step 2: Make the Thick and Sweet Batter

Grab a large bowl or jar and add all your batter ingredients except the panko: flour, sugar, baking powder, milk, egg, and salt. Use a hand blender to mix everything until you get a very thick batter. The batter should have a consistency thick enough to cling onto the hot dogs but still blendable—think of it almost like cookie dough but a bit looser. Cover your batter and pop it into the fridge until you’re ready to dip. Pro tip: blend in short bursts to avoid overheating your blender!

Step 3: Dip and Coat with Panko for Maximum Crunch

Once your oil is preheated to 350°F (180°C), it’s time to get sticky! Remove the skewers from the fridge and fully dip each corn dog into the batter. Use a twirling motion as you pull them out to coat evenly and avoid any gaps. Immediately roll them in panko breadcrumbs, pressing gently to ensure every spot is covered. This step is key to getting that ultra crispy, golden exterior we all crave.

Step 4: Fry to Golden Perfection

Carefully lower one side of each corn dog into the hot oil and hold it there for about 5 seconds—this little trick prevents sticking to the fryer bottom. Then, fully immerse and fry for 3 to 5 minutes until the coating is a deep, appetizing golden brown and ultra crunchy. Once cooked, lift out with a slotted tool and let the corn dogs drain on paper towels to absorb any excess oil.

Step 5: Sweet and Salty Finish

While still warm, dust your corn dogs with a pinch of salt and a generous coating of white sugar for that classic Korean street food sweet-and-salty magic. Serve immediately with your favorite dipping sauces like ketchup, mustard, or gochujang mayo for an extra flavor boost. Then bite in and enjoy the crispy, melty joy!

Top Tip

Mastering the Crispy Korean Corn Dogs Recipe is all about patience and attention to detail. These tips can help you perfect that irresistibly crunchy coating and gooey cheese center every single time.

Keep Skewers Cold: Refrigerate your skewers with hot dogs and cheese before dipping them in batter. This helps the cheese stay put and prevents it from melting too quickly while frying.
Perfect Batter Thickness: Make sure your batter is thick enough to cling but still smooth. Too thick and it won’t coat evenly; too thin and you'll lose that signature crunch. I often add milk just a tablespoon at a time when needed.
Panko Coverage Matters: Don’t be shy with the panko breadcrumbs. Press them gently but firmly onto the batter to seal every inch and prevent holes. This extra layer is what creates that ultra crispy texture.
Monitor Oil Temperature: Maintaining the deep fryer at a steady 350°F (180°C) is key. Lowering the corn dogs in slowly and frying for 3 to 5 minutes ensures a golden, crunchy crust without sogginess.

How to Serve Crispy Korean Corn Dogs Recipe

The image shows eight skewers placed side by side on a large white plate with a thin black rim. Each skewer holds two layers: a bottom layer of firm, reddish-brown sausage with a smooth texture and a top layer of white or pale yellow cheese chunks. The first five skewers have white cheese pieces, which are thick and rounded, while the last three have pale yellow, rectangular cheese blocks. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The signature dusting of white sugar and a pinch of salt brings out that perfect sweet-and-salty balance you expect from a Korean corn dog. Beyond that, try serving your corn dogs with classic ketchup and yellow mustard or get adventurous with a spicy gochujang mayo for a little kick. A drizzle of honey mustard can also be a delightful partner here.

Side Dishes

For a fun snack spread, pair your Korean corn dogs with crispy French fries, some crunchy pickled radish, or a fresh cabbage slaw to cut through the richness. For a party vibe, spicy tteokbokki (Korean rice cakes) or a simple seaweed salad adds great textural contrast and flavor.

Make Ahead and Storage

Storing Leftovers

If you have any leftover crispy Korean corn dogs, store them in an airtight container in the refrigerator for up to 2 days. To maintain the crunch as much as possible, avoid stacking them too tightly.

Freezing

You can freeze uncooked, battered, and panko-coated corn dogs placed on a baking sheet separated by parchment paper. Once frozen solid, transfer to a freezer-safe bag and keep for up to 1 month. This makes a great grab-and-fry snack whenever you want!

Reheating

To reheat and bring back crispiness, avoid the microwave. Instead, bake leftover or frozen corn dogs in a preheated oven at 375°F (190°C) for 8-10 minutes or air fry at 350°F (180°C) for 5-7 minutes until hot and crispy. This keeps the panko crunchy and the cheese melty.

Frequently Asked Questions:

Can I use a different cheese instead of mozzarella?

Mozzarella’s mild flavor and excellent melting quality make it ideal for this recipe. However, you can try other melty cheeses like Monterey Jack or a mild cheddar, but remember the cheese texture and meltiness may vary.

Why is the batter so thick, and will that affect frying?

The batter is intentionally thick to ensure it clings well to the hot dogs and cheese, providing a thick, crunchy shell. A thinner batter would drip off and not create that signature coating.

How do I prevent the corn dogs from sticking to the fryer?

Lower the corn dogs gently into the hot oil, starting by dipping one side for 5 seconds before fully immersing. This helps form a crust that prevents sticking to the fryer basket or bottom.

Can I bake these instead of deep-frying?

Deep frying gives the best crispy texture for this recipe, but you can try baking at 425°F (220°C) on a wire rack for 15-20 minutes. Keep in mind the crunch won’t be as intense as frying.

Final Thoughts

There’s something so joyful about biting into a Crispy Korean Corn Dogs Recipe— that perfect crunch, the ooey-gooey cheese, and the sweet-salty coating just make it irresistible. Whether you’re sharing with friends at a party or enjoying a cozy night in, these corn dogs bring smiles to the table every time. So grab your skewers, heat up that oil, and have fun creating this delicious Korean street food classic right in your kitchen!