Korean Corn Dogs
Ultra-crispy, cheesy, and perfectly golden — these Korean-style corn dogs combine stretchy mozzarella, savory hot dog, crackly potato coating, and a sweet-spicy gochujang drizzle. Pure street-food perfection right at home.
Prep Time : 35 min
Cook Time : 20 min
Servings : 12 corn dogs
35 min
20 min
12 corn dogs
Ingredients
Korean Corn Dogs
• 6 hot dogs, halved crosswise (12 halves)
• 12 sticks low-moisture mozzarella cheese, halved crosswise (12 pieces)
• 1 ½ tsp (6 g) instant yeast
• 2 ¼ cups (340 g) all-purpose flour
• ¾ tsp (3 g) fine salt
• 4 ½ Tbsp (63 g) granulated sugar
• 3 large russet potatoes, peeled and cut into ½” (12 mm) dice
• 6 quarts (5.7 L) vegetable oil (for frying)
• 3 cups panko breadcrumbs
Sweet Gochujang Sauce
• ¾ cup (180 g) mayonnaise
• ⅜ cup (84 g) sriracha
• 1 ½ Tbsp (30 g) gochujang — this one on Amazon
• 1 ½ Tbsp (26 g) honey
• 1 ½ tsp (7.5 g) toasted sesame oil — this one on Amazon
• 1 ½ tsp (21 g) rice vinegar
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Assemble the Skewers
Thread half of a hot dog onto a skewer with the cut-side facing upward. Add a piece of mozzarella on top so the cheese sits flush without exposing the skewer tip.
Repeat until all 12 skewers are assembled, then refrigerate on a baking sheet. - Make the Batter
Add instant yeast to 1½ cups (360 ml) warm water at 98°F (37°C). Whisk to combine.
In a bowl, whisk together flour, salt, and sugar. Pour in the yeast mixture and whisk until smooth.
Cover with plastic wrap and let rise at room temperature for 30 minutes. - Par-Boil the Potatoes
Add the diced potatoes to a saucepan, cover with cold water, and season with salt.
Bring to a boil and par-boil for 2–3 minutes. Drain immediately, spread on a baking sheet, and refrigerate until cold. - Heat the Oil
Fill a 7–8 quart (6.6–7.5 L) heavy pot just over halfway with oil.
Heat to 350°F (175°C).
Set a cooling rack over a tray next to the pot. - Prepare the Breading Stations
Place panko breadcrumbs in a shallow tray.
Pour the risen batter into a tall glass or jar for easy dipping. - Coat the Corn Dogs
Working quickly, dip each cold skewer fully into the batter.
Let excess drip off, then roll in the chilled potato cubes to coat completely.
Immediately roll in panko while twirling to get an even, crunchy crust. - Fry the Corn Dogs
Holding the exposed skewer, lower each coated dog into the oil and rotate it constantly to set the batter evenly.
Fry for 3–4 minutes until deeply golden brown and crisp.
Transfer to the cooling rack to drain. - Finish with Sugar + Salt
While still hot, sprinkle each corn dog lightly with sugar and a pinch of salt to balance the flavor. - Make the Sweet Gochujang Sauce
In a bowl, whisk together mayonnaise, sriracha, gochujang, honey, sesame oil, and rice vinegar until smooth.
Transfer to a squeeze bottle if desired. - Serve
Drizzle each corn dog with the sweet gochujang sauce and enjoy immediately while hot and crispy.
*Notes :
- Keep the cheese-dog skewers very cold — it helps the batter stick and prevents the cheese from leaking.
- Cold potatoes = better adhesion. Don’t skip chilling them fully.
- Constant twirling during frying gives the Korean street-food style smooth, even, crunchy shell.
- If the batter slides off, it’s too warm. Pop skewers into the fridge or batter into the freezer for 5 minutes.
- Fry only 2–3 at a time so the oil stays at 350°F — crowded pots = soggy dogs.
Nutrition Facts
(per corn dog — 1 of 12)
Calories
~420 kcal
Protein
12 g
Fat
25 g
Carbs
36 g
Calories
~420 kcal
Protein
12 g
Fat
25 g
Carbs
36 g
Related Recipes
Related Recipes
-
Crispy Mozzarella Sticks
Shatteringly crisp breadcrumb shell breaks into molten, stretchy mozzarella, finished with herbs and built for serious dipping.
-
Homemade Onion Rings
Shatteringly crisp golden rings with sweet, tender centers engineered for maximum crunch and aggressive dipping.
-
Classic Chimichurri Sauce
Bold parsley, garlic, oregano, and chili blended with olive oil deliver sharp, herbaceous punch and heat.
You might also like
You might also like
-
Crispy Mozzarella Sticks
Shatteringly crisp breadcrumb shell breaks into molten, stretchy mozzarella, finished with herbs and built for serious dipping.
-
Honey Lemon Pepper Wings
Crispy wings coated in glossy honey-lemon pepper glaze deliver citrus bite, heat, and buttery richness.
-
Spicy Garlic Cucumber Salad
Crunchy cucumbers tossed in soy, chili oil, yuzu, and garlic deliver sharp, spicy refreshment.
Korean Corn Dogs
Ingredients
Method
- Thread half of a hot dog onto a skewer with the cut-side facing upward. Add a piece of mozzarella on top so the cheese sits flush without exposing the skewer tip. Repeat until all 12 skewers are assembled, then refrigerate on a baking sheet.
- Add instant yeast to 1½ cups (360 ml) warm water at 98°F (37°C). Whisk to combine. In a bowl, whisk together flour, salt, and sugar. Pour in the yeast mixture and whisk until smooth. Cover with plastic wrap and let rise at room temperature for 30 minutes.
- Add the diced potatoes to a saucepan, cover with cold water, and season with salt. Bring to a boil and par-boil for 2–3 minutes. Drain immediately, spread on a baking sheet, and refrigerate until cold.
- Fill a 7–8 quart (6.6–7.5 L) heavy pot just over halfway with oil. Heat to 350°F (175°C). Set a cooling rack over a tray next to the pot.
- Place panko breadcrumbs in a shallow tray. Pour the risen batter into a tall glass or jar for easy dipping.
- Working quickly, dip each cold skewer fully into the batter. Let excess drip off, then roll in the chilled potato cubes to coat completely. Immediately roll in panko while twirling to get an even, crunchy crust.
- Holding the exposed skewer, lower each coated dog into the oil and rotate it constantly to set the batter evenly. Fry for 3–4 minutes until deeply golden brown and crisp. Transfer to the cooling rack to drain.
- While still hot, sprinkle each corn dog lightly with sugar and a pinch of salt to balance the flavor.
- In a bowl, whisk together mayonnaise, sriracha, gochujang, honey, sesame oil, and rice vinegar until smooth. Transfer to a squeeze bottle if desired.
- Drizzle each corn dog with the sweet gochujang sauce and enjoy immediately while hot and crispy.
Notes
- Keep the cheese-dog skewers very cold — it helps the batter stick and prevents the cheese from leaking.
- Cold potatoes = better adhesion. Don’t skip chilling them fully.
- Constant twirling during frying gives the Korean street-food style smooth, even, crunchy shell.
- If the batter slides off, it’s too warm. Pop skewers into the fridge or batter into the freezer for 5 minutes.
- Fry only 2–3 at a time so the oil stays at 350°F — crowded pots = soggy dogs.