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crispy korean corn dogs with mozzarella and gochujang sauce drizzle

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.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

KOREAN CORN DOGS
  • 12 item hot dog halves from 6 hot dogs, halved crosswise
  • 12 item low-moisture mozzarella cheese sticks halved crosswise
  • 6 g instant yeast
  • 340 g all-purpose flour
  • 3 g fine salt
  • 63 g granulated sugar
  • 3 item large russet potatoes peeled and cut into ½" (12 mm) dice
  • 5.7 L vegetable oil for frying
  • 3 cups panko breadcrumbs
SWEET GOCHUJANG SAUCE
  • 180 g mayonnaise
  • 84 g sriracha
  • 30 g gochujang
  • 26 g honey
  • 7.5 g toasted sesame oil
  • 21 g rice vinegar

Method
 

Assemble the Skewers
  1.  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
  1.  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
  1.  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
  1. 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
  1.  Place panko breadcrumbs in a shallow tray. Pour the risen batter into a tall glass or jar for easy dipping.
Coat the Corn Dogs
  1.  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
  1.  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
  1.  While still hot, sprinkle each corn dog lightly with sugar and a pinch of salt to balance the flavor.
Make the Sweet Gochujang Sauce
  1.  In a bowl, whisk together mayonnaise, sriracha, gochujang, honey, sesame oil, and rice vinegar until smooth. Transfer to a squeeze bottle if desired.
Serve
  1. 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.