Korean Corn Dogs

Korean corn dogs are a fun and delicious twist on the classic corn dog, featuring a crispy, golden coating with a cheesy, savory center. This DIY corndogs homemade recipe lets you recreate the popular street food right in your own kitchen. Whether you’re craving homemade corndogs for a snack or a fun meal, this corn dog recipe is easy to follow and packed with flavor.

Coated in crunchy panko breadcrumbs and optionally sprinkled with sugar, these Korean corn dogs offer the perfect balance of sweet and savory. Try making your own corn dogs at home and enjoy them hot with your favorite dipping sauces!

Reasons why you’ll love this recipe♡

• Easy to Make at Home – This DIY corndogs homemade recipe is simple, fun, and lets you enjoy authentic Korean corn dogs without a trip to a food stall.
• Customizable Fillings – You can make homemade corndogs with just hot dogs, just cheese, or a combination of both to suit your taste.
• Crispy & Cheesy Perfection – The crunchy, golden coating combined with gooey melted cheese makes every bite irresistible.

Ingredients you’ll need for this recipe

Servings: 6

Batter

Coating

Filling

Frying

Optional for serving

Step by Step Guide

1. Insert a wooden skewer into each hot dog, then wrap a slice of cheese around it.

2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.Add the egg and milk, stirring until a thick, smooth batter forms.

3. Pour the breadcrumbs into a deep dish or bowl.

4. Transfer the batter into a tall glass for easy dipping.

5. Dip each hot dog and cheese skewer into the batter, ensuring full coverage, then roll it in panko breadcrumbs until evenly coated.

6. Heat vegetable oil in a deep pan to 350°F (180°C).

7. Fry the corn dogs in small batches, turning occasionally, for 3-5 minutes or until golden brown and crispy.

8. Place the fried corn dogs on paper towels to absorb excess oil.

9. For an authentic Korean-style touch, sprinkle with sugar.

10. Enjoy them hot with ketchup, mustard, or your favorite dipping sauce!

Recipe FAQ

Q: What makes Korean corn dogs different from regular corn dogs?
A: Korean corn dogs are coated in a thicker, crunchier batter and rolled in panko breadcrumbs for extra crispiness. They often include cheese and are sometimes sprinkled with sugar for a sweet and savory twist.

Q: Can I use only cheese instead of hot dogs?
A: Yes! You can make full cheese corn dogs by skewering just mozzarella or a mix of mozzarella and cheddar.

Q: What kind of cheese works best for this recipe?
A: Mozzarella is the most popular choice because it melts beautifully and gives that signature cheese pull. However, you can also use cheddar or a combination of cheeses.

Q: How do I keep the batter from sliding off the hot dog?
A: Make sure the hot dogs and cheese are very dry before dipping them into the batter. You can also lightly coat them with flour before dipping to help the batter stick better.

Q: Can I make the batter ahead of time?
A: Yes! You can prepare the batter a few hours in advance and keep it in the fridge until you’re ready to use it.

Q: Can I bake these instead of frying?
A: While frying gives the best crispy texture, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. The result won’t be as crunchy but will still be tasty.

Q: What oil is best for frying Korean corn dogs?
A: Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.

Q: How do I know when the corn dogs are fully cooked?
A: They’re done when they turn a deep golden brown and the batter is crispy. If using cheese, make sure it’s melted inside.

Q: Can I freeze homemade Korean corn dogs?
A: Yes! After frying, let them cool completely, then freeze in an airtight container. Reheat in the oven or air fryer for best results.

Q: How do I reheat leftover corn dogs?
A: Reheat them in an air fryer at 350°F (175°C) for about 5 minutes, or in an oven at 375°F (190°C) for 10 minutes to maintain crispiness.

Q: Do I have to use panko breadcrumbs?
A: Panko gives the crispiest texture, but you can use crushed cornflakes or even regular breadcrumbs as a substitute.

Q: Can I make this recipe gluten-free?
A: Yes! Use a gluten-free flour blend for the batter and gluten-free breadcrumbs for the coating.

Q: Why are my corn dogs absorbing too much oil?
A: The oil might not be hot enough. Make sure it’s at 350°F (180°C) before frying to prevent the batter from soaking up excess oil.

Q: What sauces pair well with Korean corn dogs?
A: Ketchup, mustard, mayo, spicy mayo, honey mustard, or even a drizzle of sweet chili sauce all work great.

Q: Can I air fry Korean corn dogs?
A: Yes! Spray them with a little oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be as crispy as deep-fried but will still be delicious!