Korean Corn Dogs: the fun, delicious recipe for a classic Korean street food

Total time: 40 Min + Resting time
Difficulty: Low
Serves: 3 people
By Cookist
sausage or hot dogs, cooked and cooled
Mozzarella cheese
3 to 6 slices
small potato, diced
1 tbsp
panko breadcrumbs
1/2 cup
for the batter
All-purpose flour
1 cup
Warm water
1/2 cup + 2 tbsp
Active Dry Yeast
1 tsp
1 tbsp
1/4 tsp
topping (optional)

Korean corn dogs, also known as gamja hot dogs are a beloved savory, sweet street food found across Korea. Made with cheese, hot dogs dipped in batter, then rolled in diced potatoes and panko crumbs, Korean corn dogs are fried to crispy brown perfection on the outside and melting on the inside.

They're dusted with a sprinkle of sugar and served with mustard and ketchup, giving them a salty, savory, sweet flavor that's oh-so-delicious. Korean corn dogs are one recipe both kids and adults will love. Enjoy them for lunch, dinner, or as a hearty snack that will delight your taste buds!

What is a Korean Corn Dog?

Korean hot dogs are a mouthwateringly delicious street food dish from Korea. They're made with cheese-wrapped hot dogs, rice cakes, or fish cakes, dipped into a yeasted batter, rolled in potatoes and panko, then deep-fried. The fried corn dogs are sprinkled with sugar and then drizzled with sauces such as ketchup, mayo, or mustard.

Korean Corn Dogs vs. American Corn Dogs

Although both Korean and American corn dogs are made from hot dogs dipped in batter, then fried, there are a few major differences between the two recipes. Rather than being made with cornmeal and eggs, Korean hot dogs are yeasted batter and rolled in crunchy panko. This makes them crunchy on the outside, instead of the more doughnut-like exterior of American corn dogs.

Korean hot dogs are also rolled in potato chunks, crushed ramen noodles, or cornflakes, and are coated in sugar. They can sometimes be made from fish cakes or rice cakes, while American corn dogs are always made from hot dogs.

Korean Corn Dog Ingredients

To make the Koren corn dog batter, you'll need warm water, yeast, sugar, flour, and salt. You can use any hot dog or sausage. Precooked sausages are ideal, but you can use raw ones instead. Just cook them first. Rice cakes, fish cakes, and Spam also work.

You'll also need a good melting cheese, like mozzarella, provolone, or cheddar.

Panko helps add some seriously delicious crunchiness to the corn dogs.

Don't forget the diced potatoes – they'll turn into mini French fries that will take your Korean corn dogs to the next level.

Use a neutral oil with a high smoke point for frying the Korean corn dogs. Vegetable, canola, or sunflower oil all work well.

How to Make Korean Corn Dogs

Ready to make these incredible Korean corn dogs? Here's what to do! Start by soaking your diced potatoes in hot water for an hour. While the potatoes are soaking, mix the sugar, yeast, and warm water in a bowl. Leave it until the yeast froths up, then mix the salt and flour into the bowl. Cover the bowl with a damp towel and leave it to rise for an hour.

While the batter is rising, stick each hot dog on a skewer. Thicker skewers are best because they'll be able to hold the weight of the sausage and batter. Wrap a piece of cold cheese around each hot dog, then place them seam-side down on a tray and pop the tray in the fridge. After an hour has passed, rinse and pat the potatoes dry. Toss them with cornstarch and salt and put the potatoes on a plate. Put the panko in a bowl and start heating your oil to 350F. Use a candy thermometer to tell when the oil is hot enough for frying.

Roll the hot dog skewers in the batter, then roll them through the potatoes, followed by the panko. Gently but firmly press the potatoes and panko into the batter so they won't fall off. Fry the corn dogs for 5 minutes, then set them on a rack to cool slightly and drip dry. Sprinkle with some sugar and dress them with ketchup, mayo, and mustard, and enjoy!

Tips for the Best Korean Corn Dogs

Make sure you keep the cheese cold so it doesn't lose its shape and ooze out when frying the corn dogs.

Make sure to dice the potatoes small enough so they'll end up fully cooked when frying the corn dogs.

If your hot dogs or sausages are raw, they'll need to be cooked before assembling and frying the corn dogs.

Use thicker skewers or wooden chopsticks to make your Korean corn dogs.

Don't overcrowd the pot when you're frying the corn dogs.

Instead of deep-frying your Korean corn dogs, try making them in an air fryer. Cook one or two at a time at 350F for about 8 to 10 minutes.

You can leave out the sugar if you prefer a more savory corn dog.

Korean Corn Dog Variations

You can use gluten-free flour to make your Korean hot dogs gluten-free. 

If you don't eat pork, you can make your Korean corn dogs from rice cakes, fish cakes, or use a vegetarian hot dog.

This version of the recipe uses mozzarella, but gouda, provolone, Monterey Jack, American, or gruyere are excellent options, too. Use a cheese that melts well.

Instead of panko, you can roll your Korean corn dogs in crushed ramen noodles or cornflakes.

What to Serve with Korean Corn Dogs

Enjoy your Korean corn dogs with a sprinkle of sugar and condiments like ketchup, mustard, or mayonnaise. Some folks prefer just one condiment, others use all three!

How to Store Korean Corn Dogs

For the best flavor, enjoy your Korean corn dogs immediately. If you have leftovers, you can put them in an airtight container in the fridge for up to 2 days. To reheat them, pop them in the oven for 10 minutes at 375F.

Can You Freeze Korean Corn Dogs?

You can totally freeze cooked Korean corn dogs to be reheated and enjoyed at a later time. Once they've cooled, transfer the corn dogs to an airtight container or freezer-safe bag and freeze them for up to 2 months. Reheat them for 15 minutes at 375F.

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Soak the diced potato in just boiled water for 1 hour. Set aside.

Combine sugar, yeast, and warm water in a bowl. Leave for 10 minutes, until the mixture becomes frothy.

Whisk in salt and flour, mixing until smooth. Cover the bowl with a damp towel and leave for 1 hour to rise.

While the batter is rising, spear each hot dog on a skewer.

Wrap a piece of cheese around each hot dog, then place them seam-side down on a tray. Put the tray in the fridge.

Rinse and dry the potatoes with paper towels.

Place the potatoes in a bowl and toss with cornstarch and salt. Transfer the potatoes to a plate.

Place the panko in a shallow bowl. Heat oil in a Dutch oven to 350F.

Dip the hot dog skewers into the batter. Twist the batter around the hot dogs.

Roll the battered hot dogs into the potatoes, then the panko.

Press the potatoes and panko into the batter with your hands to secure them to the batter.

Gently drop the corn dogs into the oil. Fry for 5 minutes, until golden brown.

Remove from the oil and set on a rack to cool. Sprinkle with sugar and serve with desired condiments.

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