This Korean corn dog recipe is a copycat of Korean corn dog and Korean mozzarella dogs from Korean street food. The corn dogs are coated in a yeast batter with panko and fried till golden brown. Paired with cheesy, stretchy mozzarella, Korean corn dog is like the perfect mesh between a corn dog and mozzarella stick!
Korean corn dog is seriously sooo good! They're like a mesh between a classic American corn dog and a good, cheesy mozzarella stick!
This Korean corn dog recipe features half and half hotdog and mozzarella that's coated in a yeast batter and rolled in panko. They are then fried till golden brown perfection. These Korean corn dogs are no joke. And they taste even better with some ketchup and mustard!
Korean Corn Dog (vegan)
So if you enjoyed this Korean cheese dog as much as Han Ji Pyeong did, you may also like our other Korean street food recipes like hotteok (Korean sweet pancakes), Korean cream cheese garlic bread , and this simple budae jjigae .
Korean corn dogs are hotdogs that are battered and coated in panko then deep fried to golden brown perfection. They also come in different variations from half and half hotdog and mozzarella to ones coated with potato chunks on the outside.
This Korean corn dog recipe is also known as Korean cheese corn dog or Korean mozzarella dog. It's one of the most popular option featuring half a hotdog with melted, gooey, stretchy mozzarella. Top it with some tangy mustard and ketchup, it's a party in your mouth!
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As this is a Korean corn dog copycat recipe, we tested out many different batters before settling on using this yeast dough batter.
This yeast dough batter coats the cheese and hotdog skewers like how Korean street food vendors batter their Korean corn dogs. The batter also give these Korean corn dogs that natural puff and chewy bread texture without the greasy taste.
The other close contender was a baking soda based batter. This type of batter yielded a nice puffy corn dog shell but lacked the slight chew you'd want in Korean corn dogs. It also soaked up more grease than what we liked.
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For these Korean corn dogs, we highly recommend using mozzarella blocks made with whole milk. Whole milk mozzarella melts better and stay melted and stretchy for a longer time compared to low moisture mozzarella.
The only downside to using block mozzarella is that you'll have to cut the mozzarella to the thickness of your hotdog, but it's totally worth the trouble!
We've also tried making these Korean cheese dogs with mozzarella sticks. They are convenient to use and perfect for when you're in a pinch. However, compared to whole milk mozzarella, you can see the difference in how fast the string mozzarella solidifies.
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We listed active dry yeast in the ingredient list because we always have it around for bread making. If you don't have active dry yeast in your pantry, don't fret! You can use instant yeast instead.
1. Sprinkle the active dry yeast over the warm water and give it a stir. Set it side to let the yeast dissolve, about 3 to 5 mintues.
3. When the yeast has dissolved, add the water to the flour mixture. Mix until no more dry flour is visible. Cover and set aside and let it proof in a warm area until doubled, about 45 minutes.
Korean Corn Dog
4. Once the yeast batter is ready, preheat the fryer to 350°F or prepare a pot with 3 to 4 inches of oil, heated to 350°F. Make sure the pot is wide enough to accommodate the entire corn dog and skewer!
5. While the oil is heating, cut the hotdogs in half and cut the mozzarella into smaller blocks, about 2 to 2 ½ inch long and similar thickness as the hotdogs.
6. Assembled the hotdogs and mozzarella onto skewers, with the hotdog on the bottom and mozzarella on the top. Try to keep everything as centered as possible.
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You can assemble the Korean corn dog skewers ahead of time and keep it in the fridge until ready to use. This will give you more time to prepare and keep the mozzarella cold.
7. Dip the tip of an assembled skewer into the yeast batter and start turning the skewer in one direction to coat the corn dog. Try to keep the corndog evenly battered. You can use a fork or kitchen shears to help pull the dough batter around the skewer. If you have trouble breaking off the batter, you can snip it with the shears.
8. Place the battered corn dog skewer into the panko and roll the skewer around to to coat. Gently compact the panko onto the corn dog to make sure it is well coated.
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9. Carefully place the Korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes. Remove the corn dog from the oil and let it cool on wire rack or paper towel for a couple of minutes before enjoying. Repeat with the battering and frying process with the remaining corn dogs.
First, dip the tip of the skewered corn dog into the batter. Then, kind of hover/ lay the corn dog in the batter and slowly pull the corn dog up horizontally while slowly turning the skewer until the batter gets completely wrapped around the corn dog. You can also use a fork or kitchen shears to help wrap the batter around the corn dog.
Skewers for corn dogs may be a minor detail, but they can make your life easier if you pick the right one for you! These are some of the ones we used:
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Store any leftover fried Korean corn dogs in an airtight container or wrap them well in plastic wrap after they are completely cooled.
These Korean corn dogs can be easily reheated after they're fried. You can reheat them in the air fryer at 325°F for about 7 to 10 minutes (from the fridge) or about 15 minutes from frozen. Just check to make sure they are hot throughout.
You can also reheat them in the oven, although it's not as good as the air fryer. Reheat at 350°F for about 10 minutes in a preheated oven (from the fridge) or about 15 to 20 minutes from frozen.
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Sometimes Korean corn dogs can look misleading. But generally, if the corn dog is fried at 350°F for 5 minutes and it looks golden brown, it's done. The inside may look a little wet because of the mozzarella, but the breading should look fluffy.
Because Korean corn dog's battering method requires gluten development, proofing the yeast batter is crucial. You'll know the batter is ready when it has doubled. You can also check by pulling on a small amount of batter. If it stretches easily, it's ready.
There are a few reasons why the mozzarella leaks out of the Korean corn dog. The most common reason is not properly coating the corn dog with enough batter. The second most likely reason is that the oil is not hot enough.
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If you don't have active dry yeast, you can use instant yeast instead. All you have to do is add the instant dry yeast straight into the flour mixture and mix with water. No need for pre-dissolving.
Once fried, you can reheat the Korean corn dogs in an air fryer. They'll taste just as good as freshly fried ones!
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Crispy Mozzarella Cheese And Fish Sausage Corn Dog
Calories: 300 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 9 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 27 mg | Sodium: 545 mg | Potassium: 122 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 144 IU | Calcium: 146 mg | Iron: 3 mgThere is a major franchise recently opened in Toronto and soon to be in Vancouver taking hold of this corner of the hot dog world. Already established throughout Asia it will be fascinating to witness if this fad will take hold here in North America.
Essentially the Korean Hot Dog, locally referred to as Tokkebi and also known as a “Sticky hot dog” is built the same way a corn dog is, and we all have had that wonderful gastronomic experience. Don’t remember? Close your eyes and visualize a corn dog on a stick covered in French's Yellow Mustard while at the local fair or a baseball game. Oh , now you remember 😀
The basics are your choice of wiener, sausage or mozzarella skewered with a stick for easy handling, then coated in a sticky rice flour batter, rolled in panko breadcrumbs and deep fried. The rice flour is the new twist, instead of using cornmeal pancake batter on the hot dog in the aforementioned corn dog it is now rice flour.
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We recommend two alternative ways to the current panko breadcrumb. The first is to use taro
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