Korean Corn Dogs

6 Servings
20 min

These Korean Corn Dogs are a popular street food in Korea. They have become a hit in the United States and I can see why! They are super crunchy from the panko. They are filled with a delicious hot dog or gooey, melty cheese! After frying, they are sprinkled with sugar which complements the savory batter very nicely! I topped these with classic ketchup and mustard, but these would be delicious with any of your favorite hot dog toppings! Try it with a sriracha mayo or a spicy ketchup! Watch the video below to learn how to make these Korean corn dogs!

Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 6 hot dogs and/or mozzarella sticks
  • 1¼ cup all purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup whole milk, cold
  • 1 egg, cold
  • 1 cup panko
  • oil for frying
  • sprinkle of sugar to coat
  • your favorite condiments

Skewer hot dogs and mozzarella cheese. Put in the fridge to keep cold.
Make batter. Whisk together flour, baking powder, granulated sugar, and salt. Add milk and egg and stir to combine. Batter will be very thick. Add to skinny tall glass or a loaf pan.
Preheat up oil in a large pot to 350°. Coat the skewered hot dogs and cheese in batter and then coat in panko. Make sure each hot dog and cheese stick is completely covered in batter and panko.
Once oil is 350°, fry each corn dog for 2-3 minutes per side until the batter is golden brown.
Sprinkle corn dog with a pinch of granulated sugar and top with your favorite condiments! Enjoy!
Sav | Lagom Eats
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