Korean Corn Dog

2 Min Read

Is there anything more delicious than the sweet and savory combination of the crispy outer batter and the stretchy cheese pulls Korean corn dog?


  • 3 hot dogs cut in half
  • 6 sticks low moisture fresh mozzarella cheese
  • 1 1/4 cups all purpose flour
  • 2 tbsp sugar plus extra to finish
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 large egg
  • 3/4 cups milk
  • 2 cups panko
  • High heat oil for deep frying
  • mustard as needed, optional
  • ketchup as needed, optional


  • Skewer the hot dogs and cheese on sticks, hot dogs on the bottom and cheese on top. Place in the fridge to keep cold.
    skewered hot dogs and cheese | www.iamafoodblog.com
  • In a bowl, whisk together the flour, salt, sugar, and baking powder. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.
    korean hot dog batter | www.iamafoodblog.com
  • In a deep fryer or a deep wide pot, heat up the oil (enough so that the hot dog will float) over medium high to medium heat, until it reaches 350°F. When the oil is almost at temp, take the skewered dogs from the fridge and dip into the batter, making sure it is completely coated.
    dipping hot dogs into batter | www.iamafoodblog.com
  • Roll the coated corn dog in panko, making sure that the panko coats all of the batter, using your hands to gently press it on if needed.
    rolling hot dogs in panko | www.iamafoodblog.com
  • Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy, turning as needed. Remove from the oil and let rest on a wire rack.
    draining deep fried korean corn dogs | www.iamafoodblog.com
  • Roll or sprinkle the corn dog with sugar and drizzle on mustard and ketchup. Enjoy hot!
    korean corn dogs | www.iamafoodblog.com
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