If you have ever seen what looked like beautifully crafted corndogs on your Instagram feed and wondered what they were and how you could get your hands on one, you are in luck! This trendy dish is actually a popular Korean street food! The Korean corn dog is sweet, savory, and loaded with stretchy mozzarella cheese. While they look really unique and intricate, they are actually pretty easy to make. This recipe comes together in under 30 minutes in the air fryer or deep fryer.
This recipe is for a classic take on Korean hot dogs, but if you have ever looked at photos, you know that there are tons of ways to customize these tasty fried snacks. I suggest making them as the recipe instructs for your first time, but once you’ve got the steps down, try making them your own! Please those taste buds and replace the panko breadcrumbs with crushed Cheetos or Takis. You can roll your battered dogs in chopped French fries, or crushed ramen. You can also easily make these hot dogs vegetarian by using veggie dogs, or simply foregoing the meat entirely. Many places that serve Korean hot dogs also offer a variation with all mozzarella instead of adding sausage.
Why You'll Love This Korean Corn Dog Recipe
- Instagram Worthy – These hot dogs are lovely as is, and you can make them even more wow-worthy by rolling them in fun toppings, or adding different things to the batter. When you are ready to eat them, you can drizzle them with sauces and more toppings if you wish. The visual aspect of these can be a lot of fun, so if you are looking for something to do, or something cool to spice up your feed, grab your camera and get cooking! I've also seen some that are bacon wrapped, so fun!
- Sweet and Salty – I don’t think that any recipe including fried cheese really takes much convincing, but if you need it, these hot dogs are also topped with sugar! With their crispy and gooey texture, and their sweet and salty flavor, this fried snack really hits all of your cravings! I mean who can turn down hot dogs with cheese inside right?
Ingredients For Korean Cheese Corn Dogs Filling
- Hot Dogs – You an use regular hot dogs or you can choose a thicker sausage for this recipe. Sausages usually have a bit more seasoning, and thus a variety of flavors. You could make this recipe work with most of your favorite types of sausage, so consider what sort of toppings or dipping sauces you might like to use, and choose a sausage that will go well with them. For a vegetarian option, get meatless hot dogs or sausages. Cut them in half crosswise before beginning.
- Mozzarella – Mozzarella is one of the stars of this dish, and it is important because if it falls apart, the whole thing falls apart. Therefore, you want to choose a good quality mozzarella that is thick and dense. Avoid flimsy options like string cheese, which will melt when they hit the hot oil. You need to cut your mozzarella into rectangles as similar in size to your halved sausages as possible.
Ingredients For Korean Corn Dog Coating
- Flour – Regular all-purpose flour makes up the batter for these hot dogs. Unlike American corndogs, these Korean hot dogs do not require cornmeal.
- Sugar – One of the things that make Korean hot dogs so popular is that they have a surprising hint of sweetness. You may use granulated sugar, or honey to sweeten your batter. Korean hot dogs are traditionally given a light coat of granulated sugar after they are cooked, so keep a little extra out for after they come out of the oil.
- Salt – Your meat and cheese will already be salty, so we only need a little extra salt for the batter.
- Baking Powder – Baking powder is a leavening agent that will help to make your batter lighter and more airy.
- Egg – The hot dog batter needs egg as its binder. Allowing your egg to reach room temperature before cracking can make it easier to mix.
- Milk – You can use either milk or water in your hot dog batter!
- Panko – Breadcrumbs are key in getting the crispy outer coating on these hot dogs. I think that panko works best for its crunchy texture.
- Canola Oil – Canola oil is good for frying because it can withstand high heats, and does not add too much of a flavor to your finished product. Another great choice for frying is peanut oil.
How to Make Korean Hot Dogs
- Start by skewering the mozzarella blocks and sausage halves by placing one on top of the other on the skewer. Set aside in the freezer momentarily until ready to dip in batter. Do not freeze them, just keep them cold.
- In a bowl, combine flour, sugar, salt, baking powder, egg and milk until ingredients are thoroughly mixed.
- Place breadcrumbs in separate shallow bowl wide enough to fit a skewer and pour the batter into a tall cup.
- Dip the sausage-cheese skewer into batter, gently dropping off excess and roll into panko. If the batter is too drippy, you have too much on the skewer. Heat oil about 2 inches of frying oil in a pot and fry the coated skewers until golden on all sides. (about 2-3 minutes). Remove from oil, allowing the skewer to cool and drain off extra oil. Garnish condiments and sugar as desired, then serve warm.
Step by Step Instructions
First, skewer your meat and cheese. Your sausages should be cut in half crosswise, and your mozzarella should be similar in size. Place your sausages onto the skewer, then place the mozzarella blocks on top or vice versa. Place your skewers in the freezer while you prepare the rest of the recipe. You do not need them to freeze, but keeping them cool will help them hold shape when frying. I don't suggest using mozzarella sticks, like string cheese.
Next, prepare your batter. Combine your flour, sugar, salt, baking powder, egg, and milk (or water.) Mix thoroughly.
Now set up your battering station! Pour your batter into a tall cup or jar with a wide enough opening for you to dunk your hot dogs in. Pour your breadcrumbs into a shallow bowl or dish. Remove your skewers from the freezer and coat. Dip one into the cup of batter, so that the cheese and sausage are completely coated. Give the stick a gentle shake and allow any excess batter to drip back into the cup. There should not be so much batter that it is sliding off of the sausage. If you find that your batter is not sticking to your hot dogs, they could be too moist. Try patting the rest of the hot dogs with a paper towel, and giving them a light coating of cornstarch, and the batter should stick better.
Roll the hot dog and cheese skewer in your panko to give an even coating. Repeat with each of your skewers, until all of your sausage and cheese sticks are coated with batter and breadcrumbs.
Next, deep fry your hot dogs! Prepare by heating about 2 inches of oil in a pot over medium-high heat. Fry your hot dogs until golden brown on all sides. It should take about 2-3 minutes.
Cook your hot dogs and remove them from the oil and set aside on a paper towel to collect any excess oil. Allow to cool for a few minutes, until you are able to handle the skewer. Then, lightly coat with granulated sugar and drizzle with condiments or toppings if desired! Enjoy warm!
Cook's Tips
- I do not recommend keeping leftovers, as the crunchy coating will become soft, and cheese can become melty and leak in the microwave. However, you may choose to freeze your fried Korean hot dogs. To enjoy, remove the hot dogs from the freezer and place directly in the air fryer at 350 for about 5 minutes.
- I don't suggest using string cheese. It is too thin to hold up when frying, and will melt too much.
- It helps to keep the sausage and cheese cold until frying. Warm mozzarella will melt in the frying process.
- If you find that your hot dogs are not getting as crispy as you would like, try allowing the batter to rest for about 20 minutes, so that the baking soda has more time to aerate it. Another thing that could affect it is if your hot dogs are too moist. Pat your hot dogs with a paper towel before skewering. Give them a light dusting of corn starch before coating in batter.
- Complete your meal with ramen noodles, rice cakes, or fish cakes!
- Use wooden chopsticks if you can't find skewers.
FAQ
Korean hot dogs consists of sausage and mozzarella cheese dipped in a sweet batter, breadcrumbs, and sometimes other toppings, and then fried. It's usually sprinkled with sugar and usually drizzled with condiments before serving!
Most folks call Korean hot dogs, hot dogs or corn dogs. There is no corn or cornmeal in the Korean version, however they are battered and fried on a stick, so some people refer to them this way. You may have also heard of gamja hot dogs. Gamja hot dogs are the version of Korean hot dog which is also rolled in fried potatoes or French fries.
Place frozen Korean hot dogs in the air fryer at 350F for about 5 minutes!
I do not recommend reheating leftover Korean hot dogs in the microwave or otherwise. However, if you freeze your hot dogs, you can reheat them in an air fryer at 350 for about 5 minutes.
The batter is the main difference. American corn dogs use corn meal, while this doesn't.
Try these other easy toddler lunches!
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Korean Corn Dog Recipe
Ingredients
- 3 Hot Dogs or Sausages cut in half
- 1 lb. Block of Mozzarella cut into rectangles
- 1 ⅓ cup Flour
- 1 tbs Granulated Sugar or Honey
- ¼ tsp Salt
- 2 tsp Baking Powder
- 1 Large Egg
- 1 cup Milk or Water
- 2 cups Panko Bread Crumbs
- 2 cups Canola Oil for frying
- Optional Garnishes: Granulated Sugar for dusting Ketchup, Mayo, Mustard
- 6 Wooden Skewers
Instructions
- Start by skewering the mozzarella blocks and sausage halves by placing one on top of the other on the skewer. Set aside in the freezer momentarily until ready to dip in batter. Do not freeze them, just keep them cold.
- In a bowl, combine flour, sugar, salt, baking powder, egg and milk until ingredients are thoroughly mixed.
- Place breadcrumbs in separate shallow bowl wide enough to fit a skewer and pour the batter into a tall cup.
- Dip the sausage-cheese skewer into batter, gently dropping off excess and roll into panko. If the batter is too drippy, you have too much on the skewer.
- Heat oil about 2 inches of frying oil in a pot and fry the coated skewers until golden on all sides. (about 2-3 minutes). Remove from oil, allowing the skewer to cool and drain off extra oil. Garnish condiments and sugar as desired, then serve warm.
Notes
Do not use string cheese because it is thin and will not hold its shape while frying.
It helps to keep the sausage and cheese cold until frying. Warm mozz will melt in the frying process.
Fried Korean Hot Dogs may be frozen and reheated in air fryer at 350F for 5 ish minutes. Reheating in microwave will potentially result in leaky melty cheese.
Nutrition
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