Korean corndogs are a delicious street food known for their crispy, golden coating and stretchy cheese pull. These corndogs are made with a chewy, slightly sweet dough, coated in panko breadcrumbs for extra crunch, and topped with classic ketchup, mustard, and sugar. Whether you choose the traditional panko coating, crunchy ramen, or crispy potato bits, each bite is irresistible!
If you don’t have skewers, disposable wooden chopsticks work just as well! They’re sturdy enough to hold the sausage and cheese while frying.
Boiling the sausages for just one minute helps remove excess oil, which can cause the batter to slip off or prevent even frying. Pat them dry thoroughly before skewering.
Unlike American corndogs, which use a liquid batter, Korean corndogs use a yeast-based dough. This gives them a slightly chewy texture, holds up well to frying, and allows for a thick, even coating. The addition of rice flour makes the dough crispier when fried.
Once the corndogs turn light golden brown, lowering the heat ensures the inside cooks through without burning the outside. If the oil stays too hot, the outer coating will darken too quickly while the cheese inside stays solid.
A light sprinkle of sugar is key to the authentic Korean corndog experience! The slight sweetness enhances the savory flavors and balances out the tangy ketchup and mustard.
Learn how to make authentic Korean corndogs with a crispy, golden coating and melty cheese pull. This recipe features a chewy yeast dough, a variety of crunchy toppings like panko, crushed ramen, or diced potatoes, and a signature sugar dusting for the perfect balance of sweet and savory.
In a bowl, whisk together the eggs, yeast, and sugar until no clumps remain.
Add bread flour, rice flour, and salt, then pour in warm water. Mix until a sticky dough forms.
Cover and let it rise until doubled or tripled in size (about 1 hour).
Boil the sausages for 1 minute, then pat them dry.
Cut each sausage in half. Cut mozzarella into pieces roughly the same size as the halved sausages.
Skewer them with cheese on top, sausage on the bottom.
Boil diced potatoes for 3 minutes, then drain and pat dry and cool.
Toss in cornstarch to lightly coat.
Stick a skewer into the risen dough, twisting to fully cover it.
Remove excess dough with slightly wet hands and seal tightly to prevent cheese leakage.
Heat oil to 350°F (175°C). Fry corndogs until light golden brown, then lower heat slightly and continue frying until deep golden. Drain on a rack.
Sprinkle sugar over the corndogs. Drizzle with ketchup and mustard. Enjoy hot for the ultimate cheese pull!
