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–+ servings

Crispy Korean Corndogs

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.
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Keyword: cheese corndogs, crispy korean corndogs, homemade korean corndogs, how to make korean corndogs, korean corndog recipe, korean corndogs with panko, korean corndogs without skewers, korean hot dog recipe, korean mozzarella corndog, korean street food
Servings: 8

Ingredients

Dough

  • 2 eggs
  • 8 g instant dry yeast
  • 60 g sugar
  • 300 g bread flour
  • 100 g rice flour
  • 8 g salt
  • 200 ml warm water

Corndogs

  • 4 sausages
  • 16 oz mozzarella cheese block
  • 8 skewers I used wooden disposable chopsticks

Toppings

  • panko breadcrumbs
  • 2 potatoes peeled and diced
  • 2 tbsp cornstarch
  • instant ramen crushed
  • sugar
  • ketchup
  • mustard

Instructions

Make the Dough

  • 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).

Prep the Fillings

  • 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.

Prepare Potato Coating (Optional)

  • Boil diced potatoes for 3 minutes, then drain and pat dry and cool.
  • Toss in cornstarch to lightly coat.

Coat the Corndogs

  • 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.
    1. Roll in your chosen toppings:
    • Plain: Panko breadcrumbs
    • Potato: Potato cubes → Panko
    • Ramen: Crushed ramen → Panko

Fry the Corndogs

  • 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.

Finish & Serve

  • Sprinkle sugar over the corndogs. Drizzle with ketchup and mustard. Enjoy hot for the ultimate cheese pull!