Easy Korean Corn Dog Recipe
Hot dogs are versatile ingredients that you can enjoy in many ways, not least of which is on a stick! Aside from having a plain hot dog on a stick, making them into these Korean corn dogs is a trendy and fun way to eat a hot dog.
This Korean take on the classic corn dog makes this street food more filling. If you've ever wanted to make corn dogs but found certain ingredients hard to find or even too expensive, this is an easy corn dog recipe that doesn't use cornmeal. Instead, Korean corn dogs use a sticky bread dough that is wrapped around mozzarella and hot dog, and then rolled in Panko breadcrumbs. As you take a bite, the crunchy Panko breadcrumbs give way to the chewy bread, which gives this cheesy corn dog a unique texture.
To make frying easier, you can prepare your hotdog and mozzarella stick skewers in advance and chill them before coating. (You can even freeze the cheese and hot dog sticks since hot dogs are pre-cooked.) This reduces the chance of the mozzarella melting and seeping out of the bread dough coating!
In case you don't have a kitchen thermometer to check the oil temperature, you can check if it's hot enough by sprinkling some Panko into the oil. If bubbles form quickly around the breadcrumbs and gradually become golden brown instead of immediately turning a dark brown, you know it's ready. Make sure to lower the sticks slowly (about halfway through) before letting the sticks go to prevent the oil from splashing.
These Korean corn dogs can make convenient make-ahead snacks, too! You can fry up a whole batch, let them cool completely, store them in an air-tight container. Just pop them in the refrigerator for 3 to 4 days or in the freezer for up to a week. They can be reheated by refrying, baking, or even by using the microwave, oven toaster, or air fryer if it fits!
Serve these with the classic yellow prepared mustard and ketchup or sprinkle on sugar for a sweet, salty, and tangy flavor bomb.
- READ THESE: MORE HOT DOG RECIPES
- Corn Dogs Recipe
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