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–+ servings
Delicious Korean corn dog with crispy batter and gooey cheese filling

Korean Corn Dogs

Enjoy the fun of making crispy Korean corn dogs at home, featuring savory hot dogs coated in a golden, crunchy batter with the option of melted cheese.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 corn dogs
Course: Appetizer, Snack
Cuisine: Korean, Street Food
Calories: 300
Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

  • 4 pieces hot dogs
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 piece egg
  • ½ cup shredded cheese optional
  • as needed cups oil for frying
  • as needed pieces skewers or popsicle sticks

Method

Preparation

  • Insert a skewer into each hot dog, leaving enough space to hold.
  • In a bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
  • In another bowl, whisk together the milk and egg. Combine with the dry ingredients to form a smooth batter.
  • If using cheese, dip each hot dog in the batter, then coat with the shredded cheese if desired.

Cooking

  • Heat oil in a deep pan over medium heat.
  • Once the oil is hot, dip the batter-coated hot dogs into the hot oil.
  • Fry until golden brown, about 3-4 minutes. Remove and let drain on paper towels.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g

Notes

Serve Korean corn dogs hot right from the fryer. You can sprinkle them with sugar or drizzle them with your favorite sauces, like ketchup or mustard. If you have leftovers, let the corn dogs cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, toss them in the oven or air fryer until hot and crispy again. Make sure the oil is hot enough before frying to get that crispy exterior. Add paprika or chili powder to the batter for extra flavor.
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