Quick Answer: How Do You Make Korean Corn Dogs?
Korean corn dogs can be made from home 3 easy ways. First, a hot dog is coated in the desired batter (this may be panko crumb, potato or ramen-based and can be accompanied by a block of mozzarella cheese if you wish). The full ensemble is deep-fried in oil heated to 350 degrees Fahrenheit for 2-3 minutes on each side. Once golden brown, the corn dogs are ready and can be spiced up with any toppings of your choice! We recommend either sugar, ketchup or mustard.
There’s no shortage of Korean cuisine in North America and that includes delicious, deep-fried street food.
Korean street food is top tier and if you’ve ever tried it, you’ll know what we’re talking about. Korean corn dogs, in particular, are what our actual street food dreams are made of.
If you’re unfamiliar with this deep-fried delight, at their core, Korean corn dogs consist of two key components: a hot dog and batter (essentially the same as American corn dogs).
While mostly every Korean corn dog you find will have a hot dog in its center, it’s the batter that can come in a variety of forms.
In this article, we are going to show you 3 different ways you can prepare Korean corn dogs, including the traditional panko crumb batter, ramen batter as well as a delectable potato crust.
Each of these varieties is irresistibly crisp and crunchy on the outside and warm and gooey on the inside.
Wait, did she just say “gooey?” That’s right! This South Korean classic can also be accompanied by mozzarella cheese for an added touch of texture and flavor.
We know, we know, too good to be true.
Now, when it comes to actually preparing DIY corn dogs, the initial steps are fairly easy to master. It’s the batter and deep-frying that take a little extra practice.
But don’t worry, with these step-by-step instructions and pro tips and tricks, you will be a Korean corn dog pro in no time!
How To Make Panko Breadcrumb Korean Corn Dogs?
If you are looking for a more neutral, traditional take on the corn dog, using a panko breadcrumb base for your batter is perfect (if you are looking for more flavor, you can always add toppings such as sugar, ketchup, mustard, mayo or even barbeque sauce).
In addition, depending on your taste, you can also adapt the Korean corn dog to your personal preference by simply adding just a hot dog, just mozzarella cheese, or, if you’re feeling extra adventurous, both (we highly recommend this).
This dish requires deep frying, so make sure to get your best skillet out and get ready for deep-fried deliciousness!
Pro Tips
- After adding the water to the dry ingredients, you want to make sure you are mixing well enough that there are no longer any lumps left.
- After allowing the batter to sit at room temperature for 1 hour 20 minutes, it should have doubled in size. If it hasn’t, allow it to rest for a bit longer.
- If you are using both mozzarella cheese and hot dogs, you will also need to cut the hot dogs in half so that they are approximately equal in size.
- When dipping the skewers in batter, you might need to twirl them a few times so that all of the contents are fully coated.
- Be sure not to coat the skewers too thickly with batter (just enough so that the hot dog/cheese is no longer visible- you want a good bread/filling ratio).
- If necessary, use your hand to spread the batter evenly across all surfaces.
- We recommend heating up the oil in the skillet while preparing the skewers so that it is ready when your corn dogs are ready to be fried.
- You should pour enough oil into the skillet so that it covers at least half of the corn dog.
- Allowing the corn dogs to rest on paper towels after they are done is essential for removing any excess oil.
- The total cooking time will vary slightly depending on your stove, however, you will know they’re done when all sides are golden brown.
- Despite being called a Korean corn dog, this recipe doesn’t call for any corn. If you prefer this flavor, you can use a cornbread batter instead.
- In this case, you should omit the sugar from the recipe as cornbread tends to already be sweet.
- Toppings we would recommend trying include ketchup, mayo, mustard, barbeque sauce or, for a salty-sweet balance, a little sugar.
How To Make Ramen Noodle Korean Corn Dogs?
Ramen noodle Korean corn dogs- yes, they are as amazing as they sound.
For a little extra crunch (and carbs, but we’re not going to talk about that), try this delectable variation on the classic corn dog.
The steps involved in making ramen noodle Korean corn dogs are essentially the same as the previous panko breadcrumb recipe (in fact, this recipe also uses panko breadcrumbs), but adds in a small twist.
For more details, check out this table
Pro Tips
- When crushing the ramen noodles, ensure you are just making smaller chunks and not doing it to the extent that it turns to powder.
- For further tips, check out the “pro tip” section under the previous table.
How To Make Potato Korean Corn Dogs (Gamja)?
Let’s face it. Adding potatoes to any dish is always a good idea.
This Korean corn dog variation includes all of the fan favorites, including mozzarella cheese, hot dogs and a delicious deep-fried batter, plus the extra added bonus of a crispy, potato exterior.
What’s not to love?
Here’s how to do it
Pro Tips
- It is not necessary to boil your potato prior to adding it to the skewer, however, it is a foolproof way of ensuring it will be fully cooked through after being fried.
- For further tips, check out the “pro tip” section under the previous table.
Frequently Asked Questions
What Is The Difference Between American And Korean Corn Dogs?
American and Korean corn dogs stem fundamentally from the same kind of premise, however, they use different batters.
American corn dogs use cornbread in their batter, whereas Korean corn dogs use a yeast batter.
Another difference is that Korean corn dogs will often be sprinkled with sugar.
Do Korean Corn Dogs Have Meat?
Typically, yes, Korean corn dogs have hot dogs in their interior. However, for a vegetarian option, you could omit the hot dog and simply go for just a mozzarella skewer (or a plant-based cheese for a vegan option).
What Toppings Can You Add To Korean Corn Dogs?
Korean corn dogs can be enhanced even further with the right toppings. Here is a list of some of our favorites:
- Ketchup
- Mustard
- Mayo
- Relish
- Barbeque sauce
- Aioli sauce
- Sugar
- Honey
- Hot sauce
How To Make Panko Breadcrumb Korean Corn Dogs?
Corn dog batter is prepared and left to rest at room temperature for 1 hour 20 minutes. Hot dogs and/or mozzarella cheese cubes are then prepared on a skewer and coated in the batter, as well as panko breadcrumbs, before being deep-fried for 2-3 minutes on each side, or until golden brown.
Materials
- Batter
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup water
- Oil
- Corn dogs
- 4 hot dogs
- 1 block mozzarella cheese
- 1 cup panko bread crumbs
Tools
- Bowl
- Whisk
- Plastic wrap
- 4-6 thick wooden skewers
- Cutting board
- Knife
- Deep-dish skillet
- Tongs
Instructions
- Retrieve a large bowl
- Measure out and add in all of the dry ingredients under the “batter” section
- Using a whisk, mix together all of the dry ingredients
- Pour in the water
- Mix well
- Place a sheet of plastic wrap over the bowl
- Leave the bowl in a space where it can stay at room temperature and allow it to rest for 1 hour 20 minutes
- Meanwhile, retrieve your wooden skewers
- If adding mozzarella, cut the cheese into 1-inch thick cubes
- Add either just your hot dog, just your cheese, or both, onto the wooden skewers (check pro tips)
- Take each skewer and submerge them into the batter so that the contents are fully coated
- Cover the entirety of the batter in panko breadcrumbs
- Pour oil into a deep dish skillet on the stovetop and allow it to heat up to a temperature of 350 degrees Fahrenheit (this can be done before preparing the skewers)
- Cook the corn dog for 2-3 minutes
- Flip the corn dog and cook for an additional 2-3 minutes
- Remove from oil and allow to rest on paper towels
- Repeat process for the remaining corn dogs
- Serve warm with your favorite toppings!
How To Make Ramen Noodle Korean Corn Dogs?
Corn dog batter is prepared and left to rest at room temperature for 1 hour 20 minutes. Hot dogs and/or mozzarella cheese cubes are then prepared on a skewer and coated in the batter, as well as ramen noodles, before being deep-fried for 2-3 minutes on each side, or until golden brown.
Materials
- Batter
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup water
- Oil
- Corn dogs
- 4 hot dogs
- 1 block mozzarella cheese
- 1 cup panko bread crumbs
- 1 package instant ramen noodles
Tools
- Bowl
- Whisk
- Plastic wrap
- 4-6 thick wooden skewers
- Cutting board
- Knife
- Deep-dish skillet
- Tongs
Instructions
- Retrieve a large bowl
- Measure out and add in all of the dry ingredients under the “batter” section
- Using a whisk, mix together all of the dry ingredients
- Pour in the water
- Mix well
- Place a sheet of plastic wrap over the bowl
- Leave the bowl in a space where it can stay at room temperature and allow it to rest for 1 hour 20 minutes
- Meanwhile, retrieve your wooden skewers
- If adding mozzarella, cut the cheese into 1-inch thick cubes
- Crush ramen noodles into smaller chunks in a bowl
- Add either just your hot dog, just your cheese, or both, onto the wooden skewers (check pro tips)
- Take each skewer and submerge them into the batter so that the contents are fully coated
- Cover as much of the skewer as possible with ramen noodles
- Fill in any gaps with panko breadcrumbs
- Pour oil into a deep dish skillet on the stovetop and allow it to heat up to a temperature of 350 degrees Fahrenheit (this can be done before preparing the skewers)
- Cook the corn dog for 2-3 minutes
- Flip the corn dog and cook for an additional 2-3 minutes
- Remove from oil and allow to rest on paper towels
- Repeat process for the remaining corn dogs
- Serve warm with your favorite toppings!
How To Make Potato Korean Corn Dogs (Gamja)?
Corn dog batter is prepared and left to rest at room temperature for 1 hour 20 minutes. Hot dogs and/or mozzarella cheese cubes are then prepared on a skewer and coated in the batter, as well as potato pieces, before being deep-fried for 2-3 minutes on each side, or until golden brown.
Materials
- Batter
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup water
- Oil
- Corn dogs
- 4 hot dogs
- 1 block mozzarella cheese
- 1 cup panko bread crumbs
- 1 potato
Tools
- Bowl
- Whisk
- Plastic wrap
- 4-6 thick wooden skewers
- Cutting board
- Knife
- Deep-dish skillet
- Tongs
Instructions
- Retrieve a large bowl
- Measure out and add in all of the dry ingredients under the “batter” section
- Using a whisk, mix together all of the dry ingredients
- Pour in the water
- Mix well
- Place a sheet of plastic wrap over the bowl
- Leave the bowl in a space where it can stay at room temperature and allow it to rest for 1 hour 20 minutes
- Meanwhile, cut your potato into cubes 1-inch thick and boil them for approx. 2 minutes
- Retrieve your wooden skewers
- If adding mozzarella, cut the cheese into 1-inch thick cubes
- Add either just your hot dog, just your cheese, or both, onto the wooden skewers (check pro tips)
- Take each skewer and submerge them into the batter so that the contents are fully coated
- Cover as much of the skewer as possible with potato
- Fill in any gaps with panko breadcrumbs
- Pour oil into a deep dish skillet on the stovetop and allow it to heat up to a temperature of 350 degrees Fahrenheit (you can do this before preparing the skewers)
- Cook the corn dog for 2-3 minutes
- Flip the corn dog and cook for an additional 2-3 minutes
- Remove from oil and allow to rest on paper towels
- Repeat process for the remaining corn dogs
- Serve warm with your favorite toppings!
Through this blog I hope to help others learn the basics and more intricate details of cooking. I know from personal experience how frustrating it can be to cook a meal, only to realize you are missing one ingredient from your list. This is why I love to write articles chatting readers through some great substitutes that can be used in an emergency.
I hope you will find this blog useful, and that it will help you to develop your culinary skills, to help you cook up a storm!
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