If you love corn dogs and want an upgrade of the classic American corn dog, you have to try my Irresistible Korean Cheese Corn Dog! This recipe takes the humble American corn dogs up a notch with seriously crunchy French fries, melty cheese, crushed ramen noodles, Panko bread crumbs, and a delicious corn dog batter for a totally fun and mouthwatering experience!
The Origins of the Korean Corn Dog
Korean-style corn dogs (gamja-hotdogs) are one of the ultimate comfort foods, being popular all over the world. They became a popular Korean street food in South Korea in the 1980s, most probably introduced by the American soldiers stationed there. They are the Korean version of the traditional American corn dogs, which originated in the US in the early 20th century, brought by German immigrants who were sausage-makers. Although they evolved from the classic American corn dog, Korean corndogs are a unique variation, reflecting the dynamic street food culture of South Korea.
What Makes Korean Corn Dogs Different
There are three main differences between American corn dogs and Korean corn dogs.
The dough – First, let’s talk about the dough. The classic American corn dog uses a batter made of cornmeal and eggs, which results in a soft batter, whereas Korean corn dogs have a yeasted dough, which results in a chewier, crunchier coating.
The fillings – The traditional corn dog uses the classic hot dog, while the Korean corn dog uses several variations such as hot dogs, cheese, half hot dog half cheese, rice cakes, or fish cakes.
The toppings – American corn dogs are finished with classic condiments, such as ketchup, mustard, mayonnaise, hot sauce, or cheese sauce. When it comes to the popular Korean corn dogs, the batter is coated with delicious toppings such as crunchy French fries, crispy ramen noodles, cornflakes, puffed rice, crispy Panko breadcrumbs and finished with a sprinkling of sugar, ketchup, mustard, mayo, or sriracha.
Best Tips for this Korean Cheese Corn Dog Recipe
Batter – Make sure your batter is not too runny, otherwise you won’t be able to coat your corn dogs, so measure your ingredients properly.
Batter bowl – Use a bowl or container that is large enough for you to roll your corn dogs properly in the batter, without any issues.
Wey fingers – Wet your fingers and use to spread the dough around for an even coating.
Cheese – Choose the proper type of cheese as suggested, so you won’t end up with an oozy corn dog.
Skewers – Use sturdy skewers – I use chopsticks – as the corn dogs become quite heavy when fully coated with all the toppings.
Saucepan – Ensure that your pan is large enough to fit the full length of the skewers.
Oil temperature – Do not place the corn dogs in the oil, unless it already has the right temperature. Otherwise, the coating won’t get sealed instantly and the cheese will start melting and ooze out.
Make Ahead and Storage of Korean Cheese Corn Dog
If you want to make this Korean Cheese Corn Dog recipe ahead of time, you can assemble the hot dogs and cheese on the skewers in advance, and store them in the fridge, in an airtight container. You can also prepare the batter ahead of time and keep it in the fridge for 48 hours. Korean cheese corn dogs are best enjoyed fresh, while still crunchy and hot, but leftovers are still tasty.
Refrigerating: Once you fried the corn dogs, let them cool completely, then store in an airtight container in the fridge for up to 2-3 days.
Freezing: Let corn dogs cool completely after frying, then wrap individually in plastic wrap, and cover in foil. Freeze for up to 1-2 months.
Reheating: You have several options for reheating. My preferred way is to thaw the corn dogs overnight in the fridge, than fry on medium heat, for 2-3 minutes. You can also air fry your corn dogs. Air fry refrigerated corndogs at 400˚F (200˚C) for 3-4 minutes, and frozen ones for 7-8 minutes, or until heated through. Another option for reheating is to place the frozen corn dogs on a tray lined with parchment paper and bake at 350°F (175°C) for 15-20 minutes until nice and crispy.
What You’ll Need for this Korean Cheese Corn Dog Recipe
Key Ingredients:
– hot dogs (or sausages)
– Mozzarella cheese (or a low moisture block cheese)
– potatoes
– Panko breadcrumbs
– cornflakes (optional)
– crushed ramen noodles (optional)
– cornstarch
– flour
– instant yeast
– sugar
– salt
– oil (for frying)
– ketchup
– mustard
– mayonnaise (optional)
Equipment:
– small mixing bowl
– large mixing bowl
– wooden or silicone spatula
– cutting board
– Chef’s knife
– thick wooden skewers (or wooden chopsticks)
– cooling rack
– measuring cups and spoons
– rimmed trays or large plates
– large saucepan or Dutch oven
– cooking thermometer (optional)
– tongs
– paper towel
– kitchen towel
– serving plate
Korean Cheese Corn Dog at a Glance
Step-by-step Guide to this Korean Cheese Corn Dog
(for the exact measurements, please see the recipe card below)
1. Activate the yeast
Mix warm water, instant yeast and 1 tsp of sugar. Mix well and let sit for 2-3 minutes until the yeast is activated and becomes foamy.
2. Make the batter
In a separate bowl combine the rest of the batter ingredients (flour, salt, the rest of the sugar). Then, add the yeast mixture and the rest of the warm water. Mix everything into a sticky dough. Cover with plastic wrap and let rise. (I leave my batter rise overnight in the fridge, this way the yeast has time to ferment, which improves the flavor and texture. But you can also let the dough rise for 1 to 1 1/2 hours and use it right away).
3. Prepare the hot dogs
Cut each hot dog into 4 equal pieces. Then cut the cheese into similar equal pieces. Skewer the hot dogs and cheese pieces, alternating them. Place on a tray or large plate and place in the fridge.
4. Prepare the potatoes
Peel and dice the potatoes into 1/4 inch pieces. Blanch in salty water for 3 minutes. Rinse and dry on a kitchen towel. Then dust with cornstarch so they stick better to the batter.
5. Prepare the rest of the ingredients
Prepare two trays with all of the ingredients: potatoes, Panko breadcrumbs, cornflakes and crushed ramen noodles. Also, fill a large saucepan or Dutch oven with 2 inches of oil and preheat until the oil reaches 350°F – 375°F (175°C – 190°C).
6. Batter the hot dogs
Take the hot dogs and batter out of the fridge. Hold the end of each skewer and start rolling the hot dog with a twisting motion into the batter. Wet your fingers and even out the batter if it ends up too thick or thin.
7. Add the toppings
Roll the battered hot dog into the potato pieces, then sprinkle the Panko breadcrumbs on top. Hold and shape with your hands, pressing gently, to make everything stick well to the batter.
8. Fry the corn dogs
Carefully drop the skewers into the hot oil and fry for 6-7 minutes until golden brown and crispy, turning every 2-3 minutes.
9. Rest on a cooling rack
Once ready, transfer to a cooling rack and let rest for a few minutes.
10. Finish with your favorite condiments
Finish the corn dogs with a sprinkling of sugar, and a drizzle of your favorite condiments – ketchup, mustard or mayo. Enjoy!
Frequently Asked Questions
What kind of cheese works best for this Korean Cheese Corn Dog?
Usually, the most popular option is a low-moisture mozzarella cheese, because it melts beautifully and has that signature cheese pull everybody is longing for. However, you can use other cheese options such as cheddar, pepper jack, or a drier type of cheese. But avoid high moisture or soft cheeses as they will leak during frying. Cheeses that are too dry, on the other hand, will break easily when skewered, so keep that in mind.
How do I keep the cheese from leaking out?
First of all, use the correct type of cheese as shown above. Then, make sure your cheese is cold, straight from the fridge, and not at room temperature. Also, the cheese must be fully coated with the batter and it shouldn’t come into direct contact with the hot oil. The oil should be hot enough – 350°F – 375°F (175°C – 190°C), so that the batter gets an instant seal on the outside when dropped in the oil, protecting the cheese.
Another trick is to make sure that the batter is thick enough and not too thin, which again can lead to the cheese oozing out.
Can I air fry Korean cheese corn dogs instead of deep frying?
Yes, Korean cheese corn dogs can be air fried. Just spray them with oil first, then air fry at 375°F (190°C) for 8 – 10 minutes. Make sure to turn them halfway through to get that beautiful golden color all over.
Why do Korean cheese corn dogs sometimes have sugar sprinkled on them?
Sweetness is a central element of the Korean cuisine even in main or side dishes. It creates that signature Korean street food flavor that Koreans love so much. Therefore, it’s no wonder that sugar is used even in this popular Korean corn dogs. Actually, the sugar offers a subtle sweetness balancing the savory batter.
Other recipes you might like
- Corndog Recipe Without Cornmeal (Easy and Delicious)
- Golden Roast Potatoes with Rosemary and Garlic
- BBQ Pork Sandwich Recipe: Juicy, Tender and Delicious
- Roasted Asparagus with Lemon (Ridiculously Easy)
- Ham Hock Minestrone Soup Recipe (Healthy and Hearty)
MIND-BLOWING KOREAN CHEESE CORN DOG (SO CRUNCHY!)
Ingredients
Batter
- 3 ½ cups flour
- 2 cups warm water
- 2 packets active dry yeast
- 3 ½ TBSP sugar
- 1 tsp salt
Hot Dogs
- 8 hot dogs (or sausages; pat dry)
- 5 smoked Mozzarella cheese sticks (use any cheese that is drier, like cheese blocks) - sticks are similar size as hot dogs
- 2 cups Panko breadcrumbs
- 2 cups diced potatoes (2 medium potatoes)
- 2 tsp salt
- 3 TBSP cornstarch
- 1 pack ramen noodles (crushed)
- 1 cup cornflakes
- 10 wooden chopsticks (or thick wooden skewers)
- vegetable oil for frying
Condiments
- ketchup
- mustard
- sugar (optional)
- mayo (optional)
Instructions
MAKE THE BATTER
- In a small mixing bowl, add 1 cup of the warm water, instant yeast and 1 tsp of sugar. Mix well and let sit for 2-3 minutes until the yeast is activated and becomes foamy.
- In a separate large bowl combine the flour, salt and the rest of the sugar (make sure to use a bowl that is large enough to fit the skewered hotdogs, so you can easily twist them in the batter). Whisk everything well. Then add the yeast mixture and the rest of the warm water. Mix everything until it becomes a sticky dough (see texture in the above pictures). Cover with plastic wrap and let rise. I like to leave my batter develop overnight in the fridge. I find the texture more airy and easier to work with. If you want to use it right away, let the batter rise in a warm place, for around 1 to 1 1/2 hours, until doubled.
MAKE THE CORN DOGS
- Cut each hot dog into 4 equal pieces. Then cut the cheese sticks into equal pieces (see pictures). Skewer the hot dogs and cheese pieces, alternating them. Start with a hot dog piece, alternate with the cheese and finish with the hot dogs (3 hot dog + 2 cheese in between). If you like, you can use only cheese or only hot dogs, it's up to you. Line them on a tray and place in the fridge until you prepare the potatoes.
Start preparing the potatoes
- Prepare the potatoes: Peel and dice the potatoes into small cubes, around 1/4 inch. Blanch in 4 cups of water and 2 tsp salt for 3 minutes. Make sure they still hold their shape. Rinse them under cold water, and dry them on a kitchen towel or paper towel. Sprinkle with the cornstarch, making sure all the pieces are well coated, so they stick to the corn dog batter. Place on a tray.
- Prepare the rest of the ingredients: At the other end of the tray, add the Panko breadcrumbs. In another tray, place the cornflakes on one half, and crushed ramen noodles on the other side (see pictures).
- Fill a large saucepan or Dutch oven with 2 inches of oil. Make sure the saucepan is large enough to fit the skewers. Preheat until the oil reaches 350°F-375°F (175°C - 190°C).
- When the oil is almost ready, take the hot dogs and batter out of the fridge and start making the corn dogs. Keep a small bowl of water next to you. Hold the corn dog by the skewer and start rolling it into the batter, from top to bottom, with a twisting motion. If the batter ends up thicker on one side, dip your free hand into the water and use your wet fingers to even the dough out. It should be neither too thick, nor too thin.
- Take the corn dog and roll it into the potato pieces, then into the Panko breadcrumbs, sprinkling some breadcrumbs on top. Finally, hold and shape with your hands, pressing gently, so everything sticks well to the batter (see picture).
- Carefully drop the skewers into the hot oil and fry for 6-7 minutes until nice golden brown and crispy, turning every 2-3 minutes.
- Once ready, transfer the corn dogs to a cooling rack.
- Finish your corndogs with a sprinkling of sugar, and a drizzle of your preferred condiments - ketchup, mustard or mayo. Enjoy!
Notes
This Korean Cheese Corn Dog brings the perfect mix of crispy, cheesy, savory, and sweet, all in one bite. Although it might not be the quickest snack to make, trust me, every single bite is worth the effort. And pulling that stretchy cheese and hearing that perfect crunch is oh, soo satisfying!!!
If you decide to give this recipe a try (and I really hope you do!), drop a comment below! Did you go classic with mozzarella, or did you get adventurous with different cheese combinations? I’d love to hear what delicious twists you’ve added to your amazing Korean Cheese Corn Dog!
