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Korean Corn Dogs

Korean · Snack · Medium

Korean Corn Dogs

Total
1 hr 40 min
Prep
1 hr 20 min
Serves
6
Calories
480
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A panko crust shatters around fluffy yeast dough and a hot dog center. A light sugar coating and tangy mustard give these skewers their sweet-savory bite.

Thick, elastic batter is what makes Korean Corn Dogs different from a thin cornmeal coating. It wraps around the sausage, holds the panko in place and puffs as it fries, leaving a soft layer beneath the rough, crunchy shell.

Dry the hot dogs thoroughly before coating and use sturdy wooden skewers. A thermometer keeps the oil steady so the dough cooks through before the breadcrumbs become too dark.

CrispySavorySweetTrendingStreet FoodPartyNut-freeEgg-free

Method

  1. Mix the flour, warm water, instant yeast, 2 tablespoons sugar and salt into a thick, sticky batter. Cover and let rise for in a warm spot, until expanded and bubbly.

  2. Thread each beef hot dog lengthwise onto a sturdy wooden skewer, leaving a handle. Spread the panko on a plate and set a wire rack over a tray.

  3. Heat the vegetable oil in a deep, wide pot to 340°F (170°C), keeping the pot no more than half full. Turn each hot dog through the batter to cover it completely, then roll in panko.

  4. Fry 2 skewers at a time for , turning gently, until deeply golden, the dough is cooked through and the center reaches 165°F. Return the oil to 340°F between batches and drain on the rack.

  5. Dust the hot corn dogs with the remaining 1 tablespoon sugar. Drizzle with ketchup and yellow mustard and serve while the crust is crisp.

Forkue tips

  • Nutrition includes an estimated 1 tablespoon of absorbed frying oil per corn dog; most of the oil stays in the pot.

Storing and reheating

Refrigerate cooled corn dogs without sauces for 3 days. Reheat on a rack in a 375°F oven until the center is hot and the coating crunches again; add sauces afterward.

Kitchen gear

Deep potTop picks on AmazonFrying thermometerTop picks on AmazonWooden skewersTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

480Calories
11gProtein
48gCarbs
27gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Korean Corn Dogs: FAQ

Why does the batter slide off?

Moisture on the hot dogs prevents it from gripping. Pat them very dry and let the batter rise until thick and stretchy before rotating the skewers through it.

Is there cornmeal in Korean corn dogs?

Usually there is no cornmeal in this style. Wheat flour makes the fluffy coating, and panko supplies the coarse outer crunch.

How do I store and reheat Korean Corn Dogs?

Refrigerate cooled corn dogs without sauces for 3 days. Reheat on a rack in a 375°F oven until the center is hot and the coating crunches again; add sauces afterward.

How long does Korean Corn Dogs take?

About 1 hr 40 min in total: 1 hr 20 min prep and 20 min cooking.

What do I need to make Korean Corn Dogs?

The key ingredients are all-purpose flour, instant yeast, beef hot dogs, panko, ketchup and yellow mustard, plus pantry basics.

Any tips for Korean Corn Dogs?

Nutrition includes an estimated 1 tablespoon of absorbed frying oil per corn dog; most of the oil stays in the pot.

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