Korean corn dogs are a fun and satisfying comfort food that combines a crisp, golden exterior with a savory and cheesy center. Inspired by popular Korean street food, this homemade version delivers the same irresistible contrast of textures and flavors, making it perfect for family dinners, casual gatherings, or a special weekend treat.
Why You’ll Love This Recipe
This recipe is easy to prepare with simple pantry ingredients and delivers big flavor. The batter fries up light and crunchy, while the filling stays juicy and stretchy. It is customizable, family-friendly, and makes an exciting alternative to traditional corn dogs. Best of all, you can enjoy the street-food experience right from your own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour – 1 cup
cornmeal – 1/2 cup
granulated sugar – 1 tablespoon
baking powder – 2 teaspoons
salt – 1/2 teaspoon
milk – 3/4 cup
large egg – 1
halal hot dogs – 4
mozzarella cheese sticks – 4
neutral frying oil – enough for deep frying
Directions
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the milk and egg until smooth. Pour the wet mixture into the dry ingredients and mix until a thick, smooth batter forms. The batter should be heavy enough to coat a spoon without dripping quickly.
Pour oil into a deep saucepan or fryer and heat it to 350°F (175°C). Maintaining this temperature is important for even frying and a crisp exterior.
Insert wooden skewers into the hot dogs and mozzarella sticks, leaving space at the bottom to hold comfortably. Pat them dry to help the batter stick better.
Dip each skewered hot dog and cheese stick into the batter, rotating to ensure it is fully coated from top to bottom.
Carefully lower them into the hot oil, frying in small batches to avoid overcrowding. Fry for 4 to 5 minutes, turning occasionally, until evenly golden brown.
Remove the corn dogs from the oil and place them on paper towels to drain excess oil. Serve hot while the cheese is still melty.
Servings and timing
This recipe makes 4 Korean corn dogs.
Preparation time is approximately 15 minutes.
Cooking time is about 10 minutes.
Total time needed is around 25 minutes.
Variations
You can use only cheese sticks for an all-cheese version or cut the hot dogs in half and pair them with cheese for mixed fillings. For extra crunch, roll the battered corn dogs in breadcrumbs before frying. A slightly sweeter version can be achieved by increasing the sugar to 2 tablespoons.
Storage/Reheating
Korean corn dogs are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer at 350°F (175°C) for 6 to 8 minutes until heated through and crispy again. Avoid microwaving, as it softens the coating.
FAQs
Can I make the batter ahead of time?
It is best to use the batter immediately, but it can be prepared up to 1 hour in advance and kept covered in the refrigerator.
What oil works best for frying?
A neutral oil with a high smoke point, such as sunflower or vegetable oil, works best.
Why is my batter sliding off the hot dogs?
Make sure the hot dogs and cheese sticks are completely dry before dipping them into the batter.
Can I bake these instead of frying?
Frying is recommended for the authentic texture, but baking will result in a softer coating.
How do I keep the cheese from leaking out?
Ensure the oil is hot enough and avoid overfrying, which can cause the cheese to escape.
Can I make this recipe gluten-free?
Yes, a gluten-free all-purpose flour blend can be used, adjusting the milk slightly if needed.
Are these corn dogs sweet or savory?
They are a balance of both, with a lightly sweet batter and savory filling.
Can I double the recipe?
Yes, simply double all ingredients and fry in batches.
What can I serve with Korean corn dogs?
They pair well with simple salads, fries, or fresh vegetables.
Can kids help make this recipe?
Kids can help with mixing the batter and assembling the skewers, but frying should be done by an adult.
Conclusion
Making Korean corn dogs at home is a simple and enjoyable way to recreate a popular street food favorite. With a crunchy coating and a warm, cheesy center, they are sure to be a hit with both kids and adults. Once you try them, this recipe may quickly become a regular request at your table.
Crispy, cheesy, and fun, these homemade Korean corn dogs feature halal hot dogs and mozzarella sticks dipped in a sweet-savory batter and deep-fried until golden. A delightful twist on a classic snack, perfect for family fun or casual meals.
Ingredients
1 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg
4 halal hot dogs
4 mozzarella cheese sticks
Neutral oil for deep frying
Instructions
In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
In another bowl, whisk together milk and egg. Add to dry ingredients and stir until a thick batter forms.
Heat oil in a deep saucepan to 350°F (175°C).
Insert wooden skewers into hot dogs and cheese sticks. Pat them dry.
Dip each skewer into the batter, rotating to coat fully.
Fry in batches for 4–5 minutes, turning occasionally, until golden brown.
Remove and drain on paper towels. Serve hot.
Notes
Dry hot dogs and cheese well before battering for best results.
Roll in breadcrumbs after battering for extra crunch.
Use only cheese for a vegetarian version.
Increase sugar for a sweeter batter.
Reheat in oven or air fryer to restore crispiness.
