Pin It I discovered these Korean corn dogs completely by accident, scrolling through my phone at midnight while waiting for laundry to finish. The video showed that glorious cheese stretch, and I knew I had to recreate it. My first attempt was chaos—cheese exploding everywhere, batter sliding off—but something about the promise of crispy-cheesy perfection kept me trying. Now they're my go-to when I need something that feels like celebration in a bite.
My roommate came home to the smell of these frying and just stood there, frozen, watching the cheese bubble and stretch. She didn't even take off her shoes before asking if she could have one. That's when I knew I'd nailed it.
Ingredients
- Mozzarella cheese sticks: Use whole sticks or halved ones depending on your cheese-to-batter ratio preference—the longer pieces give you that dramatic pull.
- Hot dogs: Optional but they add protein and texture contrast; get quality ones if you're using them.
- All-purpose flour: The base that holds everything together and creates that signature crispy coat.
- Granulated sugar: This is key—it adds sweetness to both the batter and the final dusting, balancing the savory cheese.
- Baking powder: Your secret weapon for extra crunch and a light, airy texture inside the batter.
- Egg and milk: These create the sticky, clingy batter that breadcrumbs will love.
- Panko breadcrumbs: Never use regular breadcrumbs here—panko's larger pieces mean extra crispness and a satisfying shatter.
- Cornmeal: Optional but worth it if you want even more crunch and a slightly corny flavor.
- Vegetable oil: Keep it neutral and at the right temperature or everything falls apart.
Instructions
- Prep Your Skewers:
- Slide your cheese and any hot dog pieces onto wooden skewers, then pat them completely dry with paper towels. Moisture is your enemy here—it stops the batter from sticking properly.
- Mix Your Batter:
- Whisk flour, sugar, baking powder, and salt together, then add egg and milk until you get a thick, clingy mixture that clings to things without dripping. It should feel like wet pancake batter, not thin crepe batter.
- Set Up Your Breading Station:
- Pour panko and cornmeal onto a plate and toss them together. This is your textural magic.
- Heat Your Oil:
- Get that oil to 350°F in a deep pot—too cold and it'll be greasy, too hot and the outside will burn before the inside cooks.
- Coat and Bread:
- Dunk each skewer in batter, coating thoroughly, then gently roll in the breadcrumb mixture, pressing lightly so it adheres. Work quickly so the batter stays tacky.
- Fry Until Golden:
- Work in small batches of 2-3, turning occasionally with tongs until they're deep golden brown and crispy, about 3-4 minutes per batch. You'll hear the sizzle change when they're done.
- Sugar While Hot:
- The moment they come out, sprinkle them with a light coating of granulated sugar while they're still steaming. The heat makes it stick and creates a subtle sweet crust.
- Finish and Serve:
- Drizzle with ketchup and mustard to taste, and eat them immediately while the contrast between crispy batter and melted cheese is at its peak.
Pin It I made these for my cousin's birthday party last summer, and watching people's faces when they bit into one made me realize this wasn't just food—it was a small moment of pure joy on a stick. That's the magic of street food done right.
Vegetarian and Dietary Swaps
For vegetarian versions, skip the hot dogs and use only mozzarella sticks—you'll actually get more cheese pull that way. If you're watching dairy, try part-skim mozzarella, though it doesn't quite stretch the same way. For gluten-free, swap in gluten-free flour and panko, and everything works perfectly.
Making Them Your Own
These are a canvas waiting for your flavor ideas. I've experimented with adding cayenne pepper to the batter for a subtle kick, and it changes the whole vibe without overwhelming the cheese. You can also try gochujang mayo for dipping, which takes them full Korean street food. The beauty is in the customization without losing what makes them special.
Serving and Storage
These are best eaten immediately while the batter is still crackling and the cheese is actively melting. Cold ones are sad ones. If you somehow have leftovers, reheat them in a 350°F oven for about 5 minutes to restore crispness, though honestly they're worth making fresh every time.
- Serve with ice-cold Korean beer, lemonade, or even bubble tea for that authentic street food experience.
- Make them ahead and freeze unbaked for busy weeknights—just add a minute or two to the frying time.
- Double the batch because one is never enough, and your friends will thank you.
Pin It These Korean corn dogs turned into something I make whenever I need to impress people or remind myself that the best moments in cooking are the simple ones. They're proof that sometimes magic just needs cheese, heat, and a little bit of sugar.
Recipe FAQ
- → What cheese works best for these corn dogs?
Mozzarella sticks are ideal for their meltiness and stretch. You can use part-skim for a lighter option.
- → Can I make the batter spicier?
Yes, add a pinch of cayenne pepper or chili powder to the batter for a spicy kick.
- → How do I ensure the batter sticks well to the skewers?
Make the batter thick enough to cling and pat the skewered cheese and hot dogs dry before dipping.
- → Is there a vegetarian option available?
Simply omit the hot dogs and use only mozzarella cheese sticks for a vegetarian-friendly version.
- → What is the best oil for frying these corn dogs?
Use vegetable oil or another neutral-flavored oil heated to 350°F for crisp, even frying.
- → Can these corn dogs be made gluten-free?
Yes, substitute the flour and panko breadcrumbs with gluten-free alternatives to suit dietary needs.