Description
Authentic Korean corn dog recipe featuring crispy potato coating and stretchy cheese center. This Korean street food favorite combines hot dogs and mozzarella with unique crispy exterior for the ultimate comfort food experience.
Ingredients
6 hot dogs or cheese sticks
6 wooden skewers
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold water
2 medium potatoes, diced small
2 cups panko breadcrumbs
Vegetable oil for frying
Instructions
Insert wooden skewers into hot dogs or cheese sticks
Combine all-purpose flour, rice flour, sugar, baking powder, and salt in large bowl
Gradually add cold water while whisking until smooth batter forms
Let batter rest for 10 minutes to hydrate properly
Heat oil to 340-350°F in deep pot or fryer
Dip each skewered item in batter, coating completely
Roll in diced potatoes or breadcrumbs while batter is wet
Press coating gently to ensure adhesion
Carefully lower into hot oil using skewer
Fry for 3-4 minutes, turning occasionally for even browning
Remove when golden brown and drain on paper towels
Serve immediately while hot and crispy
Notes
Maintain oil temperature between 340-350°F for best results
Pat potato cubes dry before using as coating
Use mozzarella cheese sticks for stretchy cheese pulls
Don’t overcrowd fryer to maintain oil temperature
Serve immediately for optimal texture and safety
Store leftovers refrigerated and reheat in oven for crispiness
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: 385
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg