Baked Korean Corn Dog

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A healthier oven-baked take on the viral Korean street food classic. Hot dogs and gooey mozzarella are dunked in a sweet cornmeal batter, rolled in crunchy panko, and baked until deeply golden with a satisfying cheese pull.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 6.5 gSaturated Fat
• 44 gCarbs
• 1.5 gFiber
• 8 gSugar
• 17 gProtein
• 720 mgSodium
• 220 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the cornmeal batter

• 1 cup (125 g) all-purpose flour
• 1/2 cup (70 g) fine yellow cornmeal
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1 large egg, room temperature
• 3/4 cup (180 ml) whole milk
• 1 tbsp honey

For the filling and coating

• 4 beef hot dogs (or 8 cocktail sausages)
• 4 mozzarella string cheese sticks, frozen 30 minutes
• 1/2 cup (65 g) all-purpose flour, for dredging
• 1 1/2 cups (90 g) panko breadcrumbs
• 2 tbsp granulated sugar
• Cooking spray or 2 tbsp melted butter

For serving

• Ketchup, yellow mustard, or honey mustard
• Powdered sugar, optional
• Canned corn kernels, warmed, optional

Directions

1. Prep the oven and skewers: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Insert a sturdy bamboo skewer halfway into each hot dog (or one cocktail sausage). Pat the frozen cheese sticks dry with paper towels.
2. Make the batter: In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt to combine. In a second bowl, whisk the egg, milk, and honey until smooth, then pour the wet into the dry and whisk just until a thick, smooth batter forms. Let rest 5 minutes.
3. Set up a dredging station: Place the 1/2 cup flour in one shallow bowl, the batter in a tall glass (so you can dunk), and combine the panko with the 2 tbsp sugar in a third shallow bowl.
4. Coat the corn dogs: One at a time, roll a skewered hot dog in the flour to coat all sides. Dip into the batter, turning to coat evenly and letting excess drip off. Roll through the panko-sugar mixture, pressing gently so the crumbs adhere. Repeat with cheese-only sticks if making cheese corn dogs.
5. Arrange and prep for baking: Set the coated corn dogs on the prepared sheet, leaving 2 inches between each. Lightly mist or brush with cooking spray or melted butter to help them crisp and brown.
6. Bake until deep golden: Bake 16 to 18 minutes, turning once at the halfway point, until the coating is deeply golden and crisp and the cheese is just starting to ooze.
7. Optional broil finish: For extra crunch, broil 1 to 2 minutes watching closely so the panko turns amber without burning.
8. Rest and serve: Let the corn dogs cool 2 minutes on the sheet (the cheese is molten). Serve immediately with ketchup, mustard, honey mustard, a dusting of powdered sugar, or a spoonful of warmed corn.
9. For a half-and-half, skewer one cheese stick and one hot dog end to end before dredging.

Cook’s Notes

• Freezing the cheese sticks for 30 minutes is the secret to a clean cheese pull that does not leak out before baking.
• Do not skip the flour dredge—it gives the batter something to grip so the coating stays intact in the oven.
• For an extra-crunchy Korean-style crust, toss 1/2 cup finely diced peeled potato into the panko before coating.
• Use a tall narrow glass for dipping so the batter fully envelops each skewered hot dog without scraping off.
• Serve within 5 minutes of baking for the crispiest crust and the gooiest melted center.

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