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Loading...Crispy on the outside, stretchy and gooey on the inside, the Korean-style corn dog is the ultimate street snack. A yeasted batter hugs melted mozzarella and a savory sausage, then gets rolled in panko and tiny potato cubes for an extra-crunchy shell. Drizzled with honey or ketchup, it's a sweet-savory bite that took Seoul by storm.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 corn dogs
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 9 gSugar
- 18 gProtein
- 740 mgSodium
- 190 mgPotassium
- 230 mgCalcium
- 2.5 mgIron
- 4 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the yeasted batter
- 1 cup (125 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon fine sea salt
- 3/4 cup (180 ml) warm milk (about 40°C / 105°F)
- 1 large egg, lightly beaten
- 1 tablespoon neutral vegetable oil
For the crunchy coating
- 1 cup (60 g) panko breadcrumbs
- 1 small Yukon gold potato, peeled and cut into 1/4-inch (6 mm) dice
- 2 tablespoons cornstarch
- 1 tablespoon powdered sugar
For the filling and frying
- 4 wooden skewers
- 4 frankfurter-style sausages (about 60 g each)
- 4 sticks low-moisture mozzarella cheese (about 30 g each), frozen for 20 minutes
- 1/2 cup (65 g) all-purpose flour for dusting
- 4 cups (960 ml) neutral oil such as canola, for deep-frying
For serving
- Warm honey, for drizzling
- Yellow mustard or ketchup, optional
Directions
- Soak the wooden skewers in water for at least 15 minutes to prevent burning, then pat the sausages dry and thread each one onto a skewer, leaving a 1-inch handle. Cut the mozzarella sticks in half crosswise; if using only cheese, stack two halves per skewer so roughly 60 g of cheese is on each stick.
- Activate the yeast: stir the yeast and 1 teaspoon of the sugar into the warm milk and let it sit for 5 to 8 minutes until foamy. Whisk in the remaining sugar, salt, egg, and oil, then add the flour and stir until a smooth, thick, ribbon-like batter forms. Cover and let rise in a warm spot for 45 to 60 minutes, until bubbly and puffed.
- Prepare the coating while the batter rises. Pat the diced potato completely dry with paper towels, then toss with the cornstarch and powdered sugar. Stir the panko into the potato cubes so the dice stick to the crumbs, giving a nubbly, crackly texture.
- Heat the oil in a heavy pot or deep fryer to 170°C (340°F), maintaining that temperature throughout cooking. Dredge each skewered sausage (and cheese, if using) lightly in flour, tapping off the excess.
- Dip each floured skewer into the batter, turning to coat fully, then let the excess drip off for a couple of seconds. Immediately roll in the panko-potato mixture, pressing gently so the cubes adhere all around.
- Lower two corn dogs at a time into the hot oil and fry for 4 to 5 minutes, turning occasionally, until the coating is deep golden and crisp and the cheese is molten inside. Work in batches so the oil temperature doesn't drop.
- Lift the corn dogs out with a slotted spoon, drain briefly on a wire rack (not paper towels, which soften the crust) for 1 minute, then serve hot with honey, mustard, or ketchup for dipping.
Cook’s Notes
- Freezing the cheese for 20 minutes before frying is essential: it slows the melt just enough so the cheese stays inside the batter instead of leaking out into the oil.
- Keep that oil steady at 170°C / 340°F; too cool and the corn dogs absorb oil, too hot and the poko crumbs scorch before the cheese melts.
- Use a tall, narrow pot and fill it no more than one-third full with oil to keep things safe while frying.
- If you can't find small-diced potato, a quick substitute is crushed plain ramen noodles broken into 1/4-inch pieces, which is a popular Korean street-vendor variation.
- For a fully meat-free version, skip the sausages and use two cheese sticks per skewer; pair with a sweet honey or strawberry-condensed-milk drizzle for the classic Korean café style.
