Korean Corn Dog Recipe

Stella Navarro-Kim



3 People


Korean Corn Dog Recipe

Korean Corn Dog Recipe

Korean corn dogs are hot dogs, cheese, rice cakes, or fish cakes fried in a batter on a stick and dressed with sugar, ketchup, mustard, and/or mayo. They are a sweet & savory treat that can be made in a variety of different ways!
The first time I tried this version of a Korean corn dog was in Myeongdong. My sister and I were both dying to try it because we had NEVER seen french fries in a corn dog batter before! Cheese corn dog + french fries + ketchup & mustard is truly a bite of heaven. And the sprinkle of sugar really brings it all together- it’s such a tasty sweet & savory snack!
What is the difference between a Korean corn dog and an American corn dog?
There are a few things that make them different- I think the main thing is the batter. American corn dogs are usually made with corn meal and use eggs as a binder, while Korean corn dogs are made with a yeasted batter and coated in panko bread crumbs.
The result is a crispier batter, which I think is much better. American corn dogs usually have a soft, doughnut-like batter.
Korean corn dogs are also known to sometimes have potato added to the batter to make french fries. I’m not 100% sure, but I don’t think I have ever seen an American corn dog like that. I could be wrong, but I think that is a Korean innovation of the corn dog.
Another thing that differentiates Korean from American corn dogs is the added sugar, or use of rice cakes or fishcakes instead of a hot dog.


  • 3 sausage links or hot dogs, rice cake, fish cake
  • 3 to 6 slices cheese
  • 1 small potato
  • 1 tbsp corn starch or ap flour
  • 1/2 cup panko bread crumbs
  • 1 cup all purpose flour
  • 1/2 cup + 2 tbsp warm water
  • 1 tsp active dry yeast
  • 1 tbsp sugar
  • 1/4 tsp salt
  • ketchup
  • mustard
  • sugar


    • Dice a potato into small cubes, then let it soak in very HOT water for 1 hour.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.

    Make the batter:

    • Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy. Mix together then add salt and flour. Mix thoroughly until it the batter is smooth, then cover with a towel let it sit for about an hour.
    • Skewer the sausage or hot dogs on wooden chopsticks, then wrap the cheese around and press firmly so the cheese holds its shape. I'm using two slices of of cheese per skewer because I like using thicker sausage links.


      Tip: Some readers have expressed that the hotdogs and/or cheese will not stay in place while getting the batter on. I recommend using wooden chopsticks for this reason, and also firmly pressing the cheese slices around the hotdog so it sticks better. Lay them next to each other just like the photo to hold it in place while you're waiting for the batter to rise and potatoes to soften.

    • Rinse the potatoes then dry them with paper towels.
    • Add 1 tbsp corn starch + a pinch of salt to the potatoes and toss until well coated. Spread potatoes and panko bread crumbs on a plate or baking sheet.
    • After 1 hour, the batter should double in size and is ready to use
    • Dip the skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly.


      Note: You don't want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don't want too much breading.

    • Working quickly and one at a time, roll the battered skewer into the potatoes, then roll into the panko bread crumbs. You will need to use your hands to firmly press everything together. Make sure you add plenty of panko, or the cheese will ooze out too much. Press firmly until you get the right shape.
    • Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes.
    • Remove from oil when it is golden brown and rest on a cooling rack.
    • Add your choice of condiments- I like sugar, ketchup, and mustard 🙂


Instead of the 2 teaspoons Cajun seasoning and 1/4 teaspoon salt, you can use: 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a 1/8 teaspoon of cayenne pepper (for moderately spicy, adjust the cayenne to your tastes).
To cook in an air fryer: Preheat air fryer to 380° F for 5 minutes. Arrange fries in a single layer in air fryer basket. Air fry at 380° F for 14-18 minutes, tossing to flip the fries after 8 minutes.


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