Korean corn dogs are one of my favorite street foods! The taste is very different from American corn dogs due to the breading and sprinkle of sugar on top.
Common questions:
How does the taste differ?
The main difference between Korean corn dogs and American corn dogs are the breading and sweetness levels. American corn dogs are made with cornmeal, whereas Korean corn dogs are dipped in a thick batter, then breadcrumbs and finished off with a sprinkle of sugar. Basically, Korean corn dogs are sweeter and have a thicker breading.
Do I need to pre-cook the hot dogs before frying?
I’m surprised by how often this question was asked! Most store bought hot dogs are pre-cooked. The rare instance an uncooked hot dog is sold is when purchased from a butcher. So, there’s no need to pre-cook these and the hot dogs will get heated through when frying.
Can I substitute the whole milk?
I used whole milk for this recipe because the fat content provides a creamy and rich flavor. You can substitute for fat-free or a dairy-free milk, but I suggest using milk with a high fat content for more flavor. Remember, fat = flavor!
I don’t want it sweet, can I leave out the sugar?
I recommend trying the recipe as it is intended. Don’t worry, these corn dogs are not overly sweet! I think it’s the perfect balance between sweet and savory. You’d be surprise by how many of your favorite dishes have sugar in it! It’s intended to provide balance to the other flavors in the dish.
Can I use cheese instead of hot dogs?
Cheese corn dogs are also a popular street food in Korea. You can certainly replace the hot dog with cheese, or alternate pieces of hot dog and cheese sticks. Just make sure to use low-moisture cheese.
Batter & Breading
If you know me, you know I try to make cooking as simple as possible. I don’t have time to wait unnecessarily and if I can get the same results using a simpler method, then that’s what I’ll do! So, I didn’t use yeast for this recipe. Many people do for this dish, but I don’t think it’s necessary. My results using all-purpose flour and baking soda come out just as well, if not better 🙂
I used Panko breadcrumbs for this recipe which provides a nice crunchy texture. You can purchase it from an Asian supermarket or the International section of your big-box grocery store.
Breading the hot dogs
This part is just a bit tricky, but it’s not too bad! Simply dip your hot dog on a stick in the batter and twist it while removing. There will likely be a bare side of the hot dog which is normal. Just use your hands (recommended) or a utensil to move the batter around to cover it entirely.
For best results, immediately dip into panko breadcrumbs after covering with batter. Then lightly pat the hot dog so the breadcrumbs adhere and drop into hot oil. If you let the uncooked corn dogs sit on a plate, the batter will fall out of place. It’s not a big deal though and you can simply reshape it using your hands.
Sauces
In my video I used ketchup and Japanese mayo. There are so many other options, though, and when you’re in Korea the vendors let you choose between 10+ different sauces!
Here are some of my recommendations:
- bbq sauce
- spicy mayo: ketchup + Japanese mayo + sugar
- sriracha
- buffalo sauce
- sweet and sour sauce
- ranch
- mustard
- honey mustard
Watch my video tutorial below!
Mini Korean Corn Dogs
- Yield: 15 pieces 1x
Ingredients
- 1 egg
- ¼ tsp salt
- 1 tsp baking powder
- 1 tbsp sugar + extra for sprinkling at the end
- ½ cup (118ml) whole milk
- 1 cup (130g) all-purpose flour + 1 tbs to dredge
- ½ cup (45g) panko breadcrumbs
- 3 hot dogs
- frying oil
- 15 toothpicks (optional)
Instructions
- Heat the frying oil in a pot so it’s ready for later.
- Add the egg, salt, baking powder, sugar and milk to a bowl. Mix well, then add the flour and mix again. The consistency should be thick and a bit sticky.
- Cut the hotdogs into thirds and skewer onto toothpicks. Pat dry and dredge with a tablespoon of flour.
- Dip the hotdogs into the batter and twist. It’ll be a bit difficult to get the batter entirely around the hotdog so use your hands or a utensil to move the batter around while twisting. Then, dip the mini corn dog into the panko breadcrumbs and slightly press to ensure the coating adheres.
- Test the oil with a cooking thermometer – it should register to about 350° F. Alternatively, you can try the wooden chopstick test. Dip the chopstick into the oil and if it bubbles, it’s ready to fry!
- Fry for about 1 minute until golden brown. If the corn dogs are getting dark too fast, simply lower the heat.
- Let cook on a wire rack and sprinkle with sugar. Serve with your favorite sauce & enjoy!
