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+ servings
5 Korean corn dogs with ketchup and mustard drizzled over top.
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5 from 10 votes

The Ultra Crispy and Crunchy Korean Corn Dog

The Korean Corn Dog is like an American corn dog on steroids. The ultra crispy, sugary panko coating and melty mozzarella cheese will surely put a smile on your face.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 pieces
Cost $10/ 8€

Equipment

Ingredients

  • 4 pc hotdogs (cooked) cut in half
  • 8 chunks dry mozzarella cut into pieces the same size as the hot dogs

For the Batter

  • 200 g all-purpose flour (about 1+¼ cup)
  • 30 g sugar (2 tbsp)
  • 7 g baking powder (2 tsp)
  • 230 g 2% milk (about ¾ cup)
  • 1 pc egg
  • 4 g salt (1+½ tsp salt)
  • 200 g panko buy extra to be safe

Garnish

Instructions

  • Set your fryer temperature to 350°F/180°C.
  • Blend everything together for the batter (minus the panko) using a hand blender (see warning in recipes notes) until a very thick batter is formed.
    Pour the batter in a large glass, cover with plastic wrap and store in the fridge until you're ready to dip.
    Blending all ingredients together for the batter using a hand blender.
  • Cut the hot dogs in half and carefully slide them onto the wooden skewers, leaving space at the top for the cheese.
    Cut the cheese into large blocks and slide them on top of the hotdogs.
    Keep the skewers cold in the fridge until you're ready to fry.
    Hotdogs and cheese on sticks, ready to be battered.
  • Once your oil is hot, it's time to batter the corn dogs.
    Dip the corn dogs into the batter and make sure the hot dogs are completely covered in the batter. Use a twirling motion to pull them out and help the batter to stick.
    Dipping the korean corn dogs in the batter.
  • Immediately dip the battered corn dogs into the panko filling. Roll them continuously until they're completely covered.
    Use your hands to push extra panko onto the corn dogs and cover any wet spots with more panko.
    Dipping the korean corn dogs in panko batter.
  • Carefully lower one side of the corn dog into the oil and fry for 5 seconds before dropping the whole thing in the fryer.
    This will prevent it from sticking to the bottom of the pot (or fryer basket).
    Fry for 3-5 minutes or until the outside is a deep golden brown.
  • Once they're ready, remove them from the fryer and set on paper towels to remove the excess oil.
    Dust the exterior with a little salt, and a heavy coating of sugar.
    Dusting the corn dogs with a little salt and white sugar.
  • Add your favourite condiment such as ketchup, mustard or gochujang mayo and serve right away!
    Enjoy!

Notes

If you're interested in finding out more about the authentic recipe from actual experts go here.
Be sure to coat the corn dogs well in the batter and panko. If they're not battered well you may end up with more holes. 
The batter should be pretty thick to coat the hotdogs but not too thick that the batter won't blend. If the batter won't blend, add very small increments of milk until it blends. 
*Warning!*
This recipe may break your hand blender! Because the batter is quite thick, it means your blender/hand blender will need to work extra hard to blend it properly. Don't blend too long to avoid overheating the motor and avoid cheap blenders with minimal power as they'll probably fail.
If you're worried, you can always mix the batter with a whisk instead. 
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