If you’ve never tried a Korean corn dog, you are truly missing out! The most satisfying part about it is the crunch as well as the incredible cheese pull. The best part about it is that if you are vegetarian you could still enjoy one, because some places have the option of just getting a cheese filling. Typically you will find them with half cheese and half hot dog. I recall seeing them all over instagram from the popular chain Myungrang which had locations in LA and other states. I was experiencing the biggest fomo because I couldn’t find it in NYC at the time. Eventually I came across one spot that did offer it, however it just didn’t meet my expectations. On my latest trip to LA, I made it my mission to find and taste the Korean corn dog that I saw everywhere online. And yes it was everything I expected! I was not disappointed in any way. In fact it was so good I got it a second time during my 1 week trip. Typically when I am traveling I try not to eat the same things twice, but it was so good I had to go back for seconds!
I fell in love with the corn dog so much I had to learn how to make it myself. I didn’t know the next time I would be able to travel so, I thought the next best thing was making it myself! I decided to scour the internet for various recipes. The first thing I notice was that the recipes I was seeing just didn’t match what I saw when I watched them prepare the corn dogs in LA. In LA when they applied the batter, they didn’t dip it in a liquidy batter like an american corn dog. The batter for the Korean corn dogs was super stretchy and it reminded me of melted mozzarella! Of course it wasn’t mozzarella. I later learned that the batter they were using had yeast, which is why the batter was so elastic. I will admit on my first attempt, the batter application was not as easy as they made it seem. Of course they had more experience which definitely played a part. However I didn’t give up and I was able to produce decent quality corn dogs!
Cheesy Korean Corn Dog
- 8 g yeast 2.25 tsp
- 60 g sugar 4 tbsp
- 4 g salt 1 ⅛ tsp
- 400 g bread flour OR all purpose flour 2 cups
- 320 ml warm water 1 ½ cups
- 1 Pack hot dogs
- 5 Sticks string cheese or 8 oz block of mozzarella. If you don’t want hot dogs you will need more.
- 2 cups panko breadcrumbs
- 10 Disposable Wooden chopsticks
- Vegetable oil or deep frying oil of your choice
- In a baking tray, combine water, yeast and sugar. Stir until it is well combined and set aside. For this I used a 9x13 tray, but you can use any, just make sure it is long enough to dip the corn dogs later.
- Sift the bread flour and salt, and combine it with the yeast mixture. Once it’s well mixed, level it out and cover to let it proof until it doubles in size (about 2 hours). Depending on the temperature of your room, this can vary. Make sure to cover it so it doesn’t dry out. You can use a damp towel or plastic wrap.
- While the batter is proofing, prepare the corn dogs. Cut the hot dogs & mozzarella sticks in half and skewer it with wooden chopsticks with the hotdog on the bottom and mozzarella on top. If you are using a block of mozzarella, cut it so that it’s the same size of the hotdog. If you don’t want cheese or if u don’t want hot dog, just skewer the hot dog/mozzarella stick whole without cutting them.
- Once the batter has fully proofed and doubled in size, make sure to pat dry the prepared skewers and heat enough oil to submerge the corn dogs to 350 degrees. Prepare a plate or tray with the panko bread crumbs on the side so you can coat the corn dogs after.
- You are going to want to dip and submerge the whole corn dog into the batter, while twisting to coat the corn dog. While twisting lift it slightly. Please refer to the video as this is the step where you may mess up, as it took me quite a few tries to get this right. Wet your fingers if you want to try and smooth out the batter.
- Once it’s all battered up, coat it with panko breadcrumbs and fry it in the oil. If your oil is shallow, be sure to flip until all the sides are golden brown. Double fry the corn dogs if needed to ensure that the cheese is still melty by the time you eat it.
I recommend watching my recipe video below, for more clarity on how to properly apply the batter onto the corn dogs.