Korean corn dogs use potato starch coating that puffs into crispy bubbles when fried at exactly 340°F—wheat flour stays flat.
Korean Hot Dog
Get ready for a flavor explosion with these irresistible Korean Hot Dogs! Coated in a crispy, golden batter and rolled in savory toppings like crushed ramen and sweet chili sauce, they're a fun twist that both kids and adults will love. Whip up this crowd-pleaser and share your thoughts—trust us, you won't be able to resist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
These Korean corn dogs exploded from Seoul's Myeongdong district in 2019 when street vendors discovered Americans' obsession with cheese-stuffed everything—they grabbed German bratwurst, Japanese panko, Italian mozzarella, and French fries, then wrapped the whole mad science experiment in yeasted Korean batter that's basically a carnival funnel cake having an identity crisis in the best possible way.
Regional Twist
In Busan's fish markets, they swap the mozzarella for aged cheddar and coat the sausages with crushed seaweed flakes instead of panko, creating oceanic umami bombs.
📝 Ingredients
Shopping List
- 2 pieces eggs
- frozen french fries (to taste)
- 1 slice mozzarella cheese
- panko bread crumbs (to taste)
- 10 pieces sausages
- skewers (to taste)
Pantry Items
Amounts also listed in instructions below
- dry yeast (to taste)
- salt (to taste)
- sugar (to taste)
- 1 cup (237 ml) warm water
- 400 g wheat flour
👨🍳 Instructions
- 1
Start by boiling the sausages.
- 2
In a bowl, mix sugar, yeast, warm water, and then add the eggs.
- 3
Gradually mix in the wheat flour and add salt.
- 4
Cover the mixture with a cloth or plastic wrap and let it rise for at least 30 minutes.
- 5
While the dough is rising, skewer the sausages and wrap them with a thin slice of mozzarella cheese.
- 6
Alternatively, you can use mozzarella cubes on the skewer.
- 7
Dip the skewered sausages into the dough, then coat them with Panko bread crumbs.
- 8
If desired, chop frozen French fries, coat them with Panko, and fry them.
- 9
Fry the skewers in a pan, rotating them to brown evenly.
💡 Pro Tips
- ✓Heat your yeast water to exactly 100-110°F because temperatures above 140°F kill yeast enzymes while below 80°F prevents proper activation and fermentation.ingredient100-110°F
- ✓Wrap mozzarella around sausages while both are cold, then refrigerate for 15 minutes before battering to prevent cheese from melting out during the initial dip.timing15 minutes
- ✓Maintain oil temperature at 340-350°F for Korean hot dogs because the thick yeasted batter needs this higher heat to create steam pockets and prevent oil absorption.technique340-350°F
- ✓Double-coat by dipping in batter, rolling in panko, then dipping in batter again before final panko coating to create the signature thick, craggy exterior texture.technique
- ✓Use day-old panko or toast fresh panko at 300°F for 3-4 minutes because moisture-free breadcrumbs create better adhesion and crispier texture when fried.ingredient300°F for 3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean corn dogs use potato starch coating that puffs into crispy bubbles when fried at exactly 340°F—wheat flour stays flat.
Korean Hot Dog
Get ready for a flavor explosion with these irresistible Korean Hot Dogs! Coated in a crispy, golden batter and rolled in savory toppings like crushed ramen and sweet chili sauce, they're a fun twist that both kids and adults will love. Whip up this crowd-pleaser and share your thoughts—trust us, you won't be able to resist!
The Story
These Korean corn dogs exploded from Seoul's Myeongdong district in 2019 when street vendors discovered Americans' obsession with cheese-stuffed everything—they grabbed German bratwurst, Japanese panko, Italian mozzarella, and French fries, then wrapped the whole mad science experiment in yeasted Korean batter that's basically a carnival funnel cake having an identity crisis in the best possible way.
Regional Twist
In Busan's fish markets, they swap the mozzarella for aged cheddar and coat the sausages with crushed seaweed flakes instead of panko, creating oceanic umami bombs.
📝 Ingredients
Shopping List
- 2 pieces eggs
- frozen french fries (to taste)
- 1 slice mozzarella cheese
- panko bread crumbs (to taste)
- 10 pieces sausages
- skewers (to taste)
Pantry Items
Amounts also listed in instructions below
- dry yeast (to taste)
- salt (to taste)
- sugar (to taste)
- 1 cup (237 ml) warm water
- 400 g wheat flour
👨🍳 Instructions
- 1
Start by boiling the sausages.
- 2
In a bowl, mix sugar, yeast, warm water, and then add the eggs.
- 3
Gradually mix in the wheat flour and add salt.
- 4
Cover the mixture with a cloth or plastic wrap and let it rise for at least 30 minutes.
- 5
While the dough is rising, skewer the sausages and wrap them with a thin slice of mozzarella cheese.
- 6
Alternatively, you can use mozzarella cubes on the skewer.
- 7
Dip the skewered sausages into the dough, then coat them with Panko bread crumbs.
- 8
If desired, chop frozen French fries, coat them with Panko, and fry them.
- 9
Fry the skewers in a pan, rotating them to brown evenly.
💡 Pro Tips
- ✓Heat your yeast water to exactly 100-110°F because temperatures above 140°F kill yeast enzymes while below 80°F prevents proper activation and fermentation.ingredient100-110°F
- ✓Wrap mozzarella around sausages while both are cold, then refrigerate for 15 minutes before battering to prevent cheese from melting out during the initial dip.timing15 minutes
- ✓Maintain oil temperature at 340-350°F for Korean hot dogs because the thick yeasted batter needs this higher heat to create steam pockets and prevent oil absorption.technique340-350°F
- ✓Double-coat by dipping in batter, rolling in panko, then dipping in batter again before final panko coating to create the signature thick, craggy exterior texture.technique
- ✓Use day-old panko or toast fresh panko at 300°F for 3-4 minutes because moisture-free breadcrumbs create better adhesion and crispier texture when fried.ingredient300°F for 3-4 minutes