Can I use rice flour for Korean corn dog batter?

Yes, and it's more authentic. Rice flour, especially in a yeasted batter, gives the signature chewy Korean corn dog crust. You can also use half rice flour, half all-purpose for a middle ground.

What is a potato Korean corn dog?

Those have small cubes of par-cooked potato pressed into the batter before frying, so they fry up crunchy and spiky. Toss 1 cm potato cubes in a little cornstarch, press them onto the battered skewer, then fry.

Can I make Korean corn dogs in the air fryer or oven?

Air-frying works better than the oven: spray the coated skewers with oil and cook at 190°C for about 10 minutes, turning once. They won't be quite as crisp as deep-fried, but close.

What sauces go with Korean corn dogs?

The classic finish is sugar plus ketchup and mustard. Beyond that, sweet chilli, honey mustard, or a spicy mayo all work. In Korea, a dusting of sugar before the sauces is standard and not optional.

Korea · Appetizers and Sandwiches

Korean Corn Dogs

Name: Korean Corn Dogs
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 pcs hot dog sausages; 200 g low-moisture mozzarella; 150 g all-purpose flour; 30 g cornstarch; 20 g sugar; 6 g baking powder; 1 pcs egg; 120 ml milk; 150 g panko breadcrumbs; 800 ml vegetable oil; 40 g ketchup; 20 g mustard; 2 tbsp sugar, for dusting; 2 tbsp all-purpose flour, for dusting

A Korean corn dog (핫도그, hatdogeu) is a street snack from Korea: a hot dog, a stick of mozzarella or both on a skewer, coated in a thick batter and a shell of panko, deep-fried until crunchy, then dusted with sugar and zig-zagged with ketchup and mustard. Makes 8 corn dogs, 2 per serving. The pull of molten cheese and the sweet-savoury crust are the whole appeal.

40 min 820 kcal 4 serves Medium🇰🇷Korea Jump to recipe

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Ingredients

ServingsMetric

4 pcshot dog sausages
200 glow-moisture mozzarella
150 gall-purpose flour
30 gcornstarch
20 gsugar
6 gbaking powder
1 pcsegg
120 mlmilk
150 gpanko breadcrumbs
800 mlvegetable oil
40 gketchup
20 gmustard
2 tbspsugar, for dusting
2 tbspall-purpose flour, for dusting

Method

Cut each hot dog in half and the mozzarella into sticks of about the same length, roughly 8 cm; low-moisture mozzarella sticks or a block cut into sticks both work. Push a wooden skewer firmly into each one: a piece of hot dog, a mozzarella stick, or half-and-half stacked on one skewer. Stacking half a hot dog and a mozzarella stick on each skewer gives 8 corn dogs; sausage-only or cheese-only skewers change the count. Pat them completely dry.
Make the batter: whisk the flour, cornstarch, sugar, baking powder, egg, and milk into a thick, smooth batter that coats a spoon and slowly drips off. It should be thick enough to cling to the skewer, not runny.
Chill the assembled skewers and the batter for 10 minutes. Cold mozzarella holds its shape and is far less likely to burst out while frying.
Dust each skewer lightly with the dusting flour so the batter grips, then dip and rotate to coat evenly in the thick batter. Let the excess drip back.
Roll the coated skewer in panko breadcrumbs, pressing gently so the crumbs stick all over. For extra crunch, do a second thin layer of batter and panko.
Pour the oil into a small, heavy, deep saucepan, narrow enough that the oil is at least 5 cm deep and still well below the rim. Heat it to 175–180°C, checking with a thermometer, and stay by the pan the whole time. Keep water away from the hot oil and have a lid within reach: if the oil catches fire, turn off the heat and cover the pan, never use water. Lower the corn dogs in gently, away from you, and fry two at a time so the temperature holds, turning them, for 3 to 4 minutes until deep golden and crisp.
Drain on a wire rack set over paper towels. While still hot, dust with the dusting sugar, then zig-zag ketchup and mustard over the top. Serve immediately, while the cheese is still molten.

FAQ

Usually it's warm cheese or a thin batter. Use low-moisture mozzarella, chill the assembled skewers before frying, and make sure the batter fully seals the ends. A gap at the tip is where the cheese escapes.