Recipes & Cooking International Recipes Asian Recipes Korean Recipes Korean Corn Dogs Are Better Than the State Fair Classic 5.0 (2) 2 Reviews They'll change the way you think of sweet and savory. By Katlyn Moncada Katlyn Moncada Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks. She is a writer and editor with nearly a decade of experience in digital media, photography, and video production. Learn about BHG's Editorial Process Published on July 29, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Save Rate PRINT Share Close Photo: Carson Downing Prep Time: 1 hr Total Time: 1 hr 55 mins Servings: 10 Jump to Nutrition Facts Jump to recipe Growing up in the Midwest, I was (and still am) a big fan of the fair and all the delicious foods that come on a stick. Today, living with the Iowa State Fair in the Better Homes & Gardens Test Kitchen backyard, I will always get a giant corn dog. There's something about the crispy cornmeal exterior around a hot dog that is irresistible to me. Just when I thought nothing could beat my beloved corn dog, I tried a Korean corn dog while visiting Koreatown in New York City. My life was changed for the better, and I decided I had to try making them. It's a process that takes a bit to get the hang of, but I can assure you this Korean corn dog recipe is worthy of making at home. What Is a Korean Corn Dog? Instead of a cornmeal batter, the outside of this popular Korean street food is made with a yeasted batter, giving it a nice chewy tug. And rather than just a hot dog (though it can just be a hot dog), it's usually also stuffed with cheese. Trendy iterations are popping up in restaurants around the world, but my favorite Korean corn dog is known as the "french fry," which is rolled in frozen diced potatoes and panko bread crumbs. Once it's out of the fryer, the corn dog is sprinkled with sugar, which may sound weird, but it makes a perfect sweet, salty, and savory bite. How to Make Korean Corn Dogs Throughout our testing, we came up with the best way to make the crunchiest hot dog- and cheese-stuffed Korean corn dogs by following these steps: Prep the batter: Use a shallow baking dish—it makes it easier to coat the Korean corn dog.Dip and coat: Stack half a hot dog and cheese stick on a skewer. Dip in the batter, using a spoon to lift and cover the entire hot dog and cheese stick.Top with potatoes: Roll the corn dogs in the potato cubes, pressing with your hand to adhere. This could get a bit messy, so feel free to wear food-safe gloves.Roll in crumbs: Coat in panko, then fry in a shallow cooking pan of oil.Sprinkle: Dust with sugar (I promise it's so delicious), drizzle with Gochujang Ketchup and/or mustard, and enjoy that amazing crunch. Should You Be Marinating Your Hot Dogs? My Family Had Opinions Cook Mode (Keep screen awake) Ingredients Korean Corn Dogs 3 cups all purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 1/2 tsp dry yeast 1 3/4 cups water 1 tbsp vegetable oil 4 cups frozen diced hashbrowns 5 hot dogs, halved crosswise 5 mozzarella cheese sticks, halved crosswise 2 cups panko bread crumbs 3 tablespoons sugar (optional) Gochujang Ketchup (optional) 2 tbsp gochujang 1/2 cup ketchup 1 tbsp soy sauce Directions For batter, in a 2-qt. rectangular baking dish stir together flour, 2 Tbsp. sugar, 1/2 tsp. salt, and the yeast. Add the warm water; stir until combined. Cover; let stand 1 hour. Batter will be sticky. (If you like, you can refrigerate batter after 1 hour of proofing up to an additional 3 hours.) Fill a 12-inch skillet with 2-inch sides halfway with oil; heat oil to 365°F. Meanwhile, place hash browns in a 9-inch glass baking dish. Cover with waxed paper and microwave until thawed, 3 to 5 minutes; cool. Place panko in a pie plate. Carson Downing On each skewer thread a hot dog half followed by a string cheese half. Carson Downing Working with two or three skewers at a time, dip each skewer into the batter; use a spoon to spread and smooth batter around hot dog and cheese to completely coat. Carson Downing Roll skewers in hash browns, patting to make hash browns stick. Carson Downing Roll in panko to coat. Chill batter between batches. Carefully lower coated corn dogs into hot oil. Cook, turning occasionally, until evenly golden brown, 8 to 9 minutes. Transfer to a paper towel-lined baking sheet. Sprinkle warm corn dogs generously with the 2 to 3 Tbsp. sugar (if using). Repeat with remaining skewers. (You can keep fried corn dogs warm in a 200°F oven while preparing remaining corn dogs.) Carson Downing Drizzle corn dogs with Gochujang Ketchup and/or mustard. Makes 10 corn dogs. Gochujang Ketchup In a small bowl stir together ketchup, gochujang, and soy sauce. Store leftovers in the fridge up to one week. 19 Korean-Inspired Recipes You Can Make at Home Rate It Print Nutrition Facts (per serving) 628 Calories 30g Fat 74g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 627.5 % Daily Value * Total Fat 30g 38% Saturated Fat 7.9g 40% Cholesterol 27.9mg 9% Sodium 1114.3mg 48% Total Carbohydrate 74.2g 27% Dietary Fiber 4.6g 16% Total Sugars 5g Protein 15.8g 32% Vitamin D 0.3mcg 2% Vitamin C 4.9mg 5% Calcium 138.7mg 11% Iron 3.8mg 21% Potassium 493.7mg 11% Fatty acids, total trans 0.1g Vitamin D 13.2IU Alanine 0.5g Arginine 0.6g Ash 4.4g Aspartic acid 0.9g Caffeine 0mg Carotene, alpha 0mcg Choline, total 40.2mg Copper, Cu 0.2mg Cystine 0.2g Energy 2626.9kJ Fluoride, F 29.5mcg Folate, total 120.5mcg Glutamic acid 3.4g Glycine 0.5g Histidine 0.3g Isoleucine 0.6g Leucine 1g Lysine 0.7g Methionine 0.3g Magnesium, Mg 42.8mg Manganese, Mn 0.6mg Niacin 6.1mg Phosphorus, P 259.1mg Pantothenic acid 0.7mg Phenylalanine 0.6g Phytosterols 5.1mg Proline 1.2g Retinol 24.7mcg Selenium, Se 24.1mcg Serine 0.6g Starch 36.2g Theobromine 0mg Threonine 0.5g Vitamin E (alpha-tocopherol) 2.6mg Tryptophan 0.2g Tyrosine 0.5g Valine 0.7g Vitamin A, IU 97.6IU Vitamin A, RAE 25.4mcg Vitamin B-12 0.8mcg Vitamin B-6 0.3mg Vitamin K (phylloquinone) 14.1mcg Water 114.5g Zinc, Zn 2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.