Easy Korean Corn Dog Recipe (No Yeast or Cornmeal) Recipe
This Easy Korean Corn Dog recipe creates crispy, golden deep-fried treats filled with hot dog and mozzarella cheese on a stick. Made without yeast or cornmeal, the batter is light and slightly sweet, coated with crunchy panko and optional toppings like cubed potatoes, crushed ramen, or cornflakes for added texture. Perfect for a fun snack or party appetizer, these corn dogs are finished with a dusting of caster sugar and a drizzle of ketchup and mustard for the classic Korean street food flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 Korean Corn Dogs 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Filling
- 4 hot dogs
- 250 g mozzarella cheese
- 4 wooden skewers or wooden chopsticks
Korean Corn Dog Batter
- 150 g all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 100 ml milk
- 1 egg
Crust Toppings
- 100 g panko breadcrumbs
- 2 tablespoons caster sugar
- 1 cup cubed potatoes (optional)
- 1 packet ramen noodles, crushed (optional)
- 1 cup cornflakes, crushed (optional)
Instructions
- Prepare skewers and fillings: Ensure the skewers fit your frying pot and cut to size if needed. Cut hot dogs and mozzarella into suitable pieces to fit on the skewers, then thread them alternating on the skewers, covering the sharp end with the last piece for safety.
- Prepare toppings: Pour the panko breadcrumbs into a deep plate or tray. If using, also place cubed potatoes, crushed ramen, and crushed cornflakes on separate plates nearby for coating options.
- Make the batter: In a mixing bowl, combine flour, sugar, and baking powder. Beat the egg separately, then add to the dry ingredients. Gradually pour in the milk while stirring to create a smooth, lump-free batter. Transfer the batter to a plate for easy dipping.
- Heat oil for frying: Fill a pot (about 21cm diameter) with 1 to 1.25 liters of oil. Heat the oil over medium-high heat until it reaches 160-170°C (320-340°F). Once at temperature, reduce to low heat to maintain consistent temperature during frying.
- Batter the skewers: Hold a skewer over the batter and use a chopstick in the other hand to scoop and swirl the batter around the skewer evenly covering the fillings. Repeat until each corn dog is fully coated with a thick layer of batter.
- Coat with toppings: Immediately roll the batter-covered skewer in the panko breadcrumbs or your choice of additional toppings like potatoes, ramen, or cornflakes. Press lightly and turn 90 degrees, then press again to create a crunchy, textured coating.
- Deep fry the corn dogs: Gently lower the battered skewers into the hot oil. Fry for 3 to 5 minutes, turning halfway through to ensure even golden browning. Spoon hot oil over the skewers occasionally to baste and help cook the batter through.
- Drain and serve: Remove the corn dogs from oil when golden brown and place on kitchen paper to drain excess oil. Sprinkle with caster sugar, then drizzle ketchup and mustard on top as desired. Serve immediately while hot and crispy.
Notes
- You can substitute rice flour or add baking soda to the batter, but note these alter texture and rising. Yeast batter is also traditional but requires longer preparation.
- For beginners, avoid the roll or dip method to coat skewers; scooping the batter with a chopstick provides better, even coverage.
- Try different fillings like sausage alternatives, different cheeses, or adding vegetables for variety.
- Additional toppings like crushed ramen or cornflakes add unique crunch and flavor, but panko alone works perfectly well for a crispy crust.
- Be cautious with oil temperature to avoid greasy or undercooked corn dogs; maintaining 160-170°C is key.
- Enjoy corn dogs fresh and hot for the best texture and flavor experience.
Keywords: Korean corn dog, mozza hot dog, Korean street food, deep fried snack, cheesy corn dog, panko crust, easy corn dog recipe
