Korean Corn Dog

Coddling your movie time with Korean Corn Dog! It is mozzarella or sausage coated with diced french fries and panko breadcrumbs. Using the deep-fried method, this snack will be cheesy, crunchy, and tasty.

Watching KDrama is a cure for a tiring day.

Watching KDrama is a cure for a tiring day.

Do you like watching KDrama as much as I do?

Because of my job demand, I have to work in front of a laptop and gadget every time. Sometimes, it makes me bored. Watching KDrama after work is one of my comforters. I really like watching Korean Dramas because the dramas are slight and sometimes relate to our daily life. In addition, the actors and actresses spoil my eyes because they are handsome and beautiful. Haha.

The presentation of the storyline is not too dramatic, but it touches the heart. As for the genre, I prefer the fantasy, mystery, and comedy genres. Besides, I usually don’t really like watching it. If you like the same genre, maybe you can recommend it to me too.

Interesting! Korean Drama introduces Korean culture in every episode.

This fact is an interesting thing for me too. In each episode, many scenes represent Korean culture and customs. In terms of lifestyle, habits, fashion, crafts, arts, even food, they serve the culture in attractive ways. Well, what always tempts me the most is the food that usually appears in Korean dramas.

The foods that appear in these Korean dramas make me mouthwatering. It looks so delicious I’ll keep imagining it. If it is not realized to eat it, usually the food that I really want will enter my dreams. Fortunately, now many are selling Korean food and drinks, so it’s no longer difficult to buy them.

So far, many of my favorite foods have come from Korea. If homemade food, I like to eat kimchi, jajangmyeon, kimbap, bibimbap, Korean fried chicken, or jjamppong. As for the street food, I like odeng, tteokbokki, mandu, bungeoppang, and corn dog. I usually eat it while watching Korean dramas, Movie or talk shows. Trust me, the vibes of eating it are more pronounced when eating Korean food while watching it!

Filling Korean snacks such as corn dogs is the right choice when Kdrama time comes. Snack in the Kdrama time becomes a perfect combo refreshing. You will get double happiness from delicious food and entertaining drama.

So this time, I will make a Korean corn dog or tokkebi hotdog to accompany me to watch my ongoing drama list. Before, I made… corn dogs. Back then, I didn’t use yeast. Now, I want to make it simpler by using yeast in the batter. Because it’s a tokkebi hot dog, I’ll be adding not only the panko breadcrumbs but also diced potatoes to cover the mozzarella cheese or sausage. You will be addicted!

This Korean street snack has similar look with American Corn Dog. Yet, it’s different.

Corn Dog was first introduced in the United States by migrants from Germany. This food patent was registered in 1927 and was approved two years later. However, Corn Dog is not very popular among the US people at that time.

Some food sellers claim to contribute to Valuating Corn Dog, including Carl and Neil Fletcher, who sells this snack as Corny Dog at the Texas annual Festival between 1938 and 1942. In addition, there is also the Pronto Pup at the Minnesota Festival, which claimed to be The inventor of Corn Dog in 1941.

Basically, Corn Dog is a sausage that is coated with a cornflour mixture on a stick. That’s the reason why people call this snack the Hot Dog On A Stick.

In the US itself, Corn Dog is currently a popular snack. Street vendors and festival event booths sell it. One of the popular variations is the Corn Dog filling cheese that uses melted cheese and the sausages in corn flour dough.

Just like many elements of other cultures, Corn Dog snacks from the US are also adopted in South Korea. Also, it becomes popular there. However, the Korean Corn Dog has its own characteristics. Korean version doesn’t use cornflour to cover the cooked sausage.

Instead, food vendors in the country of ginseng use dough made from flour and water. In addition, they also use toppings such as potatoes, ramen noodles, or other materials. The similarity of Korean Corn Dog and Corn Dog from the US lies in the method of presentation that both use sticks and sauces or mustard as an optional complement.

Interestingly, South Korean people know Corn Dog as a hot dog, so it is at risk of confusing foreign tourists who travel there if you want to order the original Hot Dog.

The Ingredients of
Korean Corn Dog

• Sausages – feel free to use a kind of sausages preference. The base can be beef, chicken, fish, or veggie. Here, I use thicker sausage. Yet, I fried them before use coat them with batter.
• Mozzarella Cheese – is the common filling for Korean corn dogs. Use the harder or block mozzarella cheese. Or, choose the low moisture mozzarella cheese. The cheese that is watery or too melty will make the corn dog a mess.
• Egg – as a binder for the batter. Use room-temperature eggs can make it easier to mix.
• Granulated Sugar – gives a hint of sweetness in the batter. If you like it, sprinkle it after you cook the corn dogs.
• Dry Yeast – it is a typical batter ingredient in Korean hot dogs. I ever use milk instead of dry yeast.
• All-Purpose Flour – it is the difference this recipe with American style. Here, use all-purpose flour instead of cornmeal.
• Salt – a bit salty for the batter to make it more savory.
• Warm Water – use it to brew the yeast.
• French Fries – here, I use frozen french fries. You can make homemade also from fresh potatoes. Then, cut them into cubes for the topping.
• Cornstarch – it is to make the corn dog crunchier.
• Breadcrumbs – As usual, Asians use panko breadcrumbs for the breadcrumbs choice. I recommend it because the texture result is crispier.
• Cooking Oil – if you want to use less fatty, you can use canola oil. Yet, I use the usual vegetable oil for my corn dog.
• Toppings – I use Mayonnaise and ketchup. Also, you can add sugar, flavoring powder, chili sauce, or yellow mustard.

How to Make
Korean Corn Dog

In a big bowl, crack the egg then mix it with a whisk.

Pour the granulated sugar and dry yeast into the bowl, mix well.

Mix well the flour and salt, then put it into the bowl.

Pour the warm water into the bowl, mix it with the spatula first then knead the dough with your hand until smooth.

Ferment the dough for about 1 hour.

While waiting for the dough to ferment, divide the mozzarella cheese into three parts.

Skewer the sausages and mozzarella cheese.

Cut the french fries into a square shape, then place them into a bowl.

After 1 hour, coat the sausage and mozzarella cheese with the dough, not too thick.

Take the excess dough with your wet hand.

Stick the potatoes into the dough.

Sprinkle the breadcrumbs between the gaps.

In a pan, heat the cooking oil over medium heat.

Fry the hot dog until nice and golden.

After the hot dog is cooked, rest it on a cooling rack to remove excess oil.

Serve with mayonnaise and ketchup.

Recipe Notes

• The skewers I use are wood chopsticks. The thin skewer can not support the hot dog or mozzarella cheese well.
• You can choose to sprinkle the sugar or not. I do not use it here, but the classic one uses it.
• After I pierce the mozzarella, I freeze it. It is because the cheese is easy to melt in the cooking process.
• You can fry the sausage half-cooked if you worry the sausage is well cooked.
• Give a sprinkle of the cornstarch on the sausage or mozzarella to make the batter stick to it.
• Instead of yeast, you can use baking powder. But, the yeast will make the batter chewier.
• To make it easier to coat, pour the batter into the tall glass or large counter.
• Be sure to cover the filling well to prevent leaking of the cheese.
• Before you fry them, be sure the corn dog is dry. It is to prevent the batter slide off.
• The topping variations you can use are panko breadcrumbs, crushed ramen, crispy rice, crushed tortilla snack, cornflakes, or smashed puff snack.

Can I freeze Korean Corn Dogs?

Yes of course. You can stock the snack for up to a month.
You can reheat it in the air fryer, oven, or fry them directly in a pan. The perfect temp is between 150C – 170C.

I don’t recommend reheating the leftovers, the taste is will be more different. The crunchiness is also different when it is still fresh frying. It will be soggy!

Do you still need Korean vibes for your movie or drama times? You must try these!

• Corn Dog Sausage
• Korean Popcorn Chicken
• Korean Mozzarella Cheese Balls
• Korean Beef Bulgogi Meatballs

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