Pin The first time I watched a Korean corn dog video on my phone at 2 AM, I actually ordered mozzarella sticks online immediately. There was something about that cheese pull—so dramatic, so stretchy—that felt like magic. When my first batch came out of the oil, I burned my tongue because I couldn't wait long enough to let them cool. Worth every single second of the sting.
I made these for a small gathering once, and honestly, the conversation stopped completely when I brought them out. Everyone just stared at the platter, then at me, then back at the corn dogs like Id revealed a secret government program. The best part was my friend who claimed she wasnt hungry—she ate three, then asked for the recipe while pretending to write it down for someone else.
Ingredients
- Mozzarella cheese sticks: Low-moisture ones work best here because they hold their shape during frying without melting into oblivion
- Hot dogs: Optional but adds that classic corn dog nostalgia—cut them in half to pair with cheese
- All-purpose flour: Forms the base of your batter and creates that clingy texture that grabs onto the cheese
- Granulated sugar: Just enough to balance the savory and hint at the sweet-savory magic of Korean street food
- Baking powder: This is what gives the batter a little lift so its not dense or heavy
- Salt: Dont skip this—it keeps the sweetness in check and wakes up all the flavors
- Egg: Adds structure and helps the batter adhere to the skewers
- Milk: Creates the pourable consistency—start with less and add more as needed
- Panko breadcrumbs: The real hero here for that extra crispy, crackly shell
- Cornmeal: Optional but adds another layer of crunch and a bit of classic corn dog texture
- Vegetable oil: You need enough depth to submerge at least half of each corn dog
- Extra sugar for topping: That final dusting while hot creates a candy-like crunch on the outside
Instructions
- Skewer your fillings:
- Thread mozzarella sticks and hot dog halves onto wooden skewers, pressing them firmly so theres no gaps where batter could seep in, then pat everything completely dry with paper towels
- Whisk the batter:
- Mix flour, sugar, baking powder, and salt in a medium bowl, then add egg and milk, stirring until you have a thick, sticky batter that clings to a spoon
- Set up your breading station:
- Spread panko and cornmeal on a plate and mix them together so theyre ready for coating
- Heat the oil:
- Pour oil into a deep pot until its about 2 inches deep and heat it to 350°F—use a thermometer if you have one, or test with a wooden chopstick (bubbles should form around it)
- Coat with batter:
- Dip each skewer into the batter, turning to coat completely, and use a spoon to help cover any bare spots
- Add the crunch:
- Roll the battered skewers in the breadcrumb mixture, pressing gently to make sure the coating sticks
- Fry to golden perfection:
- Cook 2 or 3 corn dogs at a time, turning them occasionally, until theyre deeply golden and crisp—about 3 to 4 minutes per batch
- Sugar shower:
- Let them drain briefly on paper towels, then sprinkle with granulated sugar while theyre still hot so it sticks
- Serve immediately:
- Drizzle with ketchup and mustard, then watch the cheese pull happen in real time
Pin These became my go-to whenever I needed to impress people without actually trying too hard. Theres something about homemade street food that makes everyone feel like theyre eating something special, something you cant just order on an app.
Oil Temperature Mastery
I learned the hard way that oil temperature is everything. Too hot and the outside burns before the cheese melts, too low and you get grease-soaked disasters. A thermometer takes the guesswork out, but if you dont have one, the chopstick test works surprisingly well.
Make-Ahead Strategy
You can skewer and coat everything up to the frying step, then freeze them raw on a baking sheet. When youre ready to eat, fry them straight from frozen—just add an extra minute or two to the cooking time. Game changer for parties.
Dipping Sauce Adventures
Ketchup and mustard are classic, but honestly, a honey-mayo situation or spicy gochujang sauce hits different levels of delicious. Sometimes I mix sriracha into mayo for a quick kick that people go crazy for.
- Try a dusting of cinnamon sugar instead of plain for a churro vibe
- Serve with pickled radish on the side like Korean street carts do
- Keep finished corn dogs in a 200°F oven if youre frying in batches
Pin Make these once, and youll understand why people line up for hours at street stalls in Seoul. Pure, unadulterated happiness on a stick.
Recipe Questions
- → What type of cheese is used in the corn dogs?
Mozzarella cheese sticks provide a stretchy, gooey texture ideal for these corn dogs.
- → Can I make a vegetarian option?
Yes, by using only mozzarella cheese sticks without any hot dog halves.
- → What gives the batter its crunchy texture?
The batter is coated with a mixture of panko breadcrumbs and optional cornmeal, which crisps nicely when fried.
- → How is the sweet-savory balance achieved?
A touch of sugar in the batter and a light sprinkle of granulated sugar after frying balance the savory flavors.
- → What is the ideal frying temperature?
The oil should be heated to 350°F (175°C) for optimal crispiness and even cooking.