The Best Easy Cheese Korean Corn Dog

The Cheese Korean Corn Dog is a delicious Korea street food you can make at home!

Korean Corn Dogs are usually filled with cheese or hot dogs, and coated with Panko. The dogs can be coated chips, potatoes or french fries or even ramen. Unlike their American counterparts, the Korean Corn Dog actually does not contain and corn meal in the batter. Cheese Korean Corn Dogs are instead made from yeasted dough instead of corn meal batter.

What do Korean Corn Dogs taste like?

The perfect Korean Corn Dog is crispy on the outside with a sweet and savory crunch. I like my food on the more savory side so I do not usually sprinkle additional sugar on the corn dogs, but it is traditionally garnished with sugar on top too. These corn dogs are extra fun to eat because you can customize the fillings as well as toppings.

Have you tried and other Korean Corn Dogs before?

There are no shops that sell Korean Corn Dog near me like Two Hands, and I prefer my corn dogs on the more savory side, so I am able to customize my Korean corn dog to my liking. If you prefer a sweeter and savory combo, sprinkle on some sugar to your finished product and enjoy!

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Equipment

• 6 Wooden skewers or Chopsticks

Ingredients

The Batter

• 1 ¾ cups Flour
• 1 cup Warm Water 
• 2 tsp Active Dry Yeast
• 1 tbsp White Sugar
• ½ tsp Kosher Salt
• ½-1 cup Panko

The Fillings:

• 3 Hot Dogs (Cut in half)
• 8 oz Block of cheese (cut into width of hot dogs)

The Toppings:

• ⅓ cup Nacho Cheese or Mayo
• 1 Bag of chips 8-10oz

Condiments:

• Ketchup
• Mustard
• Sugar

Instructions

The Dough:

• 1. Combine the ingredients in a large dish and mix together:2 teaspoon Active Dry Yeast, 1 tablespoon White Sugar, 1 cup Warm Water
• 2. After about 5-10 minutes once the mixture has started foaming add in: 1 ¾ cups Flour, ½ teaspoon Kosher Salt
• 3. Cover and let the dough rise for at least 45 minutes to an hour.
• **If you are coating with chips, you can crumble them or use a food process to while waiting for the dough to rise.

The Fillings:

• 4. While the dough is rising, Cut the hot dogs in half and the cheese blocks to the same width and skewer onto a chopstick or skewer stick. Once all skewered place into the fridge until the dough is ready. 
• ** The cheese is easier to skewer once it has come to room temp and will be less prone to cracking.

The Dipping:

• ** Heat up your oil to 350 before starting the dipping process
• 5. Pour the Panko onto a baking tray or large plate.
• 6. Hold your skewers at an angle to dip and twirl the batter onto the skewers. Ensure that the entire skewer is covered to prevent the cheese from leaking out.
• 7. Roll the battered skewer into the Panko and use your hands to mold into shape and pack the Panko onto the skewer. 

The Cooking:

• 8. Heat your oil to 350 and cook the corn dogs for 1.5 minutes on each side. I find the corn dogs retain the shape the best when cooked immediately after the dipping process.
• 9. After the corn dog is cooked, set aside on a cooling rack and repeat until done.

The Toppings:

• 10. If you are adding chip coating , Use a brush or spoon to apply Nacho cheese or mayo to the corn dog
• 11. Roll and press the chips onto the corn dogs.
• 12. Sprinkle sugar if desired, and serve with ketchup, and mustard.
• Enjoy!

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