Ingredient Notes
Hot Dogs
Use fully cooked hot dogs that are firm enough to stay attached to the skewers. Beef, chicken, turkey, or plant-based hot dogs can work. Check the packaging for specific storage and heating directions.
Pat the hot dogs dry before assembling the skewers. Excess surface moisture can make it more difficult for the dough to adhere.
Mozzarella
Low-moisture mozzarella is the best choice because it melts well without releasing as much liquid as fresh mozzarella. Cut it into thick rectangular sticks that are roughly the same width as the hot dog pieces.
Avoid very soft fresh mozzarella packed in liquid. Its extra moisture may cause leaks and oil splattering.
Panko Breadcrumbs
Panko produces a lighter and crunchier coating than fine traditional breadcrumbs. Press it firmly around the dough so the entire surface is covered.
Yeast
The yeast gives the coating a soft, slightly chewy layer beneath the crisp breadcrumbs. Make sure the milk is warm but not hot. Excessively hot milk can damage the yeast.
Frying Oil
Choose an oil with a neutral flavor and a relatively high smoke point. You need enough oil to allow the corn dogs to float without touching the bottom of the pot.
Equipment You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Six sturdy wooden skewers
- Baking sheet or large plate
- Parchment paper
- Deep, heavy-bottomed pot
- Deep-fry or instant-read thermometer
- Metal tongs
- Wire cooling rack
- Paper towels
A thermometer is particularly helpful. If the oil is too cool, the coating absorbs excess oil. If it becomes too hot, the breadcrumbs may burn before the dough cooks properly.
How to Make Cheesy Korean Corn Dogs
Step 1: Prepare the Skewers
Cut each hot dog in half crosswise to make six pieces. Cut the mozzarella into six thick sticks of a similar width.
Push one hot dog half onto each wooden skewer. Add a mozzarella stick above it, leaving enough space at the bottom to hold the skewer comfortably.
The filling should form one relatively even cylinder. If the cheese is much wider than the hot dog, trim it so the dough can cover everything evenly.
Place the assembled skewers in the freezer for 15–20 minutes. Chilling firms the cheese and reduces the risk of it melting before the coating is fully cooked.
Step 2: Activate the Yeast
Pour the warm milk into a large mixing bowl. Add the yeast and one tablespoon of the sugar. Stir gently and let the mixture stand for 5–10 minutes.
The surface should appear creamy or lightly foamy. If nothing happens and you know the yeast is old, begin again with fresh yeast.
Step 3: Make the Dough
Add the remaining sugar, flour, salt, and egg to the yeast mixture. Stir until a thick, sticky dough forms.
This dough should be considerably thicker than pancake batter. It needs to stretch around the filling without sliding off. If it appears unusually thin, add flour one tablespoon at a time. If it is too stiff to stir or stretch, mix in a teaspoon of milk at a time.
Cover the bowl with a clean kitchen towel or reusable cover. Let the dough rise in a warm place for 45–60 minutes, or until visibly puffy and approximately doubled in volume.
Step 4: Prepare the Coatings
Spread the panko breadcrumbs in a shallow dish or on a rimmed tray.
If using the optional potato coating, cut the peeled potato into very small cubes. Rinse away excess starch, drain thoroughly, and pat the pieces completely dry. Spread them on a separate plate.
Moist potato pieces may not stick properly and can cause dangerous splattering when they touch the hot oil.
Place the additional flour in another shallow dish.
Step 5: Coat the Filling
Lightly roll each chilled skewer in flour, then shake off the excess. The thin flour layer helps the sticky dough hold onto the filling.
With lightly oiled or dampened hands, take a portion of dough and stretch it around one skewer. Rotate the skewer while smoothing the dough over the hot dog and mozzarella.
Make sure the filling is completely enclosed, especially at the top and where the cheese meets the hot dog. Any exposed mozzarella may leak into the frying oil.
Step 6: Add the Crispy Exterior
For a traditional panko coating, immediately roll the dough-covered skewer in breadcrumbs. Press gently so the panko adheres to every side.
For a potato version, first press the small potato cubes into the dough. Roll the corn dog in panko afterward to fill the spaces between the potato pieces.
Place each coated corn dog on a parchment-lined tray. Chill the assembled corn dogs for 10–15 minutes while the frying oil heats.
Step 7: Heat the Oil
Pour enough neutral oil into a deep, heavy pot to reach a depth of approximately three inches. Do not fill the pot more than halfway.
Heat the oil to 340–350°F (170–175°C). Monitor the temperature throughout cooking and adjust the heat as necessary.
Keep children and pets away from the cooking area. Never add water to hot oil, and do not leave the pot unattended.
Step 8: Fry in Small Batches
Carefully lower one or two corn dogs into the oil. Do not crowd the pot because this can lower the oil temperature dramatically.
Fry for approximately 4–6 minutes, turning occasionally, until the exterior is evenly golden brown and the dough is cooked.
The exact time depends on the thickness of the coating, the starting temperature of the filling, and the temperature of the oil.
Transfer the cooked corn dogs to a wire rack set over a tray. A rack helps keep the coating crisp better than placing them directly on paper towels, although paper towels can be used briefly to catch excess oil.
Step 9: Add the Optional Cheese Topping
For the appearance shown in the reference image, arrange the fried corn dogs on a foil-lined baking tray. Sprinkle a small amount of shredded cheese along the top of each one.
Broil briefly—about 30–60 seconds—until the cheese is melted and lightly spotted with gold. Watch constantly because both the cheese and wooden skewers can burn quickly.
Alternatively, use a kitchen torch carefully or omit this topping for a more traditional finish.
Step 10: Finish and Serve
For the classic sweet-and-savory style, lightly roll or sprinkle each hot corn dog with granulated sugar. Drizzle with ketchup, mustard, spicy mayonnaise, or another preferred sauce.
Add chopped parsley if desired and serve immediately.