Cheesy Korean Corn Dogs (Printable Version)

Crunchy and cheesy Korean street food with a sweet-savory batter and gooey mozzarella cheese inside.

# What You'll Need:

→ Main

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional, for half-and-half corn dogs)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup milk, plus more if needed

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)

→ Frying

12 - Vegetable oil, for deep frying

→ Toppings

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# Steps to Follow:

01 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden skewers to make either all-cheese or half-cheese/half-hot dog combinations. Pat dry thoroughly with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add the egg and milk, stirring until a thick, sticky batter forms. Add additional milk as needed to ensure the batter clings to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate and mix evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat the oil to 350°F (175°C).
05 - Dip each prepared skewer into the batter, turning to coat completely. Use a spoon if necessary to ensure even coverage.
06 - Roll the battered skewers in the breadcrumb and cornmeal mixture, pressing gently to adhere the coating evenly.
07 - Fry 2 to 3 skewers at a time, turning occasionally, for approximately 3 to 4 minutes until golden brown and crisp. Drain on paper towels.
08 - While still hot, sprinkle each corn dog lightly with granulated sugar. Drizzle with ketchup and mustard to taste. Serve immediately to maximize crunch and cheese stretch.

# Additional Tips::

01 -
  • The contrast of crispy, golden exterior and gooey melted cheese center feels like a celebration in your mouth.
  • They're genuinely easier to make than they look, and your first batch will probably be impressive enough to serve at a casual gathering.
  • That sweet-savory finish with a light sugar coating is addictive in a way that defies logic but works perfectly.
02 -
  • Cold cheese and a hot oil temperature are non-negotiable—this is the difference between gorgeous melty centers and burst cheese everywhere.
  • Don't skip the paper towel patting step; any moisture on the surface will cause the batter to slide off instead of clinging.
  • The batter should be sticky enough to hold onto breadcrumbs but not so thin that it drips off—it takes one test skewer to dial this in perfectly.
03 -
  • Make your batter just before you fry—it's thicker and clings better when it's fresh, and batter that's been sitting gets weird and thin.
  • Freeze your cheese sticks for at least an hour before cooking, or even overnight; it guarantees molten centers and prevents the cheese from leaking out during frying.
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