korean corn dog

Korean Corn Dog Recipe: Easy and Yummy

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  • Post last modified:November 18, 2022
  • Reading time:17 mins read

Korean corn dog or gamja hot dog is a scrumptious and popular street dish in the night markets of Seoul. This mouthwatering treat on a stick can now be found all over Asia and even the US and Europe. If you want to enjoy it, check out this Korean corn dog recipe now. 

What Is Korean Corn Dog?

corn dogs

People make a traditional Korean corn dog out of deeply battered, chewy dough, and hotdog. Then, the cook tops it with sugar, ketchup, and mustard. These days, several condiments and crusts come with this delicious snack. 

But did you know that the this corn dog has been around for decades? The first Korean corn dog recipe dates back to the 1990s. The first version includes dough battered with finely chopped French fries. This variant goes by several names, including mandeukee (a 1960s doll), motnanee (ugly), gamja (potato), dokkebi (goblin), and yetnal.

Korean words aside, you can now find a lot of varieties of corn dogs. Some even come in a variety of unusual and unpredictable flavors. 

The most typical toppings include mozzarella and cheddar cheese. On the other hand, traditional and fusion garnishes include squid ink, ramen crust, kimchi, and tteok (rice cake). To add even more crunch, cooks add breadcrumbs or peanut crumbs on top of the sausage or dough crust. They also add bacon and shrimp to the crust. 

Rather than having a small menu, some stalls let consumers make their own corn dogs. The counters used by the sellers feature colorful bottles of relish and sauces. These sauces frequently include flavors like wasabi, fruit, and even teokbokki (hot rice cake) and garlic chicken. 

Interestingly, they don’t get sold in restaurants or cafes. Instead, you can buy it from stalls, which makes them more eye-catching. 

Where Did the Korean Corn Dog Come From?

korean corn dogs

The name says it all— the corn dog recipe came from South Korea. It was inspired by corn dogs in the US. However, during that time, corn dogs were called hot dogs in Korea. 

Despite being a staple of the local street food scene for years, corn dogs have recently experienced a comeback in popularity because of inventive designs and mixtures.

I don’t know about you, but I’m not complaining about this comeback at all. 

Why People Love Korean Corn Dog

Just like many Korean dishes, Korean corn dog recipes became popular with the help of K-dramas, movies, and mukbang YouTube videos.

The traditional Korean corn dog is a hotdog or cheese coated in a thick, chewy batter made of rice flour rather than maize. To get the necessary crunch, you can deep-fry it in hot oil. There are numerous varieties, including ones using rice cakes, fish cakes, and french fries.

Around the world, the popularity of the Korean corn dog continues to go up. Currently, the beloved street food spreads as much as K-pop music does. 

Korean Corn Dog Recipe

korean corn dog recipe

Cuisine: Korean

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour and 20 minutes

Servings: 6

  • 1 2/3 cups all-purpose flour, sifted
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons instant dry yeast
  • 1 cup water, warmed to around 110 degrees F or 43 degrees C
  • 3 pieces hotdogs
  • 1 190-gram pack mozzarella cheese
  • sugar, to serve
  • yellow mustard, to serve
  • ketchup, to serve
  • oil

Instructions

  1. To make the dough, add the flour, sugar, instant dry yeast, and salt in a large basin. Mix until well combined. Dig a well and fill it with water. Mix the ingredients with a silicone spatula until a sticky dough is produced. Combine the ingredients with the spatula for at least three minutes and up to five minutes, or until the dough can be stretched about six inches without breaking. 
  1. Move the sticky dough into a shallow serving dish and spread it out evenly. Cover and put away for at least 40 minutes to 1 hour, or until the size has increased by twice as much.
  1. Heat the oil to 350°F or 175°C in a big, deep pan over medium-high heat.
  1. Dry the hotdogs with paper towels. Each one should be cut in half lengthwise. The mozzarella should be sliced to the same thickness. 
  1. Begin with the hotdogs and work the skewers through each one by first pushing and then twisting them. Add a mozzarella stick to the top of it. Continue doing so until each stick has a hotdog and a slice of cheese.
  1. Roll each stick of the hotdogs into the sticky dough so that the hotdogs can be coated. If needed, wrap the dough over any exposed sections of the hotdog or cheese. Roll the stick that has been wrapped in dough right away and then place it in the heated oil. Do this with each skewer.
  1. Fry the hotdogs in oil over medium heat until golden brown on both sides, turning them occasionally to ensure even cooking. Rack the liquid over some paper towels to drain. Serve right away while they are still warm, preferably with ketchup and mustard, or sugar, if you choose.
korean corn dog

Korean Corn Dog Recipe

Korean corn dogs are hotdogs and/or cheese coated in a crispy batter, then deep-fried and coated with condiments like sugar. They’re sweet and salty and just divine. If you’ve tasted them, you’ll find it hard to find street food as unique and delicious as Korean corn dogs. 
5 from 1 vote
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Snack
Cuisine Asian
Servings 6

Ingredients
  

  • 1 2/3 cups all-purpose flour sifted
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons instant dry yeast
  • 1 cup water warmed to around 43 degrees C
  • 3 pieces hotdogs
  • 190 grams mozzarella cheese
  • sugar to serve
  • yellow mustard to serve
  • ketchup to serve
  • oil

Instructions
 

  • To make the dough, add the flour, sugar, instant dry yeast, and salt in a large basin. Mix until well combined. Dig a well and fill it with water. Mix the ingredients with a silicone spatula until a sticky dough is produced. Combine the ingredients with the spatula for at least three minutes and up to five minutes, or until the dough can be stretched about six inches without breaking.
    1 2/3 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, 2 teaspoons instant dry yeast, 1 cup water
  • Move the sticky dough into a shallow serving dish and spread it out evenly. Cover and put away for at least 40 minutes to 1 hour, or until the size has increased by twice as much.
  • Heat the oil to 350°F or 175°C in a big, deep pan over medium-high heat.
    oil
  • Dry the hotdogs with paper towels. Each one should be cut in half lengthwise. The mozzarella should be sliced to the same thickness.
    3 pieces hotdogs, 190 grams mozzarella cheese
  • Begin with the hotdogs and work the skewers through each one by first pushing and then twisting them. Add a mozzarella stick to the top of it. Continue doing so until each stick has a hotdog and a slice of cheese.
  • Roll each stick of the hotdogs into the sticky dough so that the hotdogs can be coated. If needed, wrap the dough over any exposed sections of the hotdog or cheese. Roll the stick that has been wrapped in dough right away and then place it in the heated oil. Do this with each skewer.
  • Fry the hotdogs in oil over medium heat until golden brown on both sides, turning them occasionally to ensure even cooking. Rack the liquid over some paper towels to drain. Serve right away while they are still warm, preferably with ketchup and mustard, or sugar, if you choose.
    sugar, yellow mustard, ketchup
Keyword korean food, korean street food
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What is Korean corn dog batter made of?

Korean corn dog is made of hotdog and/or cheese, flour, milk, an egg, baking powder, sugar, and a bit of salt. The ingredients are combined in a basin and stirred until the mixture becomes thick and smooth. If you want to make it simpler r to dip the hot dogs, pour the batter into a tall cup. You can also store this in the refrigerator so that it remains cold, just like you can do with the hot dogs and the cheese.

What is the difference between corn dogs and Korean corn dogs?

The difference between corn dogs and Korean corn dogs is the batter. The batter for corn dogs made in the United States includes cornmeal, whereas those made in Korea use rice flour. As a direct consequence of this, the batter of Korean corn dogs has a crispier texture, which is a significant improvement. On the other hand, corn dogs in the United States have a batter with a similar texture to that of a doughnut.

What is a Seoul corn dog?

Seoul corn dog is a corn dog with sugar, ketchup, mustard, and/or mayonnaise used as condiments for corn dogs. These corn dogs came from South Korea. Seoul corn dogs can also be made with cheese, rice cakes, or fish cakes instead of hot dogs. They can also be prepared in different ways that combine sweet and savory flavors.

Are Korean corn dogs actually Korean?

Yes, Korean corn dogs are actually Korean. Korean corn dogs, originally known as hot dogs, first made their way to the beaches of Korea in the 1990s. However, Korean corn dogs got inspiration from regular corn dogs made in the US. 

Conclusion

Korean corn dogs are hotdogs and/or cheese coated in a crispy batter, then deep-fried and coated with condiments like sugar. They’re sweet and salty and just divine. If you’ve tasted them, you’ll find it hard to find street food as unique and delicious as Korean corn dogs. 

So, if you fancy yourself some Korean corn dogs, print or bookmark this recipe now! 

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