Easy Cheesy Korean Corn Dogs





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  • 2
    or footy hotdogs
  • 4
  • 2 cups
    for deep frying *add more as needed
  • Batter
  • 1 cup
    plain or all purpose
  • 1 tbsp
  • 1 pinch
  • 1/2 tsp
    Baking Powder
  • 1
  • 1/2 cup
  • Coating
  • 1 cup
    Panko Crumbs
  • 1
  • Toppings (optional)
  • 1/2 cup
    or mustard or fine sugar (or mix them all together!)

Nutrition Information

Qty per
181g serve
Qty per
Energy 217cal 120cal
Protein 4.65g 2.57g
Fat (total) 7.5g 4.2g
 – saturated 0.58g 0.32g
Carbohydrate 35g 20g
 – sugars 17.6g 9.7g
Dietary Fibre 1.65g 0.91g
Sodium 593mg 328mg

Nutritional information does not include the following ingredients: hotdogs, mozarella, flour, salt, egg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Homemade Cheesy Korean Corn Dogs are a tasty and easy way to recreate the flavour of this popular Korean street snack on a budget.

I was craving this the other day after seeing it on FB…do you know how each of these costs???!!! So I thought, why not make it at home.

Batter and deep-frying are used to coat and deep-fry either hot dogs or mozzarella or a combination of the two. The outcome is crispy luscious with a cheese draw that lasts for days!

Scroll down below for the ingredients and how to make these luscious Easy Cheesy Korean Corn Dogs!


  1. Peel potato and cut in cubes, place in a small pot of cold water and bring to a boil. Cook for two minutes. Quickly grab a colander and pour the contents of the small pot, then rinse potatoes with cold water to keep it from turning soft. We want to keep it in its diced form to add crunch to the corn dog.

  2. Then, cut the two hotdogs in half. Prepare your wooden skewers. You will need 4.

  3. Thread one of the hotdog halves into the skewer then a thread a piece of mozarella stick to the skewer. Be careful not to split the cheese! Do this with the other hotdogs and mozzie sticks and now you can 4 skewers of hotdog and mozarella sticks. Place on a plate carefully and put inside the fridge or freezer until needed.

  4. In a bowl, mix together salt, sugar, baking powder and flour.

  5. Add in the egg and milk and mix until a thick batter is achieved then set aside the contents of the bowl for later.

  6. Take the diced potatoes and place it in a ziplock bag with cornstarch then coat the diced potatoes completely. (This is why we need the diced potatoes to be just cooked enough because if they are too soft they will get mashed in the ziplock bag.

  7. After coating the diced potatoes with cornstarch, place them in a plate or shallow bowl. Then place the panko crumbs in another plate.

  8. Remove the skewers from the fridge and prepare the batter.

  9. Place a deep fryer or pan in medium heat and add enough oil. Ideally, the skewers should float and it should not reach the bottom of the pan or fryer.

  10. Take one of the skewers and coat the corn dogs in batter evenly. Try to use your hands (wet your hands first) if batter is not even.

  11. Next coat the battered corn dog with diced potatoes. Press the potatoes all over the batter then coat it with panko crumbs.

  12. Once oil is hot enough deep fry the skewers for 6 minutes or until golden brown. Make sure to turn the corn dogs every 2 minutes.

  13. Once cooked, remove from fryer and place on wire rack. Top with mustard, ketchup or sugar – whichever you prefer.

Easy Cheesy Korean Corn Dogs Pinnable