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Easy Korean Corn Dogs with cheese filling, golden fried perfection.

Classic Easy Korean Corn Dogs with Cheese Filling

These classic Korean corn dogs feature a delightful cheese filling, encased in a fluffy, crispy batter, perfect for a fun and satisfying snack or meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 corn dogs
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 cup warm milk around 105-115°F / 40-46°C
  • 2 tablespoons granulated sugar for batter
  • 1 packet active dry yeast 2 ¼ teaspoons
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1 large egg
Other Ingredients
  • 6-8 mozzarella cheese sticks or a block of low-moisture mozzarella cut into sticks
  • Wooden skewers
  • 1-2 cups panko breadcrumbs
  • Vegetable oil for deep frying
Optional
  • Granulated sugar for dusting
  • Ketchup, mustard, sriracha mayo, or sweet chili sauce for serving

Equipment

  • Medium bowl
  • Plastic wrap or kitchen towel
  • Paper towel
  • Shallow dish or plate
  • Tall glass or deep container
  • Parchment-lined tray
  • Deep pot or Dutch oven
  • Wire rack
  • Baking sheet
  • Tongs

Method
 

Preparation
  1. In a medium bowl, combine the warm milk and sugar, then sprinkle yeast over it; let it sit for 5-10 minutes to activate.
  2. Add flour, salt, and egg to the yeast mixture, then mix until just combined into a thick, sticky batter.
  3. Cover the bowl and let the batter proof in a warm place for 30-60 minutes until doubled in size and bubbly.
  4. While the batter proofs, cut mozzarella into 3-4 inch sticks, thread each onto a skewer, and pat dry.
  5. Pour panko breadcrumbs into a shallow dish or plate to prepare the breading station.
Cooking
  1. Transfer the risen batter to a tall glass, then dip each skewered cheese stick to fully coat it with a thick layer.
  2. Immediately roll the battered cheese stick in panko breadcrumbs, pressing gently until fully covered, then place on a parchment-lined tray.
  3. Heat 2-3 inches of vegetable oil in a deep pot to 350-375°F (175-190°C), testing with a small piece of batter.
  4. Carefully lower 2-3 corn dogs into the hot oil and fry for 3-5 minutes, turning until golden brown and crispy.
  5. Remove cooked corn dogs to a wire rack to drain, optionally dust with granulated sugar, and serve hot with dipping sauces.

Notes

For best results, maintain a consistent oil temperature during frying. Do not overcrowd the pot; fry in batches to ensure even cooking and crispiness.