Mini Korean Cheese Corn Dog Pull

Recipes

Mini Korean Cheese Corndogs

These Mini Korean Cheese Corndogs are a popular Korean street food that you can easily make to satisfy your cheesy cravings! You can even coat these corndogs in chopped potatoes or crinkle fries if you feel like changing things up.

There’s nothing better than walking around and grabbing some fresh street food from a cart. But if you don’t live in Korea, you can still have this delicious snack at home!

Mini Korean Cheese Corn Dogs with Ketchup

How do you give your corndogs that satisfying crunch?

Use panko breadcrumbs!

While regular breadcrumbs can be made from a variety of breads and crusts that are usually ground into a finer crumb, panko breadcrumbs are made from white bread. Panko is typically much more dry, light and flaky than regular breadcrumbs, so it absorbs less oil and creates a crispy, crunchy coating. It is commonly used in Asian cuisine such as in Japanese tonkatsu, and can add a lovely textural element to your fried dishes.

Just look at how crispy and golden the panko breadcrumbs make the corndogs!

mini Korean cheese corndogs being fried

If you’d like to take a trip to Korea without leaving your home, check out our other Korean snack recipes as well, such as the Korean bok choy side dish for one!

Here’s what you’ll need:

Ingredients:

  • 1 cup of flour
  • 2 teaspoon baking powder
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 cup of milk
  • 3 Hot dogs
  • 3 String cheese (mozzarella)
  • 1/2 cup panko breadcrumbs

Supplies:

How to make mini Korean cheese corndogs:

1. Start by making batter. Combine the following wet and dry ingredients:

  • 1 cup of flour
  • 2 teaspoon baking powder
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 cup of milk

2. The batter is ready when you lift it with a spoon and the texture looks viscous and ropy.

3. Put the batter in a cup and refrigerate it for 20 minutes.

4. Chop your hot dogs and cheese sticks into thirds.

5. Carefully cut your bamboo skewers in half and stack one cheese slice and one hot dog slice on each skewer

6. Roll your skewers with the cheese and hot dogs in flour

7. Dip in the batter, and twirl it until the batter fully coats the cheese and hot dogs. If you see your batter slipping off, it may be too wet. The batter should have a similarly ropy texture like before.

8. Coat the skewers in panko breadcrumbs.

9. Fry at 350F for about 1-2 minutes or until your corndogs are golden brown.

10. Korean corndogs usually have sugar on top but I just added ketchup to mine. Serve with your choice of sauce and enjoy!

Print
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Mini Korean Cheese Corn Dogs with Ketchup

Mini Korean Cheese Corndogs


  • Author: TJ Lee
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 9 mini corndogs 1x

Description

These mini Korean cheese corndogs are a popular Korean street food that you can easily make at home to satisfy your cheesy cravings! You can even coat these corndogs in chopped potatoes or crinkle fries if you feel like changing things up.


Ingredients

Scale
  • 1 cup of flour
  • 2 teaspoon baking powder

  • 2 tablespoon sugar

  • 1 teaspoon salt

  • 1 egg

  • 1 cup of milk

  • 3 Hot dogs

  • 3 String cheese (mozzarella)

  • 1/2 cup panko breadcrumbs


Instructions

For the batter:

1. Combine the following wet and dry ingredients:

  • 1 cup of flour
  • 2 teaspoon baking powder
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 cup of milk
  • The batter is ready when you lift it with a spoon and the texture looks viscous and ropy.

2. Put the batter in a cup and refrigerate it for 20 minutes.

Assembling the corndogs:

3. Chop your hot dogs and cheese sticks into thirds.

4. Carefully cut your wooden skewers in half and stack one cheese slice and one hot dog slice on each skewer

5. Roll your skewers with the cheese and hot dogs in flour, dip in the batter, and twirl it until the batter fully coats the cheese and hot dogs.  If you see your batter slipping off, it may be too wet. The batter should have a similarly ropy texture like before.

6. Coat the skewers in panko breadcrumbs.

7. Fry at 350 F for about 1-2 minutes or until your corndogs are golden brown.

8. Korean corndogs usually have sugar on top but I just added ketchup to mine. Serve with your choice of sauce and enjoy!

Notes

To make full sized corndogs instead of mini ones, use the same recipe but do not chop the hot dogs, cheese sticks, or skewers. Fry the full sized corndogs at 350 for 3-4 minutes, or until golden brown.

If you coat your corndogs in potatoes or crinkle fries, be sure to still add the panko on top so that the corndogs are crispy.

  • Category: Snack
  • Method: Frying
  • Cuisine: Korean

Keywords: mini korean cheese corndogs

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