Korean street corn dogs are a fun, indulgent snack that combine crispy golden batter, gooey cheese, and savory sausage in every bite.
They’re popular in South Korea’s street markets, often rolled in sugar or coated in panko crumbs for extra crunch, giving a sweet-and-savory explosion of flavor.
Perfect for snacking, parties, or casual dinners, these corn dogs are easy to make at home and just as satisfying as the ones you’d find on a street food cart.
What sets Korean corn dogs apart is the extra-crispy exterior and the combination of cheese and sausage inside.
Batter: Slightly sweet, thick enough to coat the filling.
Coating: Panko breadcrumbs create maximum crunch.
Sugar sprinkle: Adds a street-food authenticity and balance to the savory filling.
Using skewers ensures easy handling and that the batter cooks evenly.
4 hot dogs or sausages
4 mozzarella sticks (optional, for half-cheese, half-sausage corn dogs)
Skewers or wooden sticks
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk (adjust for consistency)
1 cup panko breadcrumbs
2 cups vegetable oil (for frying)
Optional: granulated sugar for sprinkling
Dipping sauces: ketchup, mustard, mayonnaise
Insert skewers into hot dogs or mozzarella sticks, leaving enough space to hold the corn dog.
For a fun variation, you can alternate sausage and cheese on a single skewer. Chill the mozzarella slightly if too soft.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix egg and milk, then gradually combine with the dry ingredients to form a thick, smooth batter that will coat the skewers evenly.
Pro Tip: The batter should be thick enough to stick to the skewer without dripping. Adjust with a tablespoon of milk if needed.
Roll each skewered hot dog or cheese stick in the batter until fully coated.
Then roll it in panko breadcrumbs for a crunchy exterior. Press lightly to help breadcrumbs stick.
Heat oil in a deep fryer or heavy skillet to 350°F (175°C).
Carefully add corn dogs, a few at a time. Fry for 3–5 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on paper towels.
Sprinkle lightly with sugar for authenticity, if desired. Serve with ketchup, mustard, or mayo drizzles for dipping.
These corn dogs are best enjoyed fresh and hot, with melted cheese stretching as you bite.
Cheese Only: Mozzarella sticks only for a gooey snack.
Spicy Kick: Brush batter with sriracha or sprinkle chili powder.
Sweet & Cinnamon: Roll fried corn dogs in sugar and cinnamon for dessert-style snack.
Sesame Crunch: Sprinkle sesame seeds on panko before frying.
Store: Keep in an airtight container in the fridge for up to 2 days.
Reheat: Bake in the oven at 350°F (175°C) for 5–7 minutes to crisp up.
Avoid microwaving — batter becomes soggy.
Batter too thin: Won’t stick — adjust flour or chill the skewers.
Cheese leaking: Slightly freeze mozzarella sticks before coating.
Oil too hot: Corn dogs will burn outside and remain undercooked inside.
Overcrowding fryer: Fry in batches for even crispiness.
Crispy panko coating for perfect crunch
Gooey cheese or sausage inside every bite
Easy to customize with flavors and toppings
Quick frying for instant street-food-style snack
Perfect for parties, game day, or casual dinners
Serve with mini dipping sauces: ketchup, mustard, sriracha mayo.
Sprinkle with powdered sugar for sweet-salty flavor.
Pair with coleslaw, fries, or pickles for a full snack plate.
Great for kids’ parties, movie nights, or game day events.
These Crispy Korean Street Corn Dogs are fun, indulgent, and totally addictive. With crispy batter, melty cheese, and savory sausage, they bring the excitement of Korean street food right to your kitchen.
Perfect for snacking, entertaining, or sharing, this recipe combines texture, flavor, and visual appeal — every bite is a party in itself.