These Korean Corndogs are a street food/food truck staple made with hot dogs, sometimes mozzarella, batter, and then fun additions like potatoes and ramen noodles. Our recipe is served up with homemade sweet and spicy Korean ketchup!
These Korean Corndogs are also known as Korean Hot Dogs and have recently become an internet sensation thanks to TikTok – but they’re nothing new!
This classic Korean street food has been around for a long time but in recent years has started to make appearances here in the US. And it’s no wonder everyone loves them – hot dogs dipped in batter and panko crumbs and then deep-fried – YUM!
My recipe is actually inspired by some of the newer renditions popping up and is rolled in chopped French fries before frying instead of traditional panko.
Most of the ingredients in this Korean Hot Dog recipe are pantry staples you’ll already have at home. Our recipe also doesn’t use yeast which means that you can be enjoying one of these in less than 30 minutes!
You will also need hot dogs, crispy fried onions, buttermilk, and frozen French fries. If desired, you can also make this with mozzarella sticks/string cheese.
How To Make Korean Corndogs At Home
- Add the blended onion straws, cornmeal, flour, baking powder, salt, and pepper to a medium mixing bowl.
- Whisk in the egg and buttermilk.
- Refrigerate the batter for about 10 minutes.
- Cut the crinkle fries into 1/4″ pieces and then allow them to thaw in a shallow baking dish for 10 minutes.
- Skewer the hot dogs with bamboo skewers or wooden chopsticks and then pat them dry.
- Coat the hotdogs in flour and then dip them into the batter-filled cup.
- Roll the hotdogs into the cut-up fries. Making sure to press the fries into the batter on the hotdogs to be sure they attach well.
- Fry the Korean Corndogs 1-2 at a time in hot oil until they’re golden brown. After frying place them on a paper towel lined plate to absorb excess oil.
- Mix together the ingredients for the Korean Ketchup in a small mixing bowl. Then drizzle it over the hot dogs and enjoy!
How To Store
If you have any leftover deep-fried Korean Corndogs you can place them in the refrigerator in an airtight container. Enjoy them within 3 to 4 days!
To reheat them just place them on a baking sheet at 350 degrees F for about 10 minutes or until the inside is warm. You can also reheat them in an air fryer at 350 degrees F for about 5 minutes or microwave them for 3 to 4 minutes.
Can I Freeze Korean Corndogs?
Yes you can! Once you’ve deep fried them allow them to cool completely and then place them in a ziplock bag, squeezing out any excess air before sealing. Store them in the freezer for up 2 months.
How Can I Make These With Cheese?
To make these with cheese you would cut the hotdogs and mozzarella cheese sticks into multiple pieces with the size depending on how much cheese to hotdog ratio you’d prefer. Then alternate skewering a piece of hotdog and then a piece of mozzarella, with the pattern depending again on your preference of the cheese to hotdog ratio you’d like.
Then follow the remaining recipe instructions to dip them in batter and fry!
Sometimes viral recipes on the internet can be a flop, but these Korean Corndogs are absolutely worth every bit of hype! Try more delicious viral recipes that I’ve perfected and think you’ll love just as much as this Korean Corn Dog Recipe!
- Nature’s Cereal Recipe (All Berries) – A refreshing, flavorful, healthy trend that’s made with fresh berries, coconut water, and ice!
- Cookie Butter Latte (TikTok Starbucks Secret Menu) – Made with Brown Sugar Simple Syrup, chai tea concentrate, and oat milk for a simple yet sweet and creamy homemade latte!
- Corona Sunrise (Viral TikTok Cocktail) – An easy citrusy and sweet drink made right in the bottle that’s perfect for Summer!
- Hot Chocolate Bombs – A Complete Guide – Try your hand at these homemade chocolatey sweet treats that took the world by storm by using my complete guide to perfect your own!
- Whipped Coffee – Dalgona Coffee – You only need 4 ingredients to bring this viral creamy drink to life right at home!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Korean Corn Dogs
- 1 cup ketchup
- 2 tablespoon gochujang or red chili paste
- ½ tablespoon light brown sugar
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoon soy sauce
- Add onion straws to a food processor and blend for 15 seconds to turn into a powder. Add to a medium mixing bowl with cornmeal, flour, baking powder, salt, and pepper.
- Whisk in the egg and buttermilk until smooth. Pour mixture into a large cup and place into the fridge for 10 minutes.
- Remove crinkle fries from the package and cut into ¼” pieces. Add all to a shallow baking dish. Let thaw for 10 minutes (while the batter is cooling in the fridge)
- Heat 4 inches of canola oil in a large heavy-bottomed pot or dutch oven to 350°F.
- Skewer the hot dogs with bamboo skewers or popsicle sticks and pat dry. Fill a shallow dish with a ½ cup of flour.
- One at a time, roll the hotdogs in the flour. Next, dip the hotdogs into the batter filled cup. Let excess batter drip back into the cup, then roll into the fries. Press the fries into the batter to hold.
- Carefully place hotdogs into the oil and fry for 4 minutes. For this step, fry 1 or 2 hotdogs at a time, careful not to allow them to touch while frying. Remove from oil and place on a paper towel lined plate to absorb excess oil.
- Prepare the Korean ketchup in a small mixing bowl by whisking the ketchup, gochujang, brown sugar, garlic paste, ginger paste, and soy sauce.
- Drizzle ketchup over the hot dogs and enjoy!