Name: Crispy Korean Corn Dog with Cheese Recipe
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 4 beef franks (or sausage, rice cake, fish cake, cheese); 4 to 8 slices cheese; 1 russet potato; 1 tsp salt; 1 and 3/4 cups all purpose flour (spooned & leveled); 1 cup warm water (240 ml); 1 packet active dry yeast (about 2 tsp); 2 tbsp sugar; 1/2 tsp salt; 2 tbsp corn starch; 1/2 cup panko bread crumbs; vegetable or canola oil (for frying); ketchup; mustard; sugar (for sprinkling)

There’s just something irresistible about a crispy, golden snack that hides gooey cheese inside. That’s exactly why I’m excited to share this Crispy Korean Corn Dog with Cheese Recipe—it’s all about crunchy, cheesy goodness wrapped up in a potato batter that’s totally next-level!

Two skewers are shown resting on a metal rack above a white marbled surface. Each skewer is covered with a crispy golden breaded layer, and small, square-shaped white pieces are evenly stuck all over the surface, giving a textured, slightly chunky look. The breaded layer beneath appears crunchy with an orange-brown color, contrasting with the pale, soft blocks on the outside. The skewers are vertical in the image, and their wooden sticks extend downwards out of frame. The lighting highlights the crunchy texture and the soft edges of the white cubes. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Korean Corn Dog with Cheese Recipe
Top Tip
How to Serve Crispy Korean Corn Dog with Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Korean Corn Dog with Cheese Recipe

Why You'll Love This Recipe

I still remember the first time I bit into a Korean corn dog at a street fair—the crispiness, the burst of melty cheese, and the hint of savory potato all dancing together. It’s such a fun treat to make at home, and trust me, you’ll want to keep some in your freezer for emergencies!

Ultimate Crispy Texture: The combination of potato shreds and panko crumbs creates an unbeatable crunch on every bite.
Cheesy Goodness: Wrapping the beef franks with cheese means gooey, savory melts inside.
Yeasted Batter Magic: The light and fluffy batter gives the corn dogs a perfect, airy coating.
Customizable & Fun: Easily swap out fillings or adjust cheese amount for your ideal snack.

Ingredients & Why They Work

Before you dive in, here’s a little heads-up on what you’ll need. Choosing fresh russet potatoes and good quality beef franks makes a big difference in flavor. Also, measuring your flour by spooning and leveling ensures just the right batter consistency. Ready?

Flat lay of four whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl of warm water, a single whole russet potato, four fresh beef franks, a few slices of pale yellow cheese, a small white bowl of sugar, a small white bowl of salt, a small white bowl of cornstarch, a small white bowl of panko bread crumbs, and small white bowls of bright red ketchup and vibrant yellow mustard, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef franks: I love using beef franks because they have a robust flavor that pairs beautifully with melty cheese.
Cheese slices: This adds that irresistible gooey center—choose your favorite melting cheese!
Russet potato: Grated and squeezed dry, it gives the batter a hearty, crispy coating.
Salt: Enhances the natural flavors in both the potato and batter.
All purpose flour: Forms the base of the yeasted batter, giving structure and lightness.
Warm water: Activates the yeast so your batter can rise nicely.
Active dry yeast: The secret to a fluffy, airy coating around your hot dogs.
Sugar: Feeds the yeast and adds a subtle sweetness balancing the savory elements.
Corn starch: Helps make the batter crispier.
Panko bread crumbs: For that satisfying crunch on the outside.
Vegetable or canola oil: Perfect for deep frying to crispy perfection.
Ketchup & mustard: The classic finishing touches with a sprinkle of sugar for that authentic Korean street food vibe.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The wonderful thing about this Crispy Korean Corn Dog with Cheese Recipe is how adaptable it is! Feel free to experiment with different fillings or coatings to suit your taste buds or dietary needs. Whether you like it extra cheesy, a little spicier, or with an unexpected twist, these corn dogs welcome your creativity.

Cheese Lover’s Dream: I personally love using two slices of cheese wrapped around each beef frank for that gooey, melty center. It’s pure comfort in every bite.
Rice Cake Variation: For a chewier texture, swapping the hot dog for rice cake makes for a delightful variation. It’s a classic twist often found in Korean street food stalls!
Fish Cake Addition: Adding fish cake with the sausage creates a fun blend of flavors and textures—perfect if you want to try something new and traditional at the same time.
Spicy Kick: Mix some chili powder into the batter or serve with a spicy mayo or sweet chili dipping sauce to turn up the heat.
Potato Crunch: Press the grated potato firmly onto your battered corn dogs—this extra step truly makes the coating irresistibly crispy and adds a subtle savory note that you’ll love.

Step-by-Step: How I Make Crispy Korean Corn Dog with Cheese Recipe

Four skewered hot dogs each wrapped with a thick white cheese slice covering the middle part of the hot dog, leaving the ends exposed. The hot dogs are arranged in a straight line on a blue wooden textured surface. The hot dogs have a smooth, glossy brown color with slightly split ends, while the cheese slices are solid white with some minor creases and holes. The light wood skewers stick out from the bottom of each hot dog, aligned evenly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Potato Coating with Care

Start by peeling and finely grating one russet potato. Sprinkle it with 1 teaspoon of salt, then rinse under cold water to wash away the excess starch—this keeps the coating light and crispy rather than soggy. Next, squeeze out as much moisture as you can using a clean kitchen towel. This step is crucial because dry potatoes adhere better to the batter for that perfect crunchy texture.

Step 2: Whip Up the Yeast Batter and Watch It Rise

In a mixing bowl, combine 1 cup of warm water (about 240 ml), 1 packet of active dry yeast (roughly 2 teaspoons), and 2 tablespoons of sugar. Let the mixture sit for 5 to 10 minutes until it becomes frothy—that’s how you know the yeast is alive and kicking! Then stir in 1 and ¾ cups of all-purpose flour, ½ teaspoon of salt, and 2 tablespoons of cornstarch. Mix until smooth. Cover the bowl loosely and place it in a warm spot for about 30 to 40 minutes to double in size, creating a light and airy batter perfect for frying.

Step 3: Craft the Cheese-Wrapped Hot Dogs

Wrap each beef frank tightly with 1 to 2 slices of cheese. This step adds that luscious melty center we all crave. Then, slide a wooden skewer lengthwise through each wrapped hot dog—making sure it goes all the way through. The skewer makes it easier to handle during dipping and frying and helps everything stay intact.

Step 4: Coat with Potato and Batter for Maximum Crunch

Spread your grated potato evenly on a plate. Dip each cheese-wrapped hot dog into the bubbly, risen batter, making sure it’s completely covered. Then carefully roll it in the grated potato, pressing gently but firmly so the potato sticks well. This sandwich of batter and potato is what gives the corn dog that signature crispy exterior.

Step 5: Add Panko Breadcrumbs for Extra Crispness

Now roll the potato-coated hot dog in ½ cup of panko breadcrumbs. The panko creates an extra crispy, golden crust once fried—trust me, it makes all the difference. Make sure you cover every inch for that perfect crunch in every bite.

Step 6: Heat and Fry to Golden Perfection

Heat vegetable or canola oil in a deep pot to 350°F (175°C). There should be enough oil for deep frying—about 2 to 3 inches should do it. Carefully lower your prepared corn dogs into the hot oil. Fry them for 4 to 6 minutes, turning occasionally with tongs to ensure an even golden color all around. Keep an eye on the temperature to avoid greasy, soggy results—maintaining that 350°F heat is key to crispy perfection.

Step 7: Drain, Dress, and Serve Immediately!

Remove the corn dogs from the oil and place them on paper towels to drain any excess oil. While they’re still hot, brush or drizzle ketchup and mustard on top, then sprinkle with a little sugar for that classic Korean street food touch. Serve immediately and enjoy the magic of that crispy outside paired with gooey cheese and savory sausage inside!

Top Tip

Mastering the Crispy Korean Corn Dog with Cheese Recipe is all about attention to detail. These tips come from hands-on experience to help you get that perfect crunchy exterior and melty cheesy interior every time.

Dry Your Potatoes Well: One key to keeping your batter crispy is thoroughly squeezing out all the moisture from your grated potatoes. Wet potatoes make the batter soggy and cause oil splatter.
Keep Your Oil Temperature Stable: Maintaining the oil temperature at 350°F (175°C) ensures the corn dogs cook evenly and get golden without absorbing too much oil.
Press the Potatoes Firmly: When coating each battered corn dog, press the shredded potatoes firmly onto the surface to help them stick and create that signature crispy bite.
Wrap Cheese Tightly: Wrapping the cheese snugly around the beef franks prevents cheese from leaking during frying and gives you that delightful gooey center.

How to Serve Crispy Korean Corn Dog with Cheese Recipe

A close-up of a hand holding a corn dog on a wooden stick, covered in a golden brown crispy batter with small white cubes embedded in it. The corn dog is drizzled in alternating lines of bright yellow mustard and deep red ketchup, creating a colorful striped pattern all over. The background is softly blurred with green leaves and a brown wooden element, and the surface beneath is unseen. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

Nothing beats the classic finishing touch of ketchup and mustard drizzled over hot, crispy Korean corn dogs, with a light sprinkle of sugar to add a subtle sweet contrast. For an extra pop of flavor, try dusting with chili powder or garlic powder, or sprinkle chopped green onions for a fresh note.

Side Dishes

Complement your corn dogs with Korean street food favorites such as tangy pickled radish (danmuji), a cool cucumber salad, or a bowl of mild kimchi. For a heartier meal, serve with crispy fries or a simple green salad to balance the richness.

Make Ahead and Storage

Storing Leftovers

Store any leftover corn dogs in an airtight container in the refrigerator for up to 2 days. To keep them as crispy as possible, avoid stacking them directly on top of each other.

Freezing

You can freeze uncooked coated corn dogs by placing them on a baking sheet lined with parchment paper and freezing until solid (about 1-2 hours). Then transfer them to a freezer-safe bag and store for up to 1 month. Fry them directly from frozen, adjusting cooking time slightly.

Reheating

To reheat while keeping the crust crispy, bake leftover corn dogs in a 350°F (175°C) oven for 10 to 15 minutes or air fry at the same temperature for about 8 minutes. Avoid microwaving, which can make them soggy.

Frequently Asked Questions:

Can I use other types of cheese for this recipe?

Absolutely! Mozzarella works great for meltiness, but you can also try cheddar or a mix of cheeses according to your taste preferences. Just be sure to wrap the cheese tightly to keep it from oozing out during frying.

What can I substitute for beef franks?

If you prefer, you can use sausages, rice cakes, or fish cakes as the filling. These options provide different textures and flavors and are authentic alternatives commonly used in Korean corn dogs.

Why is the rising time important for the batter?

Allowing the yeast batter to rise for 30 to 40 minutes develops the proper texture and flavor, leading to a light, airy coating that crisps up beautifully when fried.

How do I avoid soggy corn dogs?

The keys are squeezing out excess moisture from the grated potatoes and maintaining the frying oil temperature at 350°F (175°C). These steps help achieve a crispy, golden exterior while keeping the inside gooey and delicious.

Final Thoughts

There's something truly comforting about biting into a crispy Korean corn dog with melted cheese enveloped in a seasoned potato batter. Whether you're enjoying them as a snack or a casual meal, making these at home is just as fun as eating them. I hope these tips and tricks inspire you to dive into this recipe and make it your own delicious tradition!