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Ultimate Cheesy Korean Corn Dog (Half-and-Half Style)

Three pieces of a sweet and savory korean corn dog, one cut open revealing melted cheese and sausage, dusted with powdered sugar.
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Make authentic Korean corn dogs at home featuring a half hot dog, half mozzarella cheese filling, coated in a crispy panko crust, and finished with a dusting of sugar.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup sweet rice flour (or substitute with more all-purpose flour)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup warm water
  • 1 package (about 8 ounces) all-beef hot dogs, cut in half crosswise
  • 8 ounces low-moisture mozzarella cheese, cut into pieces matching the hot dog halves
  • 1/2 cup all-purpose flour (for dredging)
  • 1 cup panko breadcrumbs
  • Vegetable oil, for deep frying
  • Granulated sugar, for coating

Instructions

  1. Prepare the fillings: Skewer one hot dog half and one mozzarella piece onto a wooden skewer, alternating so the cheese is in the middle. Repeat until you have a ‘half-and-half’ stick. Pat the assembled sticks dry with paper towels.
  2. Make the batter: In a large bowl, whisk together the flour, sweet rice flour, sugar, salt, and baking powder. In a separate bowl, whisk the egg, milk, and warm water. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  3. Dredge the sticks: Lightly dust each assembled stick in the 1/2 cup of dredging flour, shaking off the excess. This helps the batter adhere.
  4. Coat with batter: Dip the floured stick completely into the prepared batter, ensuring it is fully covered. Let excess batter drip off briefly.
  5. Coat with panko: Immediately roll the battered stick in the panko breadcrumbs, pressing gently to make sure the panko sticks firmly all over the surface.
  6. Chill: Place the coated corn dogs on a parchment-lined tray and freeze for at least 30 minutes. This helps the coating set before frying.
  7. Fry the corn dogs: Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  8. Carefully lower 2-3 corn dogs into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the crust is deep golden brown and crispy.
  9. Remove the corn dogs with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. While still hot, immediately roll the drained corn dogs in granulated sugar.
  11. Serve immediately with your choice of dipping sauces.

Notes

  • For a potato coating variation, substitute the panko in Step 5 with small, cubed, par-boiled potatoes pressed onto the batter.
  • If you prefer a sweeter batter, increase the sugar in the batter mix to 2 tablespoons.
  • Use a thermometer to monitor the oil temperature; if the oil is too cool, the corn dogs will absorb too much grease.

Nutrition

Find it online: https://sundayflavor.com/korean-corn-dog-recipe-cheesy-mozzarella-pull/