Go Back
+ servings
korean corn dog
Print Recipe
5 from 2 votes

Korean Corndogs

Korean Corn Dogs are a crunchy, delicious hot dog and cheese on a stick covered with a deep fried crunchy batter and a delectable sweet finish that can't be beat! So easy to do but you have to know the tricks to get it just right! Wow your family and friends when you don't have to drive hours to find a Korean Corn Dog and instead can make one for pennies at home!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: main
Cuisine: American
Keyword: korean corn dog
Servings: 6 servings
Calories: 400kcal
Author: Wendi Spraker
Cost: $5


  • disposable chop sticks
  • Medium sized bowl
  • measuring cups and spoons
  • whisk
  • cast iron 10" frying pan
  • knife
  • cutting board
  • tall drinking glass
  • Saucer
  • oblong baking dish
  • plate
  • paper towel
  • stove top
  • instant read thermometer


For Inside the Korean Corn Dog

  • 6 oz mozzarella cheese whole fat, low moisture
  • 3 whole hot dogs
  • 4 cups peanut oil see notes

For the Batter

  • 1 cup milk
  • 2 cups bisquick

For the Coating

  • 2 cups panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 Tbs sugar


For Inside the Korean Hot Dog

  • At least 1 hour before you plan to cook, cut the hot dogs in half and push each half onto a disposable chop stick. Push the hot dog down so that an equal length of stick is poking out the top.
  • Cut a piece of the cheese to about the same size as the hot dog and thread it onto the top portion of the chop stick. Place these into the fridge, covered with plastic wrap until ready to cook (up to 24 hours ahead). The point is that the hot dogs and cheese should be very cold before applying the batter and frying.

When Ready to Start Cooking

  • Add 4 Cups of Peanut Oil (see notes section) to the frying pan and set on high. Allow to heat while preparing the batter and coating. Keep a close eye on it and adjust the temperature down if it gets too hot. It's important to have a thermometer or you run the risk of burning your dogs or having the oil too cool and the batter sliding off.

For the Batter

  • Mix together the milk and the bisquick with a whisk until smooth. Allow to sit until ready to batter and coat the dogs but don't allow to come to room temp. You want the batter cold. Don't batter the dogs ahead of time, the batter and coating needs to go on just before they go in the pan.
  • Pour the batter into a tall cylinder shaped container (You can use a tall drinking glass). Allow enough room at the top so that the batter doesn't spill over the top. Place a saucer under the glass in case that any batter comes over the top and down the sides, it will go into the saucer.

For the Coating

  • Mix the panko, salt and garlic powder together in a pan that is large enough to hold the entire length of the corndog and stick.

To Fry the Corn Dog

  • Once the oil is at 370-380, quickly coat the entire hot dog/cheese down to the stick and allow the excess to drip off the end and back into the glass.
  • Quickly move to the panko bread crumbs and roll into the crumbs. Use your hands to coat the panko onto the hot dogs and press into the batter.
  • Place into the hot oil. Repeat with another corn dog. Do not attempt to fry more than 2 at a time or you will cool the oil off too much to fry the corn dogs. Quickly set a timer for 2 minutes. After 30 seconds, using tongs, flip the corn dog over and allow to cook on the other side for the remainder of the two minutes. Remove to a paper towel lined plate and repeat until all 8 corn dogs are done.
  • Sprinkle with a dusting of sugar while the corn dog is draining.



  • Use a heavy stick for your corndogs. They are heavy once they are prepared and a small thin stick (like a kabob stick) may be too flimsy. Toothpicks won't work. I use disposable chop sticks (free with your Chinese Food Dinner!).
  • Do NOT use cheese sticks. Instead, purchase the type of cheese noted in the recipe and cut into a block the size of a hot dog. This will keep the cheese from becoming all melty and oozing out of the coating.
  • Whisk the batter well before applying to the corndog. You'll need a tall container. I'm using my ziptop container, but a tall drinking glass will do as well. Put the glass in a saucer so that when you dunk the hot dog, any extra batter won't spill all over the counter.
  • When you apply the toppings, you'll need to roll the corn dog in the toppings but also pack them on with your hands to get the best coverage.
  • You'll need to use about 4 cups of oil (peanut oil works best and tastes great). You can reuse the oil if you strain it well after it cools and save it for next time.
  • You can use any higher smoke point oil. Vegetable oil will work fine, I use peanut oil because it has a great flavor for things like this.
  • Let the dogs fry for about 30-45 secs on side one and then flip for the rest of the fry.
  • Use tongs to flip them.
  • Sprinkle the sugar on lightly just after removing the corn dog from the pan.
  • Keep the completed corn dogs in the oven set on the lowest temp until ready to serve. This will keep the exterior crispy and warm.
  • These are traditionally served with ketchup and mustard as a sauce, but you could easily expand your horizons with a different homemade sauce, check out the sauces at Loaves and Dishes for some ideas.


Serving: 8g | Calories: 400kcal | Carbohydrates: 267g | Protein: 69g | Fat: 77g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Cholesterol: 121mg | Sodium: 7111mg | Potassium: 1077mg | Fiber: 11g | Sugar: 61g | Vitamin A: 1171IU | Vitamin C: 1mg | Calcium: 1502mg | Iron: 13mg