Korean-Style Hot Dogs

These Korean-Style Hot Dogs are reminiscent of American corn dogs, featuring hot dogs and mozzarella cheese encased in a yeasted dough batter, coated with fun toppings and deep fried until golden perfection.

What are Korean Hot Dogs?

Korean hot dogs are also known as Korean corn dogs are a popular Korean street food snack, believed to have originated in the 1980s.

They're similar to American corn dogs, with a hotdog sausage skewered on a stick, battered and deep-fried.

Typically, Amercian corn dogs use a cornmeal batter (hence, the name).

What makes Korean hot dogs special is that they can include toppings, such as French Fries (or diced potatoes), also known as gamja hotdogs.

They're a little different that American hot dogs in that they are salty and sweet, usually finished with sugar (powdered or granulated).

Why you'll love this recipe

This Korean hot dog recipe is simple to make and is a hit with all ages!

Using a combination of flours gives these hot dogs a light, fluffy and chewy texture.

The dough is easy to handle, and there's no cornmeal, nor any wet messy batter involved.

Frying the hot dogs at the right temperature ensures that they remain crisp and do not absorb too much grease.

This recipe makes 8 or 9 hot dogs, depending on whether you want to add cheese or leave them as is.

Ingredients you'll need

For the batter:

• warm milk: or warm water
• granulated sugar: adds a little sweetness and flavour to the dough
• active dry yeast: or instant yeast
• large egg: binds everything together
• all-purpose flour: regular plain flour
• rice flour: is different than glutinous rice flour; adds a light texture to the fried hot dogs; used in Rice Noodle Rolls (Chee Cheong Fun)
• glutinous rice flour: is different than rice flour; adds a chewy, slightly mochi-texture; used in Matcha Brownie Mochi (Brochi)
• pinch sea salt: adds a little flavour

Coating:

• panko breadcrumbs: are Japanese-style breadcrumbs, a fluffier type of coating that you can find in most grocery stores and Asian supermarkets; used in Pork Tonkatsu
• cooked potato: diced in small pieces and coated with cornstarch; you can also use French fries if you prefer

For the hotdogs:

• hotdogs: if just using hotdogs, use 4 hotdogs cut in half; if adding cheese, use 3 hotdogs, cut into thirds
• low moisture mozzarella cheese: 9 piece blocks if using; or cheddar cheese
• 8-9 bamboo sticks: or you can use wooden chopsticks

For frying:

• high smoke-point oil for frying: you can use peanut oil, avocado, or grapeseed oil

How to make them

Prepare the dough batter

In a large bowl, combine warm milk, sugar and active dry yeast. Give it a stir and let the yeast become foamy, about 5 minutes.

Add in all-purpose flour, glutinous rice flour and rice flour.

Mix it together and knead the dough until it becomes smooth.

Cover with plastic wrap and place in a warm location, until doubled in size, about 1 hour.

Prepare the coating

In the meantime, cook the diced potato by placing it into a microwave-safe bowl and adding a splash of water.

Cover the bowl and microwave for 2-3 minutes, stopping to stir intermittently.

Once the potato is cooked, remove the cover, let it cool slightly and blot dry with paper towel.

Coat the diced potato with cornstarch and place onto a shallow dish. Set aside.

Pour panko breadcrumbs into a separate shallow dish. Set aside.

Prepare the hot dogs

Add a hot dog and/or piece of cheese (if using) to a skewer.

Repeat with the remainder and place into the fridge until ready to coat with the batter.

Batter the hot dogs

Use your hands to grab and pinch off the dough to cover and encase the hotdog.

Firmly mold the dough over the hotdog and pinch off any excess dough. If the dough is too sticky, wet your hands slightly.

Next, press the battered hotdog into the diced potato, rotating so the surface is coated with potato.

Then, press the hot dog into the panko breadcrumbs, rotating again so the entire surface and nooks and crannies are covered.

Place the hot dogs onto a baking tray lined with parchment paper and repeat with the remainder, with your choice of toppings.

Fry the hot dogs

Heat oil in a frying pan (or deep fryer) to 375F.

Add the battered hot dogs into the hot oil and fry, rotating every once in a while, until golden brown in colour and the cheese is melty, about 5-6 minutes.

Remove fried hot dogs with a pair of tongs and place onto paper towel to drain.

Serve with ketchup and mustard, another sauce of your choice, or a sprinkle of sugar.

Enjoy immediately.

Variations

You can use any type of protein/meat for this fried snack.

Try other sausages, SPAM, pepperoni sticks, rice cakes, squid, or fish cakes.

Other toppings

Besides diced potato, you can add different coatings/toppings to the hot dogs and make them yours.

Try adding (before frying):

• crushed ramen noodles (dry instant noodles)
• crushed chips
• diced sweet potato
• corn flakes
• chicken nuggets (chopped into smaller pieces)

Additional seasonings & sauces

• granulated sugar
• icing sugar
• cinnamon sugar
• honey mustard
• BBQ sauce
• hot sauce/chili sauce
• honey butter
• garlic butter

How to serve

Serve the Korean Hot Dogs immediately after frying.

Add a sprinkle of sugar to the hot dogs for that sweet and salty flavour.

You can also dip or drizzle sauces over the hot dog.

How to store & reheat

If you have leftover fried hot dogs, place them in the fridge in an airtight container lined with paper towel.

To reheat:

Bake the leftover hot dogs at 350F for 10-15 minutes, until the exterior is crisp and the interior is warmed through.

Freezer:

You can freeze the Korean hot dogs prior to frying.

Place the battered and coated hot dogs in a single layer onto a baking tray lined with parchment paper.

Freeze for about 2 hours, until frozen.

Transfer the frozen hot dogs into a freezer-safe container or Ziploc bag and store for up to 3 months.

To reheat from frozen:

Deep-fry from frozen, adding a few extra minutes to the cooking time.

You can also use an air fryer to cook the hot dogs, or bake in the oven at 350F.

Note: if using an air fryer or baking in the oven, mist or lightly spray the hot dogs with a little oil.

What to pair with Korean hot dogs

Try pairing the hot dogs with Mala Tater Tots or Korean Loaded Fries for an ultimate lunch or snack.

For drinks, try a Matcha Yuzu Gin Fizz.

Expert tips & FAQs

Dough is too sticky

This dough should not be too sticky. In case the dough is too wet, add a little more all-purpose flour.

Tip: if the dough is too moist to wrap around the hot dog, lightly dampen your hands in a little water and handle the dough.

Do I need to add baking powder?

No, for this recipe, yeast is the leavener so you don't need to add baking powder.

Other recipes you may like

Be sure to check out these recipes:

Pillowy Soft Korean Sausage Bread

Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)

Mala Tater Tots

Mom's Pepperoni Buns

Turkey Pepperoni Cheese-Stuffed Breadsticks

Korean Loaded Fries With Bulgogi Beef & Kimchi

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 4 votes

Korean-Style Hot Dogs

These Korean-Style Hot Dogs are reminiscent of American corn dogs, featuring hot dogs and mozzarella cheese encased in a yeasted dough batter, coated with fun toppings and deep fried until golden perfection.

Prep Time30 minutes mins

Cook Time20 minutes mins

Resting Time1 hour hr

Total Time1 hour hr 50 minutes mins

Course: Appetizer, Snack

Cuisine: Asian, Korean

Servings: 8

Calories: 211kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

For the dough batter:

• 100 ml whole milk warmed
• 15 g granulated sugar
• 4 g active dry yeast
• 1 large egg
• 100 g all-purpose flour
• 50 g glutinous rice flour
• 50 g rice flour
• pinch sea salt

Coating:

• 1 small potato diced into small pieces and cooked
• 1 tablespoon cornstarch or rice flour
• ½ C panko bread crumbs

For the hotdogs:

• 8-9 bamboo sticks (depending on which type you're making) or you can use wooden chopsticks

Without cheese:

• 4 hotdogs (cut in half)

With cheese:

• 3 hotdogs (cut into thirds)
• 9 small blocks low moisture mozzarella cheese or cheddar cheese

For frying:

• high smoke-point oil eg. peanut oil, avocado oil, grapeseed oil

Cook ModePrevent your screen from going dark

Instructions

For visual key process photos, refer to the body of the post.

Prepare the dough batter:

• In a large bowl, combine warm milk, sugar and active dry yeast. Give it a stir and let the yeast become foamy, about 5 minutes.
• Add in all-purpose flour, glutinous rice flour and rice flour.
• Mix it together and knead the dough until it becomes smooth.
• Cover with plastic wrap and place in a warm location, until doubled in size, about 1 hour.

Prepare the coating:

• In the meantime, cook the diced potato by placing it into a microwave-safe bowl and adding a splash of water.
• Cover the bowl and microwave for 2-3 minutes, stopping to stir intermittently.
• Once the potato is cooked, remove the cover, let it cool slightly and blot dry with paper towel.
• Coat the diced potato with cornstarch and place onto a shallow dish. Set aside.
• Pour panko breadcrumbs into a separate shallow dish. Set aside.

Prepare the hot dogs:

• Add a hot dog and/or piece of cheese to a skewer.
• Repeat with the remainder and place into the fridge until ready to coat with the batter.

Batter the hot dogs:

• Use your hands to grab and pinch off the dough to cover and encase the hotdog.
• Firmly mold the dough over the hotdog and pinch off any excess dough. If the dough is too sticky, wet your hands slightly.
• Next, press the battered hotdog into the diced potato, rotating so the surface is coated with potato.
• Then, press the hot dog into the panko breadcrumbs, rotating again so the entire surface and nooks and crannies are covered.
• Place the hot dogs onto a baking tray lined with parchment paper and repeat with the remainder, with your choice of toppings.

Fry the hot dogs:

• Heat frying oil in a shallow frying pan (or deep fryer) to 375°F/191°C.
• Add the battered hot dogs into the hot oil and fry, rotating every once in a while, until golden brown in colour and the cheese is melty, about 5-6 minutes.
• Remove fried hot dogs with a pair of tongs and place onto paper towel to drain.
• Serve with ketchup and mustard, another sauce of your choice, or a sprinkle of sugar.
• Enjoy immediately.

Nutrition

Calories: 211kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 206mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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