This Korean corn dog recipe takes the popular street food to the next level with a perfect combination of crispy coating, savory sausage or cheese, and a bold lineup of toppings. Each bite delivers a delightful contrast of textures and flavors—crunchy, spicy, sweet, and umami-rich. Ideal as a snack or indulgent treat, these Korean corn dogs are sure to satisfy.
Why You’ll Love This Recipe
This recipe brings together the beloved Korean-style corn dog with unique, flavor-packed toppings that elevate it far beyond the traditional fairground version. The batter is crispy and golden, the filling can be adapted to suit your taste (hot dogs or melty mozzarella), and the toppings—from gochujang honey ketchup to furikake—deliver a balance of spice, sweetness, and crunch. It’s perfect for parties, weekend treats, or whenever you want a fun, memorable snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
3 hot dogs (or mozzarella sticks for cheese version)
1 cup all-purpose flour
1/4 cup cornmeal
2 tbsp sugar
1 tsp baking powder
1 egg
3/4 cup milk
Wooden skewers
Oil for frying
Toppings:
2 tbsp gochujang
2 tbsp ketchup
1 tbsp honey
American mustard
Crispy fried shallots
Furikake seasoning
Directions
- Insert wooden skewers into the hot dogs or mozzarella sticks and freeze for 15 minutes to help the batter stick.
- Prepare the batter by mixing the flour, cornmeal, sugar, baking powder, egg, and milk until smooth. If needed, chill the batter to thicken.
- Dip each skewered hot dog into the batter, coating evenly on all sides.
- Heat oil in a deep pot to 350°F (175°C). Fry the battered hot dogs until golden brown and crispy. Drain on paper towels.
- In a small bowl, mix gochujang, ketchup, and honey to create the sauce.
- Drizzle the fried corn dogs with the gochujang honey ketchup and American mustard.
- Finish with a sprinkle of crispy fried shallots and furikake seasoning before serving.
Servings and timing
Servings: 3
Prep time: 15 minutes
Chill time: 15 minutes
Cook time: 10 minutes
Total time: 40 minutes
Variations
Cheese option: Use mozzarella sticks instead of hot dogs for a gooey, cheese-filled version.
Spice level: Adjust the amount of gochujang to make it milder or hotter.
Batter twist: Add a pinch of chili powder or paprika for extra flavor in the batter.
Coating ideas: Roll the battered hot dog in breadcrumbs or panko before frying for added crunch.
Sweet version: Try a dusting of sugar over the finished corn dog for a sweet-savory twist.
Storage/Reheating
Storage: Store leftover corn dogs in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes until crispy. Avoid microwaving, as it can make the coating soggy.
FAQs
What is a Korean corn dog?
A Korean corn dog is a popular street food snack consisting of a hot dog or cheese coated in a thick batter, deep-fried until crispy, and often topped with unique seasonings and sauces.
Can I make this with cheese instead of hot dogs?
Yes, mozzarella sticks or blocks work well. Make sure they are frozen before battering to prevent leaking during frying.
Why do I need to freeze the hot dogs before frying?
Freezing helps the batter adhere better and keeps the inside from overcooking while the outside crisps up.
What kind of oil should I use?
Use a neutral, high-smoke-point oil like canola, vegetable, or peanut oil for deep frying.
Can I bake these instead of frying?
Frying yields the best crispy texture, but you can bake them at 400°F (200°C) until golden, though the crust may be less crisp.
What does furikake taste like?
Furikake is a Japanese seasoning blend with seaweed, sesame seeds, and sometimes dried fish, giving a savory, umami-rich flavor.
How spicy is gochujang?
Gochujang has a mild to moderate heat level with a deep, slightly sweet and fermented flavor. You can adjust the amount to suit your taste.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours ahead and store it in the refrigerator. Stir well before using.
What’s the best way to serve these?
Serve them hot and fresh, immediately after frying and topping, for the best texture and flavor.
Are Korean corn dogs gluten-free?
No, this version contains wheat flour. However, you can try gluten-free flour blends and ensure all ingredients (including sauces) are gluten-free.
Conclusion
Korean Corn Dogs with Gochujang Honey Ketchup, American Mustard, Crispy Shallots, and Furikake offer a bold, satisfying twist on a beloved snack. With their crisp exterior, customizable fillings, and a medley of umami-packed toppings, these treats are as fun to make as they are to eat. Whether you’re looking to impress at a gathering or simply craving something different, this recipe delivers on both flavor and creativity.
PrintKorean Corn Dog with Gochujang Honey Ketchup, American Mustard, Crispy Shallots and Furikake
Korean Corn Dogs are a popular street food featuring hot dogs (or cheese) coated in a slightly sweet batter, deep-fried to golden perfection, and topped with a spicy, sweet gochujang honey ketchup, American mustard, crispy shallots, and furikake for extra umami and crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 corn dogs 1x
- Category: Snack
- Method: Deep-Fried
- Cuisine: Korean
- Diet: Halal
Ingredients
- 3 hot dogs (or mozzarella sticks for cheese version)
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tbsp sugar
- 1 tsp baking powder
- 1 egg
- 3/4 cup milk
- Wooden skewers
- Oil for frying
- 2 tbsp gochujang
- 2 tbsp ketchup
- 1 tbsp honey
- American mustard (for topping)
- Crispy fried shallots (for topping)
- Furikake seasoning (for topping)
Instructions
- Insert wooden skewers into the hot dogs (or cheese sticks) and freeze for 15 minutes.
- In a bowl, mix together flour, cornmeal, sugar, baking powder, egg, and milk to form a smooth batter. Chill if needed to thicken.
- Heat oil in a deep pot to 350°F (175°C).
- Dip the chilled, skewered hot dogs into the batter, coating them evenly.
- Fry the battered hot dogs in hot oil until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, mix gochujang, ketchup, and honey to make the spicy-sweet sauce.
- Top the fried corn dogs with the gochujang honey ketchup, drizzle with American mustard, and sprinkle crispy fried shallots and furikake seasoning over the top.
Notes
- Freezing helps the batter adhere better to the hot dogs during frying.
- For a cheese version, use mozzarella sticks or half cheese, half hot dog.
- Ensure oil is at proper frying temperature for best texture.
- Adjust gochujang amount for desired spice level.
- Best enjoyed fresh and hot for optimal crunch.
Nutrition
- Serving Size: 1 corn dog
- Calories: 410
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg