The Famous Korean Cheese Corn Dog Recipe

Share This

Ah, Korean corn dogs. Not just your average street food, they’re an explosion of crispy, gooey, and utterly delicious delight. Forget the flimsy, lukewarm offerings of the ballpark. These vibrant wonders, known in Korea as “hot-deok,” are a symphony of textures and flavors, beckoning you down a tantalizing alleyway of culinary adventure.

And you, intrepid foodie, are about to embark on that very journey. This isn’t just a recipe; it’s a roadmap to crafting your own Korean corn dog masterpiece, complete with three distinct toppings to ignite your taste buds. So, gather your ingredients, put on your culinary apron, and prepare to be swept away by the magic of cheese, crunch, and pure, unadulterated yumminess.

Korean Cheese Corn Dog Recipe



  • 150g bread flour (can be substituted with plain flour)
  • 50g rice flour (can be substituted with plain flour)
  • 30g sugar
  • 4g salt
  • 4g instant dry yeast
  • 1 egg (50g), room temperature
  • 100ml warm water

Main Ingredients

  • 3 sausages (12cm)
  • Mozzarella cheese
  • 5 wooden skewers



  • 1 potato (145g)
  • 1 tablespoon cornstarch
  • Ketchup (optional)


  • 1/2 instant ramen noodle packet

Classic Crumb:

  • Breadcrumbs


  • Vegetable or canola oil for frying
  • Sugar, ketchup, and mustard (for serving)


  1. Dough: Combine bread flour, rice flour, sugar, and salt in a large bowl. Mix in the yeast and egg until well combined. Gradually add the warm water and knead for 5-7 minutes until a smooth dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
  2. Sausages and Cheese: While the dough rises, blanch the sausages in boiling water for 1 minute to remove excess saltiness. Cut them in half and pair each half with a slice of mozzarella cheese. Skewer each sausage-cheese duo with a wooden skewer.
  3. Prepare Toppings: Dice the potato and boil it for 3 minutes. Drain and cool, then toss with cornstarch. Ramen: Crush the ramen noodles with your hands or a rolling pin. Crumb: Prepare your breadcrumbs on a plate.
  4. Assembling and Frying: Once the dough has doubled in size, gently roll it out on a lightly floured surface to about 1/2 cm thickness. Dip each skewered sausage-cheese duo in the dough, making sure to coat it evenly. Then, coat each one in your chosen topping (potato, ramen, or breadcrumbs).
  5. Heat oil in a deep fryer or pot to 350°F (175°C). Carefully lower the coated corn dogs into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Drain them on paper towels.
  6. Serving: Enjoy your Korean cheese corn dogs hot with your favorite toppings like ketchup, mustard, and sugar.


  • For a quicker fermenting process, soak the dough in a pot of warm water for an hour, changing the water halfway through.
  • If you’re allergic to eggs, simply replace the egg with an equal amount of water.
  • To prevent cheese leakage, fry your corn dogs over medium heat to prevent the cheese from melting too quickly.
  • Feel free to experiment with different toppings! Kimchi, corn, and even chopped hot dogs are all delicious options.

Now you have all the tools you need to embark on your Korean cheese corn dog adventure! Get creative, have fun, and most importantly, enjoy the delicious journey!

This recipe was adapted from 매일맛나

Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *