Korean hotdog (Korean Corn Dog)

Ingredients

• 4hotdog sausages, halved or whole depending on the skewers
• 150 gmozzarella, cut into 3 cm cubes
• 4wooden skewers
• 120 gplain flour
• 40 gcornmeal
• 1 tbspsugar
• 1 tspbaking powder
• 1/2 tspsalt
• 1egg
• 120 mlwhole milk
• 100 gpanko breadcrumbs
• 1 tbspsugar, for sprinkling after frying
• to tastesriracha mayonnaise or ketchup
• as neededfrying oil, such as sunflower oil

Instructions

1. 1

   Skewer the filling

   Thread the sausages and mozzarella cubes alternately onto the wooden skewers. Pat the assembled skewers thoroughly dry with paper towels so the batter can cling.

2. 2

   Mix the batter

   Combine the flour, cornmeal, 1 tablespoon of sugar, baking powder and salt in a bowl. Add the egg and milk, then stir until smooth and slightly sticky; it should be thick enough to coat the skewers.

3. 3

   Heat the oil

   Preheat a deep fryer to 170°C, using enough oil to submerge the hotdogs completely.

4. 4

   Coat the skewers

   Dip each skewer fully into the batter and let the excess drip away. Roll it in the panko, pressing the crumbs on lightly.

5. 5

   Fry until golden

   Fry the hotdogs for 3–4 minutes until golden brown, turning each a quarter turn halfway through. Cook in small batches to keep the oil temperature steady.

6. 6

   Drain and serve

   Briefly drain the hotdogs on paper towels. Sprinkle with a little of the remaining sugar straight away and serve with sriracha mayonnaise or ketchup.

What is a Korean hotdog?

Korean hotdogs, often called Korean corn dogs, are skewered street snacks coated in batter and crunchy crumbs, then fried. This version combines sausage with mozzarella for a savoury filling with a gooey centre.

The thick batter helps hold the filling together, while panko makes the outside crisp. A little sugar after frying gives the finished hotdog a sweet-savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 25g protein, 60g carbs, 28g fat.

The flour, cornmeal and panko provide most of the carbohydrates, while the cheese, sausage and frying oil contribute much of the fat. Sausage, mozzarella, egg and milk provide protein, though the exact amounts depend on the sausage and cheese used. Balance the plate with a side of salad or vegetables.

Build an even skewer

Sausage and cheese: alternate the pieces so each skewer has a balanced mix and the mozzarella is supported by the sausage. Keep the cubes around the specified 3 cm size for an easier, more even coating.

Dry surface: pat the filling well before dipping. Moisture can make the batter slip rather than cling.

Get the batter consistency right

Mix until smooth and sticky, with enough body to coat the skewer rather than running straight off. If the batter gathers too thickly, allow the excess to drip off before adding the crumbs.

Coat each skewer completely, including around the ends of the filling, so the cheese is enclosed during frying.

Press on the panko

Panko: roll the battered skewer through the crumbs and press gently so they adhere without flattening the coating. An even layer helps the outside brown consistently.

Work one skewer at a time, moving from batter to crumbs before the batter begins to dry.

Fry for an even finish

Oil temperature: bring the oil to 170°C and fry in small batches as directed. Adding too many skewers at once can make the temperature fall and the coating less crisp.

Turn each hotdog a quarter turn halfway through its 3–4 minutes of frying. Look for an evenly golden exterior, and take care when lowering and lifting the skewers.

Serve while crisp

Drain briefly on paper towels, then add the sugar while the coating is still hot so it sticks. Serve straight away for the best contrast between crunchy crumbs and melted mozzarella.

Offer sriracha mayonnaise or ketchup for dipping. A simple salad or crunchy vegetables make a fresh accompaniment to the fried coating.

Recipe notes & tips

• Pat the sausage and mozzarella dry before dipping so the batter grips.
• Keep the batter thick enough to cling to the skewers.
• Let excess batter drip off before rolling each skewer in panko.
• Fry in small batches to help maintain the oil temperature.
• Turn the skewers a quarter turn halfway through frying for even browning.
• Sprinkle on the sugar as soon as the hotdogs come out of the oil.

Variations

• Cheese-led: Use more mozzarella and less sausage while keeping the filling firmly threaded.
• Spicy dip: Serve with sriracha mayonnaise for a hot, creamy accompaniment.
• Ketchup dip: Choose ketchup for a sweeter, familiar dip.
• Extra crunch: Press the panko gently all over the batter for an even crumb coating.

Common mistakes to avoid

• Wet filling: the batter may slide off; pat the skewered sausage and cheese thoroughly dry.
• Thin batter: it runs off before coating; mix until it is smooth, sticky and thick enough to cling.
• Loose panko: bare patches can remain; press the crumbs lightly onto the battered skewer.
• Crowded fryer: the oil temperature can drop; fry the hotdogs in small batches.
• Uneven browning: one side may stay pale; turn each skewer a quarter turn halfway through.
• Late sugar sprinkle: it may not adhere well once the coating cools; sprinkle immediately after draining.

How to store

These hotdogs are best eaten straight after frying, while the coating is crisp and the cheese is melted. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot; the coating may soften in storage.

Frequently asked questions