Korean Corn Dogs

Korean corn dogs

Hot dogs on sticks, i.e. corn dogs, come in many versions in many countries around the world, but recently Korean corn dogs with cheese have become popular. Fluffy yeast dough, sausage, chewy mozzarella, all coated in panko, deep-fried and sprinkled with sugar.

How to make corn dog at home?
Preparing Korean sausages on a stick is very simple. All you need is hot dogs or other sausages and/or piece of cheese. You can also use sliced cheese and wrap it around the sausages. For the dough you need flour, milk (or water), yeast, sugar and salt. Add oil for frying, panko, eggs for breading, sugar for sprinkling (preferably fine) and thick skewers. You probably have all this in the kitchen anyway.

Korean corn dog vs. American corn dog?
They have the same name, both are fried sausages on a stick in dough, but their taste is completely different.
Korean corn dogs are made of yeast dough, covered in panko, often with diced potatoes and sprinkled with sugar. You can often find cheese inside.
American corn dogs are made from dough with baking powder and a mixture of wheat and fine cornmeal.

Korean corn dogs contain gluten. The proportions given below make the dough for approximately 8 corn dogs.
For a cheese corn dog, you need a block of cheese the size of a sausage (approx. 70 g).
For a corn dog with sausage and cheese, you need ½ sausage and a block of cheese the size of ½ sausage (approx. 35 g).
For a corndog with just a sausage, you only need a sausage (approx. 45 g).

Nutritional values and calories are for half and half corn dogs with sausage and cheese.
Read the step-by-step recipe on how to prepare homemade Korean corn dogs with cheese on a stick and watch the video below the recipe.
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Korean corn dogs

Korean Corn Dogs

Korean hot dogs on a stick with cheese or sausages or both! Fluffy dough, crispy breading and all of this sprinkled with sugar! Much better than American corn dogs. Taste Korean street food 😋
5 from 1 vote
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Prep Time 30 minutes
Frying 5 minutes
Total Time 35 minutes
Course Snacks
Cuisine korean
Servings 8 corn dogs
Calories 451 kcal

Korean Corn Dogs Recipe


Dough (for 8 corn dogs)

  • 1 cup milk
  • 2 cup flour
  • 1 tsp dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2-3 tbsp oil


  • 2 eggs
  • 8 tbsp panko
  • 4 tbsp fine sugar

Additionally (for 8 corn dogs ½ sausage and ½ cheese)

  • 4 hot dogs
  • 280 g hard mozzarella
  • oil (for frying)



  • Sift the flour into the mixer bowl. Add warm milk (not hot! so as not to scald the yeast), yeast, sugar and salt. Knead the dough for approx. 10 minutes. Add oil and knead for another 10 minutes. Cover the kneaded dough and leave to rise for approx. 1-2 hours.
    1 cup milk, 2 cup flour, 1 tsp dry yeast, 1 tsp sugar, 1 tsp salt, 2-3 tbsp oil
    Preparing yeast dough for corn dogs

Corn dogs

  • You can prepare corn dogs with only sausages, with sausages and cheese, or only with cheese. Depending on which option you choose, prepare:
    ➡Corndogs with sausage only
    Unwrap the sausages from any foil and thread the sausages onto thick sticks (e.g. large skewers cut in half or disposable sushi sticks). Stuff the sausages almost to the tip.
    ➡Corn dogs with sausage and cheese
    You can cut the sausages in half or use whole sausages. Cut mozzarella (or other cheese that melts well) into sticks as thick as a sausage and as long as you like. Then put the sausages and cheese on sticks, e.g. 1/2 sausage and 1/2 cheese or 1/4 sausage, 1/4 cheese, 1/4 sausage and 1/4 cheese or 1 whole sausage and 3 cm of cheese.
    ➡Corn dogs with cheese only
    Cut out cuboids from the cheese, the thickness and length of the sausage (approx. 2 cm wide and approx. 18 cm long). You can cut shorter sticks, e.g. 9 cm, and stick both on a stick to get a "cheese sausage".
    4 hot dogs, 280 g hard mozzarella
    Putting wieners and cheese on a stick
  • Now you need to coat the sausages and/or cheese stuck on sticks in the dough. Take a portion of dough about the size of a small plum. (You can wet your hands with water to prevent the dough from sticking to them.) Stretch the dough and roll it over the sausage. Glue the dough carefully so that the sausage is completely covered and there are no holes anywhere.
    Coating sausages and cheese with dough
  • The sausages in the dough now need to be breaded. First, coat the corn dog in beaten egg and then in panko and place on a plate.
    2 eggs, 8 tbsp panko
    Breading corn dogs in panko
  • Breaded corn dogs fry in hot oil on all sides until golden (approximately 2,5 minute on one side and 2,5 minute on the other side). Drain the fried corn dogs gently on a paper towel and sprinkle them with fine sugar while still hot. The corn dogs are now ready. Serve, for example, with ketchup and mustard.
    4 tbsp fine sugar, oil
    Frying corn dogs


Watch how to make korean hot-dogs step by step video.
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How to make korean corn dog dough?
To prepare the corn dog dough, simply mix all the ingredients and let them rise. However, if you want to use fresh yeast, you must first prepare the leaven. Approx. 10 g of fresh yeast, a tablespoon of flour, a teaspoon of sugar and 100 ml of warm water or milk. Mix, cover and set aside for 10 minutes. Add the risen leaven to the rest of the ingredients and follow the recipe.
What sauce for corn dogs?
Corn dogs taste best with ketchup and mustard, but you can also use mayonnaise, BBQ sauce, sriracha, sriracha mayo, etc.
How long to fry corn dogs?
Corn dogs can be deep-fried in a pot or in a fryer, but you can safely fry them in a pan with less fat. All you have to do is turn them so that each side is fried. Thanks to this, you will not waste liters of oil. Fry the corndogs for about 5 minutes over medium heat in a pan.


Serving: 100gCalories: 251kcal (13%)Carbohydrates: 24g (8%)Protein: 9g (19%)Fat: 13g (20%)Saturated Fat: 4g (28%)Trans Fat: 0gCholesterol: 46mg (15%)Sodium: 425mg (18%)Potassium: 98mg (3%)Fiber: 1g (2%)Sugar: 5g (6%)Vitamin A: 192IU (4%)Vitamin C: 0mgVitamin D: 1µg (4%)Vitamin E: 1mg (7%)Vitamin K: 4µg (4%)Calcium: 138mg (14%)Iron: 2mg (9%)Manganese: 0mg (8%)Magnesium: 14mg (4%)Zinc: 1mg (7%)Folic Acid: 34µg

Percent Daily Values are based on a 2,000 calorie diet

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