You have probably watched K-dramas and have seen Korean corn dogs a lot. If you are wondering what the fuss is about with Korean corn dogs, then you should try this Korean corn dog recipe using potato-based batter, hot dogs, and bread crumbs. You can have Korean street food at home while binging on your favorite K-drama series!
What Is Korean Corn Dog On A Stick?
It is savory, crunchy, and cheezy! You will love this Korean corn dog on a stick with its variety of flavors and textures. You get the savory juicy hotdog on the inside with stretchy melty cheese.
To make this Korean corn dog recipe, you will make the batter with mashed potatoes, egg yolk sauce, salt, and black pepper. This batter will be used as the corn dog’s outer layer, which will wrap the hot dog and cheese. You will need bamboo skewers to insert the hot dogs and cheese.
When the batter and hotdogs are assembled, dip them in beaten eggs and coat them with breadcrumbs. This will give you a crispy outer layer with a juicy and melty inside. Use an oven to bake the hotdogs, but you can also opt for an air-fryer for a faster cooking time.
Ingredients For Korean Corn Dog On A Stick
Here’s what you need to know about each ingredient and how to customize them. I listed some tips and suggestions on how to make this dish according to your preference. The ingredients needed are for the batter, meat, cheese, coating, and topping.
- Batter:The batter or the potato dough uses mashed potatoes mixed with egg yolk sauce, salt, and black pepper.
- Although some recipes use all-purpose flour, I like to use mashed potatoes for a fresher and earthy taste. You can use sweet potatoes to replace regular potatoes.
- Egg yolk sauce has many variations, from Japanese egg yolk sauce teppanyaki style to salted duck egg yolk sauce.
- Hot dog: Use your favorite hot dogs, such as Franks, sausages, vegan hot dogs, and cheese dogs. You can swap hot dogs with spam or rice cake if you like.
- Cheese:Any type of cheese will do, such as mozzarella, cheese slices, provolone, or Gouda. These are placed at the tip of the hot dog, but you can also wrap them around the hot dog if you like.
- Coating: After covering the hot dog and cheese with the potato batter, I like to coat the outer layer withbeaten egg and breadcrumbs. The beaten eggs impart an eggy taste and help make it easier for the breadcrumbs to stick. You’ll love the delightful crunch of the breadcrumbs when cooked! You can use soft bread crumbs, panko, pretzel crumbs, or crushed cornflakes.
- Topping: Complete the corn dog with a drizzle of sauces like tomato ketchup, salad dressing, mayonnaise, and mustard. You can make it sweet with sugar and condensed milk. Add more variety by topping it with dried parsley flakes, chopped pickles, cheese, and marinara sauce.
Kitchenware And Ingredients For Korean Corn Dog
Prepare a baking pan lined with parchment paper and your chosen skewers such as bamboo or metal skewers. You will also need a steamer to steam the potatoes, but you can also boil them if you prefer. Apart from these, prepare a knife and chopping board, mixing bowls, and potato masher. Here are the ingredients needed:
Ingredients:
- 1 large potato (thinly sliced)
- A drizzle of egg yolk sauce
- Salt (adjust to taste)
- Black pepper powder (adjust to taste)
- Hot dogs
- Cheese (adjust to taste)
- 1 or 2 beaten eggs
- Breadcrumbs (enough to coat the corn dog)
- Topping (tomato ketchup, salad dressing and dried parsley flakes)
Step-By-Step Instructions: How To Make Korean Corn Dog
Make the potato batter, skewer the hotdog and cheese, and assemble the corn dog with coating and toppings. And voila – Korean street food in the comfort of your home. Watch how I made the recipe with my 50-second tutorial video on Instagram or TikTok!
Did you love this corn dog recipe? Don’t forget to share your creations by tagging @kitchenmisadventures! If you love finger foods, try my Air-Fried Chinese Chicken On A Stick, Crispy Fried Wonton Strips, and Air Fryer Wontons recipe.
- Clean, peel, and slice the potatoes into thin cuts.
- Place the potato slices in a steamer basket and steam until soft enough to mash. You can also boil the potatoes in water until soft.
- Mash the steamed potatoes with egg yolk sauce, salt, and black pepper. Mash until a smooth consistency is achieved. Use a potato masher or food processor to make it easier to mash.
- Skewer the hot dogs and cheese onto bamboo sticks. I recommend forming small cheese balls to make it easier to pierce through the skewers.
- Cover the hot dogs with the potato batter and smoothen the shape.
- Beat 1 or 2 eggs and dip the corn dog in the beaten eggs.
- Afterward, coat all sides with breadcrumbs.
- Place the assembled corn dog on a baking tray with parchment paper. Bake at 180°C or 356°F for 20 minutes until you get a crispy outer layer. If using an air fryer, air fry at 350°F for about 10 minutes. You will have to flip the corn dog on each side as you cook it in the air fryer to ensure even cooking.
- Finish by drizzling the top with tomato ketchup and salad dressing. Sprinkle some dried parsley flakes. Pair this with a drink such as Refreshing Hand-Brewed Lychee Tea With Lemon and Homemade Taro Bubble Milk Tea.
How To Make Korean Corn Dog
Ingredients
- 1 large potato thinly sliced
- A drizzle of egg yolk sauce
- Salt adjust to taste
- Black pepper powder adjust to taste
- Hot dogs
- Cheese adjust to taste
- 1 or 2 beaten eggs
- Breadcrumbs enough to coat the corn dog
- Topping tomato ketchup, salad dressing and dried parsley flakes
Instructions
- Clean, peel, and slice the potatoes into thin cuts.
- Place the potato slices in a steamer basket and steam until soft enough to mash.You can also boil the potatoes in water until soft.
- Mash the steamed potatoes with egg yolk sauce, salt, and black pepper. Mash until a smooth consistency is achieved. Use a potato masher or food processor to make it easier to mash.
- Skewer the hot dogs and cheese onto bamboo sticks. I recommend forming small cheese balls to make it easier to pierce through the skewers.
- Cover the hot dogs with the potato batter and smoothen the shape.
- Beat 1 or 2 eggs and dip the corn dog in the beaten eggs.
- Afterward, coat all sides with breadcrumbs.
- Place the assembled corn dog on a baking tray with parchment paper. Bake at 180°C or 356°F for 20 minutes until you get a crispy outer layer. If using an air fryer, air fry at 350°F for about 10 minutes. You will have to flip the corn dog on each side as you cook it in the air fryer to ensure even cooking.
- Finish by drizzling the top with tomato ketchup and salad dressing. Sprinkle some dried parsley flakes.
