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Ultimate Crispy Mozzarella Korean Corn Dog Recipe

Two halves of a crispy, golden korean corn dog showing an incredible, stretchy cheese pull.
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Make viral, street-style Korean corn dogs at home featuring a chewy, airy batter, a mozzarella cheese pull, and a super crispy coating, finished with a dusting of sugar.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup sweet rice flour (or substitute with more all-purpose flour)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup warm water
  • 1 packet active dry yeast
  • 12 mozzarella cheese sticks (low moisture, full fat)
  • 6 hot dogs (optional, cut in half)
  • 1 cup panko breadcrumbs OR 1 cup small diced frozen french fries (for Gamja style)
  • Cooking oil for deep frying
  • 2 tablespoons granulated sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy.
  2. Prepare the batter: In a large bowl, whisk together the all-purpose flour, sweet rice flour, sugar, salt, and baking powder.
  3. Combine wet and dry ingredients: Add the egg, milk, and the activated yeast mixture to the dry ingredients. Whisk until just combined. The batter should be thick. Cover the bowl and let the batter rest in a warm place for 1 to 1.5 hours until it has doubled in size.
  4. Prepare coatings: Place the panko breadcrumbs or diced frozen fries onto separate shallow plates.
  5. Assemble the corn dogs: Skewer the mozzarella sticks or the hot dogs (or half-and-half combinations) onto wooden skewers.
  6. Dip and coat: Dip the skewered item fully into the risen batter, ensuring it is completely covered. Immediately roll the battered item in the panko or diced fries, pressing gently so the coating adheres well.
  7. Chill: Place the coated corn dogs on a parchment-lined tray and freeze for 15 minutes. This helps the coating set before frying.
  8. Fry: Heat 2 to 3 inches of cooking oil in a deep pot or Dutch oven to 350°F (175°C). Carefully lower the corn dogs into the hot oil, frying 2 or 3 at a time to avoid overcrowding.
  9. Cook until golden brown and crispy, about 3 to 4 minutes per side. The internal cheese should be melted.
  10. Drain: Remove the corn dogs and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  11. Finish: While still warm, roll the corn dogs in granulated sugar. Serve immediately with your choice of dipping sauce.

Notes

  • For the best cheese pull, use low-moisture, full-fat mozzarella sticks.
  • If using the French fry coating (Gamja style), ensure the fries are small and frozen solid before coating the batter.
  • For a thinner batter, add a tablespoon of milk at a time until it reaches a thick pancake consistency.
  • Classic dipping sauces include ketchup, yellow mustard, and a spicy mayo made from mayonnaise mixed with Sriracha or Gochujang paste.

Nutrition

Find it online: https://recipesfleet.com/korean-corn-dog-recipe-ultimate-crispy-mozzarella/