Korean hot dogs are a thing. A thing that just might blow your mind a little bit. Imagine a crispy, battered and fried corn dog but on steroids — a hot dog coated in a sweet and savory batter, then dredged in crispy toppings like panko, crushed Cheetos, instant ramen noodles, or diced potatoes, and then deep-fried until golden and crunchy. It’s a wild roller-coaster ride of flavor and texture.
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The phenomenon of the Korean corn dog started with Myungrang Hot Dog, a small fast-food shop in Busan, South Korea, and turned into a major phenomenon through “mukbang” (livestreams of people eating on social media).
There are now Myungrang outposts around the world, in Malaysia, China, Japan, Vietnam, Australia and the United States, as well as other chains and mom-and-pop shops, where people flock to get a taste of this trendy Korean street food.
And it’s not just hot dogs anymore, either. You can get a Korean hot dog filled with sausage, a Korean cheese dog filled with just cheese, or dogs that are half hot dog and half cheese. There are other fillings, too, like Korean rice cakes.
They’re batter-coated like American corn dogs, so they’re often referred to as Korean corn dogs. But unlike American corndogs with their cornmeal-based batter, there’s no corn at all here. The distinctly Korean coating is a sweet-savory, flour-based batter. The main crunch comes from the crispy toppings.
Korean hot dogs aren’t just a snack, they’re an experience — a deliciously crunchy, golden, mouthwatering experience that’s steeped in the vibrant South Korean street food culture.
Why you’re going to fall hard for Korean corn dogs (like I did)
Picture it: A golden, crispy, deep fried treat that’s playfully delicious. That’s the Korean hot dog, and there are plenty of reasons why you might just find yourself a bit smitten.
- First, it’s the ultimate in comfort food, blending a mouthwatering mix of savory, sweet, and crunchy.
- Then, there’s the wonderfully inventive use of ingredients, a signature of Korean street food.
- And let’s not forget the versatility; you can customize your Korean hot dog with coatings like crushed Cheetos or dried ramen noodles and, I’m sure, lots of other things you’ll find at your late-night convenience store.
- This is totally the kind of food my friends and I would have devoured at 3 am back in the days when we used to stay out that late. And I’ll admit, sometimes I still get hit with cravings for those crispy, crunchy, cheesy, sweet-savory late-night snacks. This trendy Korean street food would really hit the spot after a night of drinking if I still did that kind of thing.
Ingredients you need
The list of ingredients is simple, and it’s made up of stuff you either have in your kitchen or could pick up at any market, but every element brings its own unique flavor and texture:
- Hot dogs: Start with a quality sausage or hotdog for maximum flavor.
- Cheese: Go for the stringy kind of mozzarella cheese sticks to get that satisfying cheese pull we all love. You can also substitute Monterey jack or cheddar cheese if you like.
- Uncooked instant ramen noodles: These add an unexpected yet delightful crunch.
- Cheetos: Crushed for a cheesy, crunchy texture. Can’t find Cheetos? Any cheesy snack will do.
- Potatoes: Either regular or sweet potatoes will do the trick. The latter lends a unique flavor.
- Panko breadcrumbs: These Japanese breadcrumbs deliver a light and crispy texture.
- Flour: Just regular all-purpose flour works fine. For an chewier texture, you can substitute sweet rice flour (or glutinous rice flour) for some of the all-purpose flour.
- Milk: Any milk will do.
- Egg: For holding the batter together.
- Sugar and salt: Seasonings that add that little extra oomph to your ingredients. Street food vendors usually sprinkle sugar over the top of the fried hot dogs just before serving, too.
- Baking powder: Keeps the batter light.
- Sauces: Ketchup and mustard are the most common sauces, which you’ll often see zigzagged over the fried hot dogs. You can get creative, though, and add whatever sauces you like. I like to make a quick gochujang sauce or mix gochujang with Kewpie mayonnaise. Sweet chili sauce is another popular choice.
- Skewers: You’ll also need wooden skewers or wooden chopsticks.
How to Make Korean Corn Dogs
Sure, it’s more complicated than heating up hot dogs, but the end result is so worth it! Some Korean corn dog recipes call for yeast in the batter, but there’s really no need for it and using yeast means the recipe takes longer to make since you have to wait for it to proof and rise. This recipe turns out light and crispy without any yeast. Here’s how to make them:
- Fill a skillet or saucepan with about 2 inches of oil in a skillet or white saucepan over high heat. If you have a digital thermometer, make sure the oil gets to 350 F. If you don’t have a thermometer, your oil is ready when it starts to shimmer. I’ve never tried making these in an air fryer, but it’s worth a shot.
- Skewer the hot dogs and cheese, putting 1/2 hot dog and 1/2 cheese stick on each skewer, then dip each skewer into the batter.
- Roll the battered skewer in your choice of coating (Cheetos, ramen, potatoes, panko). Use your hands to firmly press everything into the batter so that it sticks.
- Fry the skewers in the oil, turning to keep the coating on and to cook evenly on all sides until they are golden brown and crisp.
- Serve hot with desired dipping sauces.
Serving suggestions
While Korean hot dogs are a standout dish on their own, with your favorite dipping sauces. Ketchup and mustard are standard. I like to whip up a quick gochujang sauce with a little soy sauce, rice vinegar, honey, and sesame oil. Or you can use Sriracha Ranch, Prik Nam Pla, or sweet Thai chile sauce.
Try pairing your Korean hot dogs with other Korean favorites like tangy cucumber kimchi, refreshing sunomono, or even some irresistible Korean fried chicken.
Korean hot dogs are more than just a food; they’re a celebration of the fun, innovation, and unapologetic flavor found in Korean street food. It’s no wonder these golden, crunchy, cheese-filled treats have captured hearts (and stomachs) around the world.
Korean Hot Dogs
Ingredients
For the batter
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup milk
- 1 large egg
For the hot dogs
- 4 hot dogs halved lengthwise
- 4 mozzarella cheese sticks halved lengthwise
- 1 cup crumbled uncooked instant ramen noodles
- 1 cup crumbled Cheetos any flavor
- 1 cup small diced potatoes
- 1 cup panko
- Oil for frying
Instructions
- In a medium bowl, mix the flour, sugar, baking powder, and salt. Add the milk and egg and whisk to thoroughly combine into a thick batter. If it is too thick for dipping, add a little more milk. If it is too runny to stick to the hot dogs, add a little more flour.
- Transfer the batter to a tall glass.
- Place the noodles, Cheetos, panko, and potatoes in separate shallow bowls.
- On a wooden skewer, first prick a half of a hot dog, and then a mozzarella.
- Holding the skewer, dip the mozzarella and hot dog so that they are completely covered with the batter.
- Roll each hot dog-cheese stick combo in one of the four coatings (noodles, Cheetos, potatoes, panko).
- Heat cooking oil to 350 F in a deep saucepan or skillet. Add the coated hot dogs to the hot oil and cook, turning frequently, until golden brown and crisp.
- Serve immediately drizzled with ketchup, mustard, gochujang sauce, or your sauce of choice.
