Korean Hot Dogs

5 from 1 vote

Up your hot dog game with these Korean hot dogs. They offer a delightful spin on a classic favorite. You'll love the crispy, golden exterior, oozing mozzarella cheese, and unique coatings like crushed Cheetos or ramen. It's street food right at your kitchen table.

Course Main Dish Recipes

Cuisine Korean

Keyword korean hot dogs, street food

Prep Time 10

Cook Time 10

Servings servings

Calories 218kcal

Author Robin Donovan

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.

Nutrition