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Viral Crispy Korean Corn Dogs with Gooey Mozzarella Pull

A cheese-filled korean corn dog being pulled apart, showing an extreme cheese pull over a small plate.
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Learn how to make the internet-famous Korean corn dog at home. This recipe delivers an ultra-crispy coating, often using potatoes or panko, and a satisfying, stretchy cheese pull from mozzarella sticks. Finish with classic sweet and savory street food toppings.

Ingredients

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  • 1 cup all-purpose flour
  • 1/4 cup sugar, plus extra for coating
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1 large egg
  • 1 teaspoon active dry yeast
  • 1/2 cup all-purpose flour (for dusting)
  • 1 cup panko breadcrumbs OR 1 cup frozen french fries, finely chopped
  • 6 mozzarella sticks (or half mozzarella sticks, half hot dogs)
  • Vegetable oil, for deep frying
  • Ketchup, mustard, and mayonnaise, for serving

Instructions

  1. Prepare the batter: In a medium bowl, whisk together the 1 cup flour, 1/4 cup sugar, baking powder, and salt.
  2. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
  3. Add the yeast mixture and the egg to the dry ingredients. Whisk until a thick, smooth batter forms. Cover the bowl and let the batter rest in a warm place for 45 to 60 minutes until it doubles in size.
  4. Prepare the coating station: Place the panko breadcrumbs or chopped frozen fries on a shallow plate. Lightly dust your mozzarella sticks (or hot dog/mozzarella combinations) with the extra 1/2 cup of flour.
  5. Skewer the cheese or meat: Insert a wooden skewer firmly into each mozzarella stick or hot dog.
  6. Dip and coat: Dip each skewered item completely into the risen batter, letting excess drip off. Immediately roll the battered item in the panko or chopped fries, pressing gently to adhere the coating evenly.
  7. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Fry the corn dogs: Carefully lower 1 or 2 corn dogs into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crispy.
  9. Drain: Remove the corn dogs with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Apply toppings: While the corn dogs are still hot, immediately roll them in the reserved extra sugar for a sweet crust.
  11. Serve immediately with your choice of ketchup, mustard, or mayonnaise for a sweet and savory fried food experience.

Notes

  • For the best cheese pull, ensure your mozzarella sticks are at room temperature before coating and frying.
  • If you use the potato crust method (Gamja hotdog), use small, frozen french fries and chop them finely before coating the battered dog.
  • Maintain the oil temperature strictly between 345°F and 355°F. If the oil is too cool, the coating will be greasy; if too hot, the outside will burn before the inside heats up.

Nutrition

Find it online: https://cutcooktaste.com/korean-corn-dog-recipe-ultimate-crispy-cheese-pull/