Can I bake these instead of frying?

Yes, you can bake these corn dogs at 425°F for about 20-25 minutes, turning halfway through. While they won't be quite as crispy as the fried version, they'll still be delicious. Spray them with a little cooking oil before baking for better browning.

What can I substitute for buttermilk?

No buttermilk on hand? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This quick substitute works perfectly in this recipe.

Can I make these ahead for a party?

Absolutely! You can prepare them up to the coating stage and refrigerate for a few hours before frying. For best results at a party, fry them just before serving, or fry ahead and keep warm in a 200°F oven for up to 30 minutes.

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that's sweet, spicy, and savory. You can find it in the international aisle of most grocery stores, at Asian markets, or online. If you can't find it, substitute with 1 tablespoon sriracha and ½ teaspoon miso paste.

Korean Corn Dogs Recipe - LazyDayRecipes

Name: Apple Fritters Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Korean
Ingredients: 8 hot dogs; 1 cup cornmeal; 2 cups all-purpose flour, divided; ½ cup French’s crispy fried onions; 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 large egg, beaten; 1 cup buttermilk; 32 ounces crinkle-cut fries; 1 cup ketchup; 2 tablespoons gochujang (red chili paste); ½ tablespoon light brown sugar; 1 teaspoon garlic paste; 1 teaspoon ginger paste; 2 teaspoons soy sauce

These Korean Corn Dogs are a delicious twist on a classic favorite! Imagine biting into a perfectly crispy exterior studded with crunchy fries, only to find a juicy hot dog inside, all topped with a sweet-spicy Korean ketchup that’ll make your taste buds dance. Ready in under 30 minutes, they’re the perfect fun dinner or crowd-pleasing snack that brings street food flair right to your kitchen!

Why You’ll Love This Recipe

Show-Stopping Appearance: These aren’t your average corn dogs! The crinkle-cut fries coating creates a visually stunning snack that’s guaranteed to impress family and friends.
Perfect Texture Combination: The crispy, crunchy exterior paired with the fluffy batter and juicy hot dog creates an irresistible textural experience in every bite.
Customizable Flavor: The Korean-inspired ketchup brings a sweet-spicy kick that elevates these corn dogs, but you can easily adjust the heat level to suit everyone’s preferences.
Fun Cooking Activity: This recipe is perfect for getting kids involved in the kitchen or for a fun weekend cooking project with friends.

Ingredients You’ll Need

Hot dogs: The star of the show! They provide that classic savory flavor we all know and love. Choose your favorite brand for best results.
Cornmeal: Adds that traditional corn dog texture and flavor, giving the batter a slightly sweet, toasty taste.
All-purpose flour: Forms the base of your batter and creates the perfect structure for your corn dogs.
French’s crispy fried onions: A secret ingredient that adds incredible flavor depth to the batter. Don’t skip this!
Baking powder: Creates the perfect rise in your batter, ensuring it’s light rather than dense.
Seasonings (salt and pepper): Simple but essential for enhancing all the other flavors.
Egg: Acts as a binder to hold everything together.
Buttermilk: Adds tanginess and creates a tender batter. The acidity reacts with the baking powder for extra lift.
Crinkle cut fries: The star coating that makes these Korean corn dogs distinctive. They add incredible texture and visual appeal.
Ketchup: The base for your Korean sauce.
Gochujang: This Korean chili paste brings authentic flavor and the perfect balance of sweetness, spice, and depth.
Brown sugar: Balances the heat with a touch of caramelized sweetness.
Garlic and ginger paste: Aromatic flavor boosters that make the sauce irresistible.
Soy sauce: Adds that umami depth that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Fillings

Try using cheese sticks instead of hot dogs for Korean cheese dogs. Mozzarella works great, or combine half hot dog and half cheese on each skewer for the best of both worlds!

Coating Options

Not a fan of fries? Try rolling your corn dogs in panko breadcrumbs, crushed potato chips, or even diced bacon bits for different texture variations.

Sweet Twist

For a dessert version, use pound cake cubes on skewers, dip in a sweeter batter, and roll in crushed cookies or sprinkles before frying.

Sauce Alternatives

Make a garlic aioli or a simple honey mustard if you prefer a milder accompaniment to the corn dogs.

How to Make Korean Corn Dogs

Step 1: Prepare the Batter

Process the crispy fried onions in a food processor for about 15 seconds until they form a powder. In a medium mixing bowl, combine this onion powder with cornmeal, flour, baking powder, salt, and pepper. Whisk in the egg and buttermilk until smooth. Pour the mixture into a large cup and refrigerate for 10 minutes to set.

Step 2: Prepare the Fries

Cut the crinkle fries into ¼-inch pieces and spread them in a shallow baking dish. Allow them to thaw for about 10 minutes while the batter is chilling.

Step 3: Heat the Oil

Pour 4 inches of canola oil into a large, heavy-bottomed pot or Dutch oven and heat to 350°F. Using a thermometer is crucial here for perfectly cooked corn dogs.

Step 4: Prepare the Hot Dogs

Insert bamboo skewers or popsicle sticks into the hot dogs and pat them dry. Roll each hot dog in flour, coating it completely.

Step 5: Coat and Fry

Dip each floured hot dog into the chilled batter, allowing excess to drip off. Immediately roll in the chopped fries, pressing them gently to adhere. Carefully lower into the hot oil and fry for 4 minutes, turning occasionally until golden brown. Work with only 1-2 corn dogs at a time to avoid overcrowding.

Step 6: Make the Korean Ketchup

While the corn dogs are frying, whisk together ketchup, gochujang, brown sugar, garlic paste, ginger paste, and soy sauce in a small bowl until well combined.

Step 7: Serve

Drain the corn dogs on paper towels, then drizzle with the Korean ketchup and serve immediately while hot and crispy.

Pro Tips for Making the Recipe

Temperature Control: Maintain the oil at 350°F throughout frying. Too hot, and the outside will burn before the batter cooks; too cool, and the corn dogs will absorb oil and become greasy.
Batter Consistency: The batter should be thick enough to coat the hot dog but still pourable. If it’s too thick, add a splash more buttermilk; if too thin, add a tablespoon of flour.
Secure Skewers: Insert skewers at least halfway into the hot dogs to ensure they stay put during the frying process.
Double Dipping: For an extra-thick coating, you can double-dip your corn dogs. After the first layer of fries, dip again in batter and then in fries for an ultra-crunchy exterior.
Prep Space: Set up a proper assembly line before you start: flour, batter, fries, and a clean plate ready next to your frying station. This makes the process flow smoothly.

How to Serve

Main Dish Pairing

Serve these corn dogs with a refreshing cucumber salad or kimchi slaw to balance the richness. A simple side of steamed edamame also works wonderfully.

Dipping Options

Beyond the Korean ketchup, offer honey mustard, sriracha mayo, or a simple soy-vinegar dipping sauce for variety.

Presentation

Serve standing upright in a tall glass or jar for an impressive presentation, or lay them on a platter with small bowls of various sauces for a DIY dipping station.

Complete Meal Idea

For a Korean street food feast, serve alongside kimchi fried rice or bibimbap for an authentic experience.

Make Ahead and Storage

Storing Leftovers

Store completely cooled corn dogs in an airtight container in the refrigerator for up to 2 days. The fry coating will soften in the fridge, but they’ll still taste delicious.

Freezing

These corn dogs freeze beautifully! After cooking and cooling completely, place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months.

Reheating

For the crispiest results, reheat in a 375°F oven for 10-15 minutes if refrigerated, or 15-20 minutes if frozen. Avoid microwaving as this will make the coating soggy.

FAQs

Can I bake these instead of frying?

Yes, you can bake these corn dogs at 425°F for about 20-25 minutes, turning halfway through. While they won’t be quite as crispy as the fried version, they’ll still be delicious. Spray them with a little cooking oil before baking for better browning.
What can I substitute for buttermilk?

No buttermilk on hand? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This quick substitute works perfectly in this recipe.
Can I make these ahead for a party?

Absolutely! You can prepare them up to the coating stage and refrigerate for a few hours before frying. For best results at a party, fry them just before serving, or fry ahead and keep warm in a 200°F oven for up to 30 minutes.
What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s sweet, spicy, and savory. You can find it in the international aisle of most grocery stores, at Asian markets, or online. If you can’t find it, substitute with 1 tablespoon sriracha and ½ teaspoon miso paste.

Final Thoughts

These Korean Corn Dogs bring a delightful twist to a classic favorite. The combination of crispy fries, fluffy batter, and that sweet-spicy Korean ketchup creates a flavor experience that’s simply irresistible. Whether you’re making them for a weeknight dinner surprise, a game day snack, or just because you’re craving something fun and different, these corn dogs are sure to bring smiles all around. Don’t be intimidated by the frying—once you taste these, you’ll agree they’re worth every minute of effort!