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–+ servings
Korean Cheese Corn Dogs

Korean Cheese Corn Dogs: Crispy Cheesy Bliss at Home

Experience the delight of homemade Korean Cheese Corn Dogs, featuring a crispy exterior and gooey mozzarella interior.
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Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 15 minutes
Total Time 50 minutes
Servings: 6 corn dogs
Course: APPETIZERS
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Filling
  • 200 g Mozzarella Cheese Use block mozzarella for best results.
For the Dry Coating
  • 1 cup All-Purpose Flour For initial coating.
  • 1 cup Cornstarch Adds extra crispiness.
For the Yeasted Dough Coating
  • 1 cup All-Purpose Flour Creates fluffy outer layer.
  • 2 tbsp Sugar Or honey; adds sweetness.
  • 1 tsp Salt Enhances flavor.
  • 1 tbsp Baking Powder Helps dough rise.
  • 1 tbsp Active Dry Yeast Ensure it’s fresh.
  • 110 °F Warm Water For activating yeast.
For the Crunchy Exterior
  • 1 cup Cornflakes Lightly crushed.
For Frying
  • 2 cups Neutral Oil Vegetable or canola.
For Serving
  • 1 bottle Ketchup Optional garnish.
  • 1 bottle Mustard Optional garnish.

Equipment

  • Large Bowl
  • Parchment-paper-lined tray
  • deep pot
  • Skewers

Method
 

Prep and Cooking Steps
  1. Make the Yeasted Batter: In a large bowl, combine flour, sugar, salt, baking powder, and yeast. Gradually add warm water, mixing until the dough is wet and sticky. Cover and let rise in a warm spot for 90 minutes to 2 hours until bubbly and doubled in size.
  2. Prepare Cheese Sticks: Cut a 200g block of mozzarella into 6 long rectangular pieces. Pat the cheese dry with a paper towel and insert skewers into each piece.
  3. Coat with Dry Mix: In a separate bowl, mix all-purpose flour and cornstarch. Lightly coat each mozzarella stick in this mixture.
  4. Dip in Yeasted Batter: Dip each mozzarella stick into the yeasted batter, ensuring a complete coating.
  5. Coat with Cornflakes: Roll the batter-covered cheese sticks in crushed cornflakes until fully coated.
  6. Freeze Corn Dogs: Arrange coated corn dogs on a parchment-lined tray and freeze for 15 minutes.
  7. Fry Corn Dogs: Heat neutral oil in a deep pot to medium flame. Carefully add corn dogs and fry for 3-5 minutes until golden brown.
  8. Serve Hot: Serve immediately for the best cheese pull experience. Optional: dust with powdered sugar and drizzle with ketchup or mustard.

Nutrition

Serving: 1corn dogCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 150IUCalcium: 200mgIron: 1mg

Notes

For a unique kick, serve with spicy mayo if desired. Properly coat each cheese stick to achieve a crispy exterior while frying.

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