Step 1 of 4
Korean corn dog
Mix flour, yeast, 1 tbsp sugar, salt, warm milk and egg. Rise 45 minutes until puffy.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Korean corn dog take?
1 hr 30 min all in โ 25 min prep, 20 min cook, 45 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 sticks. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Cheap night โ about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Saucepan.
How much salt do I put in?
The recipe lists Salt at ยฝ tsp.
How much sugar?
2 tbsp (for the batter, plus extra to roll) of Sugar.
What can I use instead?
Hot dogs โ All mozzarella. A cheese dog. Dust well or the batter slips.
What should I watch for?
Cheese leaks if the oil is too hot or the coat is thin.
Any tips from this recipe?
Half sausage, half mozzarella on one stick is the pull-shot. Panko on the wet batter before frying is the crunchy shop style.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.