The rise of Korean corn dogs (and a recipe)
Have you scrolled through TikTok and seen someone bite into what looks like a corn dog, only to have ribbons of gooey cheese unfurl like something from the Dairy Council's marketing campaign? Welcome to the wonderful world of Korean corn dogs, the street food sensation that's making American carnival fare look dull by comparison.
"Korean corn dogs were part of my late childhood, especially as a high school and college student," explains Ryan Bae, chef-owner of Seoul Stick restaurant in Chicago. "They really were the perfect after-school snack on the walk home. Late night? Even better. They hit the spot after a night out, pairing perfectly in between rounds of drinks."
Bae's journey to bringing these nostalgic treats to Chicago began with a bout of homesickness. After immigrating to the U.S. in 2003 and building a career as an attorney, he found himself missing home — the people, neighborhood hangouts, and the food that tied it all together. He opened Seoul Stick in 2023, a buzzing spot for everything from classic potato-crusted Korean corn dogs to ones coated in Hot Cheetos.
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The Korean corn dog phenomenon shows no signs of slowing down. Whether you're a cheese fanatic or team crispy potato-coating, these golden beauties have conquered the internet, one satisfying bite at a time. What is a Korean corn dog?
Korean corn dogs include coatings like panko breadcrumbs and crispy potatoes – Photo courtesy of Seoul Stick
American corn dogs are often associated with state fairs or carnivals. But in Korea, they're a popular street food on a stick — and wildly popular on social media platforms like TikTok and Instagram, where cheese pulls still reign supreme.
"You'll find them in busy areas like Gangnam and Myeong-dong, where locals and tourists line up for versions topped with sugar, potatoes, ramen bits, and more," Bae explains. "They're definitely part of Korea's vibrant street food culture, not just a novelty."
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Korean corn dogs gained popularity in the U.S. around 2018, when Myungrang Hotdog, a Korean chain, expanded to Los Angeles. It has since seen a steady rise in American-born businesses and entrepreneurs selling the creative treats.
Unlike their American counterparts, Korean corn dogs typically include mozzarella cheese, sausage, or both, deep-fried in a puffy, yeasted batter and coated with a variety of toppings, such as panko breadcrumbs, diced potatoes, crushed potato chips, or ramen noodles. Some versions even skip the hot dog entirely, opting for pure cheese or rice cakes instead. A sprinkle of sugar on the hot corn dogs at the end creates an irresistible sweet-savory combination.
As the name implies, American corn dogs typically feature cornmeal in their batter, along with baking soda and egg, resulting in a crunchy, corny, almost doughnut-like coating. Both styles are deliciously indulgent treats, but Korean corn dogs have taken center stage as an internet darling. How to make Korean corn dogs at home
The Korean corn dog transformation begins with the yeasted batter – Photo courtesy of Seoul Stick
Ready to create Korean corn dog magic? Here is Bae's simple recipe that'll have you achieving hot doggy or cheese-pull perfection in your kitchen.
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If you want to lighten them up, Bae recommends ingredient swaps, such as using whole-grain or gluten-free flour, or using leaner or plant-based sausages and low-fat cheese sticks. Consider modifying the sugar coating by trying a light brush of honey instead. Korean corn dogs recipe
Ingredients
3/4 cup bread flour
3/4 cup all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 cups warm (not hot) milk
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6 hot dogs
6 mozzarella cheese sticks
2 cups panko breadcrumbs
Wooden chopsticks or bamboo skewers (square are best, at least 1/4 inch or thicker)
Vegetable oil for deep-frying
Ketchup, mustard, and sugar (optional)
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Directions
1. In a shallow or large bowl (something that can hold corn dog skewers), combine the flours, yeast, salt, sugar, and milk. Let the batter rise at room temperature until it has doubled in size, at least 1 hour. The batter should be thick enough to coat the corn dog without dripping, but smooth enough to allow for easy rolling and twisting.
2. Cut the hot dogs and cheese sticks into equal lengths. Skewer them onto chopsticks or wooden skewers, with cheese on top and a hot dog on the bottom, or all cheese for maximum stretch.
3. Put the panko in a large bowl. Dip each skewer into the batter, twisting as you go to ensure complete coverage. Roll immediately in panko breadcrumbs, pressing gently to help them stick.
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4. Heat the oil to 350° F. Working in batches, fry the corn dogs for 3 to 4 minutes, turning occasionally, until golden brown and crispy. Rest on a cooling rack.
5. While hot, sprinkle with sugar if desired. Serve with ketchup and mustard.
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