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Korean Corn Dogs (핫도그)

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60 min



For Dough
Bread Flour
2 cups
White Sugar
2 tbsp
Instant Yeast
14 tsp
Warm Water
1 cup
1 tsp
Vegetable Oil
for deep-frying
For Filling
Cheddar Cheese Block
cut into 4cm width pieces
250 g
cut into 4cm width pieces
or wooden chopsticks
For Toppings
Instant Ramen
1 packet
Panko Breadcrumbs
1 cup
White Sugar
to coat the corn dogs, optional
14 cup
Condiments of your preference
like ketchup and mustard

How to cook

Prepare the dough

  • Mix the instant yeast, sugar, and warm water then set aside for 10 minutes or until it appears slightly foamy.
  • Combine the bread flour and salt in a separate bowl.
  • Add the instant yeast mixture to make the dough.
  • Whisk all the ingredients until no lumps appear to get a moist dough.
  • Cover the dough and leave it to proof in the fridge for 1 hour until double its original size.

Prepare the filling

  • Cook the sausages partially in boiling water for up to 5 minutes.
  • Pat dry, then arrange with the cheddar cheese on skewers or wooden chopsticks.
  • Tip: The filling is not limited to sausages or cheese. Fishcakes can be used for an extra chewy texture!

Start cooking

  • Coat the skewered sausages and cheddar cheese in the proofed dough (if it gets too sticky, wet your palm so that moulding it into a corn dog shape is easier).
  • Mix the panko breadcrumbs and instant ramen on a large baking pan.
  • Press the toppings gently to help them stick onto the dough.
  • Fry the corn dogs at 170°C for 5 minutes until golden-brown - do this in batches of 2 to ensure the temperature of the oil remains consistent.
  • Remove the corn dogs from the oil with tongs when ready.
  • Place them on a paper towel to absorb the excess oil.
  • Roll them in sugar before drizzling ketchup and mustard, if you prefer then serve warm.
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