15Min Korean Mozzarella Corn Dog Recipe: No Yeast, No Batter

This is how to make a crispy, cheesy Korean mozzarella corn dog in just 15 minutes. This will be the easiest corn dog recipe you’ve ever tried but the taste will surprise you. It’s exactly like the ones you get from Korean street stalls.

You know what’s even more surprising? There’s no batter, no yeast! All you need is bread. That bread will become the most delicious corn dog coating ever. Ready to start?

What is Mozzarella Corn Dog?

Many people already know about Korean corn dogs. So, what exactly is a mozzarella corn dog? It’s a crispy corn dog filled with a thick stick of mozzarella cheese inside. When you take a bite, the cheese stretches endlessly — soft, rich, and full of that irresistible cheesy flavor that makes this Korean cheese corn dog so good.

Why Is This the Easiest Corn Dog Recipe?

No Yeast, No Batter

Anyone who’s tried making Korean corn dogs at home knows how tricky the dough can be. Using yeast and letting it rise often leads to failed attempts. But today, you don’t need yeast or batter at all.

Bread Instead of Dough

No dough needed. Just grab a slice of bread! In Korea, people often use brioche or sandwich bread, but I’ve seen many comments saying those can be hard to find in some places. So today, I used a regular European-style bread — crusty on the outside and soft inside. It’s cheaper, easier to find, and even better for making bigger corn dogs. Plus, the texture turns out perfectly crispy and golden!

Ingredients for Korean Mozzarella Corn Dog

Main Ingredients

• 1 slice of bread: I used tiger bread. You can also use square brioche or regular sandwich bread — they’re soft and delicious. But if those are hard to find, any large, square-shaped bread will work. Just make sure the inside is white and fluffy for the best result.

• 2 mozzarella string cheese sticks: In Korea, it’s easy to find whole mozzarella cheese, but here in Belgium (and in most of Europe), that’s not the case. So I use string cheese, stacking two together to make a thick mozzarella stick. Don’t use fresh mozzarella — it melts into liquid when fried.
• 1 egg: The egg is used as an adhesive when rolling the bread and as a coating before frying. It helps the bread stay sealed and keeps the crust crispy.
• 1/2 cup Japanese panko (not Western breadcrumbs): Make sure to use Japanese panko only. It’s the secret to that signature crispy texture of Korean corn dogs — Western breadcrumbs won’t give the same crunch.

Corn Dog Toppings & Sauce

• 1 tbsp sugar: In Korea, we roll the corn dog in sugar before adding sauce. It might sound unusual, but all my European friends who tried it this way now insist on coating theirs with sugar first — it’s that good!
• 1 tbsp ketchup & 1 tbsp mustard: You can use any sauce you like, but the classic Korean combo is ketchup and mustard.

Ingredient Alternatives

• Shredded cheese: If you can’t find string cheese, you can use shredded mozzarella. Just note that it might be a bit tricky to roll the bread tightly, as the cheese tends to scatter.

Kitchen Tools for Korean Mozzarella Corn Dog

• Rolling pin: Flattening the bread is the key step in this recipe. It helps the bread stick together when rolled, keeping that perfect round corn dog shape after frying.

• Plastic wrap: After rolling, wrap the bread with plastic wrap for a short while. This helps it keep its corn dog shape and prevents it from opening up during frying.

• Deep wok pan or fryer: I use a frying machine, but many Koreans use a deep wok or pot filled with oil. You could try pan-frying, but it’s tricky — the panko coating burns easily, and the thick mozzarella inside doesn’t melt properly. If you fry longer to melt the cheese, the panko burns; if you remove it early to save the coating, the cheese stays firm. Using enough oil for deep-frying avoids that dilemma.
• Thermometer: A thermometer helps you know exactly when your oil reaches 170 °C (340 °F) — the ideal temperature for frying Korean corn dogs.
• Skewer (optional): Insert a skewer before serving to recreate that authentic Korean street food vibe. It’s more fun and easy to eat!

Korean Mozzarella Corn Dog Recipe

Prepare the Bread

Slice the bread about 1.5 cm thick and remove the crusts. Flatten it with a rolling pin, pressing the edges thinner so it rolls easily.

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Add the Cheese and Seal

Place two mozzarella sticks on the bread. Brush beaten egg along the edges, then roll tightly. Seal both ends with more egg and press firmly. Wrap it with plastic wrap for a few minutes to help it hold its shape.

Coat with Panko

Dip the rolled bread in egg wash, then cover with panko. Press gently so the coating sticks well. Use Japanese-style panko for the perfect crispy texture.

Deep-Fry Until Golden

Heat oil to 170 °C (340 °F). Fry the corn dog until golden brown, turning occasionally to cook evenly. Drain on a paper towel to keep it crispy.

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Add the Korean Touch

Insert a skewer, roll the corn dog in sugar, then drizzle with ketchup and mustard. The sugar coating gives it that signature sweet-and-savory Korean street snack flavor.

Tips for the Perfect Mozzarella Corn Dog

• Use Japanese panko for maximum crunch: Western-style breadcrumbs won’t give the same crispiness and won’t achieve that authentic Korean corn dog flavor.
• Don’t over-fry: Bread burns easily, so remove the corn dog as soon as it turns golden brown.

Air Fryer Mozzarella Corn Dog Recipe

Not Recommended

Air frying won’t give the same crispy, rich flavor as deep-frying. A true Korean corn dog gets its signature taste from being deep-fried, and using an air fryer will result in a somewhat lacking texture and flavor.

If you must use an air fryer

Lightly brush or spray the corn dog with oil, then air fry at 180 °C (356 °F) for 15–20 minutes, flipping halfway through. Since air fryer models vary, adjust the temperature and cooking time according to your appliance.

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FAQs about Mozzarella Corn Dog

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