Easiest Korean Cheese Corn Dog (치즈 핫도그)

Easiest Korean Cheese Corn Dog (치즈 핫도그)

4.50 from 2 votes

Craving that crispy, cheesy Korean corn dog you see at Seoul’s street stalls—but don’t want to fuss with sticky batter? This easy recipe uses simple sandwich bread for a golden, crunchy crust in just 15 minutes.

Servings 3 people

Prep Time 10

Cook Time 4

Total Time 15

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Equipment

1 Rolling Pin (you can use a bottle instead)
1 deep frying pan
1 thermometer (optional, for checking oil temperature)
Kitchen Paper Towel (for draining excess oil)
3 skewers

Ingredients

3 Slices Sandwich Bread
3 Frank Sausages
30 g Mozzarella Cheese
1 Cup Panko
2 Eggs
3 Tbsp Ketchup
3 Tbsp Sugar

Instructions

Cut off the crusts from the bread slices and roll them flat with a rolling pin.
Beat the eggs well. Brush a bit of the egg wash around the edges of each bread slice. Place mozzarella cheese and a sausage on each piece of bread.
Roll them up tightly and seal the edges well.
Brush the rolled bread with egg wash, then coat it with panko, pressing firmly. For a thicker coating, repeat the egg wash and panko once more.
Heat oil to 170°C (340°F) and deep-fry the corn dogs until golden brown.
Insert skewers into the fried corn dogs.
Roll them in sugar and drizzle ketchup on top to finish.
Drizzle ketchup on top to finish.