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Close-up of three crispy, golden Korean Corndogs drizzled generously with sweet and spicy Korean Ketchup and garnished with chopped scallions or crispy onions, served on a dark slate plate.

Korean Corndogs with Korean Ketchup

Crunchy, cheesy, and irresistibly fun, these Korean corndogs combine gooey mozzarella, juicy hot dogs, and a crispy panko coating—served with a sweet–spicy Korean ketchup for the perfect street-food experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Snack, Street Food
Cuisine: Korean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Corndogs
  • 6 beef hot dogs
  • 6 wooden skewers
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1 cup mozzarella cheese cut into sticks
  • 1 cup panko breadcrumbs
  • vegetable oil for frying
Korean Ketchup
  • 1/2 cup ketchup
  • 1 tbsp gochujang
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp rice vinegar (non-alcoholic)

Equipment

  • Deep Pan
  • Skewers

Method
 

  1. Insert wooden skewers into each hot dog, then add a mozzarella stick on top to create a half-cheese, half-hot-dog skewer. Freeze for 15 minutes.
  2. Mix flour, cornmeal, sugar, baking powder, and salt in a bowl. Add milk and egg, stirring until a thick batter forms.
  3. Place panko breadcrumbs in a shallow dish.
  4. Heat vegetable oil in a deep pan to 350°F (175°C).
  5. Dip each skewer into the batter, coat evenly, then roll in panko breadcrumbs.
  6. Fry for 3–4 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
  7. Mix ketchup, gochujang, honey, sesame oil, and rice vinegar to make the Korean ketchup.
  8. Serve hot with the sweet–spicy Korean ketchup and enjoy the crunchy exterior and gooey cheese pull.

Notes

For extra crunch, double-coat the corndogs by dipping them in batter a second time before rolling in panko. You can also add diced potatoes to the coating for a popular Korean variation.