If you’ve ever wandered the bustling streets of Seoul or scrolled through mouthwatering street food videos, you probably know the pure joy of biting into a golden-crispy Korean corndog oozing with cheese and paired with a punchy gochujang ketchup. This Korean Corndogs with Korean Ketchup Recipe brings every ounce of that sweet, savory, and spicy magic right to your home kitchen. Think stretchy mozzarella, juicy hot dog, a fluffy-yet-crunchy batter, and a zingy, homemade Korean ketchup that sets taste buds tingling—each bite is wildly fun and undeniably addictive!

Korean Corndogs with Korean Ketchup Recipe - Recipe Image

Ingredients You’ll Need

The best part? The ingredients for this Korean Corndogs with Korean Ketchup Recipe are easy to gather, yet each one serves a crucial role in capturing authentic street food flavor and texture. Let’s explore how these pantry staples spark serious joy in every bite!

Hot dogs: Classic and kid-friendly, they provide a smoky, savory bite at the center.
Mozzarella cheese sticks: For those dreamy, Instagram-worthy cheese pulls and creamy richness.
All-purpose flour: The main structure for the batter, ensuring a fluffy yet sturdy coating.
Granulated sugar: A little sweetness balances the savory notes and amps up that signature street snack flair.
Baking powder: This makes the batter rise beautifully, giving every corndog a light, puffy exterior.
Salt: Essential for bringing out all the vibrant flavors in the batter.
Egg: Binds everything together and enriches the batter.
Whole milk: Keeps the batter smooth, thick, and ready to coat your skewers.
Panko breadcrumbs: The secret to that ultra-crunchy, shattering outer shell that defines the Korean version.
Cornmeal (optional): Adds even more crunch and a tiny boost of color—go for it if you love extra texture!
Vegetable oil: For deep frying, choose a neutral oil so the corndogs taste as they should.
Wooden skewers: These make assembly (and eating!) a breeze.
Ketchup: The cozy, familiar base for your Korean ketchup sauce.
Gochujang: This Korean chili paste offers a complex, umami-rich kick that transforms your ketchup.
Honey: Brings glossy sweetness and a lovely balance to the spicy sauce.
Rice vinegar: The pop of acidity that keeps your Korean ketchup from tasting flat.

How to Make Korean Corndogs with Korean Ketchup Recipe

Step 1: Skewer the Good Stuff

Start by sliding a wooden skewer through each hot dog, each mozzarella stick, or go half-and-half for that unbeatable cheese-meets-sausage combo. Skewering before anything else ensures everything holds together during battering and frying. This step is especially fun for kids to help out with at home!

Step 2: Whip Up the Batter

In a large mixing bowl, combine your flour, sugar, baking powder, and salt. Stir them together, then beat in the egg and milk. You’re looking for a sticky, thick batter—thicker than pancake, thinner than bread dough. This consistency guarantees maximum cling when you coat your skewers. Let it rest while you prep the breading station.

Step 3: Prepare the Crunch Coating

Pour your panko breadcrumbs (and cornmeal, if you crave extra crunch) into a shallow dish. Panko is the not-so-secret ingredient for Korean corndogs, making the outside bubbly and crisp. Keep plenty handy, as a generous coating takes these over the top!

Step 4: Dip, Roll, and Ready

One by one, dip each skewered dog or cheese stick into the batter, twirling to ensure even coverage. Immediately roll the battered stick in the panko-cornmeal mixture, pressing gently so it sticks. You want full, crunchy coverage from tip to tip.

Step 5: Fry to Golden Perfection

In a deep pot, heat your vegetable oil to about 350°F (175°C). Fry each corndog in batches (don’t overcrowd!), turning occasionally for even color. After 3–4 minutes, they should be gloriously golden and crisp. Let them drain on paper towels while you whip up the sauce.

Step 6: Mix the Korean Ketchup

In a small bowl, whisk together ketchup, gochujang, honey, and rice vinegar. The result is sweet, spicy, and tangy—a far cry from regular ketchup and what makes this recipe uniquely delicious. Taste and adjust for a little extra heat or sweetness to match your mood.

Step 7: Serve Up the Fun

Your piping-hot Korean corndogs are ready—just drizzle, dunk, or serve with a side of that dazzling Korean ketchup. Whether it’s for a casual lunch, a party platter, or a late-night snack, these treats shine brightest fresh and hot!

How to Serve Korean Corndogs with Korean Ketchup Recipe

Garnishes

Korean corndogs are wildly customizable! For an authentic street-style finish, sprinkle your just-fried corndogs with a little granulated sugar—it’s a sweet-and-savory surprise. You can also dust them with chopped scallions, toasted sesame seeds, or a tiny shake of chili flakes to echo the heat of the Korean ketchup.

Side Dishes

Complement your Korean Corndogs with Korean Ketchup Recipe by serving them alongside tangy pickled radish cubes, spicy kimchi, or a light Asian slaw. The freshness and acidity balance the richness of the corndogs perfectly and cut through the crunch.

Creative Ways to Present

Set up a DIY corndog bar with different fillings (think sweet potato cubes or fish cake), several fun sauces, and sprinkle-on toppings. Arrange them upright in a glass or in a basket lined with parchment for a playful, Instagram-worthy snack station that keeps the street food spirit alive at home!

Make Ahead and Storage

Storing Leftovers

Leftover Korean corndogs can be kept in an airtight container in the refrigerator for up to 2 days. To help retain their irresistible crunch, try wrapping each one loosely in paper towels to absorb moisture before storing. Keep the Korean ketchup in a separate sealed jar or container in the fridge.

Freezing

You can absolutely freeze leftover (or even freshly fried and cooled) corndogs! Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. This prevents them from sticking together, so you can grab one anytime you crave a homemade snack. Freeze for up to 1 month.

Reheating

For best results, reheat Korean corndogs in a 350°F oven or toaster oven for 8–10 minutes until the coating is hot and super crispy. Avoid microwaving, as it can make the crust soggy. Warm your Korean ketchup separately, or serve at room temperature for convenient dipping.

FAQs

Can I use vegan or plant-based ingredients in this Korean Corndogs with Korean Ketchup Recipe?

Definitely! Swap the hot dogs and mozzarella for your favorite plant-based alternatives, use non-dairy milk, and choose an egg replacer for the batter. The rest of the process remains the same, so you can easily enjoy delicious meat-free Korean corndogs at home.

Is it necessary to use panko, or can I use regular breadcrumbs?

Panko really delivers the signature crispiness and bubbly texture, but if you can’t find it, coarse homemade breadcrumbs will work in a pinch. Just know the crunch factor may not be quite as dramatic as with classic panko.

Can I make the batter in advance?

It’s best to make the batter right before frying for peak fluffiness, but you can prep the dry ingredients and wet ingredients separately a day ahead—just combine and whisk when ready to fry. This helps cut down on last-minute kitchen time without sacrificing quality.

How spicy is the Korean ketchup?

The spice level comes mainly from the gochujang and is easily customizable! Start with the recommended amount, taste, and adjust by adding less or more gochujang or honey to suit everyone at the table. Even kids love the sweet heat once balanced.

What other fillings can I use?

Feel free to get adventurous! Korean street vendors often tuck cubes of cooked sweet potato, rice cakes, or even bits of fish cake inside the batter before frying. Mix and match for a platter full of fun flavors using this same Korean Corndogs with Korean Ketchup Recipe as your reliable base.

Final Thoughts

This Korean Corndogs with Korean Ketchup Recipe takes snack time to new levels with its playful crisp, gooey centers, and zesty sauce. Give it a try—you’re only one crunchy, cheesy bite away from falling in love with authentic Korean street food, right in your own kitchen!

Korean Corndogs with Korean Ketchup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: Emma
Total Time: 30 minutes
Yield: 6 corndogs 1x
Diet: Vegetarian

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Description

Learn how to make delicious Korean Corndogs at home with this easy recipe. These crispy and flavorful corndogs are perfect for a snack or party appetizer. Serve them with a side of homemade Korean Ketchup for an extra kick of flavor!

Ingredients

Scale

Corndogs:

6 hot dogs
6 sticks of mozzarella cheese (cut to match hot dog size)
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup whole milk
1 1/2 cups panko breadcrumbs
1/2 cup cornmeal (optional for added crunch)
vegetable oil for frying
6 wooden skewers

For Korean Ketchup:

1/4 cup ketchup
1 tablespoon gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon rice vinegar

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Instructions

Prepare the Corndogs: Insert wooden skewers into each hot dog or half hot dog and half mozzarella stick for cheese-filled corndogs.
Make the Batter: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add egg and milk, and whisk until a thick batter forms.
Coat and Fry: Pour panko breadcrumbs (and cornmeal, if using) into a shallow dish. Dip each skewer into the batter, then roll in the breadcrumb mixture. Fry in hot oil until golden brown and crispy.
Prepare Korean Ketchup: Whisk together ketchup, gochujang, honey, and rice vinegar in a small bowl.
Serve: Drizzle or dip hot corndogs with Korean Ketchup before serving.