Easy Korean Corn Dogs with Cheese Filling
These easy Korean corn dogs feature a delightful cheese filling, encased in a fluffy, slightly sweet dough and fried to golden perfection. Perfect for a fun snack or party appetizer, they offer an irresistible cheese pull and can be customized with your favorite dipping sauces.
Equipment
- Large bowl
- Plastic wrap or kitchen towel
- Deep pot or Dutch oven
- Wire rack
- Baking sheet
- Shallow dish (optional)
- Tongs
Ingredients
Dough
- 1 cup warm milk around 105-115°F / 40-46°C
- 1 tablespoon granulated sugar for dough activation
- 2.25 teaspoons active dry yeast one standard packet
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 1 large egg
- 1 tablespoon melted unsalted butter
Filling & Coating
- 8 ounces mozzarella cheese block or low-moisture part-skim, cut into 1-inch thick sticks, about 3-4 inches long (for 8-10 pieces)
- Wooden skewers about 8-inch long
- 0.25 cup all-purpose flour optional, for dusting cheese
- 4-6 cups neutral oil canola, vegetable, or peanut) for deep frying
- 1 cup panko breadcrumbs optional, for extra crunch
- Granulated sugar for sprinkling after frying
For Serving
- Ketchup
- mustard
- spicy mayo
Instructions
Preparation
- Combine warm milk and 1 tablespoon sugar, then sprinkle yeast over; let sit 5-10 minutes until foamy to activate.
- Add flour, salt, egg, and melted butter to the yeast mixture; mix to form a shaggy dough.
- Knead the dough on a floured surface for 5-7 minutes until smooth, elastic, and slightly sticky.
- Lightly grease a bowl, place the dough in it, cover, and let rise in a warm spot for 60-90 minutes until doubled.
- While dough rises, cut mozzarella into thick sticks and thread onto skewers, dusting with flour if desired.
- Pour 3-4 inches of oil into a pot, heat to 350°F (175°C), and set up a wire rack over a baking sheet for draining; if using panko, spread it in a shallow dish.
Assembly & Cooking
- Punch down the risen dough, take 2-3 tablespoons, and wrap it around each cheese skewer, ensuring the cheese is fully enclosed.
- Optionally, roll the dough-covered skewers in panko breadcrumbs, pressing lightly to adhere.
- Carefully lower 2-3 corn dogs into the hot oil, frying for 3-5 minutes and turning occasionally until golden brown.
- Remove fried corn dogs, drain on a wire rack, and immediately sprinkle generously with granulated sugar.
- Serve hot with ketchup, mustard, or spicy mayo for dipping.
Notes
For best results, maintain the oil temperature around 350°F (175°C) for even cooking. Do not overcrowd the pot when frying to prevent the oil temperature from dropping and making the corn dogs greasy. Ensure the cheese is fully covered by the dough to prevent it from leaking out during frying.