Name: korean street cheese corn dogs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 cup & 2 Tbsp all-purpose flour plus more for dusting; 2 tsp baking powder; 1/2 tsp salt; 2 Tbsp sugar; 1 egg; 3/4 cup cold milk; 7 to 8 cheese sticks; 1 cup panko bread crumbs; frying oil; 1/3 cup sugar; Spicy ketchup (half ketchup & half sriracha); honey mustard

Jump to Recipe· 4.8 from 10 reviews

If you’re ready to recreate one of the most irresistible snacks from Seoul’s bustling night markets, look no further than these delightfully crispy korean street cheese corn dogs. Oozing with gooey cheese, wrapped in a tender, golden batter, and finished with a signature sweet touch, these savory treats strike the perfect balance of salty, sweet, and crunchy. Whether you’re hosting a party, looking for a fun family treat, or simply craving that unforgettable combo of cheese and crunch, this recipe will transport you straight to the vibrant food stalls of Korea.

korean street cheese corn dogs Recipe - Recipe Image

Ingredients You’ll Need

The magic of korean street cheese corn dogs comes from simple, pantry-friendly ingredients that each bring something crucial to the table—crunch, creaminess, or that tender, puffy texture in each bite. Gather these items, and you’re minutes away from snack perfection!

All-Purpose Flour: The foundation of our batter, providing structure and fluffiness—be sure to have a bit extra for dusting the cheese sticks.
Baking Powder: Lends rise and airiness to the batter, making those corn dogs beautifully puffy.
Salt: Enhances the overall flavor and balances the sweetness in the batter coating.
Sugar: Adds a subtle sweetness to the batter, while extra is used for the signature sugary exterior.
Egg: Binds the batter and enriches it for a tender bite.
Cold Milk: Helps create a thick yet pourable batter—keep it cold for best results!
Cheese Sticks: Your star ingredient! Mozzarella sticks or any stretchy, meltable cheese will bring that amazing cheese pull.
Panko Bread Crumbs: For that iconic extra-crispy finish; don’t skip these Japanese-style breadcrumbs.
Frying Oil: Choose a neutral oil with a high smoke point, like vegetable or canola, for perfect, even frying.
Extra Sugar: Rolling the freshly-fried dogs in sugar is what gives Korean corn dogs their signature sweet finish—absolutely essential!
Spicy Ketchup: Equal parts ketchup and sriracha, for a tangy, spicy kick that pairs perfectly with the cheese.
Honey Mustard: The perfect dipping sauce—sweet, tangy, and with a touch of heat to cut through the richness.

How to Make korean street cheese corn dogs

Step 1: Make the Batter

Start by whisking together the all-purpose flour, baking powder, salt, and sugar in a large mixing bowl. Form a little well in the middle, drop in your egg and pour in the cold milk. Whisk everything together until smooth—your batter should be thick yet pourable. For easy dipping later, transfer the batter into a tall glass and pop it in the fridge to keep it cold. Trust me, chilling the batter really helps everything stick and crisp up beautifully!

Step 2: Prep the Cheese Sticks

Grab your cheese sticks and skewer each one onto a sturdy wooden or bamboo stick. Roll them in a bit of flour so the batter sticks better—this tiny step makes a big difference in getting that perfect coating. Place these flour-dusted cheese sticks in the freezer for at least 5 to 10 minutes. Keeping everything super cold helps prevent the cheese from oozing out during frying and ensures a clean, even cook.

Step 3: Heat Up the Oil

Pour enough frying oil into a pot so it’s deep enough for the corn dogs to float, and heat it up to 350°F. Use a kitchen thermometer for best results, but you can test a small drop of batter to see if it sizzles right away—then you’re ready to fry!

Step 4: Dip and Bread the Corn Dogs

Remove the battered cheese sticks from the freezer. One by one, dip each skewer into the cold batter, turning to coat all sides thoroughly. Next, quickly roll or sprinkle each battered stick with panko bread crumbs so every inch is generously covered. The combination of batter and panko is the secret to that signature crisp!

Step 5: Fry to Golden Perfection

Carefully lower each coated cheese stick into the hot oil and fry for about five minutes, or until the outside is a deep golden brown and audibly crispy. Work in batches to avoid overcrowding, and transfer the fried corn dogs to a cooling rack or a plate lined with paper towels to drain off any extra oil.

Step 6: Finish with Sugar

While the corn dogs are still hot (this part is so important!), roll them in a generous layer of sugar spread out on a plate. The warmth helps the sugar stick, adding that unique sweet crunch that makes korean street cheese corn dogs so memorable.

Step 7: Serve with Sauces

Drizzle or serve alongside spicy ketchup and honey mustard, just like they do at the food stalls in Korea. Get ready for the ultimate bite—gooey, stretchy cheese, crispy coating, a hint of sweet, and a burst of tangy, spicy flavor from the sauces!

How to Serve korean street cheese corn dogs

Garnishes

For that authentic street food vibe, a sprinkle of chopped parsley or green onions can add a fresh pop of color. A final dusting of extra sugar or a tiny bit of Korean chili flakes also gives your korean street cheese corn dogs an eye-catching finish and an extra layer of flavor.

Side Dishes

Pair your corn dogs with crispy fries, crunchy pickles, or a fresh Korean-style slaw to cut through the richness. If you’re feeling adventurous, try tteokbokki (spicy rice cakes) for a true street food feast. I love serving these at gatherings alongside cold drinks and plenty of extra sauces for dipping.

Creative Ways to Present

Make your platter pop by arranging the corn dogs upright in a mason jar or tall glass, or lay them out on a wooden board drizzled with all the saucy options. For parties, stick each corn dog into a mini paper cone or a small parchment sleeve for that true street vendor look—your guests will love the hands-on fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (they go quickly!), let your korean street cheese corn dogs cool completely, then store them in an airtight container in the fridge for up to 3 days. The coating might lose a little of its crunch, but they’ll still deliver that cheesy goodness.

Freezing

These corn dogs freeze beautifully! After cooling, wrap each individually in parchment paper and place them in a zip-top freezer bag. They’ll keep well for up to a month. When you’re ready for a snack, just grab and reheat—perfect for cravings at any hour.

Reheating

For that fresh-from-the-fryer crisp, reheat your corn dogs in an oven or air fryer at 375°F for about 8 minutes from the fridge (a little longer if frozen). The cheese will melt again, and the outside will get shatteringly crispy, just like when they were first made.

FAQs

What kind of cheese is best for korean street cheese corn dogs?

Mozzarella is the traditional favorite because it melts perfectly and gives you that classic cheese pull, but you can also try cheddar, Monterey Jack, or a blend for extra flavor. Just avoid very soft cheeses that might ooze out too quickly when frying.

Can I add sausage to the cheese corn dogs?

Absolutely! Many versions combine cheese with miniature sausage links for that classic meat-and-cheese combo. Just skewer a piece of sausage and a piece of cheese together, and follow the same process for battering and frying.

Why do I need to chill everything before frying?

Keeping the cheese, batter, and even the bread crumbs cold helps prevent the cheese from melting and leaking out while frying. It also ensures a thicker coating and crispier crust, which is essential for truly authentic korean street cheese corn dogs.

Can I bake these instead of frying?

While frying gives you the crunchiest result, you can try baking in a very hot oven (450°F) on a well-oiled baking sheet. They’ll still be delicious, though the color and crisp might not be quite as intense as with frying.

How do I keep the breading from falling off?

Dusting the cheese sticks with flour, chilling them, and dipping them into thick, cold batter before coating with panko are all crucial steps. Be sure the cheese and batter are cold and handle them gently during breading. This ensures that the crispy crust stays put during frying.

Final Thoughts

I can’t recommend these korean street cheese corn dogs enough—they’re the ultimate snack to share, crave-worthy from first bite to last stringy stretch of cheese. Try them at home, get creative with your favorite cheeses or sausages, and let your kitchen fill with the fun and flavors of Korea’s favorite street food. Happy frying, and enjoy every crunchy, cheesy bite!