These Korean-style corn dogs are a delicious twist on a classic American fan favorite, with the perfect balance of sweet, salty, and satisfying. Plump deli-style gourmet franks are paired with rich cheddar cheese, coated in a light batter, and rolled in crushed cornflakes for a uniquely crunchy texture. A dusting of sugar adds subtle sweetness, while your choice of dipping sauce provides the perfect finishing touch. Easy to prepare and ready in minutes, these Korean-style corn dogs make a standout addition to any summer gathering, backyard barbeque, or game-day celebration.
Why We Love This Korean-Style Corn Dog Recipe
Korean-style corn dogs are a street food sensation for a reason. This version takes it up a notch with impressively meaty Omaha Steaks Gourmet Jumbo Franks and gooey cheddar cheese, giving you that perfect bite of umami and melty goodness wrapped in a savory cornflake crust.
Before You Start
- Thaw your Omaha Steaks Gourmet Jumbo Franks in the refrigerator or using the quick-thaw method.
Tools You Will Need Before You Start
- 1 Small Mixing Bowl
- Whisk
- 1 Tall Skinny Glass
- 1 Dutch Oven or Large Pot, for Frying
- 2 Wood Skewers
Omaha Steaks Products Featured in This Recipe
Korean-Style Corn Dogs
Ingredients
- 2 3 oz. Omaha Steaks Gourmet Jumbo Franks halved
- 1 cheddar cheese block, divided into four pieces the same length and width as halved frank
- 1 large egg
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups crushed cornflakes
- Sugar, for dusting
- Oil, for frying
- Ketchup, mustard, mayo, or hot sauce for serving
Instructions
- Place frank half and cheese piece side by side and skewer through middle to make one corn dog; repeat for remaining three corn dogs.
- In a small mixing bowl, whisk together egg, sugar, milk, flour, baking powder, and salt until batter comes together.
- Transfer to a tall skinny glass for dipping. Dip each skewer into batter, then roll in crushed cornflakes until fully covered.
- Fry in oil at 350 degrees Fahrenheit for 5 minutes, until golden and heated throughout.
- Dust with granulated sugar and serve with your preferred sauce.
Frequently Asked Questions
What dipping sauce is best for Korean corn dogs?
We recommend classic ketchup, tangy mustard, creamy mayo, or hot sauce.
What makes Korean corn dogs different from American corn dogs?
Korean corn dogs are coated in a thicker batter and rolled in a crispy coating before being fried to golden perfection. They’re also known for fun variations, like cheese filling, the half hot dog, half cheese combination in this recipe, or sweet coatings, like the sugar dusting in this recipe.
What’s the best cheese for Korean corn dogs?
Cheddar cheese or low-moisture mozzarella are popular choices. They both melt beautifully and provide that iconic cheese pull.
Do I have to make this with half hot dog and half cheese?
No. You can keep the Omaha Steaks Gourmet Frank whole and skip the cheese. You can also swap out the cheddar cheese for mozzarella. It’s up to you!
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