Korean Corn Dogs: 14 Cheese-Pull Snacks Inspired by the Seoul Street Food Video Watched 73 Million Times

Korean corn dogs are the street snack that turned a simple hot dog on a stick into a full-blown internet obsession. One video of a Seoul vendor dipping, frying and rolling cheese-stuffed dogs in sugar has passed 73 million views on YouTube, and millions more people have watched mukbang creators bite into them just to see that long, stretchy cheese pull. The magic is in the layers: a thick yeasted batter, a crunchy crumb or potato shell, a sweet sugar roll and a zigzag of ketchup and mustard. Below you will find 14 homemade versions, from the classic fair-style cornmeal dog to baked muffins, a family casserole, waffle iron dogs and mini bites for game day. If you love street food you can make at home, this is the one to try first..

Why Korean Corn Dogs Took Over YouTube

Korean corn dogs, called hotdogs in Korea, are a different animal from the cornmeal dogs sold at American fairs. The batter is usually a yeasted wheat or rice flour dough that fries up chewy and light, and the stick often holds a block of mozzarella instead of, or alongside, a sausage. Vendors roll the hot dogs in panko, then in sugar, then finish with ketchup and mustard. Like many favorite Korean dishes, they balance sweet, salty and rich in every bite. The history of the corn dog goes back about a century, but this version is pure modern Seoul..

You will need: 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon instant yeast, 1/2 teaspoon salt, 1 egg, 1/2 cup warm milk, 4 hot dogs, 4 mozzarella sticks, 1 1/2 cups panko, sugar for rolling, ketchup and mustard, oil for frying.

How to make it: 1. Mix flour, sugar, yeast, salt, egg and milk into a thick, sticky batter and let it rise 1 hour. 2. Thread half a hot dog and half a mozzarella stick on each skewer and freeze 15 minutes. 3. Coat each skewer in batter, then press into panko. 4. Fry at 350 degrees F for 3 to 4 minutes, turning, until deep golden. 5. Roll in sugar and finish with a zigzag of ketchup and mustard.

Half-and-Half Mozzarella and Sausage Korean Corn Dogs

This is the version most people picture when they hear about Korean corn dogs: mozzarella on the top half, sausage on the bottom, so the first bite is all cheese pull and the last bite is smoky and savory. It is the best way to please a table that cannot agree. Many fans say the trick is using low-moisture mozzarella, which melts and stretches without turning the batter soggy. If you already have a favorite from these regional hot dogs, try that same sausage here. Serve it hot, because the cheese firms up as it cools.

You will need: 4 skewers, 2 hot dogs cut in half, 2 low-moisture mozzarella sticks cut in half, 1 batch yeasted batter, 1 1/2 cups panko, sugar, ketchup, yellow mustard, oil.

How to make it: 1. Push a piece of hot dog onto each skewer, then a piece of mozzarella above it. 2. Freeze 15 minutes so the cheese holds its shape. 3. Twirl in batter until fully covered, then roll in panko. 4. Fry at 350 degrees F until golden on all sides, about 3 minutes. 5. Drain, roll lightly in sugar and drizzle with ketchup and mustard.

Potato and Panko Crusted Korean Corn Dogs

Street stalls in Korea pile these up by the dozen, each one wrapped in a craggy coat that crackles when you bite it. The most famous version presses tiny cubes of potato into the batter before frying, so the outside looks almost like a golden hash brown on a stick. A mix of finely diced potato and panko is easier at home and gives the same crunch. It is the same kind of shatter-crisp texture that makes a blooming onion so addictive, and kids love picking the crispy bits off the top.

You will need: 4 skewered hot dogs or mozzarella sticks, 1 batch yeasted batter, 1 large russet potato cut into 1/4-inch cubes, 1 cup panko, salt, sugar, ketchup, oil for frying.

How to make it: 1. Boil the potato cubes 2 minutes, drain and pat very dry. 2. Mix the potato cubes with the panko on a tray. 3. Coat each skewer in batter, then roll and press firmly in the potato mix. 4. Fry at 340 degrees F for 4 to 5 minutes so the potato cooks through. 5. Season with salt, a light sugar roll and ketchup.

Ramen Noodle Crunch Coating

Crushed dry ramen noodles make one of the crunchiest coatings you can put on a corn dog, and they are one of the cheapest ways to make Korean corn dogs at home. Break a block of noodles into small pieces, skip the seasoning packet or save a pinch for the batter, and press the pieces into the wet batter before frying. The noodles puff and turn deep golden in the oil, giving a texture somewhere between a pretzel and a potato chip. If your family already loves these instant ramen upgrades, this snack will disappear in minutes.

You will need: 2 blocks dry instant ramen noodles, 4 skewered hot dogs with mozzarella, 1 batch yeasted batter, ketchup, oil for frying.

How to make it: 1. Crush the dry noodles in a bag into rice-size pieces. 2. Spread the crushed noodles on a plate. 3. Dip each skewer in batter, then roll in noodles, pressing so they stick. 4. Fry at 340 degrees F for about 3 minutes, turning often. 5. Drain on a rack and serve with ketchup.

Classic State Fair Cornmeal Corn Dogs

Before the Korean craze, there was the fair corn dog: a juicy frank in a sweet, crisp cornmeal batter, eaten while walking past the rides. It is still the one many Americans grew up with, and it is easy to make at home with pantry ingredients. The key is a thick batter that clings, so chill it and dry the hot dogs well before dipping. Pair them with other state fair foods for a backyard fair night. Fry in a deep, heavy pot with a thermometer, and never leave hot oil unattended.

You will need: 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 8 hot dogs, 8 wooden sticks, oil for frying.

How to make it: 1. Whisk the dry ingredients, then stir in egg and milk to a thick batter. 2. Pour the batter into a tall glass and chill 10 minutes. 3. Pat hot dogs dry, insert sticks and dust lightly with flour. 4. Dip into the glass, lift and let excess drip off. 5. Fry at 350 degrees F for 3 minutes until deep golden, then drain.

Japan’s Fluffy Sweet Batter Convenience Store Snack

In Japan, corn dogs are known as American dogs, and you will find them warming in glass cases at convenience stores and train station kiosks. The batter is softer and sweeter than both the American version and Korean corn dogs, closer to a pancake, and the sausage is usually small and mild. They are a favorite after-school snack, often eaten with a little ketchup and mustard. If you enjoy cooking Japanese dinners at home, this is the simplest snack to add to the list, and the batter can be made with a basic pancake mix.

You will need: 1 1/2 cups pancake mix, 1 egg, 1/2 cup milk, 1 tablespoon sugar, 8 small sausages, 8 short skewers, oil for frying, ketchup and mustard.

How to make it: 1. Whisk pancake mix, egg, milk and sugar into a thick batter. 2. Pour into a tall glass. 3. Skewer the sausages and pat them dry. 4. Dip, then fry at 340 degrees F for 2 to 3 minutes until puffed and golden. 5. Serve warm with ketchup and mustard.

Baked Mini Cornbread Muffins With Franks

All the flavor of a corn dog with no frying and no sticks, these little muffins are made for lunch boxes and toddler plates. A sweet cornbread batter is spooned into a mini muffin pan and each cup gets a coin of hot dog pressed into the top. They bake in about 12 minutes and freeze beautifully, so you can warm a few on busy mornings. They are one of the easiest muffin tin recipes to hand to kids, and dipping them in ketchup is half the fun.

You will need: 1 box or batch cornbread mix, 1 egg, 1/3 cup milk, 2 tablespoons melted butter, 4 hot dogs sliced into coins, 1/2 cup shredded cheddar (optional), ketchup and mustard for dipping.

How to make it: 1. Heat the oven to 375 degrees F and grease a mini muffin pan. 2. Stir cornbread mix, egg, milk, butter and cheese together. 3. Fill each cup two thirds full. 4. Press a hot dog coin into the center of each. 5. Bake 12 to 14 minutes until golden, then cool 5 minutes before serving.

Cheesy Cornbread and Frank Casserole for a Crowd

When you want corn dog flavor for the whole family without standing over a pot, this casserole is the answer. Sliced hot dogs and cheddar go into a baking dish and a sweet cornbread batter is poured right over the top. In the oven it puffs up golden and tender, with salty pockets of hot dog and melted cheese in every square. It is a cheap, cozy main that fits right in with your favorite weeknight casseroles, and a simple green salad on the side makes it a full dinner.

You will need: 8 hot dogs sliced, 1 1/2 cups shredded cheddar, 2 boxes cornbread mix, 2 eggs, 2/3 cup milk, 1 cup canned creamed corn, 2 tablespoons butter.

How to make it: 1. Heat the oven to 400 degrees F and grease a 9 by 13 inch dish. 2. Brown the hot dog slices lightly in butter. 3. Stir cornbread mix, eggs, milk and creamed corn together. 4. Scatter hot dogs and 1 cup cheese in the dish and pour the batter over. 5. Top with remaining cheese and bake 25 to 30 minutes until golden.

Three Dips That Make Korean Corn Dogs Even Better

In Korea, ketchup and mustard are just the start. Many stalls offer honey mustard, spicy mayo and cheese sauce, and fans swirl two or three on one corn dog. Making a dip trio at home takes five minutes and turns a plate of corn dogs into a real party spread. Honey mustard balances the sugar crust, sriracha mayo adds heat and creamy cheese sauce doubles down on the cheese pull. Keep a few more ideas from these slow cooker dips warm on the side for game day.

You will need: Honey mustard: 1/4 cup yellow mustard, 2 tablespoons honey. Sriracha mayo: 1/3 cup mayonnaise, 1 to 2 teaspoons sriracha, squeeze of lime. Cheese dip: 1 tablespoon butter, 1 tablespoon flour, 3/4 cup milk, 1 cup shredded cheddar.

How to make it: 1. Stir the mustard and honey together. 2. Mix mayonnaise, sriracha and lime and taste for heat. 3. Melt butter, whisk in flour, then slowly add milk and simmer until thick. 4. Stir in the cheddar off the heat until smooth. 5. Serve the three dips in small bowls next to the corn dogs.

Meat-Free Korean Corn Dogs With Plant-Based Sausage

Plant-based sausages fry up beautifully as Korean corn dogs, and the all-cheese version is already vegetarian. Use your favorite plant-based hot dog, or skip the sausage and fill the stick with mozzarella alone for a pure cheese-pull snack. For a fully plant-based batter, swap the egg and milk for oat milk and a spoon of cornstarch. A drizzle of spicy sauce makes them look just like the stall versions. They make a fun starter before any of these hearty vegetarian dinners.

You will need: 4 plant-based hot dogs or 4 mozzarella sticks, 1 cup flour, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon yeast, 2/3 cup warm oat milk, 1 cup panko, spicy sauce, oil.

How to make it: 1. Mix flour, cornstarch, sugar, yeast and oat milk; rest 45 minutes. 2. Skewer the sausages or cheese and freeze 15 minutes. 3. Coat in batter and roll in panko. 4. Fry at 350 degrees F until golden, about 3 minutes. 5. Drizzle with spicy sauce and serve right away.

Pancake Batter Breakfast Sausage Sticks

Breakfast sausage links dipped in pancake batter are a weekend morning favorite, and they take the corn dog idea straight to the brunch table. The batter is just a thicker version of your usual pancakes, so the sausages get a fluffy golden coat that soaks up maple syrup. Shallow-fry them in a skillet or bake them in a mini loaf pan for less mess. A homemade pancake mix from these baking mix recipes works perfectly here. Serve with berries and a little pitcher of warm syrup for dipping.

You will need: 12 cooked breakfast sausage links, 12 short skewers, 1 1/2 cups pancake mix, 1 egg, 3/4 cup milk, 1 tablespoon sugar, oil, maple syrup and berries.

How to make it: 1. Whisk pancake mix, egg, milk and sugar into a thick batter. 2. Skewer each sausage link. 3. Heat 1/2 inch of oil in a skillet to 350 degrees F. 4. Dip the sausages and fry 2 minutes per side until golden. 5. Serve with warm maple syrup and fresh berries.

Sotteok Sotteok, the Korean Rest Stop Skewer

Walk past a Korean highway rest stop and you will smell sotteok sotteok before you see it: chewy rice cakes and little sausages threaded on one stick, griddled and brushed with a sweet and spicy glaze. It is the same sweet and salty idea as Korean corn dogs, without any batter. The rice cakes go crisp outside and stay soft inside. If you liked turning a pack of franks into dinner with these hot dog dinners, this is the snack version.

You will need: 16 cylinder rice cakes, 12 cocktail sausages, 8 skewers, 2 tablespoons oil. Glaze: 2 tablespoons gochujang, 2 tablespoons ketchup, 1 tablespoon honey, 1 tablespoon soy sauce, 1 minced garlic clove.

How to make it: 1. Soak hard rice cakes in warm water 10 minutes and pat dry. 2. Thread rice cakes and sausages alternately on skewers. 3. Pan-fry in oil over medium heat until both sides are golden. 4. Simmer the glaze ingredients 1 minute until glossy. 5. Brush the glaze over the skewers and serve warm.

Big-Batch Game Day Corn Dogs, With an Air Fryer Option

Feeding a crowd on game day is easier when you fry a whole batch at once and keep them warm on a sheet pan in a low oven. Cut hot dogs in half for snack-size Korean corn dogs or classic ones so everyone can grab one between plays. No deep pot? Freeze battered corn dogs on a tray for 30 minutes, spray with oil and air fry at 370 degrees F for 8 to 10 minutes. They make a great addition to a table of team snacks for kids or a tailgate spread, with plenty of mustard for everyone.

You will need: 12 hot dogs cut in half, 24 short sticks, 2 batches cornmeal batter, flour for dusting, oil for frying or spraying, mustard and ketchup.

How to make it: 1. Pat the hot dog halves dry, add sticks and dust with flour. 2. Dip in thick, cold batter. 3. Fry in batches at 350 degrees F, or freeze 30 minutes and air fry at 370 degrees F. 4. Hold finished corn dogs on a rack in a 200 degree F oven. 5. Serve with mustard and ketchup in squeeze bottles.

Waffle Iron Korean Corn Dogs

Street vendors in many cities now press battered sausages in long, ridged waffle irons, and the result is crisp, grid-patterned Korean corn dogs with no deep frying at all. At home you can do the same in a regular waffle maker: lay a hot dog and some mozzarella on a bed of batter, cover with more batter and close the lid. The ridges catch every drop of sauce, so serve it with a garlic dip or the classic ketchup and mustard. There are more fun ideas in these waffle iron recipes if you love using the machine for dinner.

You will need: 1 batch yeasted or cornmeal batter, 4 hot dogs, 4 mozzarella sticks, 4 skewers, nonstick spray, garlic mayo or ketchup and mustard.

How to make it: 1. Heat and grease the waffle iron. 2. Spread a thin layer of batter on one side. 3. Lay a skewered hot dog and mozzarella stick on top and cover with more batter. 4. Close and cook 4 to 5 minutes until crisp and golden. 5. Trim the edges and serve with your favorite dip.