Name: Korean Corndog
Prep time: 1 h 5 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 tablespoons sugar; 1 tsp salt; 2.25 teaspoons dry yeast; 1 egg; 0.333 cup warm water; 1.667 cups all-purpose flour; 2 sausages; 4 cheese blocks; 1 starchy potato; 1 tbsp cornstarch; 1 cup breadcrumbs; 2 tablespoons dried parsley; Oil; Mayonnaise; Ketchup

From the Cook

1/5

Korean Corndog

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Ingredients

Warning0 allergens identified

Korean Corndog

2 tablespoons sugar

1 tsp salt

2 ¼ teaspoons dry yeast

1 egg

⅓ cup warm water

1 ⅔ cups all-purpose flour

2 sausages

4 cheese blocks

1 starchy potato

1 tbsp cornstarch

1 cup breadcrumbs

2 tablespoons dried parsley

Oil

Mayonnaise

Ketchup

Instructions

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Make the Dough

In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until bubbly. Add egg, salt, and flour. Mix until smooth, then cover and let rise for 1 hour until doubled.

Prepare the Fillings

Cut sausages in half and prepare cheese blocks. Skewer each corndog with one sausage piece and one cheese block.

Boil the Potatoes

Peel and dice the potato into small cubes. Boil for 5 minutes, drain, and pat dry. Toss with 1 tbsp cornstarch.

Assemble

Wet your hands with water so the dough doesn’t stick. Wrap dough around each skewer, making sure there are no holes – otherwise the cheese will leak during frying. Moisten the dough surface slightly with water so the potato cubes stick. Roll in potato cubes, then coat with breadcrumbs mixed with parsley.

Freeze Before Frying

Place each coated corndog on baking paper and freeze immediately for at least 15 minutes. This helps the coating stay firm during frying and prevents mess.

Fry

Heat oil to 170–180°C (medium-high). Fry for 3–4 minutes until golden brown and crispy.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Freeze Your Cheese Blocks 🧊
Freeze cheese blocks for at least 2 hours before assembly to prevent them from leaking out during frying and ensure a perfectly melted, gooey center.
Double-Dip Coating Technique 🥣
Dip each corndog in batter, let it set for 30 seconds, then dip again for an extra-thick, ultra-crispy exterior that stays crunchy longer.
Oil Temperature is Critical 🌡️
Maintain oil at 350°F (175°C) using a thermometer; too hot will burn the outside before cheese melts, too cool results in greasy, soggy corndogs.
Add Potato Starch for Superior Crunch ✨
Mix cornstarch with the breadcrumb coating (1:1 ratio) to create an exceptionally crispy, shatteringly crunchy texture that sets Korean corndogs apart.
Let Dough Rest Properly ⏱️
Allow your batter to rest for 15-20 minutes after mixing to let the yeast activate slightly, creating a lighter, airier coating with better texture.