Korean-Style Corn Dog (K-Hotdog)

The ultimate K-street food. Extra crispy breadcrumb coating with a juicy sausage inside, finished with a classic sugar dust.

Sausages (Frankfurters)

5-6 pcs

Pancake Mix (Hotcake Mix)

2 cups

Milk

1/2 cup

Egg

1 pc

Breadcrumbs (Panko)

1.5 cups

Cooking Oil

for deep frying

Sugar

for coating

Wooden Skewers

5-6 pcs

Ketchup & Mustard

for drizzling

🍯Chef's Secret Tip

Rolling the hot corn dog in sugar immediately after frying is what makes it 'Korean-style'.

1
Pat the sausages dry with a paper towel and skew them through the center with wooden skewers.
2
In a tall glass or bowl, mix the pancake mix, egg, and milk until the batter is very thick (it should stick to the sausage without dripping off too fast).
3
Dip each skewered sausage into the batter, rotating it until it's fully and evenly coated.
4
Roll the battered sausage in breadcrumbs, pressing lightly to ensure they stick well for maximum crunch.
5
Deep fry in 170°C (340°F) oil for 3-5 minutes until golden brown and crispy on all sides.
6
While still hot, roll the corn dog in sugar, then drizzle with ketchup and mustard.

Q: Why is my batter falling off?

A: The batter must be thick! If it's too runny, add a little more pancake mix. Also, make sure the sausages are completely dry before dipping.

Q: Can I use cheese instead of meat?

A: Yes! Half-sausage and half-mozzarella cheese (the 'Half-and-Half') is the most popular version in Korea.

Q: Do I have to use sugar?

A: In Korea, the sugar coating is the 'secret' that balances the salty sausage and tangy ketchup. Give it a try!