Kirbie's Cravings

Korean Hot Dogs

Korean hot dogs, also known as Korean corn dogs, are a popular Korean street food that has recently come to the US. Learn how to make these fun, cheesy hot dogs at home.
overhead photo of Korean Hot Dogs drizzled with ketchup and mustard

Last month, two restaurants specializing in Korean hot dogs opened in San Diego. When I shared some videos and pictures on Instagram (and on the blog), I was overwhelmed with responses by people who were intrigued and wanted to try these hot dogs. So now that I’ve tried them a few times, I wanted to recreate them at home so that anyone who is interested can try them.

I tested six different batters over the last few days and I’m excited to share this recipe with you today along with everything I learned along the way.

close-up photo of two korean hot dogs drizzled with sauces

What are Korean Hot Dogs?

Korean hot dogs are a popular street food from Korea. Hot dogs are coated in batter and deep fried. They are then lightly coated in sugar before finished with condiments of your choice. The sweet and salty combination works surprisingly well. There are also several variations, including a mozzarella dog only filled with cheese (this one is especially popular on social media), and ones that are coated in potatoes or ramen noodles.

close-up photo of a korean hot dog sliced in half to show the interior

Do I Need Yeast in the Batter?

No. While I did come across several recipes that used yeast and I believe some of the vendors making these hot dogs do use yeast, I was able to achieve almost identical results without yeast. Adding yeast to the batter does help create a stretchy dough, but it also is a lot more work because you need to give the dough time to proof and rise.

The recipe I’m sharing today is a super easy batter that comes together in about 5 minutes. It’s similar to a pancake batter but it’s much thicker and stickier. The batter needs to be very thick and sticky so that it stays on the hot dogs and doesn’t drip off.

How to Make Korean Hot Dogs

photo collage showing how to make korean hot dogs

  • Start by skewering your hot dogs/sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese. A lot of the restaurants use wooden disposable chopsticks as the skewers so I did the same.
  • Next, make the batter. Whisk all the ingredients together until smooth. The batter should be very thick and sticky.
  • The hot dogs are then coated in the sticky batter.
  • Then roll the hot dog in panko breadcrumbs.
  • Once coated, the hot dog is ready to be fried. Cook a few minutes, flipping at least once, until all sides are golden brown and batter is fully cooked.
  • Dust with granulated sugar. Drizzle with condiments of your choice.

overhead photo of four korean hot dogs

More Recipes to Try

Recipe now updated with video. You can view all my recipe videos on my youtube channel.

Korean Hot Dogs

Servings: 6
Prep Time: 25 minutes
Cook Time: 15 minutes
Course: Appetizer, Main Dishes
Cuisine: Korean
Learn how to make this popular trendy Korean street food at home. Hot dogs are coated in a flour batter and panko breadcrumbs and then deep fried and dusted with sugar.
4.95 from 19 votes


  • 6 hot dogs, sausages or mozzarella sticks (for mozzarella, cut sticks 1-inch wide and 4 1/2 inches long and make sure to use low moisture mozzarella; for sausages and hot dogs, use precooked ones)
  • 3 pairs disposable wooden chopsticks
  • 1 cup panko breadcrumbs
  • oil for frying
  • granulated sugar for coating
  • ketchup, mustard, spicy mayonnaise and other hot dog condiments of your choice


  • 1 1/4 cup all purpose flour
  • 2 tbsp granulated white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 125 ml fat free milk cold
  • 1 large egg straight from refrigerator


  • Break disposable wooden chopsticks apart and skewer your hot dogs, sausage or mozzarella. I made some with sausages, a few with cheese, and a few that are half sausage and half cheese.
  • Pat dry the hot dogs, sausage and cheese and place into fridge to keep cold while making batter.
  • Add flour, sugar, salt and baking powder to a large bowl. Whisk until evenly blended. Add in milk and egg. Whisk all the ingredients together until smooth. The batter should be very thick and sticky. When you lift your whisk, the batter should not run off it. You do not want the batter to be runny because then the batter will run off the hot dogs when you coat them. Make sure to use egg and milk straight from the fridge so that the batter is cold when it's finished. If your kitchen is really warm, you may need to refrigerate the batter briefly to get it cold.
  • Pour the batter into a loaf pan. This will make it easier to coat the entire hot dog at once since you should be able fit all of it inside the loaf pan. In a separate loaf pan, add panko.
  • Pour oil into pan being used for frying. You want to add enough oil so that it is deep enough to cover the entire hot dog once the hot dog is placed in. Bring oil to about 350°F.
  • Remove skewers from fridge. To coat, turn the hot dog/sausage/cheese a few times in the batter until it is coated. You can then use your fingers to help evenly spread out the batter or remove some of the batter if your coating is too thick. Keep in mind that your batter will expand once it is fried so you don't want your coating to be too thick. Make sure your hot dog/sausage/cheese is completely sealed in batter.
  • Roll the hot dog in panko breadcrumbs. While the sticky batter will pick up some of the breadcrumbs, I also like to sprinkle and press more on with my hands to make sure every crevice is covered in panko.
  • Working quickly, repeat with remaining hot dogs/sausages/cheese. If it is taking you a while to coat, keep coated ones in fridge. You should especially keep any cheese only ones in fridge until ready to fry. You should have enough batter for at least 6 hot dogs.
  • Add 2-3 hot dogs to the hot oil at a time. Cook a few minutes on both sides, until batter is dark golden brown and batter is fully cooked.
  • Sprinkle hot dogs with sugar. Drizzle with condiments of your choice.



  • To make mozzarella sticks, buy 1 lb block of mozzrella cheese and slice into 1 inch x 4 1/2 inch sticks. You can also substitute with string cheese but keep in mind string cheese is thinner so your end result won't be as thick and there won't be as much melty cheese inside either.
  • Make sure you keep the cheese sticks in the fridge until right before they are to be fried, otherwise the cheese will leak.
  • Make sure to use low moisture mozzarella, otherwise it will melt too much when fried and will leak out.
  • You want to keep the batter cold. If it gets too warm, it will not stick to the hot dog and will run off. If your batter starts to get warm, you can refrigerate it until it is cold again.
  • No nutrition is being provided for this recipe since it is difficult to determine how much of the batter is used on each hot dog, and nutrition will vary greatly depending on the hot dog, sausage or cheese used.
  • Adapted from this recipe.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

116 comments on “Korean Hot Dogs”

  1. I really liked this recipe. It turned out pretty well considering I literally messed up in every step ?. First of all, I added way too much water in the batter and secondly, I forgot to put the baking powder entirely! And honestly, it STILL tasted good!

  2. I want to try some of them corn dogs

  3. Hi. Does the milk have to be fat free? Thanks!

  4. Can you bake them instead of frying?

  5. What do you do if the batter becomes more runny even if you put it in the fridge?

    • The batter shouldn’t be runny – it should be thick and sticky. So, it sounds like maybe you measured something wrong, like adding too much milk.

  6. This turned out wonderful, lovely written recipe…The corndogs were delicious! This time I might have one with potato rather then flour instead as the coating 🙂

  7. Hi Kirbie, just wondering what type of sausage did you use? Do you have a link where to buy it? And the mozza? What brand did you use? 

  8. Do you have to use fat free milk? Will it change the recipe any if you use milk that’s not fat free?

  9. This was a really easy recipe and delicious. I subbed self raising flour for the all purpose and reduced the sugar to one tbsp. The batter tastes really yummy. Perfect with Heinz chilli sauce. Only thing is that I’m not expert in rolling the dog so it looked lumpy and I think I didn’t use enough cheese. ?

  10. This is a wonderful recipe, the corn dogs came out delicious! Reccommend this recipe for anyone wanting a lovely snack.

  11. Hello! Can you use normal milk or will fat free milk be the only option?

  12. I wasn’t ready for how much it would expand while frying at first, and I’m not sure if I did something wrong but it is a really good recipe when I want these corn dogs.

  13. Would it work if I used self raising flower instead of baking powder and all purpose flour?

  14. Very good u should guys hould try it
    even tho i am 12 iam learning how to be chef at home

  15. Hello, I was trying to find things about Korean Corn dogs and found your recipe, but am confused.  The key to a Koren corn dog is that they are coated in Mochi (stretchy rice dough) but you seem to be using regular flour?  Aren’t you just making pronto pups (wheat batter corn dogs) that have cheese in them?  How is this similar to the stretchy rice dough – I didn’t know that flour could do that sort of thing, but I’ve got to assume it will; pretty cool!  I’ll try the recipe soon, I’m very excited to know that a flour dough will behave like mochi.  

    • There are versions made with glutinous rice flour and versions without. It just depends on what your preference is. We’ve had the ones using glutinous rice flour and felt the coating tasted too much like mochi and was very heavy and dense. We prefer a lighter, fluffier batter. This version is a lighter batter. It’s airier, lighter, but still with a little bit of chewiness. Hope that helps!

  16. Hi Kirby! If I wanted to use something else besides breadcrumbs, like potatoes, roman noodles, or something else, would I dip my sausage or cheese in the batter and then put it in the roman noodles or potatoes and put them in oil to let fry? ( In other words, what would be the recipe if I wanted to use potatoes or roman noodles?) Also, if I wanted to use potatoes would I use cooked potatoes or uncooked? And for the roman noodles would I use dry roman noodles or already cooked roman noodles? Thanks!

    • Sorry, but without testing the recipe with those changes, we can’t give you a good recommendation.

  17. Hi Kirby! If I wanted to use something else besides breadcrumbs, like potatoes, roman noodles, or something else, would I dip my sausage or cheese in the batter and then put it in the roman noodles or potatoes and put them in oil to let fry? ( In other words, what would be the recipe if I wanted to use potatoes or roman noodles?) Also, if I wanted to use potatoes would I use cooked potatoes or uncooked? And for the roman noodles would I use dry roman noodles or already cooked roman noodles? Thanks!

    • Sorry, but we haven’t tried those substitutions.

    • I’ve made it with potatoes (How I originally saw the recipe, I came here looking for a better batter recipe). Potatoes substitute for the panko bread crumbs. I’ve tried it with cut up frozen french fries and with frozen hash brown potatoes. I liked the hash brown potatoes better because the coating didn’t get too thick and the hot dog was able to cook through all the way.

  18. Hi Kirbie! This recipe looks amazing! I have a question tho; do we put UNCOOKED sausages on the skewers or COOKED sausages on the skewers?

  19. Loved it! Comea out perfect everytime

  20. Would this work maybe with gluten free flour?

  21. Love the recipe! The batter is super thick so it take some practice to “roll” it on to the dog. The result is amazing, taste just like the ones in the shop!

  22. Made it twice from this recipe and i absolutely love it!

  23. I tried this recipe but for some reason, it turned out bitter…I do not know if its because I did not cook the hotdogs first or perhaps because I used baking soda instead of baking powder. Do you know why it came out a tad bitter?

  24. Does seasoned panko breadcrumbs work? I’m concerned it might ruin the taste (it’s seasoned with parsley and garlic)

  25. That was an easy recipe to follow and the results were YUMMY!  Mine didn’t look as pretty, but it was deliciously crunchy with the perfect sweetness.  Thanks for sharing. 

  26. hello can i use almond milk?

  27. It wasn’t what I expected but I was expectations were pretty high so I guess it’s ok 

    It just tasted like eggy bread with cheese in the middle 🙁

  28. I don’t eat eggs what can I do to substitute the eggs 

  29. My family tried Korean Hot Dogs in Las Vegas this past March for the first time and have been longing for them ever since. This recipe may just be better than the “real” thing. The batter turned out light and fluffy and they were quick and easy to make. I cooked on the stove over medium heat and will try next on a bit lower temperature because the inside was warm, not hot. However, I definitely recommend. 

  30. This is really delicious! I made these but had some left over batter. Can I store them in the fridge for another day and if so how many days can they be stored? Thanks!

  31. Can you use an air fryer with this recipe?

  32. This recipe is amazing I would recommend this to everyone and the best thing is that all the ingredients are all at home.

  33. have you tried this gluten free… im not sure if it would still would gluten free?

  34. will halfing the recipe be alright (except for the egg)? i’m not quite sure if i could make 6 of them

  35. Would using regular breadcrumbs alter the taste a lot? Would it be better to just not use breadcrumbs at all if I don’t have panko?

    • taste and texture of regular breadcrumbs is pretty different from panko. I don’t recommend leaving out breadcrumbs altogether though

  36. YES! This turned out great and my kids loved it!

  37. do you left over batter with 6 ? I am planning on making 8 and wondering if i can get away with measurements as is.

  38. Do you use raw hot dogs or do you boil them first? Will the frying will cook the hotdogs all the way? Thank you for the recipe!

    • At least in the US, hot dogs are sold fully cooked, though they need to be heated before eating them. So you don’t need to boil them first. they will get heated during the frying process

  39. can i use brown sugar instead? will there be a difference to it?

  40. This is sooooo delicious!!! ?

  41. I ran out of white sugar! Is it ok if I replace it with coco sugar/brown sugar? Or take it out of the recipe?

  42. Made it this morning and it was amazing! Crispy on the outside, soft and fluffy on the inside!  Thanks for the great recipe! 

  43. So grateful for this recipe. Since I don’t have yeast and you told me i can just use batter this was much more easier. Planning on making this tomorrow.

  44. Super yummy, made for my family and they loved it! I will definitely be making these again!!

  45. Do you think these could potentially be frozen to fry at a later stage?

    • No, the batter will not hold up. You can fry them and freeze them and reheat in the oven, air fryer, toaster oven.

  46. can you use bread flour for the batter?

  47. I used all purpose flour and added everything but the batter turned like dough?? what do i do???

    • the batter should be dough-like. A very wet dough that is too sticky for shaping with your hands but thick enough that it will coat the hot dogs

  48. Do you know ‘Myeongnyang hot dog’? That is famous store in korea. I woked for 1 years at store! So, i will give small tip. ‘half sausage and half cheese’ add cheddar cheese. Wrap a cheddar cheese aroud sausage! It is so delicious.

    • thanks for the tip. I have tried the cheddar version too

    • I do not understand,
      How do you wrap cheese in the half sausage half cheese skewer?
      Melted cheese?

      • I think they meant a thin slice of cheddar cheese rolled around a sausage. So it ends up looking like a 7-layer burrito (if you needed a visual :p)

      • I’m also realizing what a bad example a 7 layer burrito is. I guess it’d be close to how you roll a kimbap/gimbap, and how the gim wraps around the rice.

      • What’s hard to understand? You put half a sausage on the stick, then a block of mozzarella on the other half… Simple as that.. Just like shown in the picture above..

  49. for the mozzarella, does it need to me low moisture? Does any kind of mozzarella work?

    • it needs to be mozzarella you can cut into sticks. if you use mozzarella that is too wet like fresh mozzarella, you won’t be able to wrap it in the batter.

  50. Do you really need to use fat free milk or any kind of milk is fine?

  51. Have you made these with Rice Flour? I read your recipe and it says all purpose flour, and these are supposed to be rice flour dogs. Thank you

    • I have tried it with rice flour but didn’t like the results. The batter was very hard to work with. Even though this recipe only uses ap flour, it tastes a lot like the korean rice dogs I’ve had at the restaurants. The batter isn’t quite as mochi-like, but is fluffier.