Make Korean corn dogs. This popular Korean street food is sure to impress. Korean corn dogs are stunning appetizers thanks to their many toppings.

What is a Korean Corn Dog

Korean corn dogs (ganja dogs) are a popular street food in Seoul. Korean hot dogs can feature hot dogs, sausages, mozzarella sticks, fish cakes, or rice cakes. The corn dogs can be coated with crunchy toppings such as french fries, Panko breadcrumbs, or crushed instant ramen noodles.

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What is a Korean Corn Dog

Korean Corn Dogs and American Corn Dogs, What’s the difference?

Korean Corn Dog Recipe

Niki Nakayama Teaches Modern Japanese Cooking

What Is a Korean Corn Dog

Korean corn dogs, also known as ganja hot dogs, are popular street food at night markets in Seoul, South Korea. Korean hot dogs can feature hot dogs, sausages, mozzarella sticks, fish cakes, or rice cakes. The corn dogs are dipped in a sweet batter and then coated in crunchy toppings like french fries, panko breadcrumbs, crushed instant ramen noodles, crispy rice puffs, or cornflakes before deep-frying until golden brown and crispy.

Korean Corn Dogs vs. American Corn Dogs: What’s the Difference

Korean and American corn dogs are similar in shape and are both deep-fried on a stick, but they diverge in a few key areas:

Fillings: American corn dogs are typically filled with hot dogs, while Korean corn dogs can be filled with American or Korean hot dogs, sausages, fish cakes, and mozzarella, among other fillings.

Breading: American corn dogs have a coating of cornbread batter for frying, while Korean corn dogs are dipped in a sweet, non-cornmeal batter and coated in toppings like panko breadcrumbs, french fries, or crushed ramen noodles.

Toppings: After frying, cooks sprinkle Korean-style corn dogs with sugar and then drizzle them with ketchup, mustard, mayo, or all three condiments. After frying, you can serve American corn dogs plain or with a squeeze of ketchup, honey mustard, or mustard.


For the corn dogs:

Eight wooden skewers or wooden chopsticks

Four hot dogs, cut in half crosswise

Eight 3-inch low-moisture mozzarella cheese sticks

1½ cups all-purpose flour

Three teaspoons baking powder

Three tablespoons sugar

½ teaspoon salt

Two large eggs

1 cup whole milk

2 cups panko, crushed instant ramen noodles, or crushed cornflakes

For serving

Granulated sugar for sprinkling

Ketchup, as desired

Mustard, as desired

Mayonnaise, as desired

Add one hot dog half and mozzarella sticks to each skewer. Transfer to the refrigerator to chill.

Whisk together the flour, baking powder, sugar, and salt in a medium bowl.

Mix in eggs and milk until smooth. Transfer the flour batter to a tall cup and chill in the refrigerator.

Pour panko into a shallow baking dish or shallow bowl.

Fill a large saucepan, pot, or Dutch oven with at least 1–2 inches of oil. Preheat until the oil reaches 350 degrees Fahrenheit.

Once the oil is hot enough, dip skewers into the batter, then roll the corn dogs in panko to coat. Working in batches as needed, add corn dogs to the hot oil and fry until golden, crispy, and cooked, occasionally turning for 3–5 minutes.

Transfer the corn dogs to a wire rack set inside a baking sheet to cool slightly. Lightly sprinkle hot corn dogs with sugar, then drizzle with condiments and seasonings, as desired.

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