I absolutely love how these Korean-style corn dogs turn out—crispy on the outside, cheesy on the inside, and full of comforting flavors. They’re easier to make than you’d think, and they always impress!
I love making these Korean Corn Dogs at home
Whenever I’m craving something fun and indulgent, I turn to this Korean Corn Dog recipe. Instead of the usual batter, I wrap juicy hot dogs and gooey cheese in buttery mashed potatoes, coat them in crispy breadcrumbs, and bake or fry them to golden perfection. They’re just the right amount of salty, creamy, and crunchy, and they pull apart with that satisfying cheese stretch. Whether you’re making them for a party or a cozy night in, they’ll hit the spot.
Why you‘ll love this recipe
- That irresistible cheese pull!
- Perfect balance of crisp, creamy, and savory
- No yeast or dough required—just potatoes!
- Oven-baked or deep-fried: your choice
- Fun to eat and even more fun to serve
Ingredients
Main ingredients
- 300g potato
- 80g cheese
- 2 hot dog sausages (or regular sausages)
Seasonings
- 15g butter
- 2g sea salt
- 1g ground black pepper
Coating ingredients
- 50g cornstarch
- 1 egg
- 80g breadcrumbs
For decorating/dipping
- ketchup
- mayonnaise
- chopped parsley
Instructions
(1) Make the mashed potatoes
Peel the potatoes and slice into 1cm thick rounds. Steam over cold water for 15–20 minutes until tender (you should be able to pierce them easily with chopsticks). To avoid excess moisture, place a cheesecloth under the potatoes while steaming.
Drain well. Mash until smooth with a fork or potato masher—no lumps!
While still hot, mix in the butter, sea salt, and ground black pepper. Stir quickly until the butter is fully melted and evenly combined. The mixture should be firm enough to shape—if too dry, add 1 spoon of milk; if too wet, add a little cornstarch.
(2) Wrap the filling
Shape the cheese into strips. Cut the sausages in half (about 5cm each).
Skewer each sausage half, then add a cheese block to the same skewer.
Take about 50g mashed potato, roll it into a ball, flatten in your palm, and wrap it around the sausage and cheese.
Seal tightly, especially the seams, to prevent cheese leakage.
(3) Triple coating
Coat each potato dog evenly with cornstarch. Shake off excess. Be sure to cover the seams well.
Dip into the beaten egg, coating completely.
Roll in breadcrumbs. Press gently so the crumbs stick firmly.
(4) Bake or fry
Oven method (recommended):
Place the coated potato dogs on a parchment-lined tray. Spray or lightly brush with oil.
Preheat oven to 180°C (356°F). Bake on the middle rack for 15 minutes, then raise to 200°C (392°F) and bake another 10 minutes.
Flip halfway (after 10 minutes) to ensure even crispiness.
Frying method (for extra crunch):
Heat oil to 160°C (320°F). Insert a chopstick—if bubbles rise around it, it’s ready.
Fry each potato dog for 3–4 minutes on low heat until golden. Drain on paper towels.
(5) Garnish and serve
While still hot, drizzle with ketchup and mayonnaise. For a prettier finish, pipe in a crisscross pattern.
Sprinkle with parsley or green onion. For that ultimate cheese pull, enjoy immediately!
Frequently Asked Questions
Can I use a different type of cheese?
Yes! Mozzarella works best for the cheese pull, but cheddar, gouda, or even cream cheese can be used for different flavors.
Can I air-fry these?
Yes, air fry at 180°C (356°F) for 12–15 minutes, flipping once. Spray lightly with oil to get a crisp crust.
Can I make these in advance?
Yes. Prepare and coat them in advance, then bake or fry fresh. You can also freeze them before baking or frying—just thaw slightly before cooking.
What kind of breadcrumbs work best?
Panko breadcrumbs are best for crunch. Regular fine breadcrumbs also work but won’t be as crispy.
Crispy Korean Potato Hot Dogs
Ingredients
Main ingredients
- 300 g potato
- 80 g cheese
- 2 hot dog sausages or regular sausages
Seasonings
- 15 g butter
- 2 g sea salt
- 1 g ground black pepper
Coating ingredients
- 50 g cornstarch
- 1 egg
- 80 g breadcrumbs
For decorating/dipping
- ketchup
- mayonnaise
- chopped parsley
Instructions
(1) Make the mashed potatoes
- Peel the potatoes and slice into 1cm thick rounds. Steam over cold water for 15–20 minutes until tender (you should be able to pierce them easily with chopsticks). To avoid excess moisture, place a cheesecloth under the potatoes while steaming.
- Drain well. Mash until smooth with a fork or potato masher—no lumps!
- While still hot, mix in the butter, sea salt, and ground black pepper. Stir quickly until the butter is fully melted and evenly combined. The mixture should be firm enough to shape—if too dry, add 1 spoon of milk; if too wet, add a little cornstarch.
(2) Wrap the filling
- Shape the cheese into strips. Cut the sausages in half (about 5cm each).
- Skewer each sausage half, then add a cheese block to the same skewer.
- Take about 50g mashed potato, roll it into a ball, flatten in your palm, and wrap it around the sausage and cheese.
- Seal tightly, especially the seams, to prevent cheese leakage.
(3) Triple coating
- Coat each potato dog evenly with cornstarch. Shake off excess. Be sure to cover the seams well.
- Dip into the beaten egg, coating completely.
- Roll in breadcrumbs. Press gently so the crumbs stick firmly.
(4) Bake or fry
- Oven method (recommended):
- Place the coated potato dogs on a parchment-lined tray. Spray or lightly brush with oil.
- Preheat oven to 180°C (356°F). Bake on the middle rack for 15 minutes, then raise to 200°C (392°F) and bake another 10 minutes.
- Flip halfway (after 10 minutes) to ensure even crispiness.
- Frying method (for extra crunch):
- Heat oil to 160°C (320°F). Insert a chopstick—if bubbles rise around it, it's ready.
- Fry each potato dog for 3–4 minutes on low heat until golden. Drain on paper towels.
(5) Garnish and serve
- While still hot, drizzle with ketchup and mayonnaise. For a prettier finish, pipe in a crisscross pattern.
- Sprinkle with parsley or green onion. For that ultimate cheese pull, enjoy immediately!
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