Easiest Cheese Korean Corn Dog with Bread – No Batter Needed

Today I’m going to show you the easiest Korean corn dog recipe – no batter needed, just bread! You can recreate that authentic Korean street food flavor at home in just 15 minutes.

Even my Belgian friend, after tasting it, said it tasted exactly like the corn dogs he had in Korea. He ended up eating four of them right in front of me!

What is a Korean Corn Dog?

Corn dogs originated in the United States. In the U.S., they’re typically made by coating sausages in a cornmeal batter and deep-frying them.

Korean style corn dog is a bit different. In Korea, some versions use cornmeal, but it’s also common to use glutinous rice flour to make them crispier on the outside and chewier on the inside.

Another big difference is the sugar and ketchup combo – in Korea, sugar is sprinkled on first, followed by ketchup, giving a sweet and savory twist that’s unique to Korean corn dogs.

And of course, you’ll find all kinds of creative fillings and toppings in Korea, such as potato corn dogs, cheese corn dogs, and sweet potato corn dogs. These fun variations are what make Korean corn dogs so special!

When Do Koreans Eat Corn Dogs?

For Koreans, corn dogs are one of those nostalgic childhood snacks – something we used to buy at snack shops after school. Nowadays, there aren’t as many small, independent snack shops as there used to be, but you can still find corn dogs at traditional markets.

In Europe, people usually eat hot dogs, burgers, or fries at amusement parks. But in Korea, corn dogs are one of the most popular options because they’re cheap and easy to eat.

Want to try another Korean snack? This is a Korean street food that you can easily make at home in just 5 minutes. It’s a Korean Salad Bread recipe, packed with crunchy cabbage that many Koreans love, making it incredibly delicious.

Koreans Don’t Make Corn Dogs at Home

In fact, most Koreans do not make corn dogs at home. There are many popular chain stores where you can easily buy them, and they’re very affordable – usually around 3,000 KRW (about $2).

Instead, many people simply buy frozen corn dogs and cook them in an air fryer.
Since they don’t need to be deep fried, they’re super convenient, which is why frozen corn dogs are a common freezer item in many Korean households.

When Do You Make Corn Dogs at Home?

When you buy a loaf of bread, there’s usually some left over before it goes bad. Making corn dogs is a great way to use up leftover bread! Also, for families with kids, it’s common to always have some bread and sausages at home – so this becomes an easy snack that moms can whip up using whatever’s in the fridge.

For people like me who live outside of Korea, buying a Korean corn dog can be quite expensive. I moved from Korea to Belgium, and here a corn dog costs about 10 euros. Back in Korea, I used to buy one for about 2 euros as a cheap Korean street food, so paying five times more seems like too much. That’s why I started making them at home instead.

The Hassle of Making Batter

Making the batter for corn dogs can be a challenge. While some corn dog recipes call for cornmeal, in Korea, the dough typically includes all-purpose flour, glutinous rice flour, and yeast.

Measuring and mixing all these ingredients is tedious enough, but then you have to wait for the dough to ferment for 2 hours-that’s a lot of time to wait. Koreans are all about “Bali Bali 빨리 빨리” (hurry hurry), and frankly, we don’t have the patience to wait that long.

So the easiest corn dog recipe to skip all those annoying steps is to use bread instead of making the dough from scratch!

The Easiest Corn Dog Recipe with Sliced Bread

When I was a kid, the frozen corn dogs you could buy at the store weren’t that popular, and even when they came out later, they didn’t taste very good. I remember my mom making corn dogs at home with sliced bread in a simpler, healthier way.

Instead of breading, she would just wrap a sausage in the bread, dip it in egg wash, and fry it in a pan. It wasn’t quite like a real corn dog, but it was much healthier and still delicious.

Today, I’m going to show you how to make a real, tasty Korean-style corn dog at home by breading it properly and frying it to perfection!

Easy Korean Corn Dog Ingredients

• Sliced Bread: This is the base of the corn dog.

• Long Frank Sausages: These are typically used for the filling.

• Egg: For coating the bread before frying.

• Breadcrumbs (Panko): You should use panko instead of regular Western-style breadcrumbs for the right texture.

• Cheese (Optional): If you want a cheesy corn dog, you can add cheese. Mozzarella cheese is the best choice for this. Thick, stick-shaped mozzarella is ideal because it melts beautifully and stretches when you take a bite, giving it a great texture. However, since I live in Belgium and stick mozzarella cheese is hard to find, I used shredded mozzarella cheese instead. Sliced mozzarella cheese also works fine.

How To Make Korean Corn Dog

How to Fry Without Burning?

• Set the oil temperature to 170°C (340°F).

• Since you’re frying already-cooked bread instead of batter, it won’t take long to fry.

• Gently roll the corn dog in the oil until it turns golden brown.

• Unlike Korean fried chicken, you don’t need to fry it twice—frying it twice will make it burn.

Secret to a Crispy Corn Dog?

• The secret to a crispy corn dog is to dip it in egg wash and panko breadcrumbs twice!

• This creates a thicker, crispier crust—just like the ones you get at restaurants.

• After frying, make sure to drain excess oil by shaking it off and placing it on paper towels to keep the corn dog crispy and not soggy.

Popular Korean Corn Dog Menu

In Korea, there are so many different kinds of corn dogs. Recently, Korean-style corn dogs have been popping up in Europe and the U.S., so you’ve probably seen potato corn dogs or cheese corn dogs. But in Korea, there are dozens of different Korean corn dog varieties. Let’s take a look at 3 famous Korean corn dog varieties.

1. Korean Potato Corn Dog

This corn dog is similar to the regular corn dog with a crispy batter, but it’s coated with crispy potato pieces on the outside. The potatoes add a great texture and a savory flavor, making it a more filling snack or meal.

2. Mozzarella Cheese Corn Dog

This version features thick stick-shaped mozzarella cheese alongside the sausage. When you bite into it, the cheese stretches out, creating that signature cheesy pull. This is my favorite kind of corn dog and one of the most beloved by Koreans.

3. Sweet Potato Corn Dog

In Korea, sweet potatoes are a popular ingredient for snacks, and sweet potato corn dogs are no exception. Just like potato corn dogs, small pieces of sweet potato are coated on the outside. The sweetness of the sweet potato contrasts beautifully with the savory flavors, and inside, you’ll often find mozzarella cheese, creating a perfect combination of flavors.

How Do You Eat Korean Corn Dogs?

• Sugar: Roll the corn dog in sugar. Yes—sweet sugar on a savory corn dog is totally normal in Korea and makes it extra delicious!

• Ketchup & Mustard: After coating it with sugar, drizzle some ketchup and mustard on top. Most people use both ketchup and mustard for the classic Korean corn dog flavor combo.

Why Are Korean Corn Dogs Rolled in Sugar?

Just as many Korean dishes include a touch of sugar, traditional Korean corn dogs are lightly rolled in sugar before the sauce is added. If you’ve ever eaten Korean street toast, you’ve probably seen this too-Koreans often add a generous sprinkling of sugar even to savory toast.

Before moving from Korea to Europe, I didn’t realize how much sugar is used in Korean cooking. But living abroad made me notice that Koreans love a touch of sweetness in most dishes. Think sugar on a corn dog sounds weird? It actually brings out the sweet and tangy flavor of ketchup even more—and it’s so good! I highly recommend trying it at least once.

My Belgian friend was skeptical at first and said, “What is this?” But after trying one with sugar, he asked me to sugar all the rest too!

Where to Eat Korean Corn Dogs in Korea

You can try the most traditional-style Korean corn dogs at local markets like Gwangjang Market and Mangwon Market. These are great spots to experience old-school Korean street food.

Myungrang Hotdog: This is Korea’s most popular corn dog chain. In Korea, corn dogs are actually called “hot dogs,” which is why the brand name is Myungrang Hotdog. They offer a huge variety, including Potato Hot Dog, Sweet Potato Mozzarella Hot Dog, and more. The price? Only around 2,000 to 3,000 KRW—super affordable and delicious!

Here are the Top 5 Bestsellers from Myungrang Hotdog.

1. Sweet Potato Mozzarella Corn Dog

2. Potato Mozzarella Corn Dog

3. Half Sausage, Half Mozzarella Corn Dog

4. Whole Mozzarella Corn Dog

5. Garlic Corn Dog

While you can find potato and cheese corn dogs in Europe or the U.S., I highly recommend trying the Sweet Potato Mozzarella Corn Dog (고구마 통모짜)-it’s a unique flavor combination you can only get at Myungrang!

How to Enjoy Korean Corn Dogs Like a Korean

Let me share a popular Korean way to enjoy corn dogs: pairing them with Tteokbokki (spicy rice cakes). This combination is a street food classic in Korea. The crispy, savory corn dog and the sweet-and-spicy Tteokbokki sauce are a match made in heaven. Here’s how to do it.

• Cut the corn dog into bite-sized pieces, about 2–3 cm thick.
• Gently place them on top of your Tteokbokki—but don’t mix them in! You want to keep that crispy texture.
• Take a bite of Tteokbokki, then dip your corn dog piece into the sauce.

Trust me, it’s a flavor experience you don’t want to miss.

Leftover Corn Dogs?

Once you’ve made a batch, you can freeze the uncooked Corn Dogs and fry them fresh whenever you want.

Already fried them? No problem! You can freeze them after frying, then reheat them in an air fryer or fry them in oil to get that crispy texture back. Perfect for a quick snack anytime!

A Healthier Korean Corn Dog Recipe?

There’s an easier way to enjoy corn dogs-without frying! Instead of rolling the corn dog in breadcrumbs, simply coat it in egg wash and cook it in a buttered pan. It may not be as crispy as the original, but it’s definitely a healthier option.

You can also use an air fryer instead of oil. But if you’ve tried that, you probably know it’s just not the same. You lose that deep-fried crunch and nutty flavor that makes Korean corn dogs so addictive. Still, for a guilt-free version, the air fryer is your best friend.

Ingredient Substitutes

Want to make Korean corn dogs but missing some ingredients? No worries—here are some easy substitutes!

• Sausage: Traditional Korean corn dogs use pork franks. If you don’t eat pork, use chicken or turkey franks instead. Or, skip the sausage and go for whole mozzarella sticks – just as delicious! This way, it becomes a halal version.
• Bread (Sliced Bread): No sliced bread? You can use pancake batter instead. Just make sure the batter is thicker than usual so it sticks well when frying.
• Cheese: Can’t find mozzarella sticks? Use shredded or sliced mozzarella like I did. Or skip the cheese entirely—it’s still good!
• Panko (Japanese breadcrumbs): If you can’t find panko, make your own! Dry out some sliced bread, crush it, and you’ve got your own homemade panko.

Get Ingredients

• A Deep Frying Pan (Wok): https://amzn.to/3DQgIPu (US), https://amzn.to/4hmr6w3 (DE), https://amzn.to/42f3uVG (NL), https://amzn.to/3RcZnmR (UK)

• Panko: https://amzn.to/4jEKSUO (US), https://amzn.to/44xi6kQ (UK), https://amzn.to/442xXI0 (NL, BE), https://amzn.to/42Eir2t (DE)

• Mozzarella Cheese Stick: https://amzn.to/4k2rr91 (US), https://amzn.to/4jGBuA6 (UK)

• Sliced Bread: https://amzn.to/3GhvjnI (US), https://amzn.to/3GhDfWa (UK), https://amzn.to/4jl4iyA (NL, BE)
• Frank Sausage: https://amzn.to/3S0rSEy (US), https://amzn.to/42OEXWO (UK), https://amzn.to/4d0B3ih (DE)

Disclosure: Blonde Kimchi is part of the Amazon Services LLC Associates Program, an affiliate advertising program that allows websites to earn advertising fees by linking to Amazon.com and promoting products.