Korean Street Corndogs


-4 hot dogs, cut in half

-block mozzarella, low moisture

-1 cup panko bread crumbs

-granulated sugar for coating



-1 1/4 cup bread flower

-1 packet of instant dry yeast

-glutinous rice flour

-2 tbsp granulated white sugar

-1/2 tsp salt

-1 cup water

-1 large egg


  1. In a large mixing bowl, add the glutinous flour, yeast, and sugar. Mix well to incorporate. Then add the egg and water. Mix until the batter has a smooth consistency. Cover with clear wrap and let rest until the dough rises. Also, take your skewers and soak in water during prep.

  2. While you wait, cut the mozzarella block into 1-inch wide x 4 inch long cubes. Cut your hot dogs in half so when skewing, you get half cheese/half hot dog.

  3. Assemble your hot dog and cheese on the skewers, piercing the hot dog fist and then the cheese. Dust lightly with some raw four on all sides.

  4. Heat your oil to medium heat.

  5. Do an assembly line with the batter and the panko breadcrumbs. Dip your hot dog into the batter (it will be sticky, so be prepared). Roll it with your hand to get as much of the dough to cover the hot dog skewers. Then roll it into the panko breading, making sure to cover all sides with enough breading. Do this with all the skewers.

  6. Fry your corn dog for 5-6 minutes on all sides till golden brown. Once cool enough, sprinkle the sugar over the corn dog and top with your favorite condiments. Enjoy!

Vegan option:


-panko bread crumbs

-2 tbsp sugar

-wooden skewers

-4 vegan hot dogs


-1 tbsp ground flaxseed mixed with 3 tbsp water (or other egg replacement equivalent to 1 egg)

-1/2 cup non-dairy milk

-1 cup flour

-1 packet of instant yeast

-2/3 glutinous rice flour

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