Korean Corn Dog Recipe with Dragon Cheese

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My Korean corn dog recipe puts a tangy twist on traditional ‘gamja hot dogs’ with melted Dragon Mature Welsh Cheddar Cheese and umami-twanged gochujang mayonnaise – the ultimate comfort food snack!

My first encounter with corn dogs was on a college trip to New York at 17 – my first time abroad. These fluffy, cornmeal-battered sausages were a street food staple, typically served with ketchup or mustard. They weren’t bad, but they didn’t exactly blow me away – a bit like how I feel about the British take on a battered sausage.

Then, I discovered Korean corn dogs. One bite, and you’ll never look at the American version the same way again. Trust me.

What are Korean corn dogs?

Just as American corn dogs are a street food staple in New York, Korean corn dogs are a popular favourite at markets across Korea. Their international popularity has soared in recent years, driven by the growing global fascination with Korean culture, including the influence of K-pop, K-dramas, and vibrant street food scenes. Social media platforms like Instagram and TikTok have further amplified their appeal, with eateries like London’s Bunsik and viral Korean food influencers bringing Korean corn dogs into the spotlight, offering a contemporary take on this beloved street food.

What is the difference between an American corn dog and a Korean corn dog?

While the American corn dogs I tried in New York consist of a Frankfurter coated in cornmeal batter, Korean corn dogs stand out with their batter made from glutinous rice flour or yeast, creating a slightly chewy texture. The fillings are also more varied – alongside sausages, they often feature melted cheese, rice cakes, or even fish cakes.

Another key difference is the use of sugar. Sugar is added both to the batter and as a sweet, crunchy coating after frying. Why do they put sugar on Korean corn dogs? You’d be surprised how well the sweetness pairs with the savoury filling. This savoury-sweet combination is a hallmark of Korean cuisine, seen in popular dishes like bulgogi and Korean fried chicken.

As for toppings, while ketchup and mustard remain classic choices for American corn dogs, Korean corn dogs take it a step further. They’re often topped with additional condiments, ranging from sweet chilli sauce to mayonnaise, and even non-traditional ingredients like parmesan or honey mustard.

What are Korean corn dogs actually called?

In Korea, corn dogs are often referred to as gamja hot dogs (potato hot dogs). Why the name? If you’ve ever wondered what the cubes on a Korean corn dog are, they’re diced, par-boiled potatoes. This crispy, golden coating is a popular variation. To save time, frozen French fries can be used instead, as I do in my recipe.

Some versions are coated with crushed dried ramen noodles for extra crunch, while simpler recipes may stick to panko breadcrumbs for their classic crispy coating.

Korean corn dog recipe with Dragon Cheese

While traditional Korean corn dogs are made using mozzarella cheese, I’m using Dragon’s Welsh Mature Cheddar to bring a sharp tang to this Korean street food classic. Made at South Caernarfon Creameries on the Llyn Peninsula by expert cheesemakers using Welsh milk from over 150 farmer cooperative members, this popular Welsh cheddar has a deliciously distinctive flavour which tastes even better teamed with salty sausage inside crispy, sugary corn dog batter.

To finish, I’ve paired my Korean corn dogs with a gochujang mayonnaise. While I love using popular Japanese mayonnaise, Kewpie for its umami richness, any mayonnaise will work. Combined with traditional Korean chilli paste, gochujang, this adds a spicy, savoury kick that complements the corn dogs beautifully.

Ingredients

Here are the ingredients you’ll need to make my Korean corn dog recipe.

• Dragon Mature Welsh Cheddar
• Active dried yeast
• White sugar
• Warm water (not pictured)
• Plain or ‘all-purpose’ flour
• Salt
• Frankfurter
• Frozen French fries
• Cornflour
• Panko breadcrumbs
• Vegetable oil (not pictured)
• Mayonnaise
• Korean gochujang

How to make Korean corn dogs with Dragon Cheese

Here’s a basic step-by-step guide to my Korean corn dog recipe (find the full recipe below!):

1. Prepare the corndog batter: Mix the yeast, sugar, and warm water in a container wide enough for dipping skewers. Combine the flour and salt, and add to the yeast mixture. Cover and leave to rise for an hour.

2. Assemble the skewers: Cut the cheese and sausages into pieces, and thread them onto wooden skewers. Feel free to experiment with different combinations; I’ve included two options in my Korean corn dog recipe, below.

3. Coat the skewers: Roll each skewer lightly in plain flour, dip it in the batter using a twisting motion, and then roll it in diced frozen French fries, pressing lightly to stick. Coat with panko breadcrumbs while keeping the fries visible.

4. Freeze and fry: Freeze the skewers for 20 minutes, then fry at 190°C (350°F) for 3–5 minutes, turning occasionally if using a pan. Drain on a rack or kitchen towel and allow to cool for 5 minutes.

5. Make the gochujang mayo: Stir mayonnaise and gochujang together until smooth.

6. Finish with sugar and gochujang mayo: Roll the corn dogs in sugar, drizzle with gochujang mayonnaise, and serve.

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5 from 1 vote

Korean Corn Dogs with Dragon Cheese

A corn dog is a popular street food made by coating a sausage in batter and frying it until crisp. While American corn dogs use a soft, doughnut-like batter, Korean corn dogs take a different approach with yeasted flour and a crunchy panko coating for extra texture.

Korean corn dogs also incorporate sugar in the batter and as a topping, creating a sweet-and-savoury combination that’s a hallmark of Korean cuisine. They are often topped with diced potatoes or crumbled ramen noodles for an added crunch, but in this recipe, frozen French fries provide a quicker, easier alternative.

Traditionally filed with mozzarella cheese and/or Frankfurter sausages, fish cakes, and rice cakes, my take on the classic Korean corn dog recipe adds a tangy twist with Dragon Mature Welsh Cheddar. Serve with umami-rich gochujang mayo or classic ketchup and mustard for a satisfying snack.

Course Mains, Snack

Cuisine Korean

Keyword batter, Cheese, sausage roll

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Proving Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 4 corn dogs

Calories 661kcal

Author Kacie Morgan

Cost £2

Equipment

• 4 disposable wooden skewers around 20cm long
• deep fat fryer optional
• digital thermometer optional, if not using a deep fat fryer

Ingredients

For the Korean corn dogs

• 120 g Dragon Mature Welsh Cheddar
• 1 packet active dried yeast around 2 tsp
• 4 tbsp white sugar
• 250 ml warm water
• 250 g plain flour
• 1/2 tsp salt
• 1 Frankfurter sausage patted dry
• 200 g frozen French fries no need to thaw
• 25 g cornflour
• 75 g panko breadcrumbs arranged on a plate
• Vegetable oil for frying approx. 2 litres

For the gochujang mayonnaise

• 2 tbsp mayonnaise
• 2 tsp gochujang

Instructions

• Mix the yeast, sugar, and warm water in a container wide enough to dip skewers. Combine the flour and salt in a separate bowl. Once the yeast mixture foams slightly, stir it into the dry ingredients. Cover and let it rise for at least 1 hour.
  1 packet active dried yeast, 4 tbsp white sugar, 250 ml warm water, 250 g plain flour, 1/2 tsp salt
• Meanwhile, cut the cheese into four rectangular pieces. Cube two of the rectangles, leaving the other two intact. Slice the Frankfurter in half, then cut one half into quarters and the other half into two equal pieces.
  120 g Dragon Mature Welsh Cheddar, 1 Frankfurter sausage
• Thread the halved sausage pieces and rectangular cheese onto two skewers, alternating between sausage and cheese. For the other two skewers, alternate cubed cheese and sausage, finishing with cheese on top.
  120 g Dragon Mature Welsh Cheddar, 1 Frankfurter sausage
• Dice the French fries and toss with the cornflour. Roll each skewer lightly in plain flour, dip it into the batter using a twisting motion, and coat evenly. Roll the batter-coated skewer in the diced fries, pressing lightly to help them stick, and then coat with panko breadcrumbs. Freeze for 20 minutes.
  200 g frozen French fries, 25 g cornflour
• Heat the oil to 190°C (350°F) in a deep-fat fryer or skillet. Fry the corn dogs for 3–5 minutes, turning occasionally if using a pan, until golden brown. Drain on a rack or kitchen towel and let cool for 5 minutes.
  Vegetable oil for frying
• Mix the mayonnaise and gochujang until smooth.
• Roll the fried corn dogs in the remaining sugar and drizzle with gochujang mayonnaise, or serve it as a dipping sauce.
  4 tbsp white sugar, 2 tsp gochujang, 2 tbsp mayonnaise

Notes

• Ensure the batter sticks: Lightly dust the cheese and sausage skewers with plain flour before dipping them into the batter. Preparing the batter ahead of time and leaving it to rise overnight can also improve adhesion.

• Room-temperature cheese: Let the cheese warm up before threading to prevent crumbling.

• Freeze before frying: Freezing the skewers ensures they hold their shape and prevents the cheese from melting out too quickly.

• Cook the sausages if necessary: Use pre-cooked sausages or cook them beforehand.

• Use sturdy sticks: Ensure your skewers can support the weight of the corn dogs.

• Deep fat fryer preferred: Frying evenly at a consistent temperature produces the best results.

• Don’t overcook: Overcooking can cause the cheese to leak.

Nutrition

Calories: 661kcal | Carbohydrates: 88g | Protein: 19g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 996mg | Potassium: 389mg | Fiber: 5g | Sugar: 14g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 273mg | Iron: 4mg

What cheesy concoctions will you come up with? Let me know in the comments, and don’t forget to tag me at @therarewelshbit if you try my Korean corn dog recipe!

Find Dragon’s Welsh cheese range on the Dragon website, and at local stockists and independent UK supermarkets.

Before you head off, check out my other Dragon Cheese recipes:

• Easy Cheesy Shakshuka
• Pigs in Blankets Macaroni Cheese
• Glamorgan Sausages

Don’t forget to pin this recipe so you’ll be able to find it when it’s time to shop for ingredients, and get cooking!

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