🌭 Korean corn dog
A Korean corn dog is a skewer of sausage and mozzarella, or both stacked together, dipped in a thick sweet batter and deep-fried until crisp and golden. It is often rolled in sugar straight from the fryer and finished with a zigzag of ketchup. The result is crunchy outside, juicy and stretchy inside, and sweet and savoury at once.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 sausages
- 150 g mozzarella, cut into sticks
- 150 g cornmeal
- 100 g wheat flour
- 1 egg
- 150 ml milk
- 2 tbsp sugar plus extra for rolling
- 1 tsp baking powder, a pinch of salt
- Oil for deep-frying
- Ketchup to serve
Method
- Thread half a sausage and a mozzarella stick onto each skewer.
- Whisk the cornmeal, flour, egg, milk, 2 tbsp sugar, baking powder and salt into a thick batter.
- Pour the batter into a tall glass and dip each skewer, turning to coat evenly.
- Deep-fry at 170 °C for 3–4 minutes, turning, until deep golden.
- Drain, roll lightly in sugar and finish with ketchup.
How to make it lighter
- Skip the sugar coating and use a thin line of ketchup.
- Choose a sausage-only or cheese-only skewer, not both stacked.
- Share one corn dog and pair it with a crunchy vegetable side.
History
Battered sausages on sticks reached Korea from the United States, but the cheese-filled, sugar-dusted version became a street-food craze in Seoul in the 2010s. It has since spread to Korean snack shops around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →