Korean corn dogs have taken the world by storm with their crispy, golden-brown coating and deliciously gooey center. Typically made with a yeast-based batter, this version skips the yeast while still delivering the same crunchy exterior and soft, cheesy interior. Perfect for a quick snack or a fun meal, this Korean corn dog recipe without yeast is easy to make at home with simple ingredients.
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Why You’ll Love This Recipe
- No yeast required – Quick and easy to prepare
- Crispy and crunchy – Just like the authentic Korean street food
- Customizable – Add cheese, potatoes, or panko for extra texture
- Perfect for all ages – Kids and adults love them!
Ingredients
To make this delicious Korean corn dog batter without yeast, you’ll need:
For the batter:
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup milk (or water)
- 1 egg
For the filling:
- 4 hot dogs (or sausage of choice)
- 4 mozzarella cheese sticks (optional, for cheese pull)
- Wooden skewers
For the coating:
- 1 cup panko breadcrumbs
- 1/2 cup crushed potato chips (optional for extra crunch)
- 1/2 cup all-purpose flour (for dredging)
For frying:
- Vegetable oil (for deep frying)
Step-by-Step Instructions
Step 1: Prepare the Skewers
- Cut the hot dogs in half if using smaller skewers.
- If using cheese, cut mozzarella sticks into similar sizes as the hot dogs.
- Insert a skewer through each hot dog or cheese stick and freeze for about 15-20 minutes. This helps keep them firm while coating.
Step 2: Make the Batter
- In a mixing bowl, whisk together flour, cornstarch, sugar, salt, and baking powder.
- Add the egg and milk gradually, mixing until a thick, smooth batter forms. It should be slightly thicker than pancake batter.
- Pour the batter into a tall glass for easier dipping.
Step 3: Coat the Corn Dogs
- Roll the skewered hot dogs and cheese in flour to help the batter stick.
- Dip them into the prepared batter, ensuring they are fully coated.
- Roll in panko breadcrumbs (or crushed potato chips for extra crunch).
Step 4: Fry to Perfection
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the coated corn dogs until golden brown, about 3-4 minutes.
- Remove and drain on a paper towel.
Step 5: Serve and Enjoy
- Sprinkle with sugar for an authentic Korean street food experience.
- Drizzle with ketchup, mustard, or spicy mayo.
- Serve hot and enjoy the crunchy, cheesy goodness!
Pro Tips for the Best Korean Corn Dogs
- Freeze the skewers before dipping in batter to prevent them from sliding off.
- Use cold batter for a crispier texture.
- Experiment with coatings like ramen noodles or crushed crackers for unique textures.
Frequently Asked Questions
Can I bake these instead of frying? While deep frying gives the best crispy texture, you can bake them at 400°F (200°C) for about 20-25 minutes, turning halfway.
Can I store leftovers? Yes! Store cooked corn dogs in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer for best results.
What other fillings can I use? Try using different cheeses, fish cakes, or even tofu for a vegetarian version.
Final Thoughts
This Korean corn dog recipe without yeast is an easy and fun way to enjoy a trendy street food favorite at home. With its crispy coating, gooey cheese, and savory sausage, it’s perfect for parties, snacks, or a satisfying meal. Try this recipe today and experience the deliciousness of homemade Korean corn dogs!
