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These crunchy, cheesy Gluten-Free Korean Corn Dogs are so easy to make at home! A fun twist on corn dogs, you’ll love the crispy gluten-free crust that’s wrapped around cheesy hot dogs and finished with a sweet sprinkle of sugar.
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Homemade Korean Corn Dogs Made Gluten Free!
Korean corn dogs are a unique take on corn dogs, and they’re so easy to make gluten-free! All you need to do is to use gluten-free flour and gluten-free breadcrumbs and you’ll handily turn this Korean cheese corn dog recipe into the perfect gluten-free snack or appetizer.
Corn dogs are a favorite with kids and grown-ups alike – there’s something so fun about eating a breaded hot dog that you can take along with you! They feel like summer vacations at the beach, right? In this Korean corn dog recipe you’ll get all that and more. In addition to making them gluten-free, you’ll add mozzarella cheese for extra melty flavor, and don’t forget to liberally dust the dogs with sugar for a sweet finish!
What is a Korean Corn Dog?
Korean corn dogs is a dish that skewers hot dogs and coats them in a crunchy, savory-sweet batter that can include panko breadcrumbs or sweet white rice flour. Then they’re deep-fried until crispy and golden. You’ll primarily find them in South Korea, where they are a popular street food.
What Makes Them Different Than Regular Corn Dogs?
An American corn dog is coated in a cornmeal-based batter while Korean corn dogs are coated in a rice or breadcrumb-based batter. Korean corn dogs also are finished with a sprinkling of sugar for extra flavor. Let’s also not forget the gooey cheese inside.
Recipe Ingredients
Here’s a list of everything you’ll need to make gluten-free Korean corn dogs. Make sure to read the recipe card at the end of this post for the full ingredient amounts.
- Gluten-Free 1-to-1 Flour: I used King Arthur’s but any gluten-free 1:1 flour will work.
- Cornstarch: Starch helps to bind the batter.
- Sugar
- Baking Powder
- Egg
- Milk: You can use whole or 2% milk in this recipe.
- Hot Dogs: Choose your favorite brand of gluten free hot dogs.
- Mozzarella Cheese: Not shredded mozzarella. You could also use any other kind of cheese you prefer.
- Gluten-Free Panko Bread Crumbs: These can be found in many supermarkets or online.
- Wooden Skewers
- Oil: Use peanut oil or vegetable oil to deep-dry the Korean corn dogs.
How to Make a Korean Corn Dog
You can follow along with the steps and photos below to help you make this Korean corn dog recipe:
- Prepare the hot dogs. Insert a wooden skewer into each hot dog. Then insert the skewer into the cheese block. Leave about 2 inches at the bottom for a handle.
- Whisk together the dry ingredients. In a large mixing bowl, combine the gluten-free flour, cornstarch, sugar, baking powder, and salt. Whisk well to combine.
- Mix in the egg and milk. Add the egg and milk to the dry ingredients and whisk until it creates a thick but pourable batter.
- Chill the hot dogs and batter. Place the batter and the hot dog skewers into the refrigerator for at least 30 minutes before continuing.
- Prepare the bread crumbs. Place the panko bread crumbs in a shallow dish.
- Heat the oil. Heat oil in a deep pot or fryer to 350°F (175°C).
- Dip the hot dogs in the batter. Pour about half of the batter into a tall, thin glass that is deep enough to fit the entire hot dog. Dip each hot dog into the batter, making sure it is fully coated. Allow any excess batter to drain off.
- Roll the hot dogs in the bread crumbs. Roll the battered hot dog in the panko bread crumbs, pressing lightly to adhere the crumbs to the batter.
- Fry the hot dogs. Carefully lower the coated hot dog into the hot oil and fry for about 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.
- Dry the hot dogs. Remove the fried corn dog from the oil and place it on a wire rack to dry.
- Make the rest of the hot dogs. Repeat the process with the remaining hot dogs.
- Add sugar. Sprinkle a little sugar over the corn dogs while they are still hot. Serve immediately.
Tips & Variations for Korean Corn Dogs
- To make this a completely gluten-free dish, buy gluten-free hot dogs. If you are being careful about keeping gluten-free, make sure to buy hot dogs at the store that are certified gluten-free.
- Chill the batter thoroughly. Keeping the prepared batter in the fridge for at least 30 minutes will help it to set. This is important because you don’t want the batter to dissolve into the oil. A colder dough will stick together better.
- Use any kind of cheese you prefer. Sharp cheddar cheese would be amazing in this recipe, or you could try jack or even pepper jack cheese. Whatever your taste buds desire!
- Omit the cheese. If you want to keep this recipe very simple you could leave out the cheese entirely. You’ll still get a lot of great flavor from the combination of sweet dough and salty hot dog.
- Add the sugar while the Korean corn dogs are warm. When you add the sugar while the corn dogs are still warm the sugar will meld into the fried dough, giving a wonderful touch of sweetness when you bite into the dog.
How to Store and Reheat Extras
Korean corn dogs taste the best when they’re fresh and hot, but they’ll still taste good if you reheat the leftovers. Here’s how to store and warm your dogs:
- Fridge – Store leftover gluten-free Korean corn dogs in an airtight container in the fridge for up to 4 days.
- Freezer – Place cooked and cooled korean corn dogs in a freezer-safe bag and store in the freezer for up to 3 months. Defrost in the fridge before heating.
- To Reheat – You can reheat the corn dogs in a few ways. To heat in the oven, preheat to 400°F, place the corn dogs on a baking sheet, and heat for about 10 minutes, or until heated through. To heat in the microwave, place on a microwave-safe plate and heat on high for about 30 seconds or heated through.
Make it a Meal
Korean hot dogs are great on their own as a snack with ketchup and/or mustard, or you could add some extras to make them a bigger meal. Here are a few of my suggestions:
- Serve with fries. Fries would be so good with these gluten-free korean hot dogs. Try my Homemade Air Fryer French Fries or Easy Baked Sweet Potato Fries.
- Add a salad. Let’s counter the deep-frying with a fresh green salad. My Easy Greek Salad, Healthy Apple Broccoli Salad, or Strawberry Avocado Spinach Salad will add some healthy vegetables alongside the corn dogs.
- With soup. A bowl of soup would be great with Korean corn dogs! Some options include my Instant Pot Tomato Soup or Healthy Cream of Mushroom Soup recipes.
Gluten-Free Korean Corn Dogs
Ingredients
- 2 cups/280 grams Gluten-Free 1-to-1 Flour (I used King Arthur’s)
- ½ cup/64 grams cornstarch
- ¼ cup/50 grams sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 ½ cups/360 ml cold milk
- 3 large hot dogs, halved
- 7 ounces/198 grams mozzarella cheese, cut into blocks (or you can use any kind of cheese)
- 2 cups/300 grams gluten-free Panko bread crumbs
- 6 7" long wooden skewers
- Oil for frying
- Sugar optional, for sprinkling on top
Instructions
- Prepare the hot dogs by inserting a wooden skewer into each one. Then insert the skewer into the cheese block. Leave about 2 inches at the bottom for a handle.
- In a large mixing bowl, combine the gluten-free flour, cornstarch, sugar, baking powder, and salt. Whisk well to combine.
- Add the egg and milk to the dry ingredients and whisk until it creates a thick but pourable batter.
- Place the batter and the hot dog skewers into the refrigerator for at least 30 minutes before continuing.
- Place the panko bread crumbs in a shallow dish.
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Pour about half of the batter into a tall, thin glass that is deep enough to fit the entire hot dog. Dip each hot dog into the batter, making sure it is fully coated. Allow any excess batter to drain off.
- Roll the battered hot dog in the panko bread crumbs, pressing lightly to adhere the crumbs to the batter.
- Carefully lower the coated hot dog into the hot oil and fry for about 3-4 minutes, turning occasionally, until the batter is golden brown and crispy.
- Remove the fried corn dog from the oil and place it on a wire rack to dry.
- Repeat the process with the remaining hot dogs.
- Sprinkle a little sugar over the corn dogs while they are still hot.
- Serve immediately with ketchup and mustard.
Did you make this?
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Hi! This recipe looks delicious and I’m excited to try it! Quick question though, how much salt do we add to the batter? I didn’t see the amount in the ingredient list and didn’t want to over/under salt!
Sorry, it’s 1/2 teaspoon. I’ll add it to the recipe card now. It seems to have gotten lost when the recipe uploaded.
Thank you!! They turned out GREAT! Absolutely delicious!
Awesome, so happy to hear it!