Craving something crispy and cheesy? Look no further! Today, I’m thrilled to share with you a recipe that combines the best of Korean street food with an American classic—introducing the Cheesy Korean Rice Corn Dogs! These golden, crunchy, and indulgently cheesy treats are not only a delight to eat but also surprisingly fun to make at home. Whether you’re a fan of quick family dinners or just looking for a new easy pasta recipes idea (yes, you read that right!), this recipe is sure to become a favorite. So, grab your apron, and let’s dive in!
Why You’ll Love This Recipe
- Perfect for 30-minute meals—ready in no time!
- Crispy, cheesy, and utterly delicious.
- A fun twist on classic corn dogs with a Korean-inspired flair.
- Great for weeknight dinner ideas or as a snack.
Ingredients
To make these Cheesy Korean Rice Corn Dogs, you’ll need:
- 200g flour
- 150g glutinous rice flour
- Pinch of salt
- 60g sugar
- 8g yeast
- 300ml warm water
- 6 skewers
- 3 hotdogs
- 6 sticks of low moisture Mozzarella
- Frying oil
- 1 cup panko breadcrumbs
- 1 large potato (finely cubed)
- 1 cup cornflakes
- 1 cup granulated sugar
- Sauces (ketchup, mayo, mustard, etc.)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down into simple steps:
- In a large bowl, mix together flour, glutinous rice flour, and salt. In a separate bowl, combine yeast, warm water, and sugar. Stir to combine and let the yeast activate until foamy. Add the yeast mixture to the dry ingredients and mix well. Cover and let rise for 1 hour, or until doubled in size.
- Cut each hotdog in half. Skewer the hotdog and then the mozzarella. Preheat your frying oil to 350F/175C.
- Once the dough has risen, cover each skewer completely with dough, ensuring no openings. Use damp fingers to shape it. Coat each corndog in your choice of coating, ending with panko breadcrumbs.
- Deep-fry each skewer for 4-5 minutes, or until golden brown. Immediately roll in granulated sugar and drizzle with your choice of sauce. Enjoy!
Pro Tips for Making the Recipe
- Ensure the oil is at the right temperature for frying—too hot, and it’ll burn; too cold, and it’ll absorb too much oil.
- Don’t skip the rising time—it’s crucial for the dough to develop properly.
- For an extra crispy coating, chill the coated corndogs in the fridge for 30 minutes before frying.
How to Serve
These Cheesy Korean Rice Corn Dogs are best served immediately while crispy and hot. Drizzle with your favorite sauces—ketchup, mayo, mustard, or even a spicy Korean chili paste like gochujang for an authentic touch. Pair with a side of fresh salad or cheesy breadsticks for a complete meal.
Make Ahead and Storage
You can prepare the dough and skewers ahead of time, storing them in the fridge for up to a day. For leftovers, store in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350F/175C for a few minutes to regain crispiness.
There you have it—your new go-to recipe for quick family dinners or easy pasta recipes that are anything but ordinary. Give these Cheesy Korean Rice Corn Dogs a try and let me know what you think! And don’t forget to check out these Cheddar Bay Biscuits for another delicious addition to your meal.
Cheesy Korean Rice Corn Dogs
Ingredients
Dry Ingredients
- 200 g flour
- 150 g glutinous rice flour
- Pinch of salt
Wet Ingredients
- 60 g sugar
- 8 g yeast
- 300 ml warm water
Other Ingredients
- 6 skewers
- 3 hotdogs
- 6 sticks low moisture Mozzarella
- Frying oil
- 1 cup panko breadcrumbs
- 1 large potato finely cubed
- 1 cup cornflakes
- 1 cup granulated sugar
- Sauces (ketchup, mayo, mustard, etc.)
Instructions
- Mix flour, glutinous rice flour, and salt. Activate yeast in warm water with sugar, then combine mixtures. Let dough rise for 1 hour.
- Prep hotdogs and mozzarella on skewers. Preheat oil to 350F/175C.
- Coat each skewer with dough, ensuring full coverage. Coat with desired coating, ending with panko.
- Fry each corndog for 4-5 minutes until golden. Roll in granulated sugar and drizzle with sauce.