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–+ servings
Cheesy Korean corn dogs with sugar and mayonnaise on a cooling rack.

Cheesy Korean Rice Corn Dogs

A crispy, cheesy twist on traditional corn dogs, featuring a Korean-inspired rice flour batter and mozzarella.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Snack
Cuisine Korean
Servings 6 pieces
Calories 420 kcal

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.

Notes

Ensure the dough fully covers the skewer for even frying. Let the dough rise to achieve the right texture.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 12gFat: 22gSodium: 850mg
Keyword hotdogs
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