Homemade Cheesy Korean Rice Corn Dogs
Cheesy Korean rice corn dogs with a crispy crust and melty mozzarella inside—coated in potato or cornflakes, rolled in sugar, and topped with ketchup, mayo, and mustard.
Ingredients
Batter
- 1⅔ cups all-purpose flour
- 1¼ cups glutinous rice flour
- Pinch of salt
- ⅓ cup granulated sugar
- 2¼ tsp active dry yeast
- 1¼ cups warm water
Filling
- 6 wooden skewers
- 3 hot dogs halved
- 6 sticks low-moisture mozzarella cheese
For Frying
- Vegetable oil
Coatings
- 1 cup panko breadcrumbs
- 1 large russet potato finely diced
- 1 cup crushed cornflakes
Toppings
- 1 cup granulated sugar
- Ketchup mayonnaise, mustard
Instructions
- Mix yeast, sugar, and warm water in a small bowl. Let it sit for 5 minutes until foamy.
- In a big bowl, mix all-purpose flour, rice flour, and salt.
- Pour the yeast mixture into the flour mix. Stir into a sticky dough. Cover and let rise for 1 hour until it doubles in size.
- Put half a hot dog and one cheese stick on each skewer.
- Wet your hands. Wrap dough around each skewer, sealing the hot dog and cheese completely.
- Roll in diced potato or crushed cornflakes, then coat with panko breadcrumbs.
- Heat oil in a deep pot to 350°F (175°C).
- Fry corn dogs for 4–5 minutes until golden brown. Turn them to cook evenly. Drain on paper towels.
- While warm, roll each in granulated sugar.
- Drizzle with ketchup, mayo, and mustard in a zigzag design.