4 Typical Korean Corndog Recipes That Are Easy to Make Yourself

Who can resist the deliciousness of corndogs? Plus with a touch of melted mozzarella cheese, the taste becomes even more special.

Mozzarella Corndogs aren't something that just comes out of nowhere. This food has an interesting and unique origin. This snack originally appeared in South Korea. Now this food is being innovated by adding a layer of soft mozzarella cheese to the flour mixture.

One of its main attractions is the presence of melted mozzarella cheese in it. Here's a recipe for making Mozzarella Corndogs at home and selling them for additional income.

For 4 Servings


- 200 grams of mozzarella cheese (slit in 4 lengthwise)

- 4 bamboo chopsticks

- 200 grams of orange panko flour

- Vegetable oil for frying

Corn dog batter:

- 200 g wheat flour

- 1 tsp salt

- 1 tsp instant yeast

- 1 tablespoon sugar

- 170 ml warm water

- Mayonnaise

- Extra hot sauce

How to make

1. Make corndog dough: Mix warm water, yeast, and granulated sugar. Add flour and salt, stir well. Leave it for 30 minutes. Set aside.

2. Skewer the mozzarella cheese using bamboo chopsticks. Set aside.

3. Pour the corn dog mixture into a tall container/glass. Dip each mozzarella stick into the corn dog mixture, turning until the surface of the cheese is evenly coated with the mixture.

4. Roll in the panko flour until evenly mixed. Set aside.

5. Heat the oil, fry the mozzarella corn dogs until cooked or brown. Lift.

6. Serve with mayonnaise and extra hot chili sauce.

For 10 Servings


- 250 gr mozzarella cheese, cut lengthwise into 10 pieces

- 10 skewers

- Bread crumb

- Lots of cooking oil for frying

Dough ingredients:

- 250 gr Chakra flour

- 2 tsp Baking powder

- 1 tbsp Sugar

- 1/2 tsp Salt

- 1 egg

- 190-210 ml Cold liquid milk

How to make

1. Skewer the mozzarella cheese on a skewer. Then coat with flour until the cheese is evenly covered. Store in the refrigerator for 20 minutes

2. Make the dough: mix all the dry ingredients. Mix until smooth. Add eggs. Stir.

3. Pour in the milk little by little. Stir until the mixture is smooth and thick. Transfer the mixture into a tall glass

4. Store the mixture in the freezer for 20 minutes

5. Remove the dough and moza cheese from the freezer.

6. Heat oil for frying

7. Dip the moza cheese into the mixture. While playing.

8. Then roll in breadcrumbs.

9. Fry in lots of hot oil until it expands and cooks evenly.

8. Corndogs are ready to be served while still warm, topped with chili/tomato/mayonnaise sauce.

For 4 Servings


- 4 sausages, cut into pieces

- Mozzarella cheese, cut into sausage-sized pieces

- Sufficient skewers

- Enough bread flour

- Lots of cooking oil for frying

- Chili sauce and mayonnaise for dipping

Dyeing material:

- 250 gr wheat flour

- 2 tsp baking powder

- 1/2 tsp salt

- 1 tbsp sugar

- 1 egg

- 190-210 liquid milk

How to make :

1. Skewer the sausage and mozzarella cheese alternately until they form like satay. Set aside.

2. Coat the cheese sausage skewers in flour. Set aside.

3. Mix all the dipping ingredients, stir until the mixture becomes thick.

4. Dip the cheese sausage skewers in the mixture then roll in the breadcrumbs.

5. Fry in hot oil until cooked 6. Serve with chili sauce and mayonnaise.

For 8 Servings


8 chicken or beef sausages

200 grams mozzarella cheese, cut into small pieces

1 ½ cups cornstarch

1 cup wheat flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1 ½ cups milk

The oil for frying

8 Skewers


1. Cut the sausages according to taste, and insert a skewer into each sausage.

2. Place pieces of mozzarella cheese around the sausage.

3. Make the dough: mix corn flour, wheat flour, baking powder, salt and sugar in a tall glass.

4. Add milk little by little while stirring until the mixture has a smooth consistency.

5. Corndog Coating: Dip each sausage evenly into the flour mixture, making sure the entire surface is covered.

6. Grill: Heat oil in a large skillet until hot enough for frying.

Fry the corndogs until golden, making sure all sides are cooked evenly.

7. Drain the corndogs on kitchen paper to reduce excess oil.

8. Serve the Mozzarella Corndogs hot with the sauce of your choice.


- Use a tall container to coat the cheese with flour mixture so that it is easier to coat the cheese with the mixture.

- Fry in lots of oil so that the corndogs cook evenly.

- Avoid using too high a fire to ensure the flour mixture is cooked perfectly all the way to the inside.

- Make sure the oil is hot enough so that the corndogs are perfectly cooked and crispy.

- You can experiment with your favorite sauces, such as ketchup, BBQ sauce, or mustard sauce.

With this recipe, we hope you can make Mozzarella Corndogs easily in your home kitchen. Good luck and enjoy!