Emma saw those crazy Korean corn sausage videos on TikTok and wouldn't stop bugging me about them. "Mom, can we make the stretchy cheese ones? Please?" So naturally, I dove headfirst into figuring this out. Took me 47 tries - yeah, I counted because Emma kept a tally on our fridge. We had some epic fails, including the time Emma accidentally launched melted cheese onto our ceiling fan. But we got there, and now our homemade version beats any food truck.
Why You'll Love This Korean Corn Sausage Recipe
Emma's been making these for her friends' birthday parties, and parents literally text me begging for the recipe. These things are crazy good - crispy outside, gooey cheese inside, and that perfect chew from the videos. The best part? They're way easier than they look once you get the hang of it.
What makes them so special? They taste a million times better than the frozen ones. You know exactly what's going in them, they stay crispy way longer, and making them is actually fun. Emma goes nuts picking different coatings - corn kernels, crushed cereal, whatever's in our pantry. And they freeze great, so we make huge batches and just fry them up whenever.
Jump to:
- Why You'll Love This Korean Corn Sausage Recipe
- Ingredients for Korean Corn Sausage
- How To Make Korean Corn Sausage Step By Step
- Equipment For Korean Corn Sausage
- Korean Corn Sausage Variations
- Smart Swaps for Korean Corn Sausage
- Storage and Reheating Tips
- Top Tip
- FAQ
- Time to Get Crispy!
- Related
- Pairing
- Korean Corn Sausage
Ingredients for Korean Corn Sausage
The Batter:
- All-purpose flour
- Rice flour
- Baking powder
- Sugar
- Salt
- Cold sparkling water
- Egg
The Good Stuff:
- Mozzarella cheese sticks
- Hot dogs
- Panko breadcrumbs
- Potato cubes
Coating Fun:
- Corn kernels
- Crushed cornflakes
- Ramen noodle pieces
- More panko
Dipping Sauces:
- Condensed milk
- Ketchup
- Spicy mayo
- Korean mustard
See recipe card for quantities.
How To Make Korean Corn Sausage Step By Step
Get Everything Ready First:
- Cut cheese sticks in half
- Stick them on skewers with hot dogs
- Set up your coating stations
- Heat oil to 340°F
Make the Batter:
- Mix all dry stuff together
- Pour in cold sparkling water slowly
- Stir until just mixed
- Let it sit for 10 minutes
The Fun Part:
- Dip each skewer in batter
- Roll in whatever coating you picked
- Shake off extra stuff
- Drop right into the oil
Frying Time:
- Pull them out and drain
- Cook for 3-4 minutes total
- Turn them every 45 seconds
- Watch for golden brown color
Equipment For Korean Corn Sausage
- Deep pot or fryer
- Candy thermometer
- Long wooden skewers
- Wire cooling rack
Korean Corn Sausage Variations
Breakfast Style:
- Breakfast sausage
- Scrambled egg coating
- Hash brown pieces
- Maple syrup dip
Pizza Vibes:
- Pepperoni pieces
- Italian seasoning in batter
- Marinara dipping sauce
- Extra mozzarella
Sweet Surprise:
- Cream cheese filling
- Cinnamon sugar coating
- Chocolate drizzle
- Strawberry dip
Spicy Challenge:
- Jalapeño pieces
- Hot sauce in batter
- Spicy mayo dip
- Crushed hot chips coating
Smart Swaps for Korean Corn Sausage
Cheese Options:
- Mozzarella → Vegan mozzarella sticks
- String cheese → Cream cheese (firmer)
- Regular → Plant-based cheese
- Standard → Easy-melt varieties
Sausage Switches:
- Hot dogs → Turkey dogs
- Beef → Chicken sausage
- Regular → Plant-based dogs
- Standard → Mini cocktail sausages
Flour Alternatives:
- All-purpose → Rice flour only
- Regular → Gluten-free blend
- Standard → Almond flour mix
- Normal → Corn starch added
Cooking Methods:
- Regular → Oven method
- Deep fry → Air fryer (375°F, 8 minutes)
- Oil → Baked (425°F, 12 minutes)
- Full size → Mini versions
Storage and Reheating Tips
Same Day (best option):
- Serve right after frying
- Keep warm in 200°F oven
- Place on wire rack, not paper towels
- Eat within 2 hours
Next Day Storage:
- Cool completely first
- Airtight container in fridge
- Paper towels between layers
- Don't stack them (they stick)
Reheating Methods:
- Toaster oven at 375°F for 5 minutes
- Regular oven (better than microwave)
- Air fryer for 3 minutes
- Never microwave (gets soggy)
Make-Ahead Hack:
- Cheese stays firmer this way
- Prep and skewer night before
- Make batter fresh
- Fry right before serving
Top Tip
- Don't skip letting that batter rest for a full 10 minutes after you mix it up. Emma discovered this by accident when she got distracted by her tablet, but the resting time makes the coating way crispier and helps it stick way better to the cheese and hot dog. Something about the flour doing its thing - but all I know is it works.
- Also, always cut your cheese sticks in half before you skewer them with the hot dogs. They're way easier to handle when they're shorter, you get better cheese in every bite, and they won't fall off the stick when you're dipping and coating them. Plus Emma can actually manage them without making a huge mess everywhere.
FAQ
What kind of sausage is in a Korean corndog?
Korean corn dogs usually use regular hot dogs - either beef or pork - stuck on skewers with mozzarella cheese. Some street vendors get crazy with breakfast sausage, chicken sausage, or even squid in certain places, but the classic version that blew up on TikTok sticks with normal hot dogs.
Are Korean Corn Sausage dogs halal?
Regular Korean corn dogs aren't halal since most use pork hot dogs. But you can totally make them halal by using beef hot dogs or chicken sausages that are certified halal. Just check all the ingredient labels on whatever sausages you pick, and make sure they have proper halal certification.
Why is Korean Corn Sausage so chewy?
That chewy, bouncy texture everyone goes crazy for comes from the rice flour in the batter, not from any corn stuff. Rice flour acts totally different than regular wheat flour when it gets wet and cooked - it creates this stretchy, rubbery texture that gives Korean corn dogs their weird mouthfeel.
What is in a Korean Corn Sausage dog?
A Korean corn dog starts with a hot dog and/or cheese stick on a wooden skewer, gets dipped in rice flour batter, then rolled in coatings like corn kernels, panko breadcrumbs, crushed ramen, or cubed potatoes before getting fried until golden. You end up with this crispy outside with different textures from whatever coating you picked.
Time to Get Crispy!
Now you have everything you need to make Korean corn sausage that beats any food truck or viral video. This recipe brings that crazy Korean street food experience right to your kitchen, complete with the stretchy cheese pulls and crispy coatings that make these treats so addictive.
Want more fun recipes? Try our Easy Sage Butternut Squash Recipe that's perfect for cozy fall dinners. Need another party snack? Our Healthy Rangoon Crab Bombs Recipe delivers all the flavor without the guilt. Or shake things up with our Best Turkey Neck Recipe that turns an overlooked cut into something incredible!
Share your Korean corn dog creations! We love seeing your crispy, cheesy masterpieces!
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Related
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Pairing
These are my favorite dishes to serve with Korean Corn Sausage
Korean Corn Sausage
Equipment
- 1 Deep Pot/Fryer (For frying the corn sausages)
- 1 candy thermometer (To monitor oil temperature)
- 6 Wooden Skewers (For skewering hot dogs & cheese sticks)
- 1 Wire cooling rack (To drain the fried corn sausages)
- 1 Mixing bowl (For mixing the batter)
Ingredients
- 1cup All-purpose flour Main flour component
- ¼cup Rice flour Adds chewiness
- 1tsp Baking powder Helps batter rise
- 1tsp Sugar Sweetens batter
- ½tsp Salt Seasoning for batter
- 1cup Cold sparkling water For mixing batter
- 1 Egg Helps bind the batter
- 6 Mozzarella cheese sticks Main filling - Halve them before skewering
- 6 Hot dogs Main sausage component - You can use turkey or plant-based sausages
- 1cup Panko breadcrumbs For crispy coating
- 1cup Potato cubes Optional coating option
- ½cup Corn kernels Optional coating option
- ½cup Crushed cornflakes Optional coating option
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