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These Korean hot dogs are a fun twist on a classic snack, combining a crispy panko crust with a molten cheesy center. They come together quickly and make a great option for a casual meal or an impressive party treat.
I first made these after spotting a Korean street food video and have since made them for game nights. They always disappear fast and are a guaranteed crowd-pleaser.
Ingredients
- Hot dogs: choose good quality beef or pork for better flavor since this is the star protein
- Mozzarella cheese sticks: halved to melt perfectly inside without leaking out
- All-purpose flour: forms the batter base for a light coating
- Baking powder: helps give the batter a subtle rise and crunch
- Milk: adds moisture for a smooth batter texture
- Sugar: balances the batter with a touch of sweetness, just enough to complement the breading
- Panko breadcrumbs: provide the signature crispy crunch that holds up well to frying
Instructions
- Build The Cheese-Stuffed Hot Dogs:
- Cut shallow slits lengthwise into each hot dog. Carefully insert halved mozzarella sticks into the slits so the cheese is snug inside but not poking out too much or it will leak when frying.
- Prepare The Batter Mixture:
- In a mixing bowl combine the flour, baking powder, sugar, and milk. Whisk until the batter is smooth and free of lumps. The consistency should be like a slightly thick pancake batter.
- Heat The Oil For Frying:
- Fill a deep pan with enough oil to submerge the hot dogs and heat to about 350 degrees Fahrenheit. Use a thermometer if possible to keep the temperature steady for even cooking.
- Coat The Hot Dogs:
- Dip each stuffed hot dog into the batter, ensuring it is fully coated. Immediately roll it through the panko breadcrumbs and press gently so the crumbs stick well.
- Fry To Golden Perfection:
- Carefully place the breaded hot dogs into the hot oil. Fry for about five minutes or until golden brown and crispy turning occasionally. Avoid overcrowding the pan to keep the temperature consistent.
- Drain And Serve:
- Remove the hot dogs from the oil and drain on paper towels to remove excess oil. Serve hot with ketchup, mustard, or spicy mayo to elevate the flavors.
I love that mozzarella brings its stretchy texture right out of the fryer and pairs wonderfully with the lightly sweetened batter. This recipe reminds me of a festival I visited long ago where street vendors cooked these fresh - always a happy memory of simple joy and good food.
Storage tips
If you have leftovers place them in an airtight container and refrigerate for up to two days. Reheat in an oven or air fryer at medium heat until re-crisped. Microwave tends to make the crust soggy so avoid that if you want to retain crunch.
Ingredient swaps
Try different cheeses for a twist such as cheddar for more sharpness or pepper jack for a spicy kick. You can also experiment by using all chicken or turkey hot dogs for a leaner option. Season panko with garlic powder or herbs for extra flavor depth.
Serving ideas
Serve with a selection of dipping sauces including sweet chili, honey mustard, or a smoky barbecue to complement the crunchy cheesy dogs. Pair with a fresh slaw or pickled vegetables to add brightness and balance richness.
Cultural context
Korean hot dogs have become popular street food in South Korea and internationally for their playful textures and visually appealing shapes. They reflect the Korean knack for taking familiar foods and reinventing them with unique ingredients like rice flour, sugars, and frying techniques.
Seasonal twists
For a festive touch add a sprinkle of cinnamon sugar to the outside after frying for a sweet-savory combo in cooler months. Summer versions go great with fresh herbs in the batter or a squeeze of lime over the finished hot dogs.
Enjoy these delightful Korean hot dogs fresh and crispy for the best experience. Their unique textures and flavors will make them a memorable favorite.
Frequently Asked Recipe Questions
- → What type of cheese works best?
Mozzarella sticks are ideal due to their meltability and mild flavor that complements the savory hot dogs.
- → How do I keep the coating crispy?
Maintain oil temperature around 350°F and avoid overcrowding the pan to ensure an evenly crispy crust.
- → Can I use different hot dogs?
Yes, both beef and pork hot dogs work well; choose high-quality options for the best flavor.
- → How should I serve these hot dogs?
They’re great served immediately with dipping sauces like ketchup, mustard, or spicy mayo to enhance their flavors.
- → What’s the best way to prepare the batter?
Mix flour, baking powder, sugar, and milk until smooth to create a light batter that adheres well before coating with panko.