Korean Corn Dogs


Makes 6 corn dogs


  • 140g bread flour
  • 50g Asian rice flour (not glutinous, not western rice flour)
  • 2 Tbsp white sugar
  • 1 tsp sea salt
  • 4g instant dry yeast
  • 100ml warm milk
  • 1 large egg, room temperature
  • 4 hot dogs, cut into 4cm long pieces
  • 250g mozzarella cheese, cut into 4cm long pieces
  • 10 wooden skewers or chopsticks


  • 120g panko breadcrumbs
  • 145g potato, cut into dice sized pieces, coat with 1Tbsp corn starch (or use chopped up frozen French fries)
  • 1 package instant ramen noodles, crushed
  • Sugar, if you like
  • Ketchup, if you like
  • Mustard, if you like
  • Mayonnaise, if you like
  • Sriracha, if you like
  • Curry powder, if you like


  1. In a large bowl, whisk together the flours, sugar, and salt.
  2. In a small bowl whisk together the dry yeast and warm milk, and set aside for five minutes or until starts bubbling.
  3. Whisk in the egg and then tip into the dry ingredients. Mix well with a spatula until incorporated fully. The dough should be sticky and thick. If too dry, add a splash more milk.
  4. Place the cheese and the hot dogs on a skewer with the cheese on the top end. Dip the skewers into the batter and coat them evenly, removing any excess. (If you have a wide tall glass, tip the dough into it, and then dip the skewers into the batter, it is much easier)
  5. Roll the battered skewers in panko or potato, or instant noodles.
  6. Heat up a large pot of oil to 165C / 330F, using a thermometer. Fry the skewers until puffed and golden brown. Cook about 3-4 minutes, turning as necessary. Remove from oil and place on a rack to allow any excess oil to drip off.
  7. Drizzle sugar, ketchup, mustard, etc. as you like and serve immediately.

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My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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