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Korean-Style Corn Dog

Korean-Style Corn Dog

  1. Skewer the mozzarella cheese sticks onto bamboo or wooden skewers. Dust with flour and place in the freezer for at least 10 minutes.
  2. In a mixing bowl, add flour, baking powder, salt, and sugar. Slowly whisk in the egg and milk and mix together until smooth. Pour the batter into a tall glass and refrigerate until ready to use.
  3. Heat 3-4 inches of oil in a large frying pan to 350°F. Spread the breadcrumbs onto a plate. Dip and coat the skewered cheese stick with the cold batter. Roll in panko breadcrumbs until completely covered. Carefully drop into oil. Fry for 5-7 minutes until golden brown. Transfer onto a cooling rack and repeat with remaining cheese skewers.
  4. Lightly dust each corn dog with sugar, and drizzle bibigo™ Go-Chu-Jang Hot & Sweet Sauce over top.

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