Korean street food has taken the world by storm, and if there’s one iconic snack that perfectly captures the fun, bold flavors, and quirky presentation of it all, it’s the Korean corn dog. This recipe for Air-Fried Korean Corn Dogs with Vegan Dipping Sauce gives the beloved street treat a lighter twist without sacrificing its irresistible charm. Whether you're craving that gooey cheese pull or just want to enjoy something that looks straight out of a corndog aesthetic Instagram feed, this homemade version will deliver. Best part? No deep frying needed. Plus, we’ve paired these golden beauties with a zesty vegan dipping sauce that keeps the indulgence plant-based-friendly on the side. If you've ever searched for a korean hot dog recipe or wondered how to make Korean corn dogs at home, this is your ultimate guide.
Air-Fried Korean Corn Dogs with Vegan Dipping Sauce
Prep Time 25 minutes mins
Cook Time 12 minutes mins
Total Time 37 minutes mins
Course Appetizer, Snack
Cuisine Korean
Servings 4 (makes 8 mini corn dogs)
Air fryer A must for getting that crispy exterior without deep frying. If you don't have one, a convection oven will work, though results may vary slightly.
Mixing bowls For batter and breading stations.
Whisk and spatula For smooth batter consistency.
Skewers Wooden skewers, chopsticks, or even reusable stainless steel sticks.
Freezer-safe tray or plate For chilling the assembled corn dogs before cooking.
Measuring cups and spoons Accuracy matters for that perfect corndog batter recipe.
For the Corn Dogs
- 4 mozzarella cheese sticks cut in half for 8 mini dogs
- 4 beef or plant-based hot dogs cut in half; use high-quality for best results
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tbsp sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¾ cup whole milk or oat milk for dairy-free version
- 1 ½ cups panko breadcrumbs
- ½ cup crushed cornflakes for extra crunch and visual appeal
- Wooden skewers or disposable chopsticks
For the Vegan Dipping Sauce
- 3 tbsp vegan mayo
- 1 tbsp gochujang Korean chili paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 garlic clove finely grated
- Pinch of salt
Assemble the Skewers
Slide one half of a hot dog onto the skewer followed by one piece of mozzarella. You should have a half-hot-dog/half-cheese combo on each stick. Freeze for 15 minutes — this prevents the cheese from melting too quickly and helps the batter adhere.
Make the Batter
In a bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt. Crack in the egg, then pour in the milk, whisking until smooth and slightly thick. It should coat the back of a spoon. Transfer to a tall glass or mason jar for easy dipping.
Prepare the Coating
On a plate, mix the panko breadcrumbs with the crushed cornflakes. This adds a golden crunch that mimics the classic korean corn dog aesthetic you see in street food stalls.
Dip and Coat
Remove the frozen skewers from the freezer. Dip each into the batter, making sure it’s fully coated. Then immediately roll it in the breadcrumb mixture, pressing gently to adhere. This double-coating process is key in korean hotdogs recipes.
Air Fry to Perfection
Preheat your air fryer to 375°F. Lightly spray the basket with oil. Place the corn dogs inside, leaving space between them. Air fry for 10-12 minutes, flipping halfway, until golden brown and crisp.
Mix the Vegan Dipping Sauce
While the corn dogs cook, stir together all the sauce ingredients in a small bowl. Adjust seasoning to taste — if you like it spicier, add more gochujang; tangier, a bit more vinegar.
Serve Hot
Once your homemade Korean corn dogs are golden and crisp, serve them hot with the dipping sauce on the side. For an extra layer of authenticity, sprinkle with a bit of sugar right after cooking. It sounds odd, but that sweet-salty combo is classic in any korean corndog recipe.
Pairings
Pair your air-fried Korean corn dogs with some of these complementary bites and beverages:
- Tteokbokki (spicy rice cakes): The chewy, fiery cousin in the world of Korean street food. Together, they make the ultimate snack duo.
- Pickled radish or kimchi: The tangy crunch cuts through the richness and offers a refreshing balance.
- Bubble tea or iced green tea: These cooling drinks provide relief from the spicy vegan dipping sauce.
- Sweet potato fries or crispy seaweed snacks: Great side options that stick to the Korean street food theme.
- Craft beer or sparkling water with lime: If you're going adult-beverage route, a crisp beer pairs beautifully with the richness of the corn dog and spicy dip.
FAQs
1. What kind of cheese is best for Korean corn dogs?
Use low-moisture mozzarella sticks — they melt beautifully and give you that gooey cheese pull without leaking too much during cooking. You can also try cheddar for a twist, but mozzarella is the traditional go-to.
2. Can I use only cheese or only hot dogs?
Absolutely. You can make all-cheese, all-hot-dog, or a mix of both. Just keep the total size similar so they cook evenly. The korean hotdogs you see in Seoul often come in multiple varieties like these.
3. Is there a substitute for panko breadcrumbs?
If you don’t have panko, you can use crushed cornflakes alone or regular breadcrumbs. However, panko gives that signature airy crispness found in most korean corn dog recipes.
4. Do I need an air fryer for this recipe?
Not necessarily. You can bake these at 400°F in a preheated oven for about 15-18 minutes, flipping halfway. They won't be quite as crispy as the air-fried version, but still delicious.
5. Can I make these ahead of time?
Yes! Assemble and coat the corn dogs, then freeze them. When ready to cook, pop them directly into the air fryer (no need to thaw). They’ll take a few extra minutes but come out beautifully.
