It’s fair food season and time for Vegan Korean Corn Dogs! Korean-style corn dogs are next level with a super crispy and crunchy exterior over the hot dog inside. And for this version, luscious melty cheese!
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Video tutorial for Vegan Korean Corn Dogs
Korean Corn Dogs VS Traditional Corn Dogs
Korean corn dogs are something special. First, they don’t actually contain any corn. Instead of the traditional cornmeal cake-like crust, the batter is yeasted and made with wheat flour. Then it’s rolled in panko bread crumbs so they are extra crunchy. In this version, they are also rolled in hash browns to add even more texture and flavour.
On the inside, you might find a tender hot dog. Or you might find melted cheese. Or both!
After frying, they are sprinkled with sugar or sweetener that takes the flavour over the top! The sweet and savory taste is super additive.
How Korean Corn Dogs are made Vegan
Korean corn dogs normally contain egg in the yeasted batter. By replacing with plain soy milk and adjusting the moisture levels, the egg is made completely unnecessary. Then the only tough job is choosing the vegan hot dogs and cheese you like best from the multitude available at grocery stores these days!
My favourite hot dogs to use right now are FieldRoast’s Classic Frankfurters. To me, they taste like classic hot dogs and they provide a wonderfully tender and savory sensation to contrast the crunchy and slightly sweet fried corn dog batter.
As for cheese, choose a block-style vegan cheese that is formulated to melt. In this recipe, I used Violife Epic Block in the smoked mature cheddar-style.
Let’s be honest, vegan cheese has a reputation for being simply terrible. But if you’ve been staying away, it’s time to try again! Vegan cheese has come a LONG way in the last few years.
Printable recipe for Vegan Korean Corn Dogs
- 6 tablespoons all-purpose or bread flour (50g)
- 2 teaspoons sugar or 1:1 sweetener
- 1/2 tsp instant yeast
- 1/4 tsp salt
- 5 tablespoons warm soy milk, 105-110°F (75ml)
- 3/4 cup panko bread crumbs
- 3/4 cup frozen hashbrowns (cube-style)
- 1 vegan frankfurter
- 1/2 block vegan cheese
- additional sweetener to sprinkle
- 3 long bamboo skewers
Cut cheese into 3 lengths, cut frankfurter into 3. Skewer one piece each on each skewer. Cover and place in the fridge until batter is ready.
Mix first 4 dry ingredients. Add plant-based milk. Cover and let stand 30 - 60 minutes.
When batter is nearly done proofing, start to heat oil in a pot. Use enough oil so the corn dogs can be completely submerged for deep-frying. Place panko in a shallow dish. Place hash browns in another shallow dish; keep cold.
Place one skewer in the batter and roll to cover all sides. Use a silicone spatula to spread batter in an even layer, making sure to cover the cheese completely and remove excess batter.
Roll battered skewer in hash browns, then into the panko. Sprinkle panko so all the batter is well covered. Shake off excess. Repeat with the remaining skewers.
Frying temp: 350°-375°F. Submerge the skewers and use tongs to turn occasionally until all sides are golden brown. Take them out before they are as dark as you would like them. Place on paper towel-lined cooling rack to remove excess oil.
Immediately sprinkle with additional sugar or sweetener. Serve with ketchup, mustard, or your choice of condiments.