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Vegan Korean corn dogs

How to Make Vegan Korean Corn Dogs

Author Chef Summer Storm - garden grub
These vegan Korean corn dogs are mozzarella and/or hot dogs coated in a thick batter and panko, deep-fried, and covered in sugar! They're easy and fun to make!
5 from 1 vote
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Appetizer, Snack
Cuisine Korean
Servings 6 corn dogs


  • Craft sticks
  • Paper towel


  • 1 quart vegetable oil
  • 1 package vegan mozzarella, cut into sticks (I used one package of Follow Your Heart's mozzarella slices and cut the "block" into 4 sticks. READ my "tiparooskis," located below the written recipe, for important tips!)
  • AND/OR vegan hot dogs
  • 1/2 cup all-purpose flour
  • 1/4 cup finely ground yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp organic cane sugar, plus more for coating the corn dogs
  • 1/4 cup + 3 tbsp almond milk, plain, unsweetened
  • 1 1/2 cup panko bread crumbs


  • Pour the vegetable oil into a medium-sized saucepot or a deep fryer, and allow the oil to come up to 350 degrees Fahrenheit while you work on the recipe. I usually set my burner to medium heat, and then I adjust it depending on what my thermometer says. Please use a thermometer to get a precise temperature!!!
  • Cut the block of vegan mozzarella slices into four sticks. Then, CAREFULLY press a craft stick 3/4 of the way through the long way while holding the cheese together with your other hand to prevent it from coming apart.
  • If you want to use hot dogs, you can press a craft stick through the hot dogs the long way, or you can cut them into shorter pieces and put a piece on a stick with a small stick of mozzarella! If you put a piece of hot dog and mozzarella onto the same stick, put the hot dog on first, and then push the mozzarella on. Again, only press 3/4 of the way into the piece of mozzarella to avoid it from breaking.
  • Now, place the prepared sticks on a parchment-lined sheet pan and set it in the freezer while you prepare the rest of the recipe. This will help prevent the mozzarella from falling apart!
  • To a medium-sized, wide, shallow mixing bowl, stir together the flour, cornmeal, baking powder, salt, and sugar. Then add the milk in and stir until evenly combined. NOTE: the mixing bowl should be big enough to coat the corn dogs in it.
  • Pour the panko bread crumbs onto a large plate.
  • Before battering a stick, make sure the oil is completely preheated, and do not batter and fry more than one stick at a time. To batter a stick, remove one from the freezer and carefully cover it in the batter, coating it completely. Try to do this is as gently as possible to avoid the cheese breaking off the stick since it is technically in slice form.
  • Then, let any excess batter drip off and place the stick into the bread crumbs. Coat it entirely by sprinkling the panko on to it, rolling the stick around, and patting the crumbs on as needed. Once the cheese or hot dog is coated, I like to gently squeeze the bread crumbs onto it to help keep everything intact, and then I roll it in the panko one more time.
  • Carefully float and drop the battered corn dog into the pot of oil and deep-fry it for 4 to 5 minutes.
  • Line a sheet pan or plate with a few sheets of paper towel. Place the fried corn dog on top for just a few seconds to allow any excess oil to be soaked up. Now, while the corn dog is still hot and "damp" with oil, sprinkle it entirely and generously with sugar!
  • If desired, drizzle across ketchup and mustard! Or, you could simply dip the corn dog instead.


This batter yields enough for six corn dogs, so you can either make six corn dogs using mozzarella, hot dogs, or a mix of both! I like to make two with just mozzarella, two with just hot dogs, and two using half of both!
Keyword korean cheese corn dogs, korean corn dog recipe, korean hot dog recipe, korean mozzarella corn dog, plant based corn dogs, vegan corn dogs, vegan korean corn dogs
Tried this recipe?Let me know how it was!