Homemade Kimchi Corn Dog

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This corn dog is hand-dipped for a unique kimchi topping that pairs perfectly with the frankfurter and savory sweet cornbread coating.

Kimchi Corn Dog

Korean “hot dog” vs Corn dog

Corn dogs are a popular Korean street food. The corn dogs there, however, are not made with a cornmeal batter and so are instead called “hot dog” (핫도그). Some of these “hot dogs” also have cheese inside, but they are more commonly covered with chopped potato. The yeast-based batter is also thicker and stickier, which helps the potato pieces stick before frying.

I am a huge fan of cornbread and so decided to make my recipe with a cornmeal batter. While the potatoes are fun and make it seem like you’re eating fries with your corn dog, I find kimchi and cornbread to be an awesome pairing. I am a little obsessed with this combination I discovered and may eventually post a separate kimchi cornbread muffin recipe.

Corn Dog Tips

While reading different corn dog recipes, I noticed instructions to twirl the frankfurter in a cup full of batter. I didn’t think this twirl detail was that important, ignored it, and unsurprisingly had trouble getting that even coating. It is important! I also find it helps the batter stick better if you dry and then coat the frankfurters with a thin layer of flour.

Hope you enjoy!


Kimchi Corn Dog (mise en place)


As with most of my recipes, I use coconut sugar as the sweetener. Not only is it a natural sweetener, but it is also a healthier sugar substitute. It contains a bit of inulin which decreases the likelihood of post-meal sugar spikes and so may be a healthier option for people with diabetes. I also prefer its softer sweetness. However, you could always substitute coconut sugar with plain sugar or brown sugar in my recipes.

If you make this Kimchi Corn Dog, I would love to hear your thoughts. Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!

Kimchi Corn Dog

This corn dog is hand-dipped to create a unique kimchi topping that pairs perfectly with the frankfurter and savory sweet cornbread coating.
Prep Time10 minutes
Cook Time20 minutes
Course: Snack
Cuisine: American, Korean
Keyword: Cornbread, Hot Dog, Kimchi, Pork
Servings: 2


  • 2 beef frankfurters (12 oz)
  • ½ cup kimchi, finely chopped
  • 1 tsp all-purpose flour
  • 1 cup vegetable oil (sunflower seed, canola)
  • 3 chopsticks


  • ½ cup cornmeal (64g)
  • cup all-purpose flour (100g)
  • 5 tbsp coconut sugar
  • 2 tsp baking powder (8g)
  • 24 g egg (half an egg)
  • ½ cup milk


  • Whisk together the batter dry ingredients (cornmeal, flour, sugar, baking powder) in a bowl.
  • Stir in the eggs and milk.
  • Transfer the batter mixture into a tall cup.
  • Preheat oil in a large skillet over medium heat.
  • Toss the kimchi with 1 tsp of all-purpose flour and set aside.
  • Split the chopsticks and insert a chopstick into each frankfurter.
  • Dry the frankfurters with a paper towel if they are moist and coat them with a thin layer of flour.
  • Roll/twirl the frankfurter in the batter until it is evenly coated, and top with some chopped kimchi.
  • Fry 2 corn dogs at a time in the skillet for about 2-3 min per side, until all sides are lightly browned.

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