The Absolute Best Oil To Use For Frying Crispy Korean Corn Dogs

Korean corn dogs are taking the world of street food by storm, and these fried treats are different than their American counterparts. Sweet and salty with a heavy helping of umami goodness, Korean corn dogs are typically made with a yeast dough — unlike the standard cornmeal breading used for American corn dogs — and are dusted with sugar before being topped with mustard, mayonnaise, ketchup, or other condiments. While these crispy delights on a stick have been popular in Korea since the 1970s, Korean corn dogs have gained global popularity in recent years. If you're considering making them at home, it's key to nail the frying process before you start thinking about toppings — and that starts with choosing the right oil.

Bonchon International R&D Chef Jae Park spoke exclusively with Chowhound about how home cooks can perfect the art of frying Korean corn dogs. When you're cooking a corn dog, you want the flavors of the food — not the oil — to shine through. "Korean corn dogs are best fried in neutral oils with a high smoke point, such as canola oil, grapeseed oil, peanut oil, or sunflower oil," Park said. Choosing oils with a neutral taste is important, he added, because it ensures that the sweet-and-savory Korean corn dog flavors — including the sugar-dusted batter, salty sausage, and mozzarella cheese — aren't overpowered. 

One of the most common mistakes that home cooks make when deep-frying Korean corn dogs is failing to let the oil get hot enough. "These oils can withstand the high temperatures required for deep frying — typically around 170 to 180 degrees Celsius (338 to 356 degrees Fahrenheit) — without breaking down or producing burnt flavors," chef Jaehong Park told Chowhound. When you keep your oil at these temperatures, you'll get the classic golden corn dog finish, "which is essential to achieving the authentic texture and flavor profile of Korean-style corn dogs," he said.

Too-cool oil isn't the only problem when it comes to getting the temperature right — too-hot oil is another common deep-frying mistake that can also cause issues. "When the oil is too hot, the batter may brown or burn on the outside before the inside is fully cooked, which is especially problematic for cheese-filled corn dogs," Park noted.

It's also important to fully allow oil to drain from the corn dogs before serving. While it can be tempting to serve them right away, doing so can cause the signature crispiness of Korean corn dogs to fade quickly. Chef Park said failing to fully drain them leaves excess oil on the breaded surface, which not only affects appearance, but can also hurt the taste. He recommends using a wire rack of paper towels to fully drain the oil after frying.