Korean Cream Cheese Hotdog
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cream cheese hotdog is a Korean street corn dog made by threading sausage and a log of cream cheese together on a stick, coating in wheat batter, rolling in breadcrumbs, and deep-frying at 170 degrees Celsius.
Read more
The breadcrumb crust fries to a golden, audibly crunchy shell, while the batter layer underneath stays soft and doughy, creating a distinct middle texture between crust and filling. Each bite delivers the salty snap of sausage alongside the smooth, tangy richness of melted cream cheese. Briefly freezing the cream cheese before assembly is the key step - without it, the cheese melts out through the batter before the crust has a chance to set.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Chill the 60g cream cheese until firm enough to hold its shape.
Skewer the 2 sausages, then either press the cream cheese alongside each sausage or slit the sausages lengthwise and tuck the cheese inside.
- 2Prep
Put 150g flour, 1 egg, and 100ml milk in a bowl and mix until no dry flour remains.
The batter should fall slowly from a spoon, thick enough to cling without sliding off.
- 3Control
Hold each stick and dip it into the batter, rotating until the sausage and cream cheese are fully covered.
If any cheese is exposed, cover it with more batter so it does not leak during frying.
- 4Finish
Spread 80g breadcrumbs on a wide plate and roll the battered sticks through them.
Press gently with your hand so the crumbs adhere firmly and the coating does not fall away in the oil.
- 5Heat
Heat 500ml cooking oil to 170C and keep the heat at medium-low.
Add the hotdogs and fry for 2 to 3 minutes, turning often, until the breadcrumb crust is evenly golden.
- 6Finish
Transfer to a rack and drain for about 30 seconds.
Serve while the crust is still crisp, with ketchup or sugar if desired, and eat before the cream cheese cools and firms up.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Skewered sausage and cream cheese are coated in breadcrumbs and fried for a rich, savory snack.
- Finish cue
- Add the hotdogs and fry for 2 to 3 minutes, turning often, until the breadcrumb crust is evenly golden.
- Storage and reheating
- Briefly freeze cream cheese so it holds shape during frying.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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