Korean corn dogs are known for their irresistible cheese pulls, but did you know you can make one using only mozzarella, no sausage required? Whether you’re vegetarian, love extra cheese, or just want that gooey, stretchy bite in every mouthful, this guide shows you exactly how to make a mozzarella-only Korean corn dog that’s crunchy on the outside and cheesy on the inside.
Why Use Only Mozzarella?
Mozzarella is the key to that iconic cheese pull moment that makes Korean corn dogs go viral. Using only mozzarella simplifies the recipe and puts the spotlight on the rich, melty center. It’s also a great vegetarian alternative and pairs well with sweet and savory toppings. You can also read about how to make a koren corn dog without yeast?
✅ Tip: Use low-moisture mozzarella for better structure and less mess during frying.
Ingredients You’ll Need
- Low-moisture mozzarella cheese sticks or blocks
- Wooden skewers
- Batter (no yeast needed – try this yeast-free Korean corn dog recipe)
- Coating: Panko breadcrumbs, potato cubes, or crushed ramen
- Sugar (optional, for dusting)
- Ketchup, mustard, or sweet chili sauce
- Oil for deep frying
Step-by-Step Instructions
- Prep the Cheese
Cut mozzarella into 3-4 inch sticks. Freeze for 10–15 minutes to prevent over-melting during frying. - Skewer Carefully
Push a wooden stick halfway into each cheese piece. Handle gently to avoid cracking. - Make the Batter
Use a simple batter of flour, baking powder, salt, and milk or water. For a yeast-free version, follow this guide. - Coat the Cheese
Dip the cheese stick into the batter, making sure it’s fully covered. Roll in your choice of coating—panko is classic, but diced potato adds crunch. - Fry Until Golden
Deep-fry in hot oil (about 350°F / 175°C) until crispy and golden brown, roughly 3–4 minutes. - Finish with Flavor
Sprinkle with sugar while hot if you want that sweet-savory contrast. Drizzle sauces to taste.
Serving Ideas
Pair your mozzarella-only corn dog with:
- Spicy gochujang mayo
- Honey mustard
- Sweet chili glaze
- Kimchi on the side for a tangy bite
💡 Want to take it further? Discover why sugar is sprinkled on Korean corn dogs.
Mozzarella-Only vs. Sausage Versions
| Feature | Mozzarella-Only Korean Corn Dog | Half Cheese, Half Sausage |
|---|---|---|
| Cheese Pull Factor | Maximum | Moderate |
| Vegetarian-Friendly | Yes | No |
| Flavor Profile | Rich, creamy, sweet-savory | Meaty, cheesy |
| Cooking Time | Slightly shorter | Slightly longer |
Final Thoughts
Making a Korean corn dog using just mozzarella is a delicious way to enjoy the crispy, cheesy street food classic without the meat. With the right batter and technique, you’ll get all the golden crunch and gooey goodness you crave right from your home kitchen.