Homemade Korean Corndogs

AJI-NO-MOTO® Umami Seasoning


For the batter:
  • 3/4 cup (90g) Hotcake mix
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 cup (60ml) Water
For the corndog:
  • 4 pcs. (280g) Hotdog, halved crosswise
  • 4 pcs. (140g) Mozzarella cheese, rectangular block
  • 1/2 cup (50g) Breadcrumbs
  • 2 cups (500ml) Oil, for frying
For drizzling:
  • 1 Tbsp. (15g) Sugar, white (optional)
  • 1 Tbsp. (15g) Ketchup (optional)
  • 1 Tbsp. (15g) Mustard (optional)
  • 1 Tbsp. (15g) Mayonnaise (optional)


  1. MIX. In a bowl, combine hotcake mix, AJI-NO-MOTO®, and water. Set aside.
  2. ASSEMBLE. Place hotdog and mozzarella on hotdog sticks, with the hotdog at the bottom and mozzarella on top.
  3. COAT & DEEP-FRY. Coat the hotdog and mozzarella with the batter then roll-on breadcrumbs. In a casserole with heated oil, deep-fry the corndogs until golden brown and crispy. Drain excess oil using strainer or colander.
  4. SERVE. Transfer to a plate. Optional to lightly coat with sugar then drizzle with ketchup, mustard, and mayonnaise. Serve and enjoy!

Cooking Tips

To easily coat the corndog with the batter, pour the batter in a thin tall glass then dip the whole corndog. This helps ensure an evenly coated corndog.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 20 minutes minutes ajinomoto prep_time  Preparation: 60 minutes minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 pc. (125g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Aside from Calcium, cheese is also a good source of Zinc that supports wound healing and immunity.


 2/5 (4)