In a bowl, combine water, honey, and flour. Stir until you have a smooth, lump-free batter.
Stir salt and pepper into your batter. Set aside.
Skewer each of your hot dogs and set aside.
Add Panko crumbs to one plate and flour to another.
Take one of the skewered hot dogs and coat it in flour, then batter, and finally, in the panko. Repeat with remaining hot dogs.
Add vegetable oil to a pan and heat over medium-high heat.
Carefully place corn dogs in the hot oil and fry for 2-3 minutes on each side. The crust should be crispy and golden brown.
Add your favorite toppings and serve while hot. Enjoy!
Video
Notes
If you have metal skewers, use those. However, if you are going to be using wood skewers for your Korean corn dogs, ensure you soak the skewers in water for 2 hours. This will prevent the wood from splintering off in your food. It also prevents the wood from burning during the cooking process.
When frying your corn dogs, take your time and fry them in small batches of 1-3, depending on the size of your pan. Overcrowding the pan will cause your Korean corn dogs to cook unevenly.
To make sure the batter sticks to the hot dogs, pat them dry with a paper towel before dipping them in the batter.
For a vegetarian option, use plant-based hot dogs or cheese sticks instead of regular hot dogs.
Experiment with different toppings, such as crushed ramen, seaweed flakes, or sesame seeds, for a unique and personalized snack.