Peel the potatoes and cut them into thick slices. Boil the potato slices until they are tender. Drain and set aside.

Insert wooden skewers into the boiled sausages and cheese.

In a mixing bowl, combine the all-purpose flour, yeast, salt, and baking powder.

Add the water and egg to the dry ingredients and mix until you have a smooth batter.

Dip skewer with filling into batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed.

Roll the battered skewer in the potatoes, then roll it into the beaten eggs & breadcrumbs. Use your hands to firmly press everything together. Make sure to cover the cheese part with plenty of crumbs so that the cheese won’t ooze out too much.

Heat vegetable oil in a deep pan or pot for frying. Make sure there is enough oil to fully submerge the corn dogs.

Carefully place the corn dogs into the hot oil and fry them until they turn golden brown. This should take about 3-4 minutes.

Once cooked, remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the Korean corn dogs hot with your choice of dipping sauces or toppings.