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Bring a small saucepan of water to a boil. Add the potatoes and cook them for three to four minutes, or until they're slightly tender. Drain and set them aside.
In a large bowl, combine the sugar, yeast and warm water. Let them sit for 5 to 10 minutes or until bubbling. Whisk in the flour and salt until combined. Let the batter sit for 45 minutes.
Cut the hot dogs in half widthwise. Chop the cheese into 2-inch logs. Thread one piece of hot dog and cheese each onto skewers. Set aside.
In an electric skillet or deep-fat fryer, heat the oil to 375°F.
Toss the cooked potatoes in cornstarch and arrange them in an even layer in a shallow bowl. Add the panko bread crumbs to a separate shallow bowl.
Roll each hot dog and cheese skewer into the batter, covering all sides. Press them into the cubed potatoes, then dip them into the bread crumbs, coating all sides.
Fry a few corn dogs at a time until they're golden brown, two to three minutes, turning occasionally. Drain them on paper towels.
Serve Korean corn dogs with ketchup, mustard or a dusting of sugar.