Whisk together the egg and dry yeast in a large mixing bowl. Add in the flour, rice flour, salt, and lukewarm water, and stir everything together for at least 5 minutes, until a sticky batter forms. Cover the mixing bowl with plastic wrap and let the batter rise in a warm place for 1 hour.
Insert a wooden skewer into the hot dog, then use a knife to cut a spiral all the way around the hot dog. Pull the hot dog apart slightly on the wooden skewer to create a gap where the spiral cut was made. Place the 2 slices of cheese on top of each other and cut a thin strip out of them on a diagonal. Insert the double-layered slice of cheese into the spiral-shaped gap in the hot dog. Heat a pot filled with cooking oil on the stove to 320°F. Roll the hot dog in the Korean corn dog batter, covering it completely. Coat the tornado Korean corn dog in panko bread crumbs and fry it in hot cooking oil for 3–4 minutes, until golden brown.
Insert a wooden skewer into the hot dog and roll it in the Korean corn dog batter so that the hot dog is coated evenly. Heat a pot filled with cooking oil on the stove to 320°F. Let the frozen French fries thaw slightly and cut them into small pieces. Roll the coated hot dog in the French fries, pressing the fries into the hot dog lightly so that they stay attached. Fry the French fry Korean corn dog in hot cooking oil for 3–4 minutes, until golden brown.
Insert a wooden skewer into the hot dog. Pour the seasoning blend from the ramen noodle packet into to the Korean corn dog batter and stir it together. Roll the hot dog in the seasoned batter, covering it completely. Heat a pot filled with cooking oil on the stove to 320°F. Crush the ramen noodles and roll the coated hot dog in them, pressing the ramen noodles into the hot dog lightly so that they stay attached. Fry the ramen noodle Korean corn dog in hot cooking oil for 3–4 minutes, until golden brown.
