Description
Korean Corn Dog, or Gamja Hotdog, is a delicious street-style snack featuring cheese-wrapped beef franks coated in a yeasted batter mixed with seasoned shredded potatoes, then crispy fried to golden perfection. Served best with ketchup, mustard, and a sprinkle of sugar, this recipe offers a flavorful and satisfying treat perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 4 beef franks (or sausage, rice cake, fish cake, cheese)
- 4 to 8 slices cheese
- 1 russet potato
- 1 tsp salt
Batter
- 1 and 3/4 cups all purpose flour (spooned & leveled)
- 1 cup warm water (240 ml)
- 1 packet active dry yeast (about 2 tsp)
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp corn starch
Coating & Frying
- 1/2 cup panko bread crumbs
- vegetable or canola oil (for frying)
Serving
- ketchup (to taste)
- mustard (to taste)
- sugar (for sprinkling)
Instructions
- Prepare the Potato Topping: Peel the russet potato and grate it finely. Rinse the grated potato under cold water to remove excess starch, then squeeze out as much moisture as possible. Mix the grated potato with 1 teaspoon salt and set aside.
- Make the Yeasted Batter: In a small bowl, dissolve the active dry yeast in warm water (around 110°F/43°C) with 1 tablespoon sugar. Let it sit for 5-10 minutes until foamy. In a mixing bowl, combine the flour, remaining sugar, salt, and corn starch. Add the yeast mixture and stir until forming a smooth batter. Cover and let the batter rest for 45 minutes to 1 hour or until it doubles in size.
- Assemble the Corn Dogs: Insert wooden skewers into each beef frank. If desired, wrap each frank with 1 to 2 slices of cheese for extra gooeyness. Spread the grated seasoned potato evenly onto a plate. Spread the panko bread crumbs on another plate.
- Coat with Potato and Batter: Roll each skewered hot dog first in the potato, pressing gently to adhere. Then dip each into the yeasted batter, ensuring an even coating.
- Coat with Panko: Immediately roll the battered corn dog in panko breadcrumbs until fully covered.
- Heat Oil to Fry: Heat vegetable or canola oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). The oil should be deep enough to submerge the corn dogs.
- Fry the Corn Dogs: Carefully fry each coated corn dog for 4-5 minutes or until golden brown and crispy, turning occasionally to cook evenly. Remove and drain on paper towels.
- Serve and Garnish: While still warm, lightly sprinkle each corn dog with sugar. Serve with ketchup and mustard on the side for dipping.
Notes
- For a vegetarian option, substitute beef franks with plant-based sausages or cheese only.
- You can use mozzarella cheese slices or sticks for a gooey cheese center.
- Keep the oil temperature steady at 350°F to ensure crispy exterior without soaking oil.
- Wrapping the hot dogs with cheese before the potato coating creates a delicious melty surprise inside.
- Sugar sprinkled on top adds a subtle sweet contrast to the savory corn dog.
- Rice cake or fish cake can be used as alternative fillings common in Korean street food.
Nutrition
- Serving Size: 1 corn dog
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
