Description
These Korean Corn Dogs, also known as Gamja Hotdog, are crispy, cheesy hot dogs coated in a yeasted batter and rolled in seasoned russet potatoes before being fried to golden perfection. They are served with ketchup, mustard, and sugar for an authentic street-food experience. Perfect as a fun and savory snack or appetizer.
Ingredients
Scale
Sausage and Cheese
- 4 beef franks (or sausage, rice cake, fish cake, cheese)
- 4 to 8 slices cheese
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
Potato Coating
- 1 russet potato
- 1 tsp salt
- 2 tbsp corn starch
- 1/2 cup panko bread crumbs
Other
- 3 cups water
- Vegetable or canola oil (for frying)
- Ketchup (for serving)
- Mustard (for serving)
- Sugar (for sprinkling)
Instructions
- Prepare the Yeast Batter: In a bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it activate for about 5-10 minutes until frothy. Mix in the all-purpose flour and salt to form a smooth batter. Cover and let it rise for 30 minutes until slightly puffed.
- Prepare the Potato Coating: Peel the russet potato and grate it finely. Rinse the grated potato thoroughly under cold water and then squeeze out excess moisture using a clean towel. Mix the grated potato with corn starch and salt to create a sticky coating mixture.
- Assemble the Corn Dogs: Cut cheese slices to wrap around the beef franks. Wrap each beef frank with 1-2 slices of cheese. Insert wooden skewers into each to hold them securely.
- Coat with Potato and Panko: Roll each cheese-wrapped frank in the grated potato mixture, pressing to adhere well. Then, roll them in panko bread crumbs for an extra crunchy texture.
- Batter the Corn Dogs: Dip each potato-coated sausage skewer into the risen yeast batter, ensuring even coverage.
- Heat the Oil: Heat vegetable or canola oil in a deep frying pan or pot to 350°F (175°C). Use enough oil for deep frying.
- Fry the Corn Dogs: Carefully place the battered corn dogs into the hot oil. Fry for 5-7 minutes, turning occasionally until all sides are golden brown and crispy. Remove and drain on paper towels.
- Serve: Immediately sprinkle with sugar and serve hot with ketchup and mustard for dipping.
Notes
- For a gooey surprise, use mozzarella or processed cheese slices to wrap the hot dogs.
- Ensure the potato coating is well drained and pressed firmly to stick to the batter during frying.
- If you prefer, you can substitute beef franks with fish cake, rice cake, or just cheese for vegetarian options.
- Use fresh active dry yeast for better batter rise and lightness.
- Maintain oil temperature steady at 350°F to avoid greasy or undercooked corn dogs.
Nutrition
- Serving Size: 1 corn dog
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
