Korean Corn Dog- 감자핫도그 (Gamja Hotdog)
These Korean corn dogs are made with cheese-wrapped hotdogs, coated in a yeasted batter with seasoned potatoes, & fried to crispy perfection!
- Prep time
- 27 min
- Cook time
- 1 hr 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 beef franks (or sausage, rice cake, fish cake, cheese)
- 4 to 8 slices cheese
- 1 russet potato
- 1 tsp salt
- 3 cups water
- 2 tbsp corn starch
- 1/2 cup panko bread crumbs
- vegetable or canola oil (for frying)
- 1 and 3/4 cups all purpose flour (spooned & leveled)
- 1 cup warm water (measured by volume (240 ml))
- 1 packet active dry yeast (about 2 tsp)
- 2 tbsp sugar
- 1/2 tsp salt
- ketchup
- mustard
- sugar
Instructions
- 1
Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy.
- 2
In a large, shallow container, mix together 1 and 3/4 cups flour and 1/2 tsp salt. Then mix in the yeast/water mixture until smooth. I recommend allowing this to rise overnight in the refrigerator, but you can also just let it rise at room temp for 1 hour. Refer to the photo for the consistency we are looking for before allowing it to rise.
- 3
Skewer the hotdogs on wooden chopsticks, then wrap the cheese around and place it seam side down on a tray. Put in the freezer for 20-30 minutes to harden to it holds its shape. *It depends on the brand of cheese, but sometimes they are not very malleable and may crack when you try to roll them. I recommend letting them come to room temp before wrapping, or you can microwave them for a few seconds.
- 4
Take the batter out of the fridge at this time, so that it can rise a little more while the hotdogs are in the freezer.
- 5
Dice a potato into small cubes, then boil in 3 cups of water and 1 tsp coarse salt for 3-4 minutes.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.
- 6
Rinse the potatoes in an ice bath then dry them with paper towels.
- 7
Add 1 tbsp corn starch to the potatoes and toss until well coated.
- 8
Dip the partially frozen skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly. Note: You don't want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don't want too much breading.
- 9
Roll the battered skewer into the potatoes, then pack in panko bread crumbs. You will need to use your hands to firmly press everything together.
- 10
Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes in vegetable or canola oil.
- 11
Remove from oil when it is golden brown and rest on a cooling rack.
- 12
Add your choice of condiments- I like sugar, ketchup, and mustard :)