Description
These Korean Corn Dogs, also known as Gamja Hotdog, feature cheese-wrapped beef franks encased in a yeasted batter mixed with seasoned shredded potatoes, coated with panko crumbs, and fried to a crispy golden perfection. Served with classic ketchup, mustard, and a sprinkle of sugar, these corn dogs offer a delightful combination of crunchy exterior and gooey, savory interior, perfect for a savory snack or casual meal.
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 Ingredients
- 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 and Frying
- 1/2 cup panko bread crumbs
- vegetable or canola oil (for frying)
For Serving
- ketchup
- mustard
- sugar (for sprinkling)
Instructions
- Prepare the Potato Coating: Peel and grate the russet potato, then sprinkle with 1 tsp salt. Rinse the grated potato under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel. Set aside.
- Make the Yeast Batter: In a bowl, combine warm water, active dry yeast, and 2 tbsp sugar. Let it sit for about 5 to 10 minutes until frothy. Stir in the all purpose flour, 1/2 tsp salt, and cornstarch to form a smooth batter. Cover and let it rise in a warm place for 30 to 40 minutes until doubled in size.
- Prepare the Hot Dogs: If using cheese slices, wrap each beef frank with 1 to 2 slices of cheese tightly. Insert a wooden skewer into each hot dog lengthwise, ensuring the skewer goes through the center fully to make handling easier while frying.
- Coat with Potato and Batter: Spread the grated potato evenly on a plate. Once the batter is ready, dip each cheese-wrapped hot dog into the batter, fully coating it. Then roll the coated hot dog in the grated potato, pressing gently so the potato sticks.
- Apply Panko Bread Crumbs: Roll the potato-coated hot dog in the panko bread crumbs, covering thoroughly for an extra crispy texture.
- Heat the Oil: In a deep pan or pot, heat vegetable or canola oil to 350°F (175°C). Make sure there is enough oil for deep frying.
- Deep Fry the Corn Dogs: Carefully lower the prepared corn dogs into the hot oil. Fry them until golden brown and crispy on all sides, about 4 to 6 minutes. Use tongs to turn them occasionally for even cooking.
- Drain and Serve: Remove corn dogs from the oil and place them on paper towels to drain excess oil. While still hot, brush or drizzle ketchup and mustard over the corn dogs and sprinkle with sugar to taste.
Notes
- For a chewier filling, add rice cake or fish cake instead of or with the hot dogs.
- You can adjust the amount of cheese slices depending on how cheesy you want each corn dog.
- Press the potato firmly onto the batter to ensure it adheres well during frying.
- Maintain oil temperature around 350°F to ensure crispy exterior without absorbing too much oil.
- If you prefer, you can serve with additional dipping sauces such as spicy mayo or sweet chili sauce.
- Make sure to pat dry the grated potato well to avoid soggy batter and splattering oil.
Nutrition
- Serving Size: 1 corn dog
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
