This exciting recipe for Korean Corn Dogs, also known as Gamja Hotdogs. Unlike anything you’ve tried before, these corn dogs are a delightful blend of flavors and textures that make each bite an adventure. Unlike the traditional American corn dog, which typically features a simple batter, these Korean delights are dipped in a unique yeasted batter and rolled in panko for an extra crispy finish.
What is Korean Corn Dog – Gamja (핫도그)?
A corn dog (also spelled corndog and also known by several other names) is a sausage (usually a wiener) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.
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During a memorable visit to Heunginjimun, the sight of corn dogs coated with french fries immediately captured my attention. This innovative twist not only adds a satisfying crunch but also a playful element that’s visually appealing. The addition of sugar sprinkled over the top might seem unusual, but it perfectly complements the savory notes of ketchup and mustard, creating a harmonious balance between sweet and savory.
In this recipe, we’ll explore how to combine these elements to recreate the magic of Korean street food in your kitchen. Whether you’re a seasoned cook or a curious foodie, this recipe promises to bring a touch of Seoul right to your dining table. Let’s get started on this fun culinary journey!
Chef’s Notes – Korean Corn Dog – Gamja
- For a crispier texture, ensure the oil is sufficiently hot before frying.
- Pair with a light coleslaw or fresh salad to complement the richness.
- Get creative by trying different fillings like shrimp or vegetables for a unique twist.
- Game Day: Perfect for snacking while watching sports with friends and family.
- Weekend Brunches: A fun and indulgent treat to enjoy during leisurely weekend mornings.
Additional Notes
- This Korean-Style Potato Hot Dog recipe offers a delightful twist on traditional corn dogs, inspired by Korean street food culture.
- The dish features juicy sausages wrapped in creamy cheese, encased in a light, yeasty batter with a crispy potato coating.
- To enhance this recipe, consider adding different fillings like shrimp or vegetables for a personalized touch.
- Serve these hot dogs with a side of fresh salad or coleslaw to balance out the flavors and textures.
- Leftovers can be refrigerated and reheated in an oven to maintain their crispiness and gooey cheese filling.
Korean-Style Corn Dog
4
corn dogs1
hour5
minutes450
kcal30
minutes1
hour35
minutesDive into the delightful world of Korean street food with our Korean-Style Hot Dog! This unique snack wraps juicy sausages with creamy cheese, encased in a light, yeasty batter and a crispy potato coating. Perfect for a savory treat, this recipe brings a twist to traditional corn dogs by incorporating a sprinkle of sugar and classic condiments, creating a mouthwatering sweet and savory experience. Ideal for parties or a fun family cooking session!
Ingredients
- Batter Components
1 cup warm water 240 ml
active dry yeast about 2 tsp
2 tbsp sugar
1 and 3/4 cups all-purpose flour spooned and leveled
1/2 tsp salt
- Coating and Filling
1/2 cup panko breadcrumbs
4 beef franks or sausages precooked
4 to 8 slices mozzarella cheese
1 russet potato diced
2 tbsp corn starch for dusting potatoes
Vegetable or canola oil for frying
- Condiments
Ketchup, mustard, and additional sugar for topping
- Alternative Ingredients
Beef franks can be replaced with chicken sausages or tofu dogs for a lighter version.
Mozzarella cheese can be substituted with cheddar or vegan cheese slices.
For a gluten-free option use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
Directions
- Combine warm water, sugar, and yeast in a bowl. Allow sitting until yeast is foamy (about 5 minutes).
- In a large mixing bowl, whisk together flour and salt. Gradually mix in the yeast mixture until smooth. For best results, let rise overnight in the refrigerator.
- Skewer sausages on wooden sticks, wrap with cheese slices, and freeze for 30 minutes.
- Boil diced potatoes in salted water for 3-4 minutes, then coat with corn starch.
- Dip frozen skewers in batter, roll in diced potatoes and panko breadcrumbs.
- Fry in hot oil at 350°F until golden (about 5 minutes). Drain on cooling rack.
- Serve hot with a sprinkle of sugar and drizzles of ketchup and mustard.
Equipment
- mixing bowls
- measuring cups and spoons
- Nonstick Pan
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 1100mg
- Potassium: 330mg
- Carbohydrates: 53g
- Fiber: 3g
- Sugar: 10g
- Protein: 15g
- Vitamin A: 200IU
- Vitamin C: 6mg
- Calcium: 150mg
- Iron: 2mg
FAQ – Korean Corn Dog – Gamja
What makes Korean corn dogs different from American corn dogs?
Korean corn dogs are made with a yeasted batter and are often coated in panko breadcrumbs for a crunchier texture. They may include unique ingredients like sugar, rice cakes, or fish cakes, and are sometimes wrapped in potato cubes or fries before frying.
Can I use other types of sausages or fillings in Korean corn dogs?
Absolutely! You can experiment with different fillings such as cheese, fish cakes, rice cakes, or even Spam. The versatility of the recipe allows for customization based on your preferences.
What is the best way to ensure the batter and potatoes stick to the hot dog?
Freezing the skewered hot dogs after wrapping them in cheese helps maintain their shape and makes it easier for the batter to adhere. Coating the potato cubes in cornstarch before adding them to the batter also helps them stick and enhances their crispiness.
How do I achieve a crispy exterior on the corn dogs?
Using panko breadcrumbs for the outer coating is key to achieving a crispy texture. Make sure your oil is at the correct temperature (around 350 degrees Fahrenheit) before frying to get that perfect golden-brown finish.
What are some common condiments for Korean corn dogs?
In addition to traditional ketchup and mustard, you might want to try sprinkling some sugar on top or using mayonnaise, condensed milk, or a mix of these. The combination of sweet and savory enhances the overall flavor.
