Description
This Korean Corn Dog recipe, also known as Gamja Hotdog, features beef franks wrapped with cheese, coated in a yeasted batter infused with seasoned shredded potatoes, and fried until crispy golden. Served with classic ketchup, mustard, and a sprinkle of sugar, these corn dogs offer a delightful street food experience at home.
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
- 3 cups water
- 2 tbsp corn starch
- 1/2 cup panko bread crumbs
- Vegetable or canola oil (for frying)
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
For Serving
- Ketchup
- Mustard
- Sugar (for sprinkling)
Instructions
- Prepare the Potato Coating: Peel and grate the russet potato. Rinse the grated potato under cold water to remove excess starch, then drain thoroughly and squeeze out any moisture. Toss the shredded potato with 1 tsp salt and 2 tbsp corn starch to create a seasoned potato mix.
- Make the Batter: In a bowl, dissolve 1 packet active dry yeast and 2 tbsp sugar in 1 cup warm water. Let it sit for 5 minutes until foamy. Combine 1 and 3/4 cups flour and 1/2 tsp salt in a mixing bowl. Gradually add the yeast mixture to the flour and stir until a smooth batter forms. Cover and let it rest for about 30 minutes to rise.
- Prepare the Corn Dogs: Insert skewers into each beef frank. Place a slice or two of cheese wrapped around each frank tightly. Roll the cheese-wrapped sausage in the grated potato mixture, pressing gently so the potatoes adhere well.
- Coat with Batter and Panko: Dip the potato-coated corn dogs into the batter, ensuring they are fully covered. Then roll them in panko bread crumbs to get an even crispy crust.
- Heat Oil for Frying: In a deep frying pan or pot, heat vegetable or canola oil to 350°F (175°C). Use enough oil to submerge the corn dogs halfway for even frying.
- Fry the Corn Dogs: Carefully place the coated corn dogs into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until they are golden brown and crispy all over. Remove and drain on paper towels.
- Serve: Sprinkle the corn dogs with sugar and serve hot with ketchup and mustard on the side for dipping.
Notes
- Make sure to thoroughly squeeze the grated potatoes to remove moisture for better crispiness.
- You can customize the inside by using different fillings like mozzarella cheese, fish cake, or rice cakes instead of beef franks.
- Keep oil temperature steady to avoid greasy corn dogs.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs.
- If you prefer a less sweet batter, reduce sugar slightly in the yeast mixture.
Nutrition
- Serving Size: 1 corn dog
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
