Print

Korean Corn Dog (Gamja Hotdog) with Cheese and Potato Coating Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

Korean Corn Dog, also known as Gamja Hotdog, is a delicious street food treat featuring a juicy beef frank (or other variation like sausage, rice cake, fish cake, or cheese) wrapped in gooey cheese, coated in a soft yeast batter, then rolled in crispy potato cubes and panko breadcrumbs before being deep-fried to golden perfection. Served with classic condiments like ketchup, mustard, and a sprinkle of sugar, this crunchy, cheesy delight combines textures and flavors for an irresistible snack.

Ingredients

Main Ingredients

  • 4 beef franks (or sausage, rice cake, fish cake, cheese)
  • 4 to 8 slices cheese
  • 1 russet potato
  • 1 tsp salt (for potato boiling)
  • 3 cups water (for potato boiling)
  • 2 tbsp corn starch
  • 1/2 cup panko bread crumbs
  • Vegetable or canola oil (for frying, amount as needed)

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

Condiments

  • Ketchup
  • Mustard
  • Sugar (for sprinkling)

Instructions

  1. Prepare the yeast batter: In a small bowl, add sugar and active dry yeast to 1 cup of warm water. Let it sit for a few minutes until the yeast is dissolved and slightly foamy, indicating it is active.
  2. Mix the batter: In a large shallow container, combine 1 3/4 cups all-purpose flour and 1/2 teaspoon salt. Pour in the yeast mixture and stir until smooth and evenly combined. Cover and refrigerate overnight for best results, or let rise at room temperature for about 1 hour until slightly puffed.
  3. Prepare the skewers: Skewer each beef frank (or alternative) on wooden chopsticks. Wrap slices of cheese around the hotdog firmly and place seam side down on a tray. Freeze for 20 to 30 minutes to harden the cheese and help it hold its shape. Allow cheese to come to room temperature or microwave briefly if cheese is too stiff to roll smoothly.
  4. Allow batter to warm: Take the batter out of the refrigerator while freezing the skewers, enabling it to rise a bit more before frying.
  5. Prepare the potatoes: Dice the russet potato into small 1/4 inch cubes. Boil the potatoes in 3 cups of salted water (1 tsp salt) for 3-4 minutes until just tender but still firm. Drain and plunge the potatoes into an ice bath to stop cooking, then dry thoroughly with paper towels.
  6. Coat potatoes with starch: Toss the blanched potato cubes with 1 tablespoon corn starch until well coated. This helps them crisp up during frying and stick to the batter.
  7. Batter the skewers: Dip each partially frozen hotdog and cheese skewer into the batter, using a twisting motion to coat evenly. Use your fingers to spread the batter for uniform coverage; avoid too thick or too thin layers as batter thickness is key for holding the toppings.
  8. Apply potato and breadcrumbs: Roll the battered skewers in the coated potato cubes firmly pressing so they stick well. Then roll the coated skewers in panko bread crumbs, pressing again to ensure the crumbs adhere tightly, creating a crunchy crust.
  9. Heat oil and fry: Heat vegetable or canola oil in a deep fryer or deep pan to 350°F (175°C). Carefully lower the corn dogs into the hot oil and fry for about 5 minutes, turning occasionally, until golden brown and crisp on all sides.
  10. Drain and cool: Remove fried corn dogs from oil and place on a cooling rack or paper towels to drain excess oil and maintain crispness.
  11. Serve: Sprinkle corn dogs with sugar and serve alongside ketchup and mustard for dipping. Enjoy this crispy, cheesy street-food favorite!

Notes

  • The batter tastes best if allowed to ferment slowly overnight in the refrigerator, but you can speed up the rise at room temperature if needed.
  • Use freshly prepared yeast mixture that bubbles for best rise and texture in the batter.
  • If cheese slices are stiff or brittle, warm slightly to make wrapping easier and prevent cracks.
  • Dicing potatoes small ensures they cook through when fried and provide a perfect crispy exterior.
  • Maintain oil temperature at 350°F for optimal frying; too low will cause soggy, oily corn dogs.
  • Use a deep pot or fryer with enough oil to fully submerge corn dogs to cook evenly.
  • Variations include replacing beef franks with rice cakes, fish cakes, or using just cheese for a vegetarian option.

Find it online: https://bitezly.com/korean-corn-dog-gamja-hotdog-with-cheese-and-potato-coating-recipe/