Name: Korean Corn Dog (Gamja Hotdog) Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 4 beef franks (or sausage, rice cake, fish cake, cheese); 4 to 8 slices cheese; 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; 1 russet potato; 1 tsp salt; 3 cups water; 2 tbsp corn starch (divided as 1 tbsp for potatoes, 1 tbsp for batter); 1/2 cup panko bread crumbs; Vegetable or canola oil (for frying); Ketchup; Mustard; Sugar

Jump to Recipe· 4.2 from 9 reviews

If you are craving a delightful street-food treat that perfectly balances crispy, chewy, and cheesy textures, look no further than the Korean Corn Dog (Gamja Hotdog) Recipe. This mouthwatering snack is a beloved Korean classic that has captured hearts worldwide with its unique combination of battered hot dogs, melted cheese, and a crunchy potato and panko coating. Whether you’re sneaking a bite during a movie night or serving it up at a casual get-together, this recipe promises an unforgettable flavor experience that will have you coming back for more every time.

Ingredients You’ll Need

The image shows four light brown hot dogs lying side by side on a white plate, next to a small stack of square white cheese slices that have smooth edges and a shiny texture. Nearby, there are three clear glass bowls: one filled with small white cheese crumbs, one with small white cubes of cheese, and the smallest bowl contains a fine white powder. The plates and bowls are set on a brown wooden surface with a subtle white marbled effect. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is a joy with this recipe because each one is purposeful and contributes something special to the vibrant texture and taste of the Korean Corn Dog (Gamja Hotdog) Recipe. From fresh potatoes that add a delightful crispiness to the stretchy cheese that melts perfectly inside, every element counts.

Beef franks or sausage: These are the hearty stars you’ll wrap in batter and potatoes for that classic flavor.
Slices of cheese: Adding gooey, melty goodness inside each corn dog.
Russet potato: Diced small, boiled briefly, then coated for a crispy outer layer that sets this recipe apart.
Salt: Enhances all flavors and seasons the potatoes perfectly.
Water: Essential for boiling potatoes and activating yeast for the batter.
Corn starch: Helps the potato cubes crisp up beautifully on the outside.
Panko bread crumbs: Creates the ultimate crunchy crust around the corn dog.
Vegetable or canola oil: For frying the corn dogs to a golden perfection.
All-purpose flour: The backbone of the fluffy, soft batter that forms the perfect coating.
Warm water (240 ml): Activates the yeast and helps create the batter’s perfect texture.
Active dry yeast: Gives the batter a light, airy rise that’s simply irresistible.
Sugar: Supports the yeast’s activity and adds a subtle sweetness to the batter.
Ketchup, mustard, and sugar: Classic condiments to elevate your Korean corn dog experience.

How to Make Korean Corn Dog (Gamja Hotdog) Recipe

Step 1: Preparing the Batter

Start by waking up the yeast for a fluffy batter that is light yet substantial. Mix sugar with the warm water and sprinkle in the active dry yeast. Let this sit until it becomes slightly foamy, a friendly sign that the yeast is alive and ready to work its magic. Then combine this yeast mixture with flour and salt to create a smooth batter. For best results, allow it to rise—overnight in the refrigerator is ideal, but one hour at room temperature works too. This extra rise is key to the signature softness of the corn dog.

Step 2: Skewering and Preparing Your Hotdogs

Grab wooden chopsticks or skewers and thread the beef franks or sausages onto them. Then, wrap cheese slices tightly around the hot dogs, placing them seam side down to prevent any cheese escape during frying. Pop these into the freezer for 20 to 30 minutes to firm up, ensuring they keep their shape when coated. This step is crucial because it makes the assembly process smoother and less messy.

Step 3: Cooking the Potatoes

Dice the russet potato into small cubes—make them small enough so they’ll cook right through when fried. Boil these cubes in salted water for about 3 to 4 minutes, just enough to soften them slightly without losing their shape. Plunge the potatoes into an ice bath right after boiling to lock in texture, then pat them dry completely. Coat them well with corn starch so they cling to the batter perfectly and crisp up gloriously during frying.

Step 4: Coating the Hotdogs

Time to bring it all together! Remove the cheese-wrapped hot dogs from the freezer and dip them into the well-risen batter using a careful twisting motion to achieve an even coat. This is where your fingers become your best tool to smooth and spread the batter perfectly. Then, roll the battered skewers in the coated diced potatoes, pressing firmly until everything adheres well, followed by a generous roll in panko bread crumbs for a dramatic crunch. This layered coating is exactly what makes the Korean Corn Dog (Gamja Hotdog) Recipe stand out.

Step 5: Frying to Golden Perfection

Heat your oil to 350 degrees Fahrenheit and gently lower the prepared corn dogs in batches to avoid crowding. Fry for about 5 minutes or until they turn a mouthwatering golden brown all over. Remove from the oil and place them on a cooling rack so they keep their crispiness. This crispy exterior combined with the melty cheese and savory hot dog inside creates an irresistible snack.

How to Serve Korean Corn Dog (Gamja Hotdog) Recipe

Two skewered fried snacks rest on a wire rack over a white marbled surface. Each snack shows a golden brown crunchy base layer covered with evenly spaced white, cubed pieces that look crispy on the outside. The cubes are slightly browned at the edges, creating a contrast with the rough, crumbly texture of the golden base beneath. The wooden skewers extend out from the bottom, adding a natural wood color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The joy of Korean corn dogs shines brightest with the right garnishes. Sprinkle a little granulated sugar over the hot dogs immediately after frying for that sweet-salty combo that Korean street food fans adore. Classic ketchup and mustard provide tangy, familiar flavors that balance the richness inside. Serve them with a side of spicy mayo or your favorite dipping sauces for an extra kick.

Side Dishes

For the perfect street food feast, pair your Korean Corn Dog (Gamja Hotdog) Recipe with crispy tteokbokki (spicy rice cakes), refreshing pickled radishes, or even a simple green salad to cut through the richness. These sides complement the corn dogs’ hearty, indulgent qualities and round out the meal beautifully.

Creative Ways to Present

Want to impress friends or family? Serve your corn dogs on a decorative wooden board lined with parchment paper, accompanied by small bowls of various sauces to personalize each bite. Alternatively, cut the corn dogs into smaller pieces for sharing platters, perfect for game nights or casual hangouts. Adding colorful garnishes like chopped scallions or sesame seeds can elevate the presentation and add subtle flavor notes.

Make Ahead and Storage

Storing Leftovers

If you have leftover Korean corn dogs, store them in an airtight container once cooled completely. They will stay fresh in the refrigerator for up to two days, perfect for a quick snack or packed lunch the next day.

Freezing

You can freeze unbattered or already-fried corn dogs. For best texture, freeze them individually on a tray first to prevent sticking, then transfer to a freezer-safe bag. Properly stored, they keep well for up to one month, letting you enjoy this treat any time.

Reheating

To regain that crispy exterior, reheat your corn dogs in an oven or air fryer at 350 degrees Fahrenheit until warmed through and crisp on the outside. Avoid microwaving if you want to maintain the textural contrast that makes Korean corn dogs so addictive.

FAQs

What is a Korean Corn Dog (Gamja Hotdog)?

A Korean Corn Dog, sometimes called Gamja Hotdog, is a hotdog coated in a yeast batter, rolled in diced potatoes and panko breadcrumbs, and deep-fried to create a crunchy, chewy, and cheesy street food delight.

Can I use different fillings besides beef franks?

Absolutely! This recipe is versatile—try fish cakes, rice cakes, or extra cheese for a unique spin. Just be sure to keep sizes similar for even cooking.

Why do I need to freeze the skewered dogs before frying?

Freezing the skewered hot dogs with cheese helps the cheese hold its shape and prevents it from oozing out during frying, making the assembly process cleaner and more enjoyable.

Can I make the batter in advance?

Yes, the batter benefits from an overnight rise in the refrigerator, which improves texture and flavor. Simply cover it tightly and let it rest until you’re ready to cook.

What’s the best oil to use for frying?

Vegetable or canola oil are great choices because they have a high smoke point and neutral flavor, letting your Korean Corn Dog (Gamja Hotdog) Recipe fry evenly and taste fantastic.

Final Thoughts

You truly cannot go wrong giving this Korean Corn Dog (Gamja Hotdog) Recipe a go. It’s an experience filled with crunchy, chewy, and melty textures that feel like a warm hug from Korean street food culture. Once you try it, you’ll understand why it has become such a beloved treat around the world. Ready your skewers, heat that oil, and dive into the joy of making and sharing this fantastic snack with the people you love.