Korean Corn Dog (Gamja Hotdog) Recipe
Korean Corn Dog, or Gamja Hotdog, is a popular street food featuring a juicy beef frank wrapped in cheese, coated in a fluffy yeast batter, rolled in crispy diced potatoes and panko breadcrumbs, then deep-fried to golden perfection. This crispy and cheesy treat is best enjoyed hot with your favorite condiments like ketchup, mustard, and a sprinkle of sugar for a perfect balance of savory and sweet.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
Sausage and Cheese
- 4 beef franks (or sausage, rice cake, fish cake, cheese)
- 4 to 8 slices cheese
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
Potato Coating
- 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
Frying
- Vegetable or canola oil (for frying)
Condiments
- Ketchup
- Mustard
- Sugar
Instructions
- Prepare the yeast batter: Mix sugar and active dry yeast into warm water and let sit for a few minutes until slightly foamy. In a large container, combine all-purpose flour and salt, then add the yeast mixture and stir until smooth. Allow the batter to rise overnight in the refrigerator, or at room temperature for 1 hour until bubbly and light in texture.
- Skewer and prepare the hotdogs: Insert wooden skewers into the beef franks. Wrap cheese slices evenly around each hotdog, placing the seam side down, then freeze for 20-30 minutes to firm up the cheese, preventing it from cracking or sliding off during frying.
- Prepare the potato coating: Dice the russet potato into small cubes. Boil the diced potatoes in salted water for 3-4 minutes until slightly tender but not fully cooked, then transfer to an ice bath to stop cooking. Drain and dry thoroughly with paper towels. Toss the cooled potatoes with 1 tablespoon of cornstarch to help them adhere to the batter.
- Final batter dip and coating: Remove the batter from the fridge to warm slightly. Dip each partially frozen cheese-wrapped skewer into the batter, using a twisting motion to coat evenly but not too thickly. Immediately roll the coated skewer in the cornstarch-coated diced potatoes, pressing gently to adhere, then roll in panko breadcrumbs and firmly press to secure the crumbs.
- Deep fry the corn dogs: Heat vegetable or canola oil to 350°F (175°C) in a deep fryer or deep heavy pan. Carefully lower each coated skewer into the hot oil and fry for about 5 minutes or until golden brown and crisp on all sides. Remove and drain on a cooling rack to maintain crunchiness.
- Serve and garnish: Serve hot garnished with your choice of ketchup, mustard, and a sprinkle of sugar for that classic Korean street food flavor combination.
Notes
- For best results, allow the batter to rise overnight in the fridge for enhanced texture and flavor.
- Cheese wrapping can crack if too cold or too firm; warming the cheese slightly at room temperature or microwaving briefly helps it wrap smoothly.
- Potatoes should be diced small enough to fully cook during frying but still retain crunch.
- Keep oil temperature steady at 350°F to avoid greasy or undercooked corn dogs.
- Variations include using different fillings like fish cake, rice cakes, or pure cheese.
