Description
Korean corn dogs, known as 감자핫도그 (Gamja Hotdog), are a delightful street food featuring cheese-wrapped hotdogs coated in a yeasted batter with seasoned potatoes, fried to crispy perfection. This recipe offers a step-by-step guide to creating these delicious snacks at home.
Ingredients
For the Batter:
- 1 and 3/4 cups all-purpose flour, spooned & leveled
- 1 cup warm water, measured by volume (240 ml)
- 1 packet active dry yeast (about 2 tsp)
- 2 tbsp sugar
- 1/2 tsp salt
For the Corn Dogs:
- 4 beef franks or sausages
- Rice cake
- Fish cake
- 4 to 8 slices of 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
Condiments:
- Ketchup
- Mustard
- Sugar
Instructions
- Make the batter: Add sugar and yeast to warm water, let sit until foamy. Mix flour and salt, then add yeast mixture until smooth. Allow to rise overnight or 1 hour at room temp.
- Skewer the hotdogs: Skewer hotdogs, wrap cheese, freeze for 20-30 mins. Let cheese come to room temp if needed.
- Prepare potatoes: Dice potato, boil in salted water, rinse in ice bath, coat in corn starch.
- Coat in batter: Dip skewers in batter, wrap with potatoes, coat with panko.
- Fry: Fry corn dogs in oil at 350°F for about 5 mins until golden brown. Drain on a rack.
- Serve: Enjoy with your choice of condiments.
Notes
- Ensure the batter has the right consistency for coating.
- Adjust frying time based on the thickness of the batter and hotdog.
- Experiment with different types of cheese for varied flavors.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Appetizer, Lunch, Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 corn dog
- Calories: Approx. 350 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 9g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 2g
- Protein: Approx. 12g
- Cholesterol: Approx. 30mg
