Description
Delight in the crispy, cheesy goodness of Korean Corn Dogs, known as 감자핫도그 (Gamja Hotdog). These snacks feature beef franks wrapped with melted cheese, coated in a yeasted batter mixed with shredded russet potatoes and seasoned with salt, then rolled in panko bread crumbs and deep-fried to golden perfection. Served with ketchup, mustard, and a sprinkle of sugar, these corn dogs offer a perfect balance of savory, sweet, and crunchy in every bite.
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
Toppings and Condiments
- Ketchup
- Mustard
- Sugar (for sprinkling)
Instructions
- Prepare the Potato Coating: Peel the russet potato and grate it finely. Rinse the grated potato under cold water to remove excess starch, then drain and squeeze out any moisture. Combine the grated potato with 1 tsp salt and 2 tbsp corn starch to create a seasoned potato mixture. Set aside.
- Make the Yeasted Batter: In a bowl, dissolve 1 packet active dry yeast and 2 tbsp sugar in 1 cup warm water. Let it sit for 5-10 minutes until frothy. In a separate large bowl, whisk together 1 and 3/4 cups all purpose flour and 1/2 tsp salt. Gradually add the yeast mixture to the flour, mixing until smooth to form a thick batter. Cover and let it rest for 30-40 minutes until it doubles in size.
- Assemble the Corn Dogs: If using cheese, fold it around each beef frank, ensuring cheese is enclosed. Insert a skewer through each frank. Pat the potato seasoning mixture onto all sides of each skewer-wrapped frank, pressing gently to adhere the potato coating.
- Dip and Coat: Dip each potato-coated skewer into the yeasted batter, ensuring it is fully covered. Then roll the battered corn dog in panko bread crumbs to evenly coat the surface, which adds extra crunch.
- Heat the Oil: In a deep frying pan or pot, heat vegetable or canola oil to 350°F (175°C), enough to fully submerge the corn dogs for frying.
- Fry the Corn Dogs: Carefully drop the coated corn dogs into the hot oil. Fry for about 4-6 minutes, turning occasionally, until they are golden brown and crispy all over. Drain on paper towels to remove excess oil.
- Serve: While still warm, lightly sprinkle sugar over the corn dogs if desired. Serve with ketchup and mustard on the side for dipping.
Notes
- For an extra cheesy experience, insert 1-2 slices of cheese per hot dog or mix different cheese types.
- You can substitute beef franks with sausages, rice cakes, fish cakes, or vegetarian options for variety.
- Make sure the oil temperature stays consistent to avoid greasy corn dogs; use a thermometer if possible.
- Resting the yeasted batter is crucial for light and fluffy texture.
- If refrigeration is needed, store leftovers in an airtight container and reheat in an oven for crispiness.
Nutrition
- Serving Size: 1 corn dog
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
