How to Make a Korean Corn Dog
Korean corn dog, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul. Popping up in Taiwan, Japan, and China, this delicious snack is finally making its way over to The States and Europe!
Learn how to make this Korean street food at home and the variations you can make! And, this recipe will only take you roughly 30 minutes to complete and serves 3-5 people.
Ingredients
For the batter:
- 2 tablespoons raw sugar
- 1 teaspoon fine sea salt
- 1 cup warm water (about 120°F)
- 1 teaspoon active dry yeast
- 1 3/4 cup all-purpose flour
- 1/4 cup glutinous rice flour (sweet rice flour or mochiko)
For the filling:
- 4 hot dog sausages
- 2 tablespoons all-purpose flour
- 3/4 cup panko breadcrumbs
- Cheese block (mozzarella, cheddar or cream cheese) (optional)
- Wooden skewers or chopsticks
For the sauce:
- Granulated white sugar
- Mustard
- Ketchup
Optional toppings:
- 2 cups cut french fries
- 1-2 packs instant ramen noodles, crushed
Directions
Step 1: Prepare your batter
In a large mixing bowl, combine your salt, sugar and warm water and mix well. Next, add the yeast and stir well before letting it settle and completely dissolve. Now incorporate your flour and rice flour and combine thoroughly until all clumps are gone. Cover with cling wrap and set off to the side for an hour to rise. Once it has reached double its original size, mix with a spatula and set aside.
Step 2: Prepare your toppings
If using french fries, carefully cut them into half-inch sections. If using ramen noodles, begin to break apart the noodles while still in their packaging and then place on a large plate off to the side.
Step 3: Assemble your ingredients
Start by filling a deep fryer or large pot with oil and bring to a boil. The oil is ready once it hits 350 degrees. Create one plate with flour and one with your panko bread crumbs. Line up your ingredients in a row: flour, batter, toppings (optional) and panko bread crumbs.
Step 4: Create your corn dog
Skewer your corn dogs down the middle with a wooden stick or chopstick. You may use an optional cheese block by cutting the hot dog in half and the cheese block in half and skewering both before covering in batter.
Start by covering it in flour completely. Then, using food-safe gloves, spin your hot dog around as you cover it in the batter. The batter should be thin and even. Next, you may cover the batter in optional toppings (french fries or ramen) and cover the rest of the empty spots in the panko. If you’re not using toppings, cover the entirety of the batter in panko.
Step 5: Fry your corn dog
Dip your finished corn dog in the oil for about four minutes, flipping at the halfway mark. Once the batter is golden brown and to your liking, remove it from the oil and finish off with white sugar, ketchup and mustard. Enjoy!
