Description
Korean Corn Dog, also known as 감자핫도그 (Gamja Hotdog), is a crispy and delicious street food favorite made by wrapping beef franks and cheese in a yeasted batter, coating them in seasoned shredded potatoes, and frying to golden perfection. Served with ketchup, mustard, and a sprinkle of sugar, these corn dogs offer a perfect balance of savory, cheesy, and slightly sweet flavors.
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 Potatoes: Peel and finely shred the russet potato. Rinse the shredded potato in cold water, then drain and mix with 1 tsp salt and 2 tbsp corn starch to remove excess moisture and help them stick to the batter.
- Make the Batter: In a bowl, combine warm water, sugar, and active dry yeast. Stir and let it activate for about 5-10 minutes until foamy. Add the all purpose flour and 1/2 tsp salt, then mix until smooth. Cover and let the batter rise for approximately 30 minutes until slightly puffed.
- Assemble Corn Dogs: Insert a skewer or stick through each beef frank. Optionally, wrap each frank with 1-2 slices of cheese. Dip each skewered frank into the yeasted batter, ensuring it is fully coated.
- Coat with Potatoes: Roll the battered corn dog in the prepared shredded potato mixture, pressing gently to adhere the potato shreds evenly all around. For extra crunch, optionally dip into panko breadcrumbs after the potato layer.
- Heat Oil: Preheat vegetable or canola oil in a deep frying pan or pot to 350°F (175°C). Ensure there is enough oil to fully submerge the corn dogs.
- Fry Corn Dogs: Carefully place the coated corn dogs into the hot oil. Fry for about 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and drain on paper towels.
- Serve: Sprinkle the fried corn dogs with sugar, then serve immediately with ketchup and mustard for dipping.
Notes
- To ensure the potatoes stick well, make sure they are well-coated with corn starch and lightly pressed onto the batter.
- You can use mozzarella or processed cheese slices for a gooey cheese filling.
- Keep oil temperature consistent to avoid greasy or undercooked corn dogs.
- Serve immediately for the best crisp texture; they lose crunch when left standing.
- The batter can be prepared ahead and kept warm while assembling.
Nutrition
- Serving Size: 1 corn dog
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
