Korean hot dogs or Korean corn dogs are a popular Korean street food that has swept major U.S. cities like a storm – and there’s a good reason why! I mean, who doesn’t love a crispy, crunchy, deep-fried battered cheesy hot dog?
I’ve tried a wide variety of Korean-style hot dogs and the most memorable ones, at least for me, had a light and chewy batter. The chewiness of the batter was mochi-like and when combined with the crispiness of the exterior, it just all made sense.
After several rounds of recipe testing, I finally got it down! I personally think this is way better than the typical Korean hot dog – let me know what you think!
Why you’ll love this recipe
If you’ve ever had American corn dogs, I have a feeling you’ll LOVE this Korean hot dog recipe. The only commonality between the two is that they are battered, deep-fried, and served on a stick.
The Korean hot dog has a chewy and crispy exterior that is the perfect coating for the juicy hot dog and cheesy center. If you think that’s mouth-watering, we’re taking it to the next level by adding a layer of crispy potatoes to the outer coating.
Since it’s made with pantry-friendly ingredients, you can make this as a tasty snack at home or prepare a big batch when entertaining. Don’t forget to sprinkle a bit of sugar on top – this is the secret to making it extra good.
How do I prepare Korean Hot Dog?
Making this Korean hot dog recipe is fairly straightforward. Whether you’re a novice or an experienced cook, this recipe should be easy peasy!
Step 1: Prepare the batter
In a bowl, whisk active dry yeast, sugar, and lukewarm water together. Let the mixture rest for 5 to 15 minutes to bloom. When the yeast starts to foam at the top, this means it’s active and ready to use.
Once bloomed, add all-purpose flour, glutinous rice flour, and salt to the yeast mixture and stir until well combined. Cover the bowl with a kitchen towel or plastic wrap and allow the batter to proof for at least 1 hour.
Step 2: Refrigerate the batter
After 1 hour or when the batter has doubled in size, place the bowl in the fridge for 10 to 15 minutes so the batter is easier to work with.
Step 3: Prepare the potatoes
While the dough is proofing, peel and dice the potatoes. Then, soak them in water and set them aside.
Step 4: Skewer the hot dog and cheese
Using skewers or wooden chopsticks, skewer on the hot dog and cheese, alternating between one another. There should be four pieces of hot dog and cheese per skewer.
Step 5: Coat the potatoes
Drain the potatoes and pat them dry with a paper towel or kitchen towel. Then, lay them out on a sheet tray or plate. Coat each piece with cornstarch and salt, ensuring each side is evenly coated.
Step 6: Prepare the breadcrumbs
On another plate, add the panko bread crumbs, salt, and chili powder (optional). Mix until they’re thoroughly combined.
Step 7: Pre-heat the oil
Using a wide and deep pan, add about 2 to 3 inches of frying oil and heat to 325°F (160°C).
Step 8: Coat the hot dog
Dip the skewers into the batter to coat them evenly. Note that you may have to use your fingers to spread the batter but trust the process! Then, immediately coat them with the potatoes, followed by the panko bread crumbs.
Step 9: Fry the hot dog
Fry the hot dog for 4 to 5 minutes or until they turn golden brown and crispy on the outside. Once they’re done, transfer them to a wire rack and sprinkle sugar all around each piece.
Step 10: Add condiments and serve
Once slightly cooled, transfer the hot dog to a plate and top with your favorite condiments including ketchup, mustard, mayo, or chili sauce. Once you’re satisfied, serve and enjoy!
Cooking Tips for Korean Hot Dog
To make the process of making Korean hot dogs easier, here are a few tips and tricks to keep in mind:
- When blooming the yeast, make sure the water isn’t too hot, or you’ll end up killing it. For accuracy, use a thermometer and keep the water between 100-110°F (37-43°C).
- Soaking the potatoes in water while you prepare the rest of the ingredients will prevent them from oxidizing and turning brown.
- Keep the batter as cold as possible so it sticks easily to the hot dogs. When the batter is not in use, keep it chilled in the fridge.
- You can also put the batter in a jar so it’s easier to coat the hot dogs. Watch the video below to see how I do it. 😊
Ingredients & Substitutions
Hot dog: Korean hot dogs won’t be complete without the main ingredient, but feel free to swap it with sausages, spam, or fish cakes!
Cheese: any type of block cheese will work well for this recipe, including American, cheddar, or mozzarella.
Panko bread crumbs: panko bread crumbs add the final layer of crunch to the hot dogs, but you can also substitute them with regular bread crumbs. In a pinch, you can also toast some shredded bread until they’re golden brown.
Potatoes: potatoes add an extra texture and flavor to the hot dogs, but you can also use sweet potatoes.
Cornstarch: coating the potatoes with cornstarch will make them extra crispy, but you can also use all-purpose flour.
Chili powder: for some spice, you can add some chili powder, but you can also swap it for any spicy seasoning you like, including cayenne, paprika, or gochugaru.
Neutral oil: any neutral-tasting oil will work well for frying hot dogs, including vegetables, canola, or peanut oil.
Active dry yeast: active dry yeast will make the batter rise and make it softer and lighter. If you can’t find any at the store, you can also use an equal amount of instant yeast.
All-purpose flour: all-purpose flour works well as the main ingredient of the batter. But if you don’t have it at home, you can also combine 70 grams of bread flour with 60 grams of cake flour.
Glutinous rice flour: glutinous rice flour will give the batter its distinct chewy texture. You can use rice flour as a substitute however, the batter just won’t have the same chewy texture.
Frequently Asked Questions
What is active dry yeast made of?
Active dried yeast is a form of dried and granulated baker’s yeast to preserve its shelf-life. If you need to use it, you’ll need to rehydrate it first by adding it to lukewarm water. This will activate it to create carbon dioxide gas and alcohol to raise the batter.
What is glutinous rice flour?
Glutinous rice flour is a type of flour that’s made from kernels of long or short-grain glutinous rice that’s cooked and dehydrated before milling. It’s usually used for making mochi which gives the hot dog batter a similar chewy texture. You can buy glutinous rice flour at any local Asian grocery store. But be careful not to confuse it with rice flour because they’re made from different types of rice.
Can you store Korean Hot Dog?
Korean hot dogs are best served fresh to get the most out of their crispness. But you can also store any leftovers in the fridge. Place them in an airtight container, and they will stay fresh for up to 5 days. You can restore the crunchiness of the batter by re-frying them on a pan with a bit of oil until they’re heated through. Be careful not to brown the batter for too long, or it will burn!
Looking for more easy and delicious snack recipes?
If you want more easy and tasty snacks, check out these recipes below:
1. Air Fryer Taiwanese Popcorn Chicken – who could say no to a plate of crispy popcorn chicken? They’re air-fried to perfection and covered in a spicy Sichuan and white pepper seasoning that’s to die for!
2. Potato Cheese Donuts – take a break from sweet and creamy donuts, and try this soft and savory recipe. Cheese and potatoes are a classic combo, but I bet you haven’t considered them donuts. Take a bite out of its crispy coating and savor its surprise center. 😉
3. Kimchi Nachos – game day won’t be complete without a heaping plate of nachos. This recipe contains the classic flavors of nachos, but I took it one step further by adding some spicy kimchi into the mix! You can even decide how spicy you want to go depending on your preference!
4. Creamy Rose Tteokbokki – update the classic flavors of tteokbokki by turning it into a smoky and sophisticated dish. The secret is adding smoky mini sausages and a dash of heavy cream on top! I went mild with the spice this time, but you can also take it up a notch by using a hotter gochujang.
5. Ramen Popcorn – if movie night isn’t complete without a big bowl of popcorn, try this spicy and salty seasoning. It’s easy and customizable, so you can adjust and layer as much flavor as you wish!
Korean Corn Dog – 감자핫도그 (Gamja Hotdog)
- 1 hot dog cut into quarters
- 3 oz block of cheese cut into 4 pieces
- 1/2 cup panko bread crumbs more if needed
- 1/2 cup potatoes peeled and diced
- 2 tbsp cornstarch
- 1 tsp salt divided
- pinch of chili powder optional
- neutral oil for frying
- 2 tsp sugar for sprinkling more if needed
- 1 1/4 cup warm water roughly 110F-120F
- 3 tbsp sugar
- 1 packet active dry yeast
- 1 1/2 cup all-purpose flour
- 1/2 cup + 2 tbsp glutinous rice flour
- 1 tsp salt
- In a bowl, whisk active dry yeast, sugar and luke warm water together. Let this rest for 5-15 minutes to bloom. When the yeast starts to foam at the top, the yeast is active and ready to use. Add all-purpose flour, glutinous rice flour and salt to the yeast mixture and stir until well combined. Cover and allow this to proof for 1 hour.
- After 1 hour or until the batter has doubled in size, place it in the fridge for 10-15 minutes so the batter is easier to work with.
- While the dough is proofing, peel and dice the potatoes. Soak the potatoes in water and set aside.
- Using skewers or wooden chopsticks, skewer on the hot dog and cheese, alternating between one another. There should be four pieces of hot dog and cheese in total per skewer.
- Drain the potatoes and pat them dry with a paper towel or kitchen towel. Lay the potatoes out on a sheet tray or plate and coat it with cornstarch and salt.
- In another plate, add the panko bread crumbs, salt and chili powder (optional). Mix until thoroughly combined.
- Using a wide and deep pan, add about 2 to 3 inches of frying oil and heat to 325F / 160C.
- Dip the skewers into the batter and evenly coat it. You may have to use your fingers to spread the batter. Immediately coat it with potatoes then panko bread crumbs.
- Fry the hot dog for 4-5 minutes or until golden brown and crisp on the outside. Transfer to a wire rack and spinkle sugar all around the hot dog.
- Top with your favorite condiments like ketchup, mustard, or mayo and enjoy!
- Chilling the batter after it has proofed will make it easier to work with.
- Feel free to use any kind of protein or cheese you like!
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