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 had my fair share of Korean-style corn dogs in New York City and I’ve come to realize that I like Korean hot dogs with a light and chewy batter. After several rounds of recipe testing, I finally got it down! The batter in this recipe has mochi-like qualities and it’s chewier, crispier and lighter than the typical Korean corn dog. I personally think this is way better!
Korean Hot 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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