Korean Corn Dogs (Gamja Hotdog)
Korean corn dogs are nothing like American ones - they're covered in diced potatoes and panko, then dusted with sugar after frying. The yeasted batter is what makes them so light and crispy, and par-cooking the potato pieces with cornstarch is how you get them to actually stick.
Ingredients
For the Batter
- 2 2/3 cups all-purpose flour
- 1.5 cups warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 3/4 teaspoon salt
For the Corn Dogs & Coating
- 6 beef franks
- 6-12 slices mozzarella or pepper jack cheese
- 1 large russet potato finely diced
- 3 tablespoons cornstarch
- 3/4 cup panko bread crumbs
- Neutral oil for frying
For Serving
- Sugar for dusting
- Ketchup
- Mustard
Instructions
- Combine warm water, sugar, and yeast in large container. Let foam 5 minutes.
- Mix in flour and salt until smooth. Cover and let rise 1 hour until doubled.
- Skewer hot dogs with chopsticks. Wrap each with cheese. Freeze 30 minutes.
- Boil diced potato 3-4 minutes until slightly tender. Ice bath to cool. Dry thoroughly.
- Toss cooled potatoes with cornstarch.
- Heat oil to 350F in large pot.
- Dip frozen dog in batter, coating evenly.
- Roll in potato mixture, then press into panko.
- Fry 5 minutes until golden brown, turning occasionally.
- Drain on wire rack. Sprinkle with sugar immediately.
- Serve hot with ketchup and mustard.
Notes
Keep oil at steady 350F. Work quickly when coating frozen dogs. Cheese must be very cold to prevent melting during frying.