Korean Corn Dog (Gamja Hotdog) | Cheese Corn Dog
Korean cuisine is celebrated worldwide for its diverse and delectable offerings, ranging from traditional dishes like kimchi and bulgogi to modern street food sensations like the Korean corn dog. In recent years, Korean corn dogs have gained international recognition for their unique twist on a classic snack, captivating taste buds with their crispy, savory and occasionally sweet exteriors.
Korean corn dogs, with their unique blend of flavours and textures, have captured the hearts and taste buds of people around the world. From their humble beginnings on the streets of South Korea to their international stardom, these delectable snacks continue to delight and intrigue food enthusiasts everywhere. The global fascination with Korean culture and cuisine has catapulted Korean corn dogs to international stardom. Korean food trends, such as K-pop and K-dramas, have played a significant role in introducing this delectable snack to audiences worldwide. Whether you prefer the classic version, the cheesy mozzarella twist, or the crunchy ramen-infused variation, Korean corn dogs offer a culinary adventure that is both delicious and unforgettable. So, the next time you have the opportunity, don’t hesitate to indulge in the crispy, savory and occasionally sweet goodness of a Korean corn dog.
Korean corn dogs are a popular street food found in South Korea. Korean corn dogs are made from either sausage, mozzarella cheese, or a combination of the two, rice cakes, fish cakes, coated in a batter and coated with panko or potato or even crushed ramen noodles. Then deep fry the corn dogs and dusted with powdered sugar and serve with some tangy mustard and ketchup. The sugar is an excellent addition to help offset their acidic profile, balancing the tanginess and tartness of ketchup and mustard sauce.
Ingredients you need for Korean corn dog:
Batter: The batter is what gives Korean corn dog their distinctive crunch and appearance. The batter is made with all purpose flour, active dry yeast, sugar, water and salt. Korean corn dog’s battering method requires gluten development, so proofing the yeast batter is crucial. You will know the batter is ready when it has doubled. Consistency of the batter is important. The batter should be loose yet not runny, coating the filling evenly. It should not slide off or become too thick, guaranteeing a crispy outside and gooey inside.
Skewers: Picking the right skewers makes it easy to handle the corn dogs. Any long, sturdy stick or skewer, such as wooden chopstick, bamboo skewers or grilling skewers can be used. Ensure the skewers accommodate the hotdog and cheese. Check if they fit in the frying pan. Trim the excess length if necessary.
Hotdog: Hotdog is the star of this recipe. You can use any kind of hotdog you like. Make sure you are using precooked hotdog.
Cheese: You can use any soft, meltable cheese alone such as mozzarella, cheddar or pepper jack or combination of cheese and hotdog. Keep the cheese chilled. Cold mozzarella takes longer to melt than room temperature ones.
Panko: Panko is used for coating the yeast batter. Panko adds extra texture and also prevents the cheese from ozzing out and batter from soaking up too much oil.
Potato: For potato corn dog or gamja hotdog, use small potato pieces as coating before frying. The result is a tantalizing combination of crispy and creamy textures. You can use frozen french fries or use freshly chopped potato and blanch them and dry them. Then coat them in corn flour and use as a coating. This variation offers a delightful contrast in textures, with a crunchy potato shell enveloping a juicy hot dog.
How to store Korean Hotdog?
Store any leftover fried Korean corn dog in an airtight container or wrap them well in plastic wrap after they are completely cooled.
You can store them for 2-3 days in the fridge, or frozen for up to 1 month.
How to reheat Korean corn dog?
You can reheat them in the air fryer @325°F for about 8-10 minutes.
You can also reheat them in the preheated oven @350°F for 10-12 minutes.
Ingredients
Dough:
1 3/4 cup all purpose flour
1 cup lukewarm water
2 tbsp granulated sugar
2 tsp Active dry yeast
1/2 tsp salt
For cheese:
1 stick of Mozzarella
1 wooden chopstick
For Hotdog:
3 hotdog
3 wooden chopstick
1 potato, peeled, (chopped into 1/4 inch small cubed)
1 1/2 tbsp Corn flour
Bread Crumbs
Powdered sugar, ketchup and yellow mustard
Vegetable oil for deep frying
Preparation
Dough:
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Combine the warm water (100°F-110°F) and sugar in a bowl. Stir well.
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Sprinkle the active yeast and let sit until the yeast is foamy, about 5-10 minutes.
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Add salt and flour. Mix well with a spatula for about 2 minutes until it turns smooth without any lump at all.
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Cover and let it sit until it doubles in size, about 1 hour.
Prepare the potato for coating:
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Wash the peeled and chopped potatoes.
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Blanch the potatoes in boiling water for 2 minutes.
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Drain the potatoes and rinse in cold running water to remove any excess starch.
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Drain the potatoes and dry them out with a cotton cloth or paper towel.
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Place the potatoes in a plastic bag and coat the potatoes with 1 1/2 tbsp of corn flour. Set aside.
Korean corn dog:
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Skewer the hotdogs and mozzarella cheese on skewers or wooden chopstick.
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Heat oil in a frying pan or wok to 320°F-330°F. If you don’t have a kitchen thermometer, use a wooden spoon or chopstick. Place the spoon or chopstick into the hot oil, if oil starts bubbling around your chopstick, it’s ready to fry.
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Place diced potato in a plate next to the bread crumb and batter.
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Coat a hotdog skewer with the batter and start turning the skewer in one direction until the entire skewer is evenly coated.
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Place the battered corn dog on the breadcrumbs and roll them until it’s completely covered before frying.
For potato topping, place the battered corn dog on the potatoes and then roll in the breadcrumbs until it’s completely covered and then deep fry.
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Fry for 6-8 minutes and use a tong to take the corn dog out. Repeat with all of your hotdog skewers.
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Dust each hotdog with powdered sugar and then drizzle both ketchup and yellow mustard over the corn dogs. Serve and enjoy while they’re hot.
Tips:
Gluten development is crucial for properly battering Korean corn dogs. So make sure the batter is proofed properly.
Make sure the corn dogs are well coated with batter and breadcrumb ensure that the mozzarella doesn’t leak while frying.
Try to maintain the oil temperature at 350°F when frying. If the oil is too hot, the corn dog will brown too fast before the batter gets cooked. If the oil is not hot enough, the batter will not be cooked enough before the mozzarella starts to melt.
Keep the cheese cold so it will hold its shape when fried.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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