Korean Corn Dog Recipe
The Gamja hot dog is the most popular Korean corn dog, dates back to the 1990s, and has since been given several names; Dokkebi, which means goblin. Simply yetnal, meaning old-fashioned, it was also named after a famous doll in the 1960s called Mandeukee.
Ingredients
- 3 pcs of precooked hotdogs (cut them in half)
- mozzarella cheese block (cut six sizes equal to the hotdog halves)
- ¼ cup of granulated sugar to be used for coating
- 1 cup of panko breadcrumbs
- ketchup
- mustard
- oil for frying
- 3 pairs of disposable wooden chopsticks
For the batter
- 2 cups of all-purpose flour
- 3 tablespoons of granulated white sugar
- ½ teaspoon of kosher salt
- 125 ml. cold milk
- 2 teaspoons of baking powder
- 1 egg
- 1 large potato
Instructions
- Break the wooden chopsticks and skew the hotdogs and the cheese. Pat them dry and place them in a fridge to keep the cold as you make the batter. Cut the cheese into blocks about the size of the hotdogs.
- Place diced potatoes in a pot of cold water, boil it and cook for two minutes. Drain them into a colander, rinse with cold water and set it aside to drain.
- Now make the batter. Using a large bowl, add flour, baking powder, sugar, and salt. Whisk until the ingredients blend evenly. Add cold milk and the egg. Together whisk all these ingredients until smooth (no lumps) to ensure that the batter is thick and sticky. This process takes about three to five minutes.
- Pour the batter into a loaf pan. Hold the sticks and dip the hot dogs, one after the other, make sure the batter fully coats the hot dogs. Make sure your batter coating is not too thick since it will expand once your fry them, you can use your fingers to evenly spread the batter or remove the excess batter when the coating is too thick. To make dipping in the batter easier, you can use a deep cylindrical container that will ensure the hot dog is fully dipped in the batter.
- Roll the hot dogs (batter-coated) in the potato cubes putting a little pressure so that the cubes will stick. With the panko bread crumbs in a baking pan or on a separate plate, roll the batter-coated hot dogs pressing gently, and make sure that they are completely coated in panko. You can also sprinkle more panko to make sure they are completely covered.
- Add oil into a deep frying pan and make sure this oil is deep enough to cover the hot dog entirely once dipped in. Heat the oil to about 350 degrees Fahrenheit.
- Dip the coated hot dogs in the hot oil and cook on both sides until the batter is fully cooked and turns dark golden brown. Scoop them from the hot oil using a spatula or a slotted spoon and place them on a wire rack for them to drain.
- Dust the fried hot dogs with sugar, then drizzle them with mustard and ketchup. Sugar is meant to enhance sweetness and crunchiness.
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