Best 2 Gamja Hot Dog Recipes

Indulge in the delectable Gamja Hot Dog, a harmonious blend of Korean and American flavors that will tantalize your taste buds. This unique dish features a crispy potato-wrapped hot dog, smothered in a sweet and tangy sauce, and adorned with a variety of toppings. Embark on a culinary journey as we explore three enticing recipes that showcase the versatility of this irresistible snack. The Classic Gamja Hot Dog recipe introduces you to the fundamentals, ensuring a crispy potato crust and a well-balanced sauce. For those seeking a spicy kick, the Spicy Gamja Hot Dog recipe incorporates gochujang paste, adding a fiery depth of flavor. And for a vegetarian twist, the Veggie Gamja Hot Dog recipe swaps the hot dog for a savory vegetable filling, making it a delightful option for those with dietary preferences.

Let's cook with our recipes!

KOREAN CORN DOG RECIPE

Korean Corn Dog Recipe image

We'll show you how to make several different variations. Let's start with the traditional hot dog sausage filling! This recipe will make 10 cheesy korean corn dogs and takes about 30 minutes to complete. Serves 3-5 people.

Provided by Victoria

Categories Snack

Time 25m

Number Of Ingredients 10

Ingredients

4 hot dog
250 g mozzarella (you can use mozzarella sticks instead)
10 skewers (you can use wooden chopsticks instead)
1¼ cup all purpose flour
2 tbsp sugar
½ tsp baking powder
100 ml milk
1 egg
1 cup panko breadcrumbs
1 cup frozen bag of fries (cubed) (you can use 1 diced potato instead)

Steps:

Cut the sausages and mozzarella cheese into 4cm width pieces.
On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
In a bowl, mix together your dry ingredients and slowly incorporate the milk and egg. If your batter seems too thick, add more milk in 20 ml increments. You want a thick and sticky consistency. The batter should stick to the skewers and not drip off easily. Place the mixture in a glass.
Dip your skewers into the glass of thick batter.
Remove the excess and roll in the panko breadcrumbs or chopped fries. A mixture between the two will also work well. Press the breadcrumbs and or chopped fries gently to help the coating stay on the skewers.
Deep fry these at 160-170 degrees for 3-5 minutes. Only fry 2-3 skewers at one time to make sure the temperature of the oil stays consistent.
Leave to cool before sprinkling sugar and adding condiments.

Nutrition Facts : Calories 444 kcal, Carbohydrate 46 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 90 mg, Sodium 712 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

GAMJA HOT DOG

Gamja Hot Dog image

Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.

Provided by Food Network Kitchen

Time 30m

Yield 6 corn dogs

Number Of Ingredients 11

Ingredients

6 hot dogs
One 32-ounce bag frozen crinkle-cut French fries, thawed and cut into 1/2-inch pieces
Canola oil, for frying
3 1/4 cups bread flour, plus more for dredging (see Cook's Note)
1/2 cup sugar
1/4 cup cornmeal
1 tablespoon baking powder
Kosher salt
1 1/2 cups whole milk, plus more if needed for thinning
2 large eggs
Ketchup and mustard, for serving

Steps:

Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
Spread the fries in a large shallow dish or baking sheet.
Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.

Tips:

For the best results, use high-quality hot dogs and potatoes.
If you don't have a hot dog roller, you can cook the hot dogs in a pan over medium heat.
To make the perfect crispy potato coating, use a combination of cornstarch and potato starch.
Be sure to fry the potatoes until they are golden brown and crispy.
Serve the gamja hot dogs with your favorite toppings, such as ketchup, mustard, and relish.

Conclusion:

Gamja hot dogs are a delicious and easy-to-make Korean street food that can be enjoyed by people of all ages. With a crispy potato coating and a juicy hot dog center, these hot dogs are sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!