Korean corn dogs, or Gamja Hotdogs, were introduced to Korea during the Korean War through American military rations. Instead of simply adopting the traditional hot dog in a bun, Koreans reinvented the concept and created something entirely their own. Today, while hot dog meat can be found in various Korean dishes like kimbap rolls and ramyun noodles, the corn dog version remains the star, sold from street carts across the country.
Recently, I came across a recipe by Molly Yeh, an author, television personality, restaurateur, and blogger, who has perfected this dish for home cooks. Her take on gamja hotdogs brings the delicious flavours of Korean street food right to your kitchen. Here’s how you can make your mouthwatering gamja hotdog in just four easy steps.
How to Make Korean Corn Dogs in 4 Easy Steps
- Step 1: Heat 2-3 inches of oil in a deep pan to 350 F. While that's heating, slide each hot dog piece onto a wooden skewer, followed by a piece of mozzarella. The cheese should sit flush with the tip of the skewer.
- Step 2: Put 1/2 cup flour in one bowl. Then, in a separate mixing bowl, combine the remaining 3/4 cup of all-purpose flour, rice flour, sugar, salt, and baking powder. Whisk them together thoroughly. Add the chilled seltzer and beaten egg to the dry ingredients and whisk until you get a thick batter.
- Transfer the batter into a tall, narrow glass or jar to make dipping easier. In another bowl, place the breadcrumbs for coating.
- Step 3: Once your oil is hot, start coating the hot dogs on sticks. First, lightly dip each one into the flour to coat it. Shake off any excess flour. Then dip them into the batter, making sure they are fully covered. Roll the battered hot dogs in the panko breadcrumbs, gently pressing to ensure the coating sticks.
- Step 4: Lower the coated hot dogs into the hot oil and fry for about three to four minutes, turning once, until they are crispy and golden brown all over. Once done, remove them from the oil and place them on a wire rack to drain any excess oil. While still hot, sprinkle a little salt and sugar on top. Repeat the frying process with the remaining hot dogs.
Serve your gamja hotdogs with ketchup and yellow mustard
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