Print

Viral Mozzarella and Hot Dog Korean Corn Dog with Potato Cube Crust (Gamja Hotdog)

A hand holding a sugar-coated korean corn dog cut in half, showing a dramatic, gooey cheese pull.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the viral Korean corn dog at home. This recipe delivers the ultimate crunch with a potato cube crust and a gooey, cheesy center, offering a perfect sweet and savory street food experience.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup glutinous rice flour (sweet rice flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup warm water
  • 1 large egg
  • 1/2 cup panko breadcrumbs (optional, for a different crust)
  • 1 cup frozen or refrigerated french fries, cut into small 1/4-inch cubes (for potato crust)
  • 8 hot dogs or sausages
  • 8 mozzarella cheese sticks (low-moisture, full-fat preferred)
  • 8 wooden skewers
  • Vegetable oil, for deep frying
  • Granulated sugar, for dusting

Instructions

  1. Prepare the half-and-half filling: Cut the hot dogs in half. Take one hot dog half and one mozzarella stick half and thread them onto a skewer, ensuring the cheese is centered. Repeat for all 8 skewers. Freeze the skewered items for at least 30 minutes to help them hold their shape during frying.
  2. Make the batter: In a bowl, whisk together the all-purpose flour, glutinous rice flour, baking powder, salt, and 1 tablespoon of sugar. Gradually whisk in the warm water and the egg until you have a smooth, thick batter, similar to pancake batter.
  3. Prepare the coatings: Place the cubed potatoes (or panko breadcrumbs, if using) on a wide, shallow plate.
  4. Coat the dogs: Remove the frozen skewers from the freezer. Dip each skewered item completely into the batter, letting excess drip off.
  5. Apply the crust: Immediately roll the battered item in the cubed potatoes, pressing gently so the cubes adhere firmly to the batter. If using panko, roll in panko instead.
  6. Rest the corn dogs: Place the coated corn dogs on a parchment-lined tray. Let them rest at room temperature for 15 to 20 minutes. This resting period helps the batter set, which prevents it from falling off during frying.
  7. Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Fry the corn dogs: Carefully lower 2 or 3 corn dogs into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the potato crust is deep golden brown and crispy.
  9. Drain and finish: Remove the corn dogs with tongs and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Serve immediately: While still hot, roll the crispy Korean corn dogs generously in granulated sugar. Serve with your choice of toppings like ketchup, mustard, or sweet chili sauce.

Notes

  • For the best cheese pull, ensure your mozzarella sticks are fully thawed but still cold when skewered with the hot dog.
  • If you want a slightly sweeter batter, add 1 more tablespoon of sugar to the dry ingredients.
  • Maintain the oil temperature between 340°F and 355°F for the crispiest result without burning the crust.

Nutrition

Find it online: https://yummagnet.com/korean-corn-dog-recipe-potato-crust/