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Korean Corn Dog Recipe, No Yeast or Cornmeal Required! Korean corn dog, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul. Popping up in Taiwan, Japan, and China, this delicious snack is finally making its way over to The States and Europe! Learn how to make this Korean street food at home and the variations you can make! And, this recipe will only take you roughly 30 minutes to complete and serves 3-5 people. Jump to:What are Korean corn dogs? Can you use an air fryer for this recipe?

Korean corn dogs are made from either sausage, mozzarella cheese, or a combination of the two. You will skewer and coat this in a sweet flour batter before rolling in a layer of toppings. Common topping choices include panko breadcrumbs, french fries, cornflakes, and even ramen noodles! Once you fry it, you roll the corn dog in sugar and cover it with condiments like ketchup and mayonnaise! There are 4 points that make this street food stand out from a traditional American corn dog.

The filling is not limited to sausages. Cheese, fish hot dog, squid, spam, Korean rice cake, or a mix can be used. Secondly, it does not use cornmeal batter. You can coat it with panko breadcrumbs so it is crunchier. In addition, french fries, cornflakes, or ramen can be used.

After frying to a golden brown, it is coated with a layer of sugar. 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. On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides. 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. Keep the cheese cold so it will hold its shape when deep fried. Keep the oil temperature consistent so these cook evenly and don’t soak up excessive oil. Otherwise, you’ll end up with the interior being undercooked. Cut the filling into smaller chunks to get a bite of everything in one go!

Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations. Here are some popular alternatives you can try as a filling for a moreish Korean corn dog instead. Other than panko breadcrumbs and french fries, you can try these for the toppings.

Ketchup and mayonnaise are a dream combination on a Korean corn dog for sure. More cheese to dip it in! Using yeast in this Korean corn dog recipe can give the dough a stretchier texture. However, you can achieve the same results without this.