Korean Corn Dogs: Gamja Dog

Last Updated on August 16, 2024 by Carne Diem

Protein: ,

Origin: Korean, Asian

Method: Deep Fryer

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Have you been seeing all the crazy creations on TikTok lately? We're talking about Korean corn dogs, also known as Korean-style corn dogs or gamja hot dogs. Forget the classic American corn dog you know from baseball games. This Korean street food sensation takes things to a whole new level of flavor and fun!

Gamja Corn Dogs, or Korean Style Corn Dogs are probably my absolute favorite street food to eat in Asian food markets. The one exception to this may be Taiwanese Night Market Spicy Fried Chicken. Honestly, if both are available, I recommend getting both. These fun corn dogs are an extremely popular street food in South Korea but are becoming more common in the US as well. These corn dogs have really upped the game compared to American corn dogs and are dipped in a sweet flour-based batter and then rolled in fun toppings like French fries, or Instant Ramen noodles. After frying they are often dusted with a little sugar or powdered sugar. Fillings also vary as well ranging from sausages and cheese to seafood. For our version we are sticking with 100% beef hot dogs and cheese.

What's the Big Deal About Korean Corn Dogs?

Unlike the American corn dog's simple cornmeal batter, Korean corn dogs boast a variety of different batters. The most popular is a light and airy flour-based batter, similar to what you might find in mozzarella sticks. But the fun doesn't stop there! Korean corn dogs can be rolled in all sorts of crunchy coatings, from classic panko breadcrumbs to crushed ramen noodles (yes, you read that right!) and even crumbled hot Cheetos for a spicy kick.

Making the Korean Corn Dogs

Making Korean corn dogs at home is surprisingly easy!  Here are a few tips to get you started making this Korean-style corn dog.

• Get Creative with Fillings: Don't be afraid to experiment! Try different fillings like string cheese, potato chunks, or even sliced jalapenos for a spicy kick.
• The Art of Coating: Use wet fingers to help the coating adhere to your skewered fillings.
• Don't Crowd the Pot: When deep frying, don't overcrowd your pot with too many corn dogs at once. This can lower the oil temperature and lead to soggy results.
• Sweet and Savory Sprinkle: A sprinkle of sugar or chopped fresh parsley flakes adds a nice finishing touch.

Choose your fillings

While hot dogs are a common filling, Korean corn dogs can also be stuffed with melty mozzarella cheese, savory fish cakes, or chewy rice cakes.  This gives you endless options to customize your perfect bite!

Select your corn dog fillings such as hot dog, cheese or brats. Our favorite way to do these is to do a mixture of hot dogs and cheese.

Cut the hot dogs into thirds and cut the cheddar or mozzarella cheese sticks into smaller sizes.

Carefully skewer the cheese and hotdogs onto wooden skewers, bamboo skewers or disposable wooden chopsticks.

Prepare your batter

To make the corn dog batter you will just need regular flour, white sugar, baking powder, salt, eggs, and milk.  Whole milk or 2% milk work well for the battered Korean Hot Dogs. 

To make your batter, stir together your flour, sugar, baking powder, and salt in a mixing bowl.

Beat your egg until smooth.

Combine the flour mixture with the beaten egg and milk and mix until well combined. The batter should be smooth but thick. You should end up with a nice thick batter.  A perfect better is slightly thicker than a traditional pancake batter.

Batter and bread the corn dogs

Coat the hot dog/sausage skewers in the batter. Spoon the batter over if needed to make sure they are completely coated. It is sometimes helpful to place the batter in a shallow dish so the entire Korean Corn Dog will fit.

Place the panko on a plate or shallow dish.

Roll the battered corn dog through the panko to evenly coat.

Using additional toppings

If using additional topping such as ramen noodles or French Fries, mix them in with some Panko breading, then roll the battered Korean Corn Dog through the mixture. This is always a fun use for our leftover Always Crispy French Fries.

Frying the Korean Corn Dog

Heat oil in a deep fryer or pan to 350 degrees. In batches, fry the corn dogs in the hot oil for about 3 minutes, rotating ½ way through the cook time to ensure they cook evenly.  The crispy outer layer should end up a beautiful golden brown. 

Top and serve the Gamja Dogs

If desired top the Korean Gamja hotdogs with a dusting of powdered sugar. Drizzle with your desired sauce such as ketchup, mustard, or Bulgogi Korean BBQ sauce.  Your Korean sausage and cheese dogs are ready to eat!

Enjoy while warm.

If you are looking for more Korean inspired meals, be sure to check out our Korean Style Beef and Lamb Lettuce Wraps. If you are in the mood for more skewered foods then give our South African Sosaties: Lamb and Apricot Kebabs or Grilled Souvlaki (Greek Chicken Skewers) a try.

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