Origin: Korean, Asian
Method: Deep FryerJump to Recipe
Gamja Con 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 corn dogs are dipped in a sweet flour based batter and then rolled in fun toppings like French fries, or 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.
Making the Korean Corn Dogs
Choose your fillings
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 cheese sticks into smaller sizes. Carefully skewer the cheese and hotdogs onto wooden skewers or chopsticks.
Prepare your batter
To make your batter, mix together your flour, sugar, baking powder, and salt.
Beat your egg until smooth.
Combine the flour mixture with the egg and milk and mix until well combined. The batter should be smooth but thick. 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 for about 3 minutes, rotating ½ way through the cook time to ensure they cook evenly.
Top and serve the Gamja Dogs
If desired top the Korean Style Corn Dogs with a dusting of powdered sugar. Drizzle with your desired sauce such as ketchup, mustard, or Bulgogi Korean BBQ sauce.
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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Korean Style Corn Dogs
- Deep fryer or large skillet
- 6 Hot Dogs or Sausages
- 6 Cheese Sticks
- 1 Cup Panko Bread Crumbs
- Powdered Sugar for dusting optional
- Ramen Noodles crushed
- Diced Cheese Cubes
- French Fries diced
Corn Dog Batter
- 1.25 Cups All Purpose Flour
- ⅔ Cup Milk
- 1 Egg
- 2 Tab White Sugar
- 2 tea Baking Powder
- ½ tea Salt
- Cut the hot dogs into thirds and cut the cheese sticks into smaller sizes. Carefully skewer the cheese and hotdogs onto wooden skewers or chopsticks.
- Prepare your batter by mixing together the flour, sugar, salt, and baking powder and then mixing with the milk and beaten egg. The batter should by thick but free of lumps.
- Dip the skewers into the batter, making sure it is covered on all sides, then roll through the panko bread crumbs. If using additional ingredients like Ramen or French fries, combine them in with the panko before rolling.
- Fry the corn dogs at 350 degrees for 2-3 minutes.
- If desired dust with powdered sugar, then top with your sauce of choice such as ketchup, mustard, or bulgogi sauce.
- Enjoy warm.
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