Gamja Hot Dog Recipes

KOREAN CORN DOG RECIPE

Steps:

• Cut the sausages and mozzarella cheese into 4cm width pieces.
• On a baking tray or plate, spread the panko breadcrumbs and chopped fries on opposite sides.
• Arrange the sausages and mozzarella cheese sticks onto skewers. You can make mozzarella corn dogs by just using the cheese and not the sausage.
• 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.

KOREAN-STYLE FRENCH FRY COATED CORN DOG

Steps:

• In a large bowl whisk together bread flour, rice flour, salt, and sugar.
• In a separate bowl whisk together the egg and water. Add yeast and whisk to incorporate.
• Add the wet ingredients to the dry. Stir to combine. Once a ball of dough is formed, cover the bowl with a damp towel and place in a warm spot to proof for at least 1 hour.
• For a regular corn dog skewer a whole hot dog onto a skewer leaving 2 inches for a handle. For a combination dog, cut a hot dog in half and skewer it followed with a block of cheese. Pat the skewers dry with a paper towel.
• In a wide heavy bottomed-pan heat 1-2" of peanut oil to 330˚F/165˚C.
• Dip a skewer into the batter and wrap the dough around the hot dog. Using wet fingertips pinch off the excess dough and smooth it into an even layer.
• Roll the skewers into french fries or bread crumbs until evenly coated. If using french fries be sure to press firmly so they stick to the batter.
• Gently place the skewer into the hot oil and fry until golden ~5-7 minutes. Turn for even browning.
• Drain the corn dogs on rack. Sprinkle each corn dog with a teaspoon of sugar and a generous drizzle of ketchup and mustard. Serve hot.

GAMJA HOT DOG

Steps:

• Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
• Spread the fries in a large shallow dish or baking sheet.
• Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
• Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
• Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
• Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.