Korean Hot Dogs is a battered and breaded hot dog that is deep-fried in oil in the Korean manner. Tasty, creamy, and crispy, it’s a favorite Korean street food.
Korean Hot Dogs: What Are They?
In Korea, the Korean Hot Dogs, or Korean Corn Dogs are commonly called gamja-hotdog (감자핫도그), is one of the most famous street foods. It might not be as nutritionally balanced as other traditional Korean dishes, but it tastes fantastic.
These corn dogs are a popular street snack in Korea. Deep-fried hot dogs are battered and deep-fried. They’re then delicately dusted with sugar before being topped with your favorite sauces.
Amazingly, the sweet and salty mix works. There are also a few varieties, such as a mozzarella dog that is solely packed with cheese (which is particularly popular on the internet) and others that are encased in potatoes or ramen noodles.
Ingredients
For the Filling:
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4 hot dogs
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9 oz (250g) mozzarella sticks or block mozzarella, cut into sticks
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10 wooden skewers (or chopsticks)
For the Batter:
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1¼ cups all-purpose flour
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½ tsp baking powder
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2 Tbsp sugar
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1 egg
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3.5 oz (100ml) milk, plus more as needed
For the Topping:
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1 cup frozen French fries (cubed), or 1 potato, diced and par-cooked
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1 cup panko breadcrumbs
For Frying:
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Neutral oil (like canola or vegetable), for deep-frying
For Finishing:
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Sugar, for dusting
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Ketchup, mustard, or your favorite sauce, for serving
Instructions
1. Prep the Fillings
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Cut hot dogs and mozzarella into pieces about 3–4 inches long.
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For each skewer, thread on half a hot dog and half a mozzarella stick (or just one or the other if you prefer). Repeat with remaining ingredients.
2. Set Up Toppings
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Spread the panko breadcrumbs and diced fries on separate plates.
Tip: If using raw potato, blanch or microwave the cubes briefly so they’re just tender, then cool and dry.
3. Make the Batter
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In a mixing bowl, whisk together flour, baking powder, and sugar.
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Add the egg and 100ml (3.5 oz) milk. Mix until you get a thick, sticky batter. If it’s too thick, add more milk, a little at a time, until the batter is scoopable but not runny.
4. Batter & Coat
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Pour the batter into a tall glass (this makes dipping easier).
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Pat the skewered hot dog and cheese dry with a paper towel.
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Dip each skewer into the batter, turning to coat completely. Let any excess drip off.
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Immediately roll in panko, diced fries, or a mix—press gently to adhere.
5. Fry
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Heat oil in a deep pan to 160–170°C (320–340°F).
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Fry 2–3 corn dogs at a time for 3–5 minutes, turning to brown all sides, until golden and crisp.
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Remove and drain on a rack or paper towels.
6. Finish & Serve
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Let cool slightly, then dust with sugar for classic Korean flavor.
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Serve hot with ketchup, mustard, or your favorite dipping sauce.
Tips:
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For best results, don’t skip the sugar dusting—it’s a street food classic!
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Want extra crunch? Double-coat in panko after battering.
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These are best eaten fresh but can be reheated in the oven for a few minutes to re-crisp.
Share the image below to your Pinterest board if you like these Korean Hot Dogs!
Korean Hot Dog vs. Hot dog in the United States
There are four characteristics that distinguish this street cuisine from its conventional American cousin. Sausages aren’t the only thing that can be filled.
Cheese, fish hot dogs, squid, spam, Korean rice cakes, or a combination of these ingredients can be utilized. There is no cornmeal in the batter. Instead, it’s covered with panko breadcrumbs to give it a crunchier texture.
You may also use French fries, cornflakes, or ramen. It is covered with a coat of sugar after it has been fried to a golden brown. Also, you can make a vegan version of Korean Corn Dog.
Some nations, like the United States, have their own version of the corn dog, but I tend to prefer the Korean recipe. It features more crunch, mozzarella cheese, and a more excellent appearance than a typical corn dog.
What’s on the inside of them?
Sausage, mozzarella cheese, or a mix of the two are used to make Korean corn dogs. This is skewered and then dipped in a layer of toppings before being covered in a sweet flour coating.
Panko breadcrumbs, french fries, cornflakes, and even ramen noodles are popular toppings. After being cooked, the corn dog is wrapped in sugar and dipped in ketchup and mayonnaise!
Is Yeast Required in the Batter?
No. Although I did find a few recipes that called for yeast, and I suspect some of the vendors selling these hot dogs do, I was able to get almost identical results without it. Incorporating yeast into the dough aids in creating an elastic batter, but it also adds to the time it takes to proof and let the dough rise.
Today’s dish is a quick and easy batter that takes around 5 minutes to prepare. It resembles pancake batter, but it’s heavier and stickier. The batter must be thick and sticky in order for it to stay on the hot dogs and not drop off.
Suggestions
Chef’s tip: Refrigerate the cheese until you’re ready to deep fry it, so it keeps its form. Maintain a steady oil temperature so that things cook evenly and don’t absorb too much oil. Or else, you’ll wind up with an undercooked inside. To get a taste of everything at once, divide the stuffing into smaller portions.
