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:

• 4 hot dogs

• 9 oz (250g) mozzarella sticks or block mozzarella, cut into sticks

• 10 wooden skewers (or chopsticks)

For the Batter:

• 1¼ cups all-purpose flour

• ½ tsp baking powder

• 2 Tbsp sugar

• 1 egg

• 3.5 oz (100ml) milk, plus more as needed

For the Topping:

• 1 cup frozen French fries (cubed), or 1 potato, diced and par-cooked

• 1 cup panko breadcrumbs

For Frying:

• Neutral oil (like canola or vegetable), for deep-frying

For Finishing:

• Sugar, for dusting

• Ketchup, mustard, or your favorite sauce, for serving

Instructions

1. Prep the Fillings

• Cut hot dogs and mozzarella into pieces about 3–4 inches long.

• 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

• 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

• In a mixing bowl, whisk together flour, baking powder, and sugar.

• 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

• Pour the batter into a tall glass (this makes dipping easier).

• Pat the skewered hot dog and cheese dry with a paper towel.

• Dip each skewer into the batter, turning to coat completely. Let any excess drip off.

• Immediately roll in panko, diced fries, or a mix—press gently to adhere.

5. Fry

• Heat oil in a deep pan to 160–170°C (320–340°F).

• Fry 2–3 corn dogs at a time for 3–5 minutes, turning to brown all sides, until golden and crisp.

• Remove and drain on a rack or paper towels.

6. Finish & Serve

• Let cool slightly, then dust with sugar for classic Korean flavor.

• Serve hot with ketchup, mustard, or your favorite dipping sauce.

Tips:

• For best results, don’t skip the sugar dusting—it’s a street food classic!

• Want extra crunch? Double-coat in panko after battering.

• These are best eaten fresh but can be reheated in the oven for a few minutes to re-crisp.

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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.

Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

What is Chicken Tempura exactly?

You’re not the only one if you’ve never read about “chicken tempura.” Chicken tempura, I assumed, was a westernized variation of tempura. However,  Chicken Tempura, or Toriten (とり天) in Japanese, was invented at a restaurant in Oita prefecture and is a popular dish largely appreciated in this area.

I have a friend who lived 15 years in Japan and never tried or even heard of Chicken Tempura until I ordered it when I was with him at the Japanese New Mizu Sushi restaurant in New York. After a few months, I recreated the recipe according to the instructions of the most generous chef, and the result is this recipe. 

Chicken tempura is fried chicken in the tempura style, as the name implies. Chicken breast or thigh is chopped into strips, marinated in a combination of soy sauce, garlic, and ginger, sake then deep-fried in tempura batter.

The dipping sauce makes a significant distinction between chicken tempura and normal tempura. Tempura chicken is frequently dunked in kabosu ponzu sauce, which is made with Japanese karashi spicy mustard.

Ingredients

For the Marinade (for each large chicken breast, about 125g):

• 1 large chicken breast (about 125g)

• ¼ tsp sea salt

• Freshly ground black pepper, to taste

• ½ tsp minced ginger

• 1 clove garlic, minced

• 1 Tbsp soy sauce

• 1–2 tsp sake (optional, or use a splash of dry sherry)

• 3 cups oil (for frying)

For the Tempura Batter:

• ⅓ cup (45g) cake flour

• ⅓ cup (50g) cornstarch or potato starch

• 1 large egg

• ⅓ cup cold water

Instructions

1. Prep the Chicken:
   Place the chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until evenly thin, about ½ inch thick.
   Slice into strips about 1 inch wide and 3 inches long.

2. Marinate:
   In a bowl, combine sea salt, black pepper, minced ginger, garlic, soy sauce, and sake.
   Add the chicken strips and toss to coat. Cover and marinate for at least 15 minutes while you prepare the batter.

3. Make the Tempura Batter:
   Fill a large bowl with ice and a bit of cold water—this is to rest your mixing bowl on, keeping the batter extra cold.
   In a medium bowl, whisk the egg, then add the cake flour and cornstarch (or potato starch).
   Gradually mix in the cold water, stirring just until combined. The batter should be cold and a bit lumpy—don’t overmix!

4. Heat the Oil:
   In a deep pan or fryer, heat oil to 350°F (180°C).

5. Coat & Fry the Chicken:
   Working in batches, dip each piece of marinated chicken into the tempura batter, letting any excess drip off.
   Carefully place 2–3 pieces at a time into the hot oil.
   Fry for about 2 minutes per side, until golden and crispy.
   Remove to a wire rack or paper towels to drain.

6. Serve:
   Enjoy hot with your favorite dipping sauce—like ponzu, sweet chili, or spicy mayo!

Tips:

• Keep the batter very cold for extra light and crispy tempura.

• Don’t overcrowd the pan—fry in batches for best results.

• For extra crunch, double-dip: dredge the chicken lightly in flour before dipping in batter.

Save the image below to your Pinterest board if you like this Japanese Chicken Tempura recipe!

Last words

I really hope you try this Chicken Tempura recipe and let me know how it went down in the comments section. Also, please let me know if you’re having any issues with the recipe or if you have any suggestions. It would mean a lot to me if you shared it on your Pinterest or other social media platform you are using and get the word out about this recipe. Thank you 🙂

It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world).

I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here’s the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. 

What are Greek Dolmades?

Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don’t come even close to these homemade authentic ones. So I don’t advise buying them. 

Nothing can beat their unique taste, and they’re straightforward to make. So,  in this article, we will look at preparing Greek dolmades.

The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries.

Ingredients

• 1 jar (16 oz) grape leaves in brine

• 1½ cups short grain rice (soaked in water for 15 minutes, then drained)

• 1 yellow onion, finely chopped

• 12 oz lean ground beef

• 4 cups low sodium chicken broth

• 1 tomato, thinly sliced

• ½ cup each: chopped fresh parsley, mint, and dill

• 1 tsp allspice

• ½ tsp ground cumin

• Salt & black pepper, to taste

• Extra virgin olive oil

• 4 tsp lemon juice (plus extra for serving)

• Plain yogurt or lemon wedges, for serving

Instructions

1. Prep the Grape Leaves

• Drain grape leaves from the brine, rinse well under cold water to remove excess salt, and set aside to drain.

2. Make the Filling

• Soak rice in water for 15 minutes, then drain completely.

• In a skillet, heat 1 Tbsp olive oil over medium heat. Add chopped onion and sauté until translucent.

• Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

• Season with salt, pepper, allspice, and cumin. Remove from heat and let cool.

• Once the meat mixture has cooled, stir in drained rice, parsley, mint, dill, and 1 Tbsp olive oil. Mix until well combined.

3. Prepare the Pot

• Lightly oil the bottom of a wide, deep skillet or pot.

• Line the bottom with a single layer of grape leaves (use any broken or torn ones).

• Add a layer of sliced tomatoes on top of the grape leaves.

4. Stuff & Roll the Leaves

• Working one at a time, lay a grape leaf shiny-side down. Place about 1 tablespoon of filling near the base.

• Fold in the sides, then roll up tightly but not too tight (rice will expand).

• Repeat with remaining filling and leaves.

5. Assemble & Cook

• Arrange the stuffed grape leaves seam-side down in the pot, tightly packed in layers.

• Place an inverted heat-safe plate on top to keep dolmades from floating.

• Pour hot chicken broth over, just to barely cover the rolls.

• Cover the pot and simmer gently over medium-low heat for 30 minutes.

• Remove lid, drizzle lemon juice evenly over the top, cover again, and cook for another 30 minutes or until rice is tender and most liquid is absorbed.

6. Rest & Serve

• Let dolmades rest uncovered for 20–30 minutes to absorb extra liquid and flavors.

• Drizzle with a little olive oil before serving.

• Serve with plain yogurt or lemon wedges. Enjoy!

Tips & Variations

• Don’t overstuff the leaves; rice will expand during cooking.

• Rolling too loose will cause filling to spill; too tight, and the rice may not cook properly—aim for a firm but gentle roll.

• The inverted plate helps keep dolmades compact and evenly cooked.

• The filling or rolled dolmades can be prepped ahead and refrigerated overnight. Bring to room temperature before cooking.

• These are delicious warm or at room temperature.

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FAQs about Greek Dolmades

Can I Make Vegan Greek Dolmades?

Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it’s just a matter of preference. 

So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice.

After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves.

Can I use fresh leaves instead of jar leaves?

If you’ve used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them.

How to store the leftovers?

To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot.

We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience.