📝 About This Recipe
Experience the crown jewel of Seoul's bustling night markets with this iconic Gamja-hotdog, a masterclass in texture and flavor. This street food sensation features a juicy sausage and gooey mozzarella core, enveloped in a chewy yeasted dough and encrusted with golden, crispy potato cubes. Finished with a dusting of sugar and a signature swirl of condiments, it’s a perfect harmony of sweet, salty, crunchy, and cheesy that brings the heart of Myeong-dong straight to your kitchen.
🥗 Ingredients
The Yeasted Dough
- 1 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Glutinous rice flour (for that signature chewy texture)
- 3/4 cup Warm water (approx 105°F to 110°F)
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Fine sea salt
The Filling and Coating
- 3 pieces High-quality hot dogs (cut in half)
- 6 ounces Low-moisture mozzarella cheese block (cut into 6 thick sticks)
- 1 piece Large russet potato (peeled and cut into 1/4 inch cubes)
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup Cornstarch (for coating the potatoes)
- 1 quart Neutral oil (for deep frying, such as canola or vegetable oil)
The Finishing Touches
- 1/4 cup Granulated sugar (for rolling the finished dog)
- 2 tablespoons Tomato ketchup (to taste)
- 2 tablespoons Yellow mustard (to taste)
- 1 tablespoon Spicy mayo (optional)
👨🍳 Instructions
-
1
In a large bowl, whisk together the warm water, instant yeast, and 2 tablespoons of sugar. Let it sit for 5 minutes until it becomes slightly foamy.
-
2
Add the all-purpose flour, glutinous rice flour, and salt to the yeast mixture. Stir with a wooden spoon until a thick, sticky dough forms with no dry flour spots.
-
3
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for 45-60 minutes, or until it has doubled in size.
-
4
While the dough rises, prepare the filling. Skewer half a hot dog onto a thick wooden chopstick or skewer, followed by a block of mozzarella cheese. Repeat for all 6 skewers and place them in the freezer for 20 minutes to firm up.
-
5
Prepare the potato coating: Peel and cube the potato into very small 1/4-inch pieces. Par-boil the cubes in boiling water for 2 minutes, drain, and pat dry thoroughly. Toss the dry cubes with cornstarch in a shallow tray.
-
6
Set up your coating station: Place the panko breadcrumbs in one tray and the cornstarch-coated potato cubes in another tray right next to it.
-
7
Once the dough has risen, deflate it slightly. Take a chilled skewer and twirl it in the dough, using a rotating motion to fully coat the cheese and sausage. The dough should be thick and sticky.
-
8
Immediately roll the dough-covered skewer into the tray of potato cubes, pressing firmly so the potatoes embed themselves into the dough.
-
9
Roll the potato-studded dog into the panko breadcrumbs, filling in any gaps between the potato cubes for maximum crunch.
-
10
Heat 2-3 inches of oil in a heavy-bottomed pot or deep fryer to 340°F (170°C). Use a thermometer to ensure accuracy.
-
11
Carefully lower 1-2 corn dogs into the hot oil. Fry for 4-6 minutes, rotating frequently with tongs, until the potatoes are golden brown and the dough is cooked through.
-
12
Remove the corn dogs and let them drain on a wire rack for 1 minute.
-
13
While still hot, roll the corn dog in a tray of granulated sugar for the authentic sweet-and-salty contrast.
-
14
Drizzle generously with ketchup and mustard in a zigzag pattern and serve immediately while the cheese is at peak stretchiness.
💡 Chef's Tips
Ensure your yeast is fresh; if the water doesn't foam, the dough won't rise properly. Keeping the cheese skewers in the freezer until the last second prevents the cheese from melting out too quickly during frying. Do not skip the par-boiling of the potatoes; it ensures the potato cubes are tender on the inside while the outside gets crispy. Maintain the oil temperature between 340°F and 350°F; too low and they become greasy, too high and the outside burns before the cheese melts. For a vegetarian version, replace the hot dog with a full stick of mozzarella or a rice cake (garae-tteok).
🍽️ Serving Suggestions
Serve with a side of spicy Tteokbokki (Korean rice cakes) to dip the corn dog into the spicy sauce. Pair with a cold glass of Korean lager or a fizzy Sikhye (sweet rice drink) to cut through the richness. Offer a side of pickled yellow radish (danmuji) for a refreshing, acidic crunch between bites. Add a sprinkle of parsley flakes or honey butter powder on top for a gourmet aesthetic. Provide extra Gochujang-mayo for those who want an extra kick of heat.