Korean Potato Mozzarella Corn Dogs (Gamja Hotdog)
Korean Potato Mozzarella Corn Dogs (Gamja Hotdog)
Ingredients
For the Dough
- 1/2 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus 1 teaspoon for yeast activation
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Potato Coating
- 1 russet potato, large, peeled and diced into 1/4-inch cubes
- 1/2 teaspoon salt, for boiling water
- 1/4 cup cornstarch
For the Corn Dogs
- 4 hot dogs, standard size
- 8 ounces low-moisture whole milk mozzarella cheese, cut into 4 thick sticks, similar in diameter to hot dogs
- 4 wooden skewers
- 1 cup panko breadcrumbs
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- 1/4 cup granulated sugar, for dusting
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Whisk gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour, the remaining 1/4 cup of granulated sugar, and 1/2 teaspoon of salt to the yeast mixture. Fold the ingredients together with a spatula or wooden spoon until a thick, somewhat sticky dough forms and no dry streaks of flour remain.
⏱️ 5 min
- 3
Cover the bowl with a damp cloth or plastic wrap and let the dough proof at room temperature for 45 minutes. After 45 minutes, transfer the covered bowl to the refrigerator for an additional 15 minutes to firm up slightly, making it easier to handle.
⏱️ 60 min
- 4
While the dough is proofing, prepare the potatoes. Peel the russet potato and dice it into small, roughly 1/4-inch cubes. Bring a medium saucepan of water to a rolling boil and add 1/2 teaspoon of salt. Carefully add the potato cubes and cook for 3-4 minutes until slightly tender but still firm. Drain well and spread the par-cooked potatoes on a plate or shallow dish. Toss them with 1/4 cup of cornstarch until evenly coated.
⏱️ 15 min
- 5
Prepare the corn dog components. Pat the hot dogs dry with paper towels. Cut the mozzarella cheese into 4 thick sticks, ensuring they are similar in diameter to the hot dogs. Thread one hot dog and one mozzarella stick onto each wooden skewer, placing the hot dog at the bottom and the mozzarella on top.
⏱️ 5 min
- 6
Retrieve the dough from the refrigerator. Take one skewer and carefully wrap the dough around the hot dog and mozzarella, ensuring it is fully covered and sealed. The dough will be sticky, so you can lightly flour your hands if needed. Immediately roll the dough-wrapped skewer in the cornstarch-coated potato cubes, pressing firmly to ensure the potatoes adhere well. Then, roll the potato-covered skewer in the panko breadcrumbs, pressing gently to create an even coating. Repeat for all four corn dogs.
⏱️ 20 min
- 7
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
Carefully lower one or two assembled corn dogs into the hot oil using tongs, ensuring not to overcrowd the pot. Fry for approximately 4 minutes, turning occasionally, until the exterior is golden brown and crispy. The internal cheese should be melted and the hot dog heated through.
⏱️ 8 min•🌡️ 350
- 9
Remove the fried corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil. While still hot, sprinkle each corn dog generously with 1/4 cup of granulated sugar for a sweet and savory finish. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Potato Mozzarella Corn Dogs (Gamja Hotdog)
Ingredients
For the Dough
- 1/2 cup warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus 1 teaspoon for yeast activation
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Potato Coating
- 1 russet potato, large, peeled and diced into 1/4-inch cubes
- 1/2 teaspoon salt, for boiling water
- 1/4 cup cornstarch
For the Corn Dogs
- 4 hot dogs, standard size
- 8 ounces low-moisture whole milk mozzarella cheese, cut into 4 thick sticks, similar in diameter to hot dogs
- 4 wooden skewers
- 1 cup panko breadcrumbs
For Frying and Finishing
- 4 cups vegetable oil, for deep frying
- 1/4 cup granulated sugar, for dusting
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Whisk gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour, the remaining 1/4 cup of granulated sugar, and 1/2 teaspoon of salt to the yeast mixture. Fold the ingredients together with a spatula or wooden spoon until a thick, somewhat sticky dough forms and no dry streaks of flour remain.
⏱️ 5 min - 3
Cover the bowl with a damp cloth or plastic wrap and let the dough proof at room temperature for 45 minutes. After 45 minutes, transfer the covered bowl to the refrigerator for an additional 15 minutes to firm up slightly, making it easier to handle.
⏱️ 60 min - 4
While the dough is proofing, prepare the potatoes. Peel the russet potato and dice it into small, roughly 1/4-inch cubes. Bring a medium saucepan of water to a rolling boil and add 1/2 teaspoon of salt. Carefully add the potato cubes and cook for 3-4 minutes until slightly tender but still firm. Drain well and spread the par-cooked potatoes on a plate or shallow dish. Toss them with 1/4 cup of cornstarch until evenly coated.
⏱️ 15 min - 5
Prepare the corn dog components. Pat the hot dogs dry with paper towels. Cut the mozzarella cheese into 4 thick sticks, ensuring they are similar in diameter to the hot dogs. Thread one hot dog and one mozzarella stick onto each wooden skewer, placing the hot dog at the bottom and the mozzarella on top.
⏱️ 5 min - 6
Retrieve the dough from the refrigerator. Take one skewer and carefully wrap the dough around the hot dog and mozzarella, ensuring it is fully covered and sealed. The dough will be sticky, so you can lightly flour your hands if needed. Immediately roll the dough-wrapped skewer in the cornstarch-coated potato cubes, pressing firmly to ensure the potatoes adhere well. Then, roll the potato-covered skewer in the panko breadcrumbs, pressing gently to create an even coating. Repeat for all four corn dogs.
⏱️ 20 min - 7
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
Carefully lower one or two assembled corn dogs into the hot oil using tongs, ensuring not to overcrowd the pot. Fry for approximately 4 minutes, turning occasionally, until the exterior is golden brown and crispy. The internal cheese should be melted and the hot dog heated through.
⏱️ 8 min•🌡️ 350 - 9
Remove the fried corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil. While still hot, sprinkle each corn dog generously with 1/4 cup of granulated sugar for a sweet and savory finish. Serve immediately.
⏱️ 5 min