Products used in this recipe
Korean Gamja Corn Dog
Yield: 12 Servings (2 skewers each)
Yield: 12 Servings (2 skewers each)
Indulge in the irresistible portable Korean street treat—corn dogs! Dip skewered hot dogs in a slightly sweetened batter and coat with two different kinds of potato chunks. Deep fry to crispy golden brown perfection and drizzle with a variety of sauces. So different, so good.
Preparation Instructions:
Step 1
Combine warm water, sugar, and yeast in a bowl and let rest for 10 minutes allowing yeast to activate. Add flour and salt to yeast mixture and stir vigorously with a rubber spatula until the dough has no lumps. Cover and let rise for at least 45 minutes in a warm area.
Step 2
Skewer hot dogs and set aside. Place waffle bites and potato chunks on sheet tray. Dip the skewered hot dogs into the dough and spin skewer until fully coated. Roll the skewer in the chosen potato product and immediately drop in fryer until dough and potatoes are golden brown, and internal temperature reaches 165°F.
Step 3
To serve, place fried skewers on serving dish and drizzle with ketchup, mustard or desired sauce.
