Korean Style Hot Dogs
Korean Style Hot Dogs aka Gamja Hot Dogs! These are a twist on the traditional American corn dog. Typically this recipe is made with rice flour, however my recipe is made with all purpose flour. It is also very easy to whip up. Perfect for both kids and adults! Enjoy!
TIPS & THINGS TO NOTE:
Shrimp:
I like to purchase peeled and deveined shrimp. The size doesn’t really matter because I like to cut my shrimp into pieces anyway. If I purchase medium to large size shrimp I cut each shrimp into about 3 pieces. You can also leave the shrimp whole.
Cheese:
The cheese in this recipe is optional but highly recommended. I like to use shredded marble or Tex-Mex cheese. You can use anything you enjoy.
- 4 large hot dogs (cut in half to make 8 pieces (see notes))
- 2 cups all purpose flour ((see notes for substitutes))
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tbsp salt
- 1 1/3 cup milk ((any fat percentage))
- 2 eggs
- 2 3 cups panko bread crumbs
- Oil frying ((see notes))
In a bowl whisk together the flour, sugar, baking powder, salt, milk, and eggs.
Pour some of the batter into a tall cup and fill approximately 2/3 of the way full. The cup should be taller than the height of your cut hot dog. This step makes it easy to coat your hot dog in the batter evenly.
Cut your hot dogs in half and poke a skewer through them vertically running half way through.
Dip the hot dog into the cup with the batter and pull up. You will have to keep refilling the batter into the cup as needed for the other hot dogs.
Dip the batter coated hot dog immediately into the panko breadcrumbs making sure to coat it all the way around.
Heat your oil over medium heat and fry the hot dogs until the panko bread crumbs are a deep golden brown. This will take approximately 6 minutes to cook through depending on the thickness of your hot dog. Enjoy!
- Seasoning choice and alternatives: I am using a smouldering smoked applewood seasoning on my turkey legs before baking, however you can use any seasoning that you enjoy for this recipe. Some good alternatives are Montreal steak spice, Cajun seasoning, all purpose seasoning etc.
- Basting: Basting every 20 minutes after that first hour of cooking is crucial to creating that beautiful glaze/lacquer on the outside of the meat.
