Crispy and Chewy Gamja Hot Dog (Potato Corn Dog)
A homemade snack made by wrapping sausages in grated potato dough instead of flour batter and frying them until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This snack uses no flour at all, relying instead on grated potato and its settled starch for a batter that is chewy on the inside and crispy on the outside. By pressing the potato mixture and breadcrumbs firmly around each sausage before frying, you get a delicious treat that kids and the whole family can enjoy without fuss.
- Servings
- about 2–3 servingsOriginal: 11 pieces
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Potato2, 350 g (large)
- Vienna sausages11
- Breadcrumbs1 cup
- Salta little
- If using medium potatoes, you will need about 3 to get the right amount.
- Let the potato liquid sit for at least 10 minutes, then pour off the water and use only the settled starch in the dough.
Steps
Prepare the ingredients
For the gamja hot dog, you need 2 large potatoes (or about 3 medium), Vienna sausages, and breadcrumbs.
If your potatoes are medium-sized, you will need about 3 to make the same amount I did.
Blanch the sausages
Blanch the Vienna sausages briefly in boiling water to remove additives, then take them out and set aside.
Make the potato dough
Grate the potatoes on a box grater.
Squeeze the grated potato firmly through a cotton cloth or press it hard through a sieve to remove as much moisture as possible.
Let the strained liquid sit for at least 10 minutes, then pour off the water and use only the settled starch in the dough.
Add the settled starch and 1/4 tsp of salt to the potato solids, then mix together.
You can also add sugar if you prefer a sweeter taste.
Shape the hot dogs
Flatten some potato dough, place a sausage inside, and press and knead firmly with your hands so the potato adheres tightly to the sausage.
If you press only loosely, a gap will form between the sausage and the potato.
Coat with breadcrumbs, pressing firmly as you roll.
You can dip them in beaten egg before coating with breadcrumbs, but I skipped the egg wash and applied the breadcrumbs directly.
Fry
Pour in cooking oil and fry the hot dogs.
Since they are made with grated potato, they cook through quickly without needing long frying, so take them out once they take on a nice golden color.
Drain the excess oil on paper towels.
Complete the dish
They are delicious drizzled with ketchup, or rolled in sugar for a sweet treat.
Because the potato was grated, you can feel a subtle bite of the potato texture while it stays chewy and soft.
It has a richness and chewiness completely different from ordinary flour batter.
Ppunwife's tips
- Flatten the potato dough, place the sausage inside, and press and mold firmly with your hands so the potato adheres tightly; this prevents any gaps from forming between the sausage and the potato.
- Since grated potato cooks quickly without needing a long fry, take the hot dogs out as soon as they reach a nice golden color.
FAQ
How do you prepare the starch when making the potato dough?
After squeezing the juice from the grated potato, let the liquid rest for at least 10 minutes so the starch settles to the bottom. Pour off the clear water on top and mix the settled sediment back into the potato solids.
Do you have to dip them in egg wash before coating with breadcrumbs?
You can dip them in egg wash before coating with breadcrumbs, but it is also completely fine to skip the egg and press the breadcrumbs directly onto the potato dough.
How do you keep the potato dough from falling off the sausages during frying?
When shaping, knead and press firmly with your hands so the potato dough adheres tightly to the sausage with no air gaps.
