Gamja Hot Dogs

0.0 – 0 reviews • Korean Recipes

This dog is encased in a soft bread-like coating, covered in french fry pieces and deep-fried. What’s not to like?

Ingredients

6 hot dogs
1 32-ounce bag frozen crinkle-cut french fries, thawed and cut into 1/2-inch pieces
Canola oil, for frying
3 1/4 cups bread flour, plus more for dredging
1/2 cup sugar
1/4 cup cornmeal
1 tablespoon baking powder
Kosher salt
1 1/2 cups whole milk, plus more as needed
2 large eggs
Ketchup and mustard, for serving

Pat the hot dogs dry and thread three-quarters of the way onto 8-inch wooden skewers. Spread the fries in a large shallow dish or on a baking sheet.
Heat 3 to 4 inches of canola oil in a large heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, whisk together the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the milk mixture to the flour mixture and whisk until combined; add an extra tablespoon of milk if the batter is too thick. Pour the batter into a tall drinking glass, reserving any extra batter. Spread some flour on a large plate for dredging the hot dogs.
Dredge a hot dog first in the flour, then dip into the glass of batter; swirl and twist up slowly to remove, letting the excess batter drip back into the glass. (The batter will be very sticky.) Once the hot dog is completely coated in batter, lay it on the bed of fries and sprinkle fries on top to mostly cover. Roll the hot dog, then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
Lower the 2 coated hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes. Remove with tongs and drain on a rack or paper towel–lined plate; season with salt. Continue to coat and fry the hot dogs in batches of two, refilling the glass with batter as needed. Serve with ketchup and mustard.