Korean style corn dogs


Prep time: 10mins
Cook Time: 15 mins
Total Time: 25 mins

Korean corn dogs, otherwise known as gamja hot dog, is a satisfying street food that’s common in the night markets in Seoul.


  • 4-5 hotdogs
  • 250g mozzarella sticks
  • 10-12 skewers or wooden chopstick
  • 1¼ cups all-purpose flour
  • 2 tbs sugar
  • ½ tsp baking powder
  • 100ml milk
  • 1 egg


  • 1 cup breadcrumbs
  • Tomato sauce
  • Mustard sauce


  1. On a baking tray, spread the breadcrumbs
  2. Cut the viennas and mozzarella cheese into 4cm width pieces


In a bowl, mix your dry ingredients and slowly incorporate the milk and egg. If the batter seems too thick, add more milk in 20ml increments. The batter must be a thick and sticky consistency. It should stick to the skewers and not drip off easily. Best is to place mixture in a glass.


Arrange the sausages and mozzarella cheese sticks onto skewers
Dip your skewers into the batter
Remove the excess and roll in the breadcrumbs
Deep Fry these at 160-180 degrees for 3-5 mins
Try to fry only 2-3 skewers at a time, this will ensure your temperature stays consistent.
Leave to cool on a drip tray before adding sugar and condiments

Top tip: Keep the oil temperature consistent so you corndogs cook evenly and don’t soak up excessive oil. Otherwise, you’ll end up with the inside being undercooked.

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