Korean Hot Dog (gamja-style) SERVES 6 (Recipe from maangchi.com) Ingredients Batter 1 ½ cup warm water 3 Tablespoons sugar 1 Tablespoon yeast ¾ teaspoon salt 2 ½ cups + 2 Tablespoons (315g all purpose flour) Potatoes 1 pound russet potatoes 3 Tablespoons all purpose flour Frying ¾ cup Panko breadcrumbs 6 uncured beef hot dogs 6 wooden skewers Vegetable oil for frying Granulated sugar for dusting Ketchup and Mustard Steps Batter Combine the warm water and sugar in a bowl. Stir well. Add the active dry yeast and let it sit for a few minutes. Add the salt and flour. Mix well with a wooden spoon for about 2 minutes until it turns smooth without any lumps at all. Cover and set aside, until it doubles in size, about 1 hour. Potatoes Peel the potatoes and dice into 1/4in cubes. Soak in cold water for about 30 minutes. Boil a quart of water in a pan. Drain the potato and add it to the boiling water. Blanch for 2 minutes. Drain the potato and rinse in cold running water to remove any excess starch. Place the potatoes on a towel to dry and then toss in flour. Frying Skewer the hot dogs. Heat 4 inches of oil in a large frying pan or wok to 320°F- 330°F. The pan should be deep and wide enough to immerse at least one hot dog plus the stick. Place the diced potato on your cutting board next to your bread crumbs and your batter, all in a row. Coat a hot dog skewer with the batter, turning the skewer around so it’s fully covered. You can use your hands to shape it a bit, if you need to! Then roll it in the potato bits, and pack them into the batter a bit with your hands, until they stick. Then roll it in the breadcrumbs until it’s completely covered before dropping the battered dog into the hot oil.. Fry for 6 to 7 minutes and use tongs to take it out. Repeat with all of your hot dog skewers. lightly dust each hot dog in sugar, and then drizzle both ketchup and yellow mustard over top.
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