Main ingredients 🥩
PotatoAll-purpose flourRice flourSugarSaltYeastMozzarella cheeseSausageBreadcrumbsCooking oil
Ttukdak Hyung's Gamja Hotdog
A rustic hotdog maximized for crunch and fullness by densely attaching diced potato pieces onto chewy hotdog batter and frying.
🙋 Recommended for
- ⭐ Those who prefer snacks that are crunchier and more textured than regular hotdogs
- ⭐ Those who want to enjoy the savory flavor of potatoes combined with cheese and sausage all at once
- ⭐ Those who want to recreate the iconic K-street food chunky gamja hotdog at home
Ingredients needed 🛒2 servings
- 1-2 potatoes
- All-purpose flour, as needed
- Rice flour, as needed
- Sugar, a pinch
- Salt, a pinch
- Yeast, a pinch
- Lukewarm water, as needed
- Mozzarella cheese, as needed
- Sausage, as needed
- Breadcrumbs, as needed
- Cooking oil, generously
Recipe 🍳
- In a bowl, mix all-purpose flour, rice flour, sugar, salt, and yeast. Knead with lukewarm water, then let ferment at room temperature for 1 hour.
- Peel the potatoes and dice them into cubes smaller than 1 cm so they adhere well to the batter surface.
- Thread sausage and mozzarella cheese alternately onto a wooden skewer, then coat thickly with the fermented batter by rolling.
- Roll the diced potato cubes onto the batter surface, pressing firmly with your hands to cover without gaps.
- Thoroughly coat any exposed batter between potatoes with breadcrumbs to strengthen the coating.
- Heat a generous amount of cooking oil in a pan, then fry the hotdogs, turning, until the surface potatoes are golden and crispy all the way through.
- Drain excess oil from the hotdogs, then while hot, lightly sprinkle sugar all over for sweetness to finish.
- Make the batter and let it ferment for 1 hour; dice raw potatoes into very small cubes.
- Coat cheese-sausage skewers with fermented batter, then firmly attach diced potatoes and breadcrumbs in order.
- Deep-fry until the potatoes are golden inside and out, then sprinkle with sugar to finish.
Cooking tips 💡
- If potato pieces are too large, they may fall off easily during frying or burn before cooking through, so cut them into small, uniform cubes.
- After attaching potatoes, when coating with breadcrumbs, press the whole thing firmly with your palm as if squeezing to prevent separation in the oil.
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