Korean Corn Dogs using Bread Slices

Korean Corn Dogs using Bread Slices is an easy way to satisfy your corn dogs cravings! Meaty, cheesy inside with a crisp, golden shell without the hassle of making a batter!

bread stuffed with hotdog in a plate

Korean corn dogs using bread slices is downright easy but an edible bliss! I usually make corn dogs using batter but that’s history. Less stress and mess to make a delicious corn dog treat for yourself or the family. Try this easy Korean corn dogs recipe and let me know what you think.

bread stuffed with hotdogs with ketchup and mustard

Where is the corn in my corn dog?

I hate to break it to you but there isn’t any corn in corn dogs. The classic U.S. corn dogs are made using cornmeal batter hence the name. Skewered sausages are dipped in the batter then deep-fried. There are different versions of this snack around the world and the most famous one are the Korean corn dogs.

bread with hotdog filling with ketchup and mustard on a plate

What are Korean corn dogs?

Korean corn dogs also known as gamja hotdogs are popular Korean street food especially in Seoul. What sets it apart from the U.S. corn dog is that it doesn’t use cornmeal batter and is not limited to sausages. It also has breadcrumbs making it crispy then lightly coated in sugar and slathered with ketchup and mustard.

ingredients for bread with hotdog filling on top of table

Why this recipe works!

This Korean corn dog recipe takes away the hassle of making a batter by using store-bought sliced white bread.

By using sliced white bread, you don’t have to worry about undercooked batter. They’re also much quicker to prepare and deep fry.

Less ingredients to make and most that you need are probably in your pantry already.

Don’t limit yourself with just sausages as filling. Try making Korean corn dogs with only mozzarella or spam. You can also try coating the corn dog with small bits of french fries.

Easy and quick to make without taking up much of your time. You can even include the kids while making the corn dogs for a fun activity.

hotdog filled bread with ketchup and mustard

How to make Korean corn dogs using white bread

Prepare the sliced white bread by cutting off the sides. You can also buy sliced bread with the sides already removed.

Flatten the bread using a rolling pin until thin.

Brush the edges of the bread with egg wash.

Place a piece of cheese in the center of the bread. I use a burger cheddar cheese for this recipe.

Place the sausage on top of the cheese near the edge of the bread near you. If the sausage is too long you can cut the edges to fit or cut in half if it’s really long.

Roll the bread carefully to avoid it from breaking. Pinch the sides of the rolled bread to seal.

Dip the rolled bread in beaten egg then coat with bread crumbs.

Deep fry in a pot with enough oil at low-medium heat for 2-3 minutes or until golden. Remove from pot and place in a plate with kitchen towel.

hotdog filled bread with ketchup and mustard on a plate on top of table

The secret ingredient is always LOVE

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bread with hotdog in a plate on top of table

Korean Corn Dogs using Bread Slices

Korean Corn Dogs using Bread Slices is an easy way to satisfy your corn dogs cravings! Meaty, cheesy inside with a crisp, golden shell without the hassle of making a batter!
Print Pin Rate
Course: Snack
Cuisine: Korean
Keyword: corn dog recipe, Korean corn dogs
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories:
Author: Mia

Ingredients

  • 4 pcs medium sized sausages (2 pcs cut in half if using long sausages)
  • 4 slices white bread
  • 1 medium egg
  • 4 slices burger cheddar cheese
  • 1 cup bread crumbs (add more if needed)
  • 2-3 cups cooking oil

To add french fries in coating

  • 1 cup frozen french fries or boiled potato (cut into small square pieces)
  • 1 tbsp cornstarch (for dredging french fries or potato)

Instructions

  • Prepare the sliced white bread by cutting off the sides. You can also by sliced bread with the sides already removed.
  • Flatten the bread using a rolling pin until thin.
  • Brush the edge of the bread with egg wash.
  • Place a piece of cheese in the center of the bread. I use a burger cheddar cheese for this recipe.
  • Place the sausage on top of the cheese near the edge of the bread near you. If the sausage is too long you can cut the edges to fit or cut in half if it’s really long.
  • Roll the bread carefully to avoid it from breaking. Pinch the sides of the rolled bread to seal.
  • Dip the rolled bread in beaten egg then coat with bread crumbs.
  • Deep fry in a pot with enough oil at low-medium heat for 2-3 minutes or until golden. Remove from from pot and place in a plate with kitchen towel.
  • Optionally you can skewer in bamboo sticks then serve and enjoy. Bon appetit!

If adding french fries or potatoes

  • Dredge french fries or potato bits in cornstarch.
  • After dipping the corn dogs in beaten egg, roll it in the potato cubes while lightly pressing with your fingers so they will stick. Coat carefully with bread crumbs then fry.

Notes

 

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