Hot dog & french fries on a stick

Gamja-hotdog 감자핫도그

Today I’m going to show you some fun Korean street food: a hot dog on a stick with french fries! In Korean we call this a gamja-hotdog. “Hotdog” because in Korea the American-style hot dog of a wiener in a bun is not usual. Our “hotdogs” are on sticks coated with batter and deep fried, similar to what Americans call a “corn dog” but without the cornmeal batter.

The street vendors of Korea sell many kind of hot dogs on a stick, but this is my favorite version. Some of them have cheese inside, and some have a wiener and cheese, but this version has tiny pieces of potato embedded in the batter! So you get a sausage covered with delicious, fluffy dough, and then crunchy french fries on the outside. This gamja-hotdog is very big! So if you have one of these with a glass of milk it’s a simple meal.


I heard that these are very popular in Koreatown in Los Angeles. They sell them in snack bars and they are popular among Koreans and Americans both. Good to know that their favorite version is my favorite version! The fun thing about making this is that the potato always sticks to the batter no matter how many you put on! So fun, and the French fries are so yummy! Some day I will make another video showing you how to make the cheese version.

I mentioned in my video that it’s also called a Mandeugi hotdog (만득이 핫도그). There were a popular series of jokes in Korea in the 90s about a guy named Mandeugi who was always chased by a ghost. I don’t know who first called this a Mandeugi hotdog but everyone in Korea knows it. It’s also called an “ugly hotdog” (못난이 핫도그, monnani hotdog) because the outside is lumpy and not smooth. And also it is called a goblin’s club hotdog (도깨비방망이 핫도그, dokkaebi-bangmangi hotdog), because it looks like a big goblin’s club covered in spikes. So many different names for this hotdog!

I hope you guys enjoy healthy food all the time, but once in a while we can have something like this, don’t you think so? And to make a vegan version of this, just substitute a vegan sausage for the uncured beef sausage.

Please show me your hotdog! I can’t wait to see what you make!


Serves 4

For dough:

  • 1 cup lukewarm water
  • 2 tablespoons white or brown sugar
  • 1 package dry yeast (about 2 teaspoons)
  • ½ teaspoon kosher salt
  • 1¾ cup all purpose flour


For the hotdog & french fries:

  • 4 uncured beef hot dogs, pat dried
  • 4 wooden chopsticks
  • 1 pound peeled potato, cut into ¼ inch small cubes, rinsed and soaked in cold water
  • 2 tablespoons all purpose wheat flour
  • ½ cup bread crumbs (ppang-garu)
  • corn or vegetable oil for frying
  • sugar, ketchup, and yellow mustard (optional)Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)


Make dough:

  1. Combine the warm water and sugar in a bowl. Stir well.
  2. Add the active dry yeast and let it sit for a few minutes until the yeast melts.
  3. Add the salt and flour. Mix well with a wooden spoon for about 2 minutes until it turns smooth without any lumps at all.
  4. Cover and let it sit until the volume doubles in size, about 1 hour.gamja hotdog-yeast water감자핫도그 반죽

Prepare the potato & skewers:

  1. Boil a quart of water in a pan. Drain the potato and add it to the boiling water. Blanch for 2 minutes.
  2. Drain the potato and rinse in cold running water to remove any excess starch.
  3. Drain the potato and dry out out the pieces with a cotton cloth or paper towel.
  4. Put the potato into a bowl and mix with 2 tablespoons flour. Set aside.Korean-style french fries corn dog
  5. Skewer the hot dogs on skewers or wooden chopsticks.Korean-style french fries corn dog (Gamja-hotdog)

Shaping and frying:

  1. 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. If you don’t have kitchen thermometer, use a wooden chopstick to dip a bit of dough into the oil. If it bubbles vigorously, it’s ready to fry!
  2. 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 it into the hot oil.Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)
  3. Fry for 6 to 7 minutes. Repeat with all of your hot dog skewers.Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)

Dust and garnish:

  1. You can garnish as you like, but Korean street vendors lightly dust each hot dog in sugar, and then drizzle both ketchup and yellow mustard over top.
  2. Serve and eat right away!

Korean-style french fries corn dog (Gamja-hotdog: 감자핫도그)


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  1. Sarayii Oregon joined 7/21 & has 1 comment

    These are so good! I will make them again! 감사합니다

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  2. Keepitsimple Kansas City joined 12/15 & has 4 comments

    Wow! These are even more delicious than I hoped they would be. Certainly worth the work to make them.

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  3. Ryu Ukraine joined 2/21 & has 2 comments

    So crunchy and easy!
    Pardon oily pap towel. Corn dogs were already gone when I returned to the kitchen to make more photos

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  4. Julienne Sacramento CA joined 11/20 & has 5 comments

    These were so crunch-ity crisp-ity delicious! Wow! Next time I’ll add a little more flour to the dough, and lightly dust the hot dogs in flour to help it stick a little better. It’s my first time making or eating these. When I took my first bite, I started to say, “Oh! We can make these again every…” and my spouse chimed in, “twice a week!?!?” We loved them. It’ll be a crowd pleaser the next time we have kids over.

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  5. Lwalkee0203 NYC joined 11/20 & has 1 comment

    Very tasty! I used to eat at snowy village in nyc but they closed down. Was so happy to find your recipe!

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  6. Lili85e France joined 10/20 & has 1 comment

    Really fast to do and the result is really crunchy on the outside and soft on the inside… miam!
    Personnally i used 2 full Cups of flour because with 1 3/4 cup, the dough was a little bit liquid and didn’t stick well to the sausage, and the potatoe neither because it’s so heavy (but I presume it depends on the flour)! I also recommand to coat the sausage with a bit of flour so it stick perfectly.

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  7. Gillie joined 7/15 & has 2 comments

    Oh these were lovely! I had to do some alterations to make them gluten free, but it worked.
    I used more water because the dough was to thick, and the potatoes didn’t stick super well, but with tricky work, they stayed on. The only bad thing about them is I want to eat more of them and I’m full!!

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