Easy Korean Corn Dog Recipe
Add the egg honey. In a large mixing bowl whisk together the cornmeal flour sugar salt and baking powder.
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In a large pot or Dutch-oven heat the 2 quarts of oil to 350 degrees.
Easy korean corn dog recipe. To a medium-sized wide shallow mixing bowl stir together the flour cornmeal baking powder salt and sugar. Dec 12 2019 - Explore emmanuels board Korean corn dog recipe on Pinterest. Spread sugar on a small baking sheet or a large plate.
The mixing bowl should be big enough to coat the corn dogs in it. Enjoy with Spicy ketchup. Then add the milk in and stir until evenly combined.
Boil a quart of water in a pan. Lastly I transfer the coated cheese corn dog to the plate where I put the breadcrumb and roll until it is covered. Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy turning as needed.
Feb 24 2018 - We accidentally found this amazing cheese corn dogs in Seoul. Roll the coated corn dog in panko making sure that the panko coats all of the batter using your hands to gently press it on if needed. Now to make the coating dip the hotdog-cheese in wooden chopstick into the batter and turn in one direction until it is fully coated by the batter.
Roll cheese corn dogs on sugar to evenly coat while its still hot. Prep Time 1 hr Cooking Time 20 mins Ready In 1 hr 20 mins Yield 6 Cooking Method Fry Easy Korean Corn Dog Ingredients 1 23 cups all-purpose flour sifted 2 tablespoons sugar 2 teaspoons instant dry yeast 12 teaspoon salt 1 cup water warmed to around 110 degrees F or 43 degrees C 3 pieces hotdogs 1 190-gram pack mozzarella cheese sugar to serve yellow mustard to serve ketchup to serve oil for frying How to make Easy Korean Corn Dog. Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong Gangnam or Dongdaemun in Seoul.
What makes Korean corn dogs different is. We coat the corn dogs with panko bread. See more ideas about korean corn dog recipe corndog recipe street food.
Drain the potato and add it to the boiling water. This is what makes Korean corn dog so special so dont miss out. Drain the potato and rinse in cold running water to remove any excess starch.
Pour the panko bread crumbs onto a large plate. Remove from the oil and let rest on a wire rack. Blanch for 2 minutes.
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