Korean Street food : Korean corn Dog

 

hi my name is Tanmay kondvilkar this is my first blog and i am writing about the famous dishes form all over the world. In this blog i am going to write about a very famous street food of korea.

KOREAN CORN DOG

Korean food has developed throughout ages as a result of social and political upheaval. Korean cuisine, which evolved from old agricultural and nomadic practices in Korea and southern Manchuria, exhibits a complex interaction of the natural environment and several cultural influences.

The sweet and savory combination of the crispy outer batter and the stretchy cheese pulls – I’m addicted!If you’ve watched any K-drama or are remotely interested in Korean culture, you’ve seen Korean corn dogs: beautifully fried, golden battered hot dogs with mozzarella on a stick, dusted with a sparkling sprinkle of sugar.

What is a Korean corn dog?

Korean corn dogs are hot dogs, rice cakes, fish cakes, or mozzarella cheese coated in a batter (and sometimes panko, french fry pieces, or ramen) and deep fried. They’re finished with sugar and a signature squirt of your condiment of choice: ketchup, mayo, mustard, or all three. They’re sweet and salty and completely delicious.Some Korean hotdogs are made with a yeasted batter and some are made with a rice flour batter. There are a lot of variations.

What makes Korean corn dogs different?

There are a couple of differences between the corn dogs you know and Korean corn dogs. The main difference between corn dogs and Korean corn dogs lies in the batter. American corn dogs are battered in a cornmeal batter and Korean corn dogs are battered in a yeasted dough or a rice flour batter.

Korean corn dogs are also finished with a sprinkling of sugar. And last of all, Korean corn dogs don’t actually have to have hot dogs in them. There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes.

How to make a Korean corn dog

1.     Assemble. Start by cutting the hot dogs in half. Cut the block of mozzarella cheese into sticks roughly the size of the halved hot dogs. Use a stick and skewer, hot dog, then cheese. Place in the fridge to keep them cold.

2.     Make the batter. In a bowl, mix together flour, milk, an egg, baking powder, sugar, and a pinch of salt until thick and smooth. Pour the batter into a tall cup so it’s easier to dip the hot dogs. Like the hot dogs and cheese, it’s best to keep this in the fridge so it stays cold.

3.     Dip. Hold on to the stick and dip the hot dogs, coating completely, making sure that the batter is clinging to the hot dog and cheese.

4.     Coat. Immediately take the battered hot dog and coat it in panko, being sure to press on the panko gently, ensuring that it’s completely coated in panko.

5.     Fry. Heat up the oil over medium high heat. You want the oil temperature to be between 350°F and 375°F. When you add your corn dogs, the oil temp will drop, so aim for 375°F to start with. I use an instant read thermometer to make sure I’m in the right range. Fry the coated corn dogs, without crowding until golden and crispy. Use a pair or tongs or a slotted spoon to carefully scoop them out and let them drain on wire rack.

6.     Enjoy. Sprinkle or roll the golden corn dog in sugar and finish with a squiggle of ketchup, mustard, or both.

 Thanks for reading hope you like my blog  



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