The cheese should be 3 inches long and the same width as the hotdog. ![]() Once you prepare the wooden chopstick, cut the mozzarella cheese and hotdog in half. Transfer into a tall glass for preparing on coating the corn dog. Mix gently using the spoon until it is fully dissolved. Next, I transfer and pour the milk yeast mixture into the bowl. ![]() And then in a separate bowl, I added the flour, salt, and egg. To make the Batter, I added yeast, brown sugar, and milk to a plate bowl which I mix them gently. To make the Korean Mozzarella Corn Dog, there are 3 things you should do: Making the Batter, Coating, and Deep Fry. I use canola oil since it is the healthiest or the least fatty oil. OIL: Of course, I use vegetable oil to deep fry my corn dog. You can use any breadcrumb since it wouldn't make any difference. This is the most common cheese they use in making Korean corn dogs.īreadcrumb: I am using a Panko breadcrumb to make my coating crispy and crunchy. Meat: I am using beef hot dog in this recipe, but you can use chicken or pork if you like.Ĭheese: The cheese I am using is Mozzarella cheese. You have to make sure the batter is thick enough to coat the sausage and cheese. Here are the important ingredients you need to make Korean Mozzarella Corn Dog:īatter: To make a batter mixture, I use flour, egg, yeast, sugar, and milk. It is a combination of sweet, savory, crispy, and cheesy which tastes way better than any corn dog you tried.Panko or breadcrumb is added to this recipe, which makes it crispier and crunchier than the ordinary corn dog.Think of it as a combination of hot dogs and mozzarella sticks. If you are a customer and the shop sells corndog with mozzarella cheese, you will be tempted to buy one. It has cheese inside which makes it better.Here are my 3 reasons why my Korean gamja-hotdog is better than the ordinary corn dog: I have tried different versions of a corn dog, and I promise you the Korean style is way better than the American corn dog. But to me, I made a mayo-ketchup sauce, and then I put it on my corn dog. It is coated in seasoned flour egg mixture and bread crumb which is deep-fried in oil.Īnd lastly, we drizzle it either with mayonnaise, ketchup, mustard, or 3 of them together. And endlessly fattening.To make this, the hot dog and mozzarella cheese are placed in a skewer. And for that matter, you can use the batter to coat and fry cooked breakfast sausage links, then serve them with pancake syrup for “dipping.” The possibilities are endless. ![]() One thing about this blessed, glorious batter: if you have any left over, it makes perfect pancakes the next day. I feel very sorry for you!Ĭorn Dog 7 had fabulous hot dogs, of course…but their Cheese-on-a-Stick was what I loved the most as I traipsed through the mall with my best friend Jenn, buying things like neon pink fingerless gloves and Soloflex posters and Duran Duran tapes. Serve with spicy mustard.įor the second State Fair recipe, I whipped up some hot dogs and cheese-on-a-stick reminiscent not just of state fairs and carnivals…but also of shopping malls in the eighties: this is said to be the same batter recipe used by the famous Corn Dog 7 chain of stores, and if you don’t remember Corn Dog 7, you’re way too young and probably don’t have slack abdominal muscles or jowls yet. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. ![]() Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Insert sticks into hot dogs so that they're 2/3 of the way through. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS** In a large bowl, combine pancake mix and cornmeal.
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