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Whats Korean corn dog ?
Korean corn dog's are hot dog's coated in a batter, then deep fried and finished with sugar. They’re sweet and salty and completely delicious.
What makes Korean corn dog's 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.
There are plenty of Korean corn dogs that are just mozzarella cheese, fish cake, or rice cakes.
How to make Korean Corn Dog?
INGREDIENTS YOU NEED:
- Corn dog skewers: These sticks make Korean corn dogs easy to handle and eat. Use thick wooden sticks, wooden chopsticks, or bamboo skewers.
- Beef hot dogs or sausages: Use your favorite variety.
- Mozzarella cheese: Use this or any soft cheese that is easy to melt. I like mozzarella for a great cheese pull.
- Frozen french fries: Cut them into small cubes. Do not thaw them. Some people will use sweet potatoes fries instead.
- Panko bread crumbs: This gives the corn dogs that delectable crunch.
- Vegetable oil or canola oil: Use an oil with a high smoke point for frying.
- Sugar: Sprinkle sugar over cooked corn dogs for a sweet salty taste that is absolutely mouthwatering. (optional)
Ketchup and Mustard: Use these condiments when serving.
Instructions
1. Cut mini sausages and mozzarella sticks into small bite-size pieces, about 1” long. Assemble sausages and mozzarella onto skewers. Set aside.2. Combine flour, salt, baking powder, milk and egg into mixing bowl and mix until combined. Mixture will be thick.
3. Dip sausage and mozzarella skewers into batter and coat evenly.
4. Carefully place battered corn dogs into hot oil. Fry for 4-5 minutes, or until batter turns golden brown in color and is cooked through.
5. Remove the corn dog from oil and let cool for a few minutes. Sprinkle with sugar and serve. Enjoy!
Tips
- Skewers. The skewers you use matter. If they’re too skinny they won’t hold up your Korean corn dog. It’s best to use a thick wooden skewer (I used these ones) or a disposable wooden chopstick. I prefer the wooden skewers because they have a pointy tip.
- Cold cheese, hot dogs, and batter. It’s important to keep your mozzarella, hot dogs, and batter cold. If they’re at room temp too long or they warm up, the cheese has the tendency to ooze out when you’re deep frying. It’s best if you keep the dogs and cheese chilled for at least 30 minutes in the fridge.
- The right mozzarella. Speaking of cheese, using low moisture mozzarella blocks is key. String cheese will work but block mozzarella cut into sticks will be far more stretchy and melty.
- Hot oil. The best temp to fry these corn dogs is 350°F. See the section below to find your perfect deep fry temp.
- One or two at a time. If this is your first time, coat and fry the corn dogs one or two at a time. This makes sure that the cheese and batter stays cold in the fridge. The colder the cheese and batter, the less it will leak when you’re frying. Leaky cheese in hot oil is a mess!
- Don’t skip out on the sugar. The sugar coating might seem extra but it’s that sweet and salty combo that makes Korean corn dogs so good!
- Potatoes. Chopped up fries are another popular coating for Korean corn dogs. They’re called gamja hotdogs and they’re a delicious mashup of corn dogs and fries. Instead of coating in panko, roll your battered hot dog in chopped up frozen french fries and panko then fry as usual.
FAQS:
WHAT IS THE DIFFERENCE BETWEEN CORN DOG AND KOREAN HOT DOG ?
American corn dogs are coated with cornmeal batter whereas Korean corn dogs are usually made with a yeasted batter. The Korean corn dog also has more coatings and toppings (i.e., fries, ramen, sugar, panko, etc.).
WHERE CAN I GET KOREAN CORN DOGS NEAR ME?
If you are not in the mood to try this Korean corn dog recipe today, try your local Korean market. H Mart and even some Costcos sell frozen Korean corn dogs.
You can also try Two Hands, a Korean corn dog franchise with locations in Oregon, California, Texas, Utah, South Carolina, Maryland, Michigan, and New York.
What type of food is corn dog ?
A corn dog (also spelled corndog and also known by several other names) is a sausage (usually a wiener) on a stick that has been coated in a thick layer of cornmeal batter and deep fried.
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