Both Two Hands’s fermented flour and Smile Hot Dog’s rice flour version make for a crispier, less pancake-like coating. But what’s especially tantalizing about Korean corn dogs, however, is the external batter. Yes, strands of cheese oozing from a corn dog is enticing. ” Instead of standard hot dogs, some Korean corn dog places replace the meat with gooey blocks of mozzarella cheese for an ultimate cheese pull.
Additionally, “the customer also has a variety of choices to pick the filling inside of the. “We use fermented flour instead of to increase the texture of the taste-it’s crispier and tastier,” explains Michelle Youn, the vice president of Korean American corn dog chain Two Hands.
Chessy corn dogs series#
Series like Start-Up and Run On, which can both be streamed on Netflix, include characters snacking on corn dogs that look slightly different from the American variety-both internally and externally. “When you a lot of dramas and a lot of Korean movies, these corn dogs were appearing and I feel like that has had a major influence.” It’s true. As far as cooking, I held them vertical in the oil until the batter puffed up, then let them float, turning constantly.Jacob Woo of Los Angeles’s Koreatown restaurant, Smile Hot Dog, traces the rising popularity of Korean corn dogs in the United States to K-dramas. I also used a straight drinking glass to dip the hot dogs. The batter works best when it's REALLY cold - I mixed it up and stuck it in the freezer until it just started to get icy around the edges, stirred it up really good, and started dipping. (If all you have is self-rising flour, you can use that too - just omit the salt and baking powder.) Then I dried the hot dogs well and rolled them in flour just to be in the safe side. The first batch were good, but when they're fresh they're a little grainy because of the corn meal, so I cut the corn meal to 3/4 c and added 1/4 cup corn flour, took out the pepper - it really isn't necessary at all, and added 1 tbsp honey in with the milk and sugar. Great, great recipe! These are even good to freeze and reheat.actually, they taste better that way if you leave the recipe as is. Did find this out the hard way with the first one! Once they were browning and floating I placed the fryer basket on top of them to keep them submerged - that way they cooked evenly on all sides! Not only do they look great, but they taste great too! Will never again be afraid to make corn dogs! Will save me a ton of money because my family loves these better than store bought! The came unstuck from the bottom by themselves without breaking the outer coating. They sunk! Had to be careful not to 'move them' once they were in the oil. Had to make sure to drain most of the batter off before cooking - batter swells a lot! Did not use the basket in fryer, just gently laid in one dog at a time. I did follow other suggestions put batter in freezer, dried the dogs then rolled in flour - then put them in freezer while fryer was heating up. If desired add a couple of tsp of cayenne pepper to your batter for spice (after you make the ones for the kids!)Ībsolutely the best recipe! Followed recipe ingredients (only had 10 hot dogs though!), but used my deep fryer set to 355 degrees. Since I made my batter the night before, it was nice & cold the next day already. It sticks better and it so much easier to handle. Just spoon batter into a tall glass or measuring cup for dipping.) Lastly, the batter MUST BE COLD. You end up having to push them down with a tool or your hands & it gets messy. The best & most useful tips I took advantage of were to place the mixed batter in a cup (tall measuring cup for me) to dip the hot dogs in before frying (makes it so much easier, trust me (I tried the bowl method someone mentioned 1st, which is to place the dogs in the bowl holding the batter & let them sink.
Chessy corn dogs free#
I did cook my hot dogs ahead of time (boiled them for approximately 7-9 minutes - basically before they plumped up/burst -don't boil too long!) I did use corn starch on the hot dogs as recommended so the batter would stick but in my opinion, as long as the hot dogs are dried off adequately, this is unnecessary with cold batter (also recommended) but feel free to use this method if you like. Since we don't eat pork, I used chicken hot dogs & they were delicious. I made up my batter last night but I used 3 tablespoons of honey instead of the 1/4 cup of white sugar. I read many of the reviews before I made them today. In fact, they all said "no more store bought corn dogs".
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