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Get the Korean Corn Dogs recipe. PHOTO: LUCY SCHAEFFER; FOOD STYLING: FRANCESCA ZANI. Mochi Donuts. In the spirit of all things Olympic rings, we give your next food obsession. Mochi donuts, also ...
The perfect smoky, spicy bite. Get the recipe: Chipotle-Bacon Hot Dog Bites. Deanna Samaan. Here is one for the kids—two favorite dishes in one bun. ... Get the recipe: Korean Corn Dogs.
With toppings like fries, puffed rice, and crushed ramen, and with a finishing sprinkling of sugar, South Korean corn dogs have become one of the most popular street foods in the world.
Once the oil reaches 360 degrees, thread hot dogs on the skewers. Dip each in batter, rolling until fully coated, and quickly drop entire stick into oil. Fry, two at a time, for 4 to 5 minutes. Drain on paper towels. Repeat for remaining corn dogs. Serve warm, accompanied by ketchup and mustard.
Bosintang [a] (Korean: 보신탕, South Korean name) or tan'gogikuk (단고기국, North Korean name) is a Korean soup that uses dog meat as its primary ingredient. The meat is boiled with vegetables such as green onions, perilla leaves, and dandelions, and flavorants such as doenjang, gochujang, and perilla seed powder. [1]
Hot dogs offered are in a distinct Korean style, being wrapped in a bun similar to a corn dog. They can come wrapped in potatoes or ramen toppings, covered with mozzarella and squid ink, or “volcano” style, having a spicy sausage. Tteokbokki is also available. [6]
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Preheat oven to 375 degrees and prepare a muffin tin (regular or mini) with cooking spray or muffin cupcake liners. In a large mixing bowl, combine the flour, honey, corn meal, baking powder and salt.