The K-drama Start-Up may have already ended, but we still aren’t over the feel-good series. It left a gaping hole in our hearts because there’s so much we’ll miss from this drama, from the heartfelt story to the wholesome characters. It’s safe to say we’re suffering from a major PSD, a.k.a. post series depression!
We’ll even miss Ms. Choi’s (Kim Hae Sook) iconic corn dogs that she sold in her shop for more than 15 years! We’ve been drooling over them from day one ever since we’ve seen Han Ji-pyeong (Kim Seon Ho) devouring them. It's without a doubt one of his favorites as he gets excited every time halmeoni brings some for him all throughout the show. Start-Up may be over, but we can always eat our feelings away by recreating halmeoni’s corn dogs!
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How to Make Korean Corn Dogs at Home in 3 Different Ways:
How to make the batter:
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 egg
- ½ tsp salt
- 2 tbsp sugar
- 1 cup milk
Directions
1. Sift together the flour and baking powder.
2. Add the egg, salt, sugar, and milk. Whisk until all the ingredients are well incorporated and the batter is smooth. The batter should be thick and sticky.
3. Transfer the batter into a long glass so it’s easier to dip into later. This is optional, but you can refrigerate it for 15 minutes.
1. KOREAN MARKET-STYLE CORN DOG
Ingredients
- 3 sausages
- 3 chopsticks or bbq sticks
- 1 cup panko breadcrumbs
- oil (for frying)
- granulated sugar (optional)
- ketchup (optional)
- mustard (optional)
Directions
1. Stick the chopstick through the sausage.
2. Dip the sausage into the batter mixture that you made earlier. (If the batter is too wet, add more flour so it sticks onto it better.)
3. Coat it with the breadcrumbs.
4. Fry the corn dogs in oil at 190C until golden brown.
5. Coat the finished corn dogs in sugar. Add ketchup and mustard on top.
(Tip: This is optional, but if you’re not a big fan of sausages, you can substitute it for a whole slice of mozzarella cheese instead.)
2. KOREAN FRENCH FRIES CORN DOG
Ingredients
- crinkle fries (or any French fries/potatoes of your choice)
- 3 sausages
- 3 chopsticks or bbq sticks
- 1 cup panko breadcrumbs
- oil (for frying)
- granulated sugar (optional)
- ketchup (optional)
- mustard (optional)
Directions
1. Stick the chopstick through the sausage.
2. Dip the sausage into the batter mixture that you made earlier. Evenly coat it.
3. Coat it with the fries.
4. Coat it with breadcrumbs.
5. Fry the corn dogs in oil at 190C until golden brown.
6. Add ketchup and mustard on top.
3. KOREAN BLACK MOZZARELLA CORN DOG
Ingredients
- 1 tsp squid ink
- 3 sausages
- 3 pieces of whole mozzarella
- 3 chopsticks or bbq sticks
- 1 cup panko breadcrumbs
- oil (for frying)
- ketchup (optional)
- mustard (optional)
Directions
1. Add 1 tsp of squid ink into the batter. Mix well until the batter turns into a grayish color.
2. Cut the sausage and mozzarella into the same sizes. Cut them both in half.
3. Put one half of the sausage and one half of the mozzarella into the chopstick.
4. Dip the corndog into the batter mixture. Evenly coat it.
5. Coat it with breadcrumbs.
6. Fry the corn dogs in oil at 190C until golden brown.
7. Add ketchup and mustard on top.
Watch the video below by Cookat for a full demonstration!
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