@eurasianfr: • Offrez-vous une seconde peau avec le fond de teint liquid skin de chez @kikomilano ✨ N'hésitez pas à m'envoyer un message si vous avez besoin de contenu pour votre marque et que vous souhaitez la faire briller✨ 💌 [email protected] #skincare #beauty #makeup #kiko #kikomilano #kikofondation #women #ugc #ugccreator #ugccommunity #ugccontent

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Friday 31 May 2024 13:41:16 GMT
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Crispy Korean Potato Corn Dog Recipe (Ultimate Cheese Pull Hack) Want to make the ultimate street-food favorite right at home? This Korean Potato-Crusted Corn Dog features an ultra-crispy potato exterior, a fluffy yeast-risen batter, gooey mozzarella cheese, and a zesty Gochujang Mayo drizzle! Save this recipe and try it today! 👇 ⏱️ PREP TIME: 20 mins | COOK TIME: 8 mins | SERVINGS: 10 Corndogs 🛒 INGREDIENTS For the Batter: 1 ¼ cup warm water, 1 packet (7g) active dry yeast, 1 ½ tbsp granulated sugar, 2 ¼ cup all-purpose flour, 1 tsp salt. For the Crust: 2 large russet potatoes (peeled and diced), 2 tbsp flour, 1 tbsp cornstarch, 1 cup panko breadcrumbs. For the Gochujang Mayo: ¼ cup mayonnaise, 2 tsp gochujang, 1 tsp lime juice, 1 tsp sesame oil, 1 tsp soy sauce, ½ tsp rice vinegar, salt and pepper to taste. For the Corndogs: 5 hotdogs (cut in half), 12 oz block mozzarella (cut into 10 strips), 7-inch wooden skewers, and optional green onions. 👨‍🍳 STEP-BY-STEP INSTRUCTIONS MAKE THE BATTER: Mix half the warm water, yeast, and 1 tsp sugar. Let rest for 3–5 minutes until foamy. Add the remaining water, sugar, flour, and salt, mix well, cover, and let rise for 45–60 minutes until doubled. PREP POTATOES: Boil diced potatoes for 2–3 minutes, drain, rinse with cold water, and dry thoroughly on a kitchen towel. Toss the dry potatoes with flour and cornstarch. MIX SAUCE: Whisk together mayonnaise, gochujang, lime juice, sesame oil, soy sauce, rice vinegar, salt, and pepper until smooth. ASSEMBLE SKEWERS: Thread a strip of mozzarella and a hotdog half onto each wooden skewer. COAT: Dip each skewer into the risen batter, press the potato cubes firmly onto the dough, and roll heavily in panko breadcrumbs. FRY: Deep fry in oil at 350°F for 6–8 minutes until deeply golden and crispy. Drain on paper towels. SERVE: Drizzle with Gochujang Mayo and top with chopped green onions. Enjoy immediately! #KoreanCornDog #corndog #StreetFood #CheesePull #EasyRecipes #ComfortFood #FriedFood #ViralRecipes #SnackIdeas #FoodShorts #short #viralshortvideo #viral #FastFood #EasyRecipe #Foodie
Crispy Korean Potato Corn Dog Recipe (Ultimate Cheese Pull Hack) Want to make the ultimate street-food favorite right at home? This Korean Potato-Crusted Corn Dog features an ultra-crispy potato exterior, a fluffy yeast-risen batter, gooey mozzarella cheese, and a zesty Gochujang Mayo drizzle! Save this recipe and try it today! 👇 ⏱️ PREP TIME: 20 mins | COOK TIME: 8 mins | SERVINGS: 10 Corndogs 🛒 INGREDIENTS For the Batter: 1 ¼ cup warm water, 1 packet (7g) active dry yeast, 1 ½ tbsp granulated sugar, 2 ¼ cup all-purpose flour, 1 tsp salt. For the Crust: 2 large russet potatoes (peeled and diced), 2 tbsp flour, 1 tbsp cornstarch, 1 cup panko breadcrumbs. For the Gochujang Mayo: ¼ cup mayonnaise, 2 tsp gochujang, 1 tsp lime juice, 1 tsp sesame oil, 1 tsp soy sauce, ½ tsp rice vinegar, salt and pepper to taste. For the Corndogs: 5 hotdogs (cut in half), 12 oz block mozzarella (cut into 10 strips), 7-inch wooden skewers, and optional green onions. 👨‍🍳 STEP-BY-STEP INSTRUCTIONS MAKE THE BATTER: Mix half the warm water, yeast, and 1 tsp sugar. Let rest for 3–5 minutes until foamy. Add the remaining water, sugar, flour, and salt, mix well, cover, and let rise for 45–60 minutes until doubled. PREP POTATOES: Boil diced potatoes for 2–3 minutes, drain, rinse with cold water, and dry thoroughly on a kitchen towel. Toss the dry potatoes with flour and cornstarch. MIX SAUCE: Whisk together mayonnaise, gochujang, lime juice, sesame oil, soy sauce, rice vinegar, salt, and pepper until smooth. ASSEMBLE SKEWERS: Thread a strip of mozzarella and a hotdog half onto each wooden skewer. COAT: Dip each skewer into the risen batter, press the potato cubes firmly onto the dough, and roll heavily in panko breadcrumbs. FRY: Deep fry in oil at 350°F for 6–8 minutes until deeply golden and crispy. Drain on paper towels. SERVE: Drizzle with Gochujang Mayo and top with chopped green onions. Enjoy immediately! #KoreanCornDog #corndog #StreetFood #CheesePull #EasyRecipes #ComfortFood #FriedFood #ViralRecipes #SnackIdeas #FoodShorts #short #viralshortvideo #viral #FastFood #EasyRecipe #Foodie

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