Chessy corn dog5/11/2023 ![]() (If you look closely at the Seoul Hotdog logo, you’ll see the numbers 83 and 90 to signify each of the owners’ birth years.) Han didn’t want to name-check the restaurant out of respect to the new owner, but you can probably figure it out. Han, 37, of Snohomish, and Lee, 29, of Edmonds, previously owned a popular Korean fried chicken restaurant - also not a South Korean chain. “We tried 30 different kinds of hot dogs,” Han said. Just like Korean fried chicken, these dogs aren’t greasy. While Han wants to keep her recipe a secret, Chun Chun serves “rice dogs.” I’m guessing Han’s dogs, made from beef, pork and chicken, are also covered in batter made with rice flour rather than corn flour, that when deep-fried in canola oil, have a satisfying crunch. In January, the Korean franchise Chun Chun opened in Seattle’s Chinatown-International District. Korean corn dog restaurants have been popping up like crazy in Seattle, Los Angeles and New York. Lee said he likes to dip the mozza dog into the sweet chili sauce. Dip them in sweet chili, honey mustard, yellow mustard and/or ketchup. Then there are the condiments for your dog. We took Lee’s recommendation to add a sprinkling of sugar. It may seem odd, but it gives you both sweet and savory in every bite. When your hot dogs are ready, you get to decide if you’d like them with sugar, just like they’re served in Korea. Many times I stopped eating to remark “This is so cool!” or “This is so fun!” Mark and I agree that Korean hot dogs are cool-looking - especially the ones that are studded with french fries - and they’re fun to eat - especially the ones that are filled with stringy mozzarella cheese. These are not the corn dogs I grew up with in the 1970s.” I will never post a recipe that I have not made myself.“But Seoul Hotdog made me reconsider my opinion about corn dogs. I teach music.Īll of the recipes that I have posted are my absolute favorites. I am a Christian, and I work at a home for troubled kids. All of our friends are wondering how long his fitness will last eating all the sweets I cook! :) I love this website and use it quite a bit. ![]() My husband is a very fit guy who works really hard, but loves to eat. We've been married for over two years and I love cook. This is a picture of my sweet hubby and me. May not be as popular this way with the young kids (although mine would have eaten it when they were younger), but it's definitely worth buying canned corn again to make! All I can say is WOW! This makes a great side dish for a Mexican entree and I don't see why you couldn't add a can of drained/rinsed black beans if you wanted to. Part-way into the cooking process for the corn, I added chopped hot pickled peppers (mine were from the garden last year but chopped jalapeño or even fresh jalapeno would be excellent!) and chopped scallions. I did drain the corn (many people have asked whether they should - I feel it would have been watery and salty if I hadn't) and didn't use quite as much salt (maybe half). ![]() I cut the recipe in half since I only had 1 can of corn and I substituted Monterey Pepperjack cheese for the cheddar cheese at the end. I'm sure this recipe is great as written, but I was looking for a recipe with a little more zip for a can of corn that I got for free (don't usually buy canned vegetables).
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