korean street food

A whole chicken deep-fried to perfection.

Korean Style Fried Chicken

Cornish game hen (1 1/2 pounds)

Korean seasoning salt

Kosher salt

white pepper (Black pepper works too.)

250 g. Korean frying powder mix

250 ml. cold water

daikon radish pickles (optional)

C. vegetable oil (for frying)

Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2&quot; slice into the breast meat under the wing. This will allow it to cook more evenly.

Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.

In a large bowl whisk together the frying powder mix and water until there are no lumps.

In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.

Dip the seasoned bird into the batter, allowing the excess to drip off.

With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.

Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.

Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).

Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.

Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Korean fried chicken burgers

chicken thighs fillets

ginger

cornflour

vegetable oil

dark brown sugar

Korean chilli paste (gochujang) – see tip

soy sauce

garlic cloves

tsp sesame oil

½ white cabbage

mooli

spring onions

golden caster sugar

garlic

mayonnaise

hot chilli powder

Little Gem lettuce

brioche

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.

Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Hotteok (Korean sweet pancake) is light and chewy fried yeast dough filled with cinnamon brown sugar syrup. With this recipe, you can easily make a must-try Korean sweet snack at home.

Hotteok Recipe (Korean Sweet Pancake)

all purpose flour

sweet rice flour (chapssal-garu)

tbsp sugar

instant yeast

tsp baking powder

salt

milk (more if needed)

tbsp oil

brown sugar

cinnamon

peanuts

Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.

Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.

Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.

Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.

Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.

Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok doughs, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don&#39;t want to tear the dough and explode the filling inside.

Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

https://content.jwplatform.com/videos/yc1rL5xz.mp4

Hotteok is well known Korean sweet pancakes with the oozing cinnamon brown sugar filling. They are easily found in many Korean streets.

Hotteok, Korean Sweet Pancakes

Crunchy, sweet, and salty Korean Corn Dogs made in 3 ways: with panko breadcrumbs, potato, or crunchy ramen toppings. Stuffed with hot dogs and cheese, coated in batter and toppings, this delicious Korean street food is deep fried to perfection.

Korean Corn Dogs 3 Ways

dogs,

mozzarella sticks, pat dried

milk, lukewarm ((250 grams))

brown sugar ((30 grams))

instant dry yeast ((7 grams))

½ teaspoon salt, fine ((2 grams))

egg,

all-purpose flour ((300 grams))

panko breadcrumbs

potato,

ramen noodles, crushed

vegetable oil, for frying ((1.5 litres))

In a large bowl combine the lukewarm milk, sugar, and yeast. Give it a good whisk to combine, then let sit for 5 minutes. Add in the egg and salt, then mix again to combine.

Sift the flour into the wet mixture, then mix for 1-2 minutes with a hand mixer. Cover and let proof in a warm place for at least 1 hour.

Once proofed, transfer the batter into a tall glass.

Batter

Prepare 1 large plate with panko breadcrumbs.

Peel and cut a potato into small cubes. Place the cubes onto a separate plate. Pat dry with paper towel and toss through some flour or corn starch. Add potato seasoning if desired.

Crush a pack of ramen noodles with a rolling pin. Place the noodle pieces on a separate plate and sprinkle the ramen flavouring on top.

Toppings

Heat up a wide and deep pan/ pot with vegetable oil. Use a kitchen thermometer to bring the temperature of the oil to 330-350°F (165-175°C).

Cut the hotdogs in half, then portion mozzarella sticks the same length as the hotdogs.

Onto a skewer slide one half hot dog, followed by the mozzarella stick.

Dip the skewer into the tall glass to coat the corn dog in batter. Use a twisting motion when taking out the skewer, to get an even coat.

Roll the battered skewer through breadcrumbs. Fry immediately for 3-5 minutes or until golden brown. Only fry 2 corn dogs at a time and ensure the temperature of the oil is constant.

Making the Korean style corn dogs

After dipping the hot dog in batter, roll it through cubed potatoes or crushed noodles.

Roll through breadcrumbs, using your hands to shape the corn dog and help everything stick.

Fry for 5-7 minutes or until golden brown in colour.

Potato or ramen topping

After frying, sprinkle a little sugar over the corn dogs. Top with ketchup, mayonnaise, mustard, Sriracha or sweet chilli sauce.

Enjoy while piping hot for extra melty bites!

Serving

Korean street toast is packed with egg, cabbage, carrot, ham, and cheese between slices of buttery toasted bread. It makes an easy breakfast sandwich.

Korean Street Toast (Korean Breakfast)

cabbage (thinly shredded)

carrot (thinly shredded)

onion

eggs

tbsp butter

tbsp ketchup

deli ham

sandwich bread

Beat eggs in a large mixing bowl and add the shredded cabbage, carrot, green onion, and a pinch of salt; mix well.

Melt 1 tablespoon of butter on a skillet over medium low heat. Spoon in a portion of egg and vegetable mixture, and spread it around to about the size of your sandwich bread. (You can make two egg pieces at a time)

Cook the egg omelette 2-3 minutes on one side and flip. Cook until golden brown. Transfer the omelette to a plate and repeat the next batch.

Heat ham slices briefly, about 30-60 seconds; set aside.

Melt remaining tablespoon of butter and toast the sandwich bread until golden and crisp.

Put a piece of egg omelet on the toast. Sprinkle about 2 teaspoon of sugar (or however much you desire), and squirt some ketchup on top. Place a slice of ham and a cheese on top and top with the another toasted bread.

If you like your toast crunchier, add shredded cabbage between the layers of the condiments and ham.

To assemble the toast

14+ Popular Korean Street Food Recipes: Korean Street Toast

Korean Corn Dog- 감자핫도그 (Gamja Hotdog)

sausage links (or hot dogs, rice cake, fish cake)

cheese

potato

tbsp corn starch (or ap flour)

panko bread crumbs

+ 2 tbsp warm water

active dry yeast

tsp salt

ketchup

mustard

sugar

Dice a potato into small cubes, then let it soak in very HOT water for 1 hour.Note: the potatoes need to be small enough that they will cook through when fried for about 5 minutes.

Add sugar and yeast to warm water and let it sit for a few minutes, or until the yeast has dissolved and becomes slightly foamy. Mix together then add salt and flour. Mix thoroughly until it the batter is smooth, then cover with a towel let it sit for about an hour.

Make the batter:

Skewer the sausage or hot dogs on wooden chopsticks, then wrap the cheese around and press firmly so the cheese holds its shape. I&#39;m using two slices of of cheese per skewer because I like using thicker sausage links. Tip: Some readers have expressed that the hotdogs and/or cheese will not stay in place while getting the batter on. I recommend using wooden chopsticks for this reason, and also firmly pressing the cheese slices around the hotdog so it sticks better. Lay them next to each other just like the photo to hold it in place while you&#39;re waiting for the batter to rise and potatoes to soften.

Rinse the potatoes then dry them with paper towels.

Add 1 tbsp corn starch + a pinch of salt to the potatoes and toss until well coated. Spread potatoes and panko bread crumbs on a plate or baking sheet.

After 1 hour, the batter should double in size and is ready to use

Dip the skewers into the batter using a twisting motion to wrap around the skewer. You may need to use your fingers to spread it more evenly. Note: You don&#39;t want the batter to be too thick or thin. You need enough for the potatoes to stick, but you also don&#39;t want too much breading.

Working quickly and one at a time, roll the battered skewer into the potatoes, then roll into the panko bread crumbs. You will need to use your hands to firmly press everything together. Make sure you add plenty of panko, or the cheese will ooze out too much. Press firmly until you get the right shape.

Carefully drop the corn dog into oil at 350 degrees Fahrenheit and fry for about 5 minutes.

Remove from oil when it is golden brown and rest on a cooling rack.

Add your choice of condiments- I like sugar, ketchup, and mustard :)

The perfect breakfast sandwich featuring eggs, cabbage slaw, ham, cheese and a sweet. tangy sauce.

Korean Street Toast (Breakfast Sandwich)

Eggs

cabbage (Packed)

Carrot (Thinly sliced or shredded)

Green onion (Thinly sliced)

Korean milk bread (Or any sandwich bread)

Cheddar cheese

tbsp Unsalted butter

Salt

Pepper

Sugar

tbsp Mayonnaise

Ketchup

Combine all sauce ingredients in a small bowl or squeeze bottle, mix thoroughly and set aside

Prepare vegetables. Thinly shred cabbage, thinly shred or slice carrot, thinly slice green onion. Add all vegetables to a bowl and mix. Take two handfuls of slaw mixture out of bowl and set aside.

Add eggs to bowl with vegetable mixture, stir to combine. Season with salt and pepper.

Heat a large pan over medium heat. Use stick of butter directly on pan (like a glue stick) and coat pan with butter. Add bread to pan and toast bread until golden brown about 2 minutes then flip and cook for about 2 more minutes, applying more butter to pan if needed. Remove bread from pan and set aside.

Spread more butter on the pan. Add egg mixture to one half of the pan, pushing it towards the edge to form a long rectangle shape.

Cook for about 3 minutes until bottom is firm. Using a wooden spatula, split the egg in the middle to form two smaller squares. Flip the egg and place one slice of cheese on top of each egg. Cook for 3 more minutes.

Add ham to other half of pan and heat through for about 1 minute, flipping once. Remove ham from pan. At this point, the egg should be done. If cheese is taking too long to melt, you can cover the pan with a lid until cheese melts, about 1 minute.

Get your toasted bread ready, top with egg, ham, reserved cabbage mixture. Drizzle with plenty of sauce. Serve!

Korean corn dogs made with hot dog, mozzarella cheese sticks, and ramen noodle. This is the crunchiest way to eat a Korean corn dog. Other coating options available such as diced potatoes (nstead of ramen noodle), or just plain batter with no additional topping. Your choice, your way!

Korean Corn Dog - Extra Crunchy

mozzarella sticks,

milk of choice, room temperature

noodle,

In a large bowl combine the milk, sugar, and yeast. Stir gently. Let sit for 5 minutes.

Add the rest of the batter ingredients, cover lightly and let sit at room temperature until the mixture doubles in size (around 1 hour)

Once proofed, transfer into a tall glass or any tall container to dip your dogs completely in.

PREPARING THE BATTER

Crush the uncooked ramen and spread out on large shallow plate or baking tray. Sprinkle the ramen seasoning on top if desired.

PREP THE TOPPING

Add oil to a deep frying pan with vegetable oil. Using kitchen thermometer, heat oil until temperature reads to 330 &#8211; 350 Degrees F (or 165-175 Celsius)

To the skewer sticks add hot dog and mozzarella stick

Dip into the batter, then immediately roll on the plate with crushed ramen.

Fry for 3-5 minutes, or until golden brown

MAKING THE DOGS

Drizzle with mayo-sriracha and sprinkle with sugar.

Serve immediately, or store covered in airtight container for up to 2 days (heat in oven for 4-8 minutes), or freeze for up to 3 months in a ziplock bag (heat in oven for 20 minutes)

TO SERVE:

Top 10 korean street food recipes from across the web

The most viewed korean street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Style Fried Chicken

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Top 10 korean street food recipes from across the web

The most viewed korean street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Style Fried Chicken

Korean fried chicken burgers

Hotteok Recipe (Korean Sweet Pancak...

Korean Corn Dogs 3 Ways

Korean Street Toast (Korean Breakfa...

14+ Popular Korean Street Food Reci...

Korean Corn Dog- 감자핫도그 (Gamja Hotdo...

Korean Corn Dogs 3 Ways

Korean Street Toast (Breakfast Sand...

Korean Corn Dog - Extra Crunchy

The most viewed korean street food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine