Korean Hot Dogs is a battered and breaded hot dog that is deep-fried in oil in the Korean manner. Tasty, creamy, and crispy, it’s a favorite Korean street meal.

Korean Hot Dogs: What Are They?

In Korea, the Korean Hot Dogs, or Korean Corn Dogs are commonly called gamja-hotdog (감자핫도그), is one of the most famous street foods. It might not be as nutritionally balanced as other traditional Korean dishes, but it tastes fantastic.

These corn dogs are a popular street snack in Korea. Deep-fried hot dogs are battered and deep-fried. They’re then delicately dusted with sugar before being topped with your favorite sauces.

Amazingly, the sweet and salty mix works. There are also a few varieties, such as a mozzarella dog that is solely packed with cheese (which is particularly popular on the internet) and others that are encased in potatoes or ramen noodles.

Korean Hot Dog vs. Hot dog in the United States

There are four characteristics that distinguish this street cuisine from its conventional American cousin. Sausages aren’t the only thing that can be filled.

Cheese, fish hot dogs, squid, spam, Korean rice cakes, or a combination of these ingredients can be utilized. There is no cornmeal in the batter. Instead, it’s covered with panko breadcrumbs to give it a crunchier texture.

You may also use French fries, cornflakes, or ramen.  It is covered with a coat of sugar after it has been fried to a golden brown. Also, you can make a vegan version of Korean Corn Dog.

Some nations, like the United States, have their own version of the corn dog, but I tend to prefer the Korean recipe. It features more crunch, mozzarella cheese, and a more excellent appearance than a typical corn dog.

What’s on the inside of them?

Sausage, mozzarella cheese, or a mix of the two are used to make Korean corn dogs. This is skewered and then dipped in a layer of toppings before being covered in a sweet flour coating.

Panko breadcrumbs, french fries, cornflakes, and even ramen noodles are popular toppings. After being cooked, the corn dog is wrapped in sugar and dipped in ketchup and mayonnaise!

Is Yeast Required in the Batter?

No. Although I did find a few recipes that called for yeast, and I suspect some of the vendors selling these hot dogs do, I was able to get almost identical results without it. Incorporating yeast into the dough aids in creating an elastic batter, but it also adds to the time it takes to proof and let the dough rise.

Today’s dish is a quick and easy batter that takes around 5 minutes to prepare. It resembles pancake batter, but it’s heavier and stickier. The batter must be thick and sticky in order for it to stay on the hot dogs and not drop off.

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List of Ingredients

The Filling

• 10 skewers (you can use wooden chopsticks instead)
• 9 Oz of shredded mozzarella or mozzarella sticks
• 4 hot dogs

The Batter Mix

• ½ teaspoon baking powder
• 2 tablespoon sugar
• 1¼ cup all-purpose flour
• 1 egg
• 3.5 Oz of ml milk

The Toppings

• 1 cup frozen bag of fries (cubed) or 1 diced potato
• 1 cup panko breadcrumbs

Directions

Prep

• Sausage and mozzarella cheese should be cut into half inches wide pieces. Scatter the panko breadcrumbs and cut fries on opposing sides of a baking dish or plate.

Technique

• Using skewers, assemble the sausages and mozzarella cheese sticks. You can create mozzarella corn dogs without the sausage using only the cheese.
• In a mixing dish, combine the dry ingredients and gradually add the milk and egg. If your batter is too thick, add 20 ml of milk at a time. A thick, sticky viscosity is desired.
• The batter should be able to adhere to the sticks and not simply drop off.
• Fill a glass halfway with the mixture. Immerse your skewer into the heavy batter in the glass. Remove any excess and wrap in panko breadcrumbs or cut fries before serving. A blend of the two might also work nicely.
• To keep the breadcrumbs or cut fries on the skewers, press down on them carefully. Deep-fry for 3-5 minutes at 160-170 degrees. To control and maintain the temperature of the oil, only cook 2-3 skewers at a time.
• Allow to cool completely before dusting with sugar and serving with condiments.

Suggestions

Chef’s tip: Refrigerate the cheese until you’re ready to deep fry it, so it keeps its form. Maintain a steady oil temperature so that things cook evenly and don’t absorb too much oil. Or else, you’ll wind up with an undercooked inside. To get a taste of everything at once, divide the stuffing into smaller portions.

Conclusion

I hope you’ve enjoyed this Korean Hot Dogs. Yes, they are a bit unhealthy, but we gotta give ourselves a break occasionally. Leave your opinion, or if you have any suggestions about this Hot Dog recipe down in the comments section. Thank you!

Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

What is Chicken Tempura exactly?

You’re not the only one if you’ve never read about “chicken tempura.” Chicken tempura, I assumed, was a westernized variation of tempura. However,  Chicken Tempura, or Toriten (とり天) in Japanese, was invented at a restaurant in Oita prefecture and is a popular dish largely appreciated in this area.

I have a friend who lived 15 years in Japan and never tried or even heard of Chicken Tempura until I ordered it when I was with him at the Japanese New Mizu Sushi restaurant in New York. After a few months, I recreated the recipe according to the instructions of the most generous chef, and the result is this recipe. 

Chicken tempura is fried chicken in the tempura style, as the name implies. Chicken breast or thigh is chopped into strips, marinated in a combination of soy sauce, garlic, and ginger, sake then deep-fried in tempura batter.

The dipping sauce makes a significant distinction between chicken tempura and normal tempura. Tempura chicken is frequently dunked in kabosu ponzu sauce, which is made with Japanese karashi spicy mustard.

Chicken Tempura Recipe

Suppose you’ve never attempted to make tempura chicken before. In that case, you’re missing out on one of the most fantastic chicken dishes available.

This traditional Japanese chicken dish is similar to chicken fingers, except the breading is lighter and crispier.

And marinated chicken is used in this dish to enhance the entire flavor and get to that next level of amazing flavor.

The tempura that coats each delectable piece of chicken is both delicious and simple to prepare. And thanks to the method employed in this dish, each cut of chicken will be fully covered in fried, crunchy, juicy goodness.

How to make Chicken Tempura

As I previously stated, preparing this meal is rather straightforward.

All that’s left now is to marinate the chicken, prepare the tempura batter, and mix the two before frying the chicken tempura. The method for creating this fried squash is comparable.

Let’s not spend any more time and get this party started!

Marinate the Chicken

The first step is to thin down your chicken breast by pounding it with a meat tenderizer. Then slice your chicken into strips about 1 inch broad and 3 inches long.

Next, combine your ginger, garlic, ground pepper, salt, sake, and soy sauce in a small mixing bowl.

Afterward, place the chicken in a ziplock bag or an airtight container. Pour in your marinade, and chill in the fridge for 15 minutes.

You may create the tempura batter while the chicken is marinating.

Make the batter for Chicken Tempura.

Fill a big bowl (around halfway full) with ice and water, then put a medium-sized bowl inside.

Then, in a medium mixing dish, whisk together the yolk and white of your egg.

Sift the cake flour and cornstarch together with the beaten egg into the mixing bowl.

Then slowly drizzle in the 1/3 cup of cold water, constantly stirring until everything is just incorporated and a batter forms. Ensure you don’t overmix the mixture; stop mixing once a batter has formed!

Prepare your Chicken for Frying

So, at this point, your marinated chicken and tempura batter should be ready to go.

To begin, place all of the chicken pieces in the batter dish and completely coat them in the batter.

Next, fill a medium-sized saucepan (or deep fryer) halfway with oil and heat it to 350°F (180°C).

Once the oil is hot, add 2-3 pieces of coated chicken at a time to the saucepan—cook for 2 minutes on each side or until the outside is crisp.

Garnish your chicken tempura with soy sauce and shredded cabbage, and get ready to eat!

How to keep Chicken Tempura Leftovers? 

As a result, this dish serves two people, making it ideal for a meal for one or two. However, if you need to feed a large family, this dish may simply be doubled or tripled!

If there are any leftovers, just put them in an airtight container in the fridge for up to two days.

Set your oven to 425°F and put the pieces on a lined baking sheet to warm your tempura.

Save the image below to your Pinterest board if you like this Japanese Chicken Tempura recipe!

List of Ingredients

For the Marinade

For one large chicken breast, about 125g

• Chicken breasts
• ¼ tsp sea salt
• Freshly ground black pepper
• ½ tsp minced ginger
• 1 tbsp soy sauce
• 1 clove of garlic, minced
• 1-2 tsp of sake (according to your preference)
• 3 cups oil for frying

For the Batter

• ⅓ cup (45g) cake flour
• ⅓ cup (50g) cornstarch or potato starch
• ⅓ cup cold water
• 1 large egg 

Directions

• To thin down the chicken breast, beat it with a meat tenderizer. Then, slice into strips that are about 1 inch wide and 3 inches long.
• Combine the black pepper, salt, soy sauce, ginger, sake, and garlic in a small bowl. Put the chicken in a zip-lock bag or an airtight container for 15 minutes to marinate.  Prepare the tempura batter in the meantime.
• Fill a large mixing bowl halfway with ice and water.
• In another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch to the egg mix.
• Mix in the 1/3 cup of cold water slowly until everything is just incorporated and the batter forms.
• Dredge the chicken pieces in the batter one at a time in the mixing basin.
• Heat the oil to 350°F (180°C) in a pan  (you can also use a deep fryer).
• Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy, about 2 minutes on each side.

Last words

I really hope you try this Chicken Tempura recipe and let me know how it went down in the comments section. Also, please let me know if you’re having any issues with the recipe or if you have any suggestions. It would mean a lot to me if you shared it on your Pinterest or other social media platform you are using and get the word out about this recipe. Thank you 🙂

It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world).

I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here’s the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. 

What are Greek Dolmades?

Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don’t come even close to these homemade authentic ones. So I don’t advise buying them. 

Nothing can beat their unique taste, and they’re straightforward to make. So,  in this article, we will look at preparing Greek dolmades.

The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries.

FAQs about Greek Dolmades

Can I Make Vegan Greek Dolmades?

Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it’s just a matter of preference. 

So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice.

After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves.

Can I use fresh leaves instead of jar leaves?

If you’ve used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them.

How to store the leftovers?

To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot.

We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience.

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Preparation Time: 20 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Calories: 205

Greek Dolmades Recipe

Ingredients

• Grape leaves in brine – 1 jar (16 oz)
• Short grain rice – 1 ½ cup (soak in water for fifteen min and drain)
• Extra virgin olive oil
• Chopped Yellow onion – 1
• Lean Ground Beef – 12 oz 
• Salt to taste
• Black pepper
• Allspice – 1 tsp
• Cumin – ½ tsp
• Chopped Parsley, fresh mint, and fresh dill – ½ cup each
• Tomatoes – 1
• Chicken broth – 4 cups ( I use low sodium one) 
• Lemon juice – 4 tsp

Instructions

Preparing the Grape Leaves:

1. Remove the grape leaves from the jar and discard the brine.
2. Rinse the leaves thoroughly under cold water to remove any excess salt.
3. Allow the leaves to drain and set aside.

Preparing the Stuffing:

1. In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely.
2. In a pan, heat 1 tbsp of olive oil over medium heat.
3. Add onions and sauté until they become translucent, stirring occasionally.
4. Add the meat to the pan and cook until it turns brown. Flip occasionally to ensure even cooking.
5. Drain any excess fat from the pan.
6. Season with salt, pepper, and all-spice, mixing well.
7. Transfer the meat mixture to a bowl and allow it to cool.
8. Once cooled, add the drained rice and herbs to the meat mixture.
9. Season with salt and drizzle 1 tbsp of olive oil. Mix until all ingredients are well combined.

Stuffing and Cooking the Grape Leaves:

1. Lightly grease a skillet with olive oil.
2. Line the bottom of the skillet with a layer of grape leaves.
3. Add a layer of sliced tomatoes on top of the grape leaves.
4. To stuff a grape leaf:
   • Lay a leaf on a cutting board with the patterned side facing up.
   • Place 1 tbsp of the meat and rice filling in the center.
   • Fold in the sides and roll the leaf, securing the filling inside.
5. Repeat the stuffing process with the remaining grape leaves until all the filling is used.
6. Arrange the stuffed grape leaves in the skillet, starting from the edges and working your way to the center.
7. Place a plate upside down on top of the grape leaves to keep them in place.
8. Pour hot broth over the grape leaves until they are slightly submerged.
9. Cover the skillet with a lid and cook over medium heat for 30 minutes or until most of the liquid is absorbed.
10. Drizzle 4 tsp of lemon juice over the grape leaves, cover, and continue cooking for another 30 minutes or until fully cooked.

Serving Instructions:

1. Remove the skillet from heat and allow the grape leaves to cool for 30 minutes, uncovered.
2. Drizzle with additional olive oil.
3. Transfer the grape leaves to a serving plate.
4. Serve with plain yogurt or lemon wedges on the side. Enjoy your homemade Greek dolmades!

Cooking Tips & Variations

• Don’t skip soaking the rice as it later aids in cooking.
• It is not advised to over-stuff the grape leaves as the filling contains rice that expands when cooked.
• When rolling the grape leaves, ensure they are rolled tightly. Stay moderate, not less, or too tight for proper cooking.
• Placing an inverted plate on the leaves will make them stay intact and prevent them from floating while being cooked. When the liquid is absorbed, you may bake out the plate.
• After the grapes are cooked, the resting time allows them to absorb the extra liquid. It also adds to the taste.

Prepare dolmades ahead

• Stuffings can be prepared one or two nights prior. You may store them in an air-tight container in the fridge.
• You can roll the grape leaves with stuffings inside and then place them in the refrigerator overnight. Take them out of the fridge an hour before you need to cook.