Snack Food/ Desserts

Deep-fried, Rice-battered Hotdog

Once a month, I volunteer with a group to go to an orphanage to cook lunch for the kids. The kids are super sweet and I really enjoy cooking for them and playing with them. It’s also fun to see what kinds of food Korean children like and dislike. This time, we decided to do something a little different.

Here it is: the deep-fried, rice-battered hotdog

It is sorta like a corndog, but instead of a flour and cornmeal batter, you have rice that has been flavored with bits of carrot and red bell peppers. This rice is packed around the hotdog that has been impaled with a chopstick and rolled in a panko breading before deep fried.

Here’s a ring of them. It’s not bad. It’s like fried rice on a stick with a meaty center.

The kids loved them.
The inventor of this food is my good friend Hoya. You can read her blog (in Korean) at http://www.hoyacooks.com/
Dan
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Christmas at an Orphanage

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Tips for Korean Cooks: Play with your food!

Here are some tips on how you can play with your food according to Chef Anna Kim.

Focus on Playful Deconstructions of Korean dishes. The elements and the textures should be looked alike but in different ways. For example, omija can be used as a mixer for drinks or as a dressing on barbecue meat. I think that the taste is similar to cranberries in a way so it would go well with roast duck and turkey as well.

Persimmons can be mashed with sweet potatoes to add a bit of mellow sweetness and it would accent the color.
Kimchi can be chopped up super fine and used as a relish on hotdogs or chili or even tacos
Korean pork belly is amazing and if you just slice it thin and throw it in a pressure cooker with sour kimchi and apples, it makes an amazing Kimchi sloppy joe.
Korean beef, Massimo Botturo and Chef Pierre Gagnaire went on and on about the quality of the meat, so Koreans should use it with their amazing aptitude for pickling and make great corned beef or pastrami- now this would require the butchers to cut the meat in different ways.
Korean pears make a great filler for pies, in salsas, as marinades and even with buckwheat noodles. Pears also work well with omija. I like to take pear juice and add omija to it.

Black Garlic. YES! I saw some amazing mashed potato dishes made with this ingredient. The color and the taste are amazing.

Eat Well!

Anna Kim

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