5 KINDS OF

KOREAN STREET

FOODS

Name: Otoman, Ma. Catherine Ann Q.

Course / Year / Section: BEED 2-2
Subject: Edukasyong Pantahanan at Pangkabuhayan
Subject Teacher: Ms. Edna Madrid
SPECIAL EQUIPMENT
12 wooden skewers
CORNDOG

INGREDIENT:

for 12 servings
canola oil, for frying
POTATOES
kosher salt, for boiling
1 ½ lb russet potato(650 g), peeled and
cut into 1/4 in (6mm)
2 tablespoons all purpose flour
BATTER
2 cups all purpose flour(250 g)
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup whole milk(240 mL), plus 3
tablespoons
1 large egg, beaten
ASSEMBLY
6 all-beef hot dogs, halved crosswise
2 shredded low moisture mozzarella
cheeses, 8 ounce (225 g) blocks
2 cups panko breadcrumbs(225 g)
2 cups korean rice puffs(100 g)
¼ cup granulated sugar(50 g), for
sprinkling
KETCHUP
yellow mustard
SPECIAL EQUIPMENT
12 wooden skewers
 CORNDOG

PREPARATION:
INGREDIENT:
1. Fill a large stock pot fitted with a deep-fry
thermometer with canola oil. Heat the oil over
medium-high heat until the temperature reaches
350°F (180°C). Reduce the heat to medium to
maintain the temperature. Set a wire rack over a
baking sheet and place it nearby.
2. Prepare the potatoes: Bring a large pot of salted
water to a boil. Add the potatoes and blanch for 2
minutes, then drain and transfer to a medium
bowl. Let cool to room temperature, 15–20
minutes. Once cooled, sprinkle the flour over the
potatoes and toss until well coated, shaking off
and discarding any excess.
3. Make the batter: In a medium bowl, whisk together
the flour, sugar, baking powder, and salt. In a 2-
cup liquid measuring cup, whisk together 1 cup of
milk and the egg until well combined. Pour the wet
ingredients into the dry ingredients and whisk
until combined. The batter should be fairly thick; if
it is too thick to whisk, add more milk, 1
tablespoon at a time. Transfer the batter to a pint
glass or another tall, narrow container. Refrigerate
until ready to use.
4. Thread each hot dog half onto the pointy end of a
skewer, cut-side up, pushing down to about 2
inches below the tip. Thread the mozzarella
rectangles onto the skewers above the hot dogs so
they are flush with the cut ends of the hot dogs
and the tips of the skewers.

1.
 CORNDOG

PREPARATION:
INGREDIENT:
5. Add the panko, floured potatoes, and rice puffs to
individual plates or small trays.
6. Working one at a time, dip a cheese and hot dog
skewer into the cup with the batter, coating
completely. Gently shake off any excess batter.
7. For the original dogs: Roll a battered dog in the
panko bread crumbs until well coated, using your
fingers to pack on the bread crumbs as needed.
8. For the potato dogs: Roll a battered dog in the
floured potatoes, using your hands to pack on the
potatoes to ensure they stick. Immediately roll the
potato-coated dog in the panko bread crumbs until
completely coated.
9. For the crispy rice dogs: Roll a battered dog in rice
puffs until completely coated, using your fingers to
pack on the puffs as needed.
10. Place the coated dogs in the hot oil, 2–3 at a time,
and fry for 2–3 minutes, until golden brown and
crispy, using tongs to turn as needed. Transfer to
the wire rack and sprinkle all over with sugar (use
tongs when turning; the sticks will be very hot).
Repeat with the remaining corn dogs to make 4 of
each kind.
11. To serve, drizzle ketchup and mustard over the corn
dogs.
12. Enjoy!
 TTEOKBOKKI
( Spicy Korean Rice Cakes )

INGREDIENT:
(SERVES 2)
MAIN
350g / 12 ounces Korean rice cakes,
separated
150g / 5.3 ounces Korean fish cakes,
rinsed over hot water & cut into
bite size pieces
2 cups Korean soup stock (dried
kelp and dried anchovy stock), use
this recipe
60g / 2 ounces onion, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A

BOWL)
3 Tbsp gochujang (Korean chili
paste)
1 1/2 Tbsp raw sugar
1 Tbsp soy sauce
1 tsp minced garlic
1 tsp gochugaru (Korean chili
flakes)

GARNISH
1 tsp roasted sesame seeds
1 tsp sesame oil
1 stalk green onion, finely chopped
*1 Tbsp = 15 ml, 1 Cup = 250 ml
 TTEOKBOKKI
( Spicy Korean Rice Cakes )

PREPARATION:
1. Unless your rice cakes are soft already, soak
them in warm water for 10 mins.
2. Boil the soup stock in a shallow pot over
medium high heat and dissolve the tteokbokki
sauce by stirring it with a spatula. Once the
seasoned stock is boiling, add the rice cakes,
fish cakes and onion. Boil them a further 3 to 5
mins until the rice cakes are fully cooked. Then,
to thicken the sauce and to deepen the flavor,
simmer it over low heat for a further 2 to 4
mins.
3. Add the sesame oil, sesame seeds, and green
onion then quickly stir. Serve warm.
 MANDU
( Korean Dumplings )

INGREDIENT:
6 to 8 servings

1 pound lean​ground beef or pork

1 medium onion, finely chopped
1 cup finely chopped cabbage
(about 1/2 of a small cabbage head),
parboiled
1/2 cup chopped tofu (1 small cake)
4 ounces​mung bean noodles
soaked in hot water 15 minutes (or
fully cooked sweet potato noodles)
and chopped
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 package (40) circular mandoo
wrappers or​Japanese gyoza or​
Chinese dumpling wrappers
Dumpling dipping sauce, for serving
 MANDU
( Korean Dumplings )

PREPARATION:
1. Gather the ingredients.
2. In a large mixing bowl, gently combine the
ground beef or ground pork, onion, cabbage,
tofu, and noodles.
3. In a separate small bowl, combine the garlic,
soy sauce, sesame oil, salt, and pepper.
4. Pour seasoning mixture over meat and
vegetables and mix with hands to combine.
5. Place about 1 tablespoon of filling in the center
of a dumpling wrapper.
6. Dip your finger in water and wet the perimeter
of half of the wrapper.
7. Fold the wrapper in half, pressing to seal and
then crimp the edges. Repeat until the filling is
gone.
8. You can steam, boil, fry, or sauté the dumplings
as you wish.
9. Serve with a basic dipping sauce or a spicy
sauce.,
 DALGONA
( Korean Sponge Candy )

INGREDIENT:

2 Tbsp sugar, white or light brown

baking soda, small pinch (it’s hard
to measure, but about 1/32 tsp)

EQUIPMENTS:

You can buy a dalgona making kit to

make dalgona at home, but if you
have the below tools already, you
don’t need to go shopping for
anything else.
Stainless steel ladle – This is where
you will melt the sugar and make
the dalgona mixture. Choose
something you don’t mind getting
ruined if something goes wrong
(e.g. getting burnt)
Chopstick or popsicle stick – This is
to stir the sugar.
Silicone scraper or spatula – This is
to scrape the dalgona mixture from
the ladle.
Baking sheet or pan – This is to use
as a base and protect your bench
top from the heat.
 DALGONA
( Korean Sponge Candy )

EQUIPMENTS:
Silicone mat or parchment paper –
This is to release dalgona easily
after you finish making it.
Hotteok press – This is to flatten
the dalgona before imprinting the
shape. You could use a small sauce
pan with a smooth, flat, and round
shaped bottom.
Cookie cutters – This is to imprint
the pattern on the dalgona, but if
you just want the sugary treats
without any pattern, you can skip it.

PREPARATION:
1. Add the sugar to a ladle and then hold it over
low heat. Stir around the sugar with a chopstick
from time to time until it starts to melt. The
sugar will start to melt around the edges first
and it usually takes about 1 minute to reach this
point. Once this happens, start stirring more
vigorously.

You also need to control the heat, by lifting the

ladle off or moving it closer to your heat source.
It will take about 3-4 minutes to completely
liquidize; it should end up smooth with no
lumps.
 DALGONA
( Korean Sponge Cnady )

PREPARATION:
1. Bring the ladle to the side of the stove (no heat
area), and slowly and carefully add a pinch of
baking soda. Make sure you don’t add too much,
as it can burn quickly and make the dalgona
taste bitter. Stir quickly and thoroughly until
the baking soda is fully dissolved; You will see
the mixture turning into a light caramel-color.
While stirring, bring the ladle closer to the heat
for 3 to 5 seconds to give the mixture a fluffy
and airy texture while keeping it warm.
2. Pour the melted sugar mixture onto a baking
sheet covered with a silicone mat or baking
paper, scraping with a silicone spatula.
3. Let it cool for about 45 seconds, then lightly tap
with a silicone spatula to see if the dalgona
sticks to it. If it doesn’t, press down the dalgona
using a hotteok press for 4 to 5 seconds to
flatten it. You can use any smooth, flat, non-
stick object like a small stainless steel pot to
press it down.
4. To create a pattern in the candy, press a cookie
cutter into the middle of the candy and remove
it quickly. If you press hard and firmly, your
pattern will come out easier – but if you press
lightly, it will be difficult to get the pattern out.
Quickly remove the cookie cutter.
5. Let the dalgona candy cool for about one
minute or until it hardens. Serve.
SOTTEOK SOTTEOK
( Korean Hotdog and Rice Cake
Skewers)

INGREDIENT:
15 Korean spicy pork sausages or
Vienna sausage
15 cylinder rice cakes (garae- tteok)
1 tbsp neutral oil
Sticky sweet & spicy sauce
2 tbsp gochujang (Korean red
pepper paste)
1 tbsp gochugaru (Korean red
pepper flakes)
1 tbsp ketchup
2 tbsp yoridang or any sweetening
syrup
1 tsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil
2 garlic cloves minced
3 tbsp water
1 tsp chili oil optional
Garnish
1 tbsp crushed peanuts or sesame
seeds
1 tbsp chopped green onion

EQUIPMENT:

Grill
8 inch bamboo skewers
SOTTEOK SOTTEOK
( Korean Hotdog and Rice Cake
Skewers)

PREPARATION:
1. If you're using frozen or refrigerated rice
cakes, blanch them in boiling water for 30
seconds to a minute until they are soft. Then
drop them into some cold water to stop the
cooking, rinse & drain.
2. Make 3 diagonal cuts into the sausages
3. Skewer 3 pieces each of the sausage and rice
cakes in an alternating pattern, then brush with
a little oil.
4. In a small sauce pan, add all the sauce
ingredients and bring to a simmer until slightly
thickened.
5. Grill or pan fry over medium heat until both
sides are crispy and slightly charred.
6. Brush the sauce on both sides. You can remove
the skewers from the grill before doing adding
the sauce but I like to keep it grilling just a few
seconds longer.
7. Garnish with crushed peanuts and chopped
green onions.