Saturday, December 8, 2012
Meet the Kimchee Corndog!
Here’s a tasty work in progress, say hello the Kimchee Corndog, the new kid on the Korean boardwalk! I’m refining the kimchee corn crust, it needs a few tweaks. This is the Korean version of pigs-in-blankets. I love portable food, and what can be more portable than a hotdog baked into a sweet corn crust made with fresh Korean chili paste and kimchee juice. The dogs were marinated in Napa cabbage kimchee (beachu), wrapped and baked (not deep fried). But don’t let these puffy puppies out half-dressed. Split them open and top with tangy sweet kimchee relish, mayo and toasted black sesame seeds.