American fast food is also changing towards Asia.
A dip made of gochujang chili paste and pickled radishes are perfect for accompanying the corn dog. Pasi Liesimaa
Corn dog is a fast food classic. Chef Risto Mikkolan prepared corn dog is dipped in a mass made of wheat flour instead of corn dough. Otherwise, the instructions are faithful to the original.
A corn dog is an American fast food that consists of a stick or sausage stuck on a skewer. Nakki is dipped in a thick cornmeal batter and deep-fried until golden brown. The end result is a crispy, slightly sweet crust and a juicy interior.
It is certain that the origin of the corn dog is in the United States. It is an integral part of American food culture, especially at state fairs, amusement parks, and sporting events. In the US, they even celebrate National Corn Dog Day in March.
But even as corn, the exact origin is disputed. Moni has signed up as its developer. According to one story, German immigrants wanted an easy-to-prepare delicacy. Because the corn dog is easy to eat, it became a popular fair food.
The dish became popular in the 1940s, although there are mentions of it already in the 1920s. Notable early sellers include Fletcher’s Corny Dogs and Pronto Pup.
A traditional corn dog is made from nak and corn flour-based dough. However, there are numerous variations in the world. For example, the Korean version, which has become very popular on social media in recent years.
Classic fast food has experienced a new arrival in the 2020s thanks to the Korean corn dog that spread on social media.
– The corn dog is full of greasy, comforting taste, Mikkola describes.
According to Mikkola, the food is suitably crispy on the surface and succulently delicious on the inside. The dip made of mayonnaise and chili paste Gochujang is perfect for the surface of the Corn Dog.
Test the temperature of the frying oil first with one corn dog. The end result should be golden brown on the surface and warm on the inside. Mikkola advises that, if necessary, you can finish cooking the corn dogs in the oven on a baking sheet.
The Korean version has a little heat thanks to the chili paste. Pasi Liesimaa
Korean corn dog
Dough:
3 dl wheat flour
2 tablespoons of sugar
0.5 tsp of salt
2 teaspoons of baking powder
2 eggs
2.5 dl buttermilk
1 tablespoon of rapeseed oil
2 tablespoons of sesame seeds
For surface:
3–4 dl panko flour
1. Dry the surface of the nakkis with a paper towel. Prepare the dough. Combine the dry ingredients together. Add the egg, buttermilk and rapeseed oil, mix to form a smooth dough.
2. Heat the oil in a pan or thick-bottomed steel pot to 175 degrees. Monitor the oil temperature.
3. Put the dough in a tall, narrow container or glass, where it is easy to dip the snacks into the dough. Pour the panko flour onto a plate. Insert the skewer into the nakki.
4. Dip the nuts into the batter one at a time. Roll the nakki in the dough while holding the stick until the dough covers the entire nakki. After that, roll the nuts in panko flour.
5. Deep-fry the skewers a few skewers at a time for 3-5 minutes, turning occasionally, until the dough has acquired a golden brown color. Lift the finished skewers on paper towels for a while.
Gochujang mayonnaise
2 tbsp Gochujang paste
2 dl mayonnaise
Juice of 1 lemon
1. Mix all the ingredients together.
Pickle trail
500 g radish
2 dl of water
1 dl vinegar
0.5 dl of sugar
1 tablespoon of salt
1. Peel the radish and cut into thin slices. Mix water, vinegar, sugar and salt.
2. Stir until the sugar and salt are completely dissolved. Put the radishes in a jar (tight glass jar) and pour the stock over it so that the radishes are completely covered. Close the jar and let it season for 1 hour.
Drink recommendation
This semi-sweet and florally fruity white wine from the popular German wine brand Black Tower Rivaner (€10.39) is guaranteed not to disappoint as a partner for spicy food. The light yellow wine smells of sweet fruit and has a semi-sweet taste, crisp acidity and lightness – the perfect wine for fiery dishes.