- It sounds insanely naughty.
(upbeat music)
Hello everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Where are you?
Where are you in the world?
Are you a strange chap talking to a piece of glass
in his kitchen like me, maybe you are.
If you're not, let me know where you are.
I'd love that, sometimes I get fascinated by that.
Today we're doing a recipe that sounds like a K-pop band
called Korean corn dogs.
I know I've got their second album
so we've got like the corn doggy thing.
That's my corn dog action.
It's me holding a stick with a corn dog
very American kind of fairground thing.
I've made it before in the past.
Really, really fun.
But there's this Korean street food twist on it
called the Korean corn dog where you dunk it
in a yeasty batter that bubbles and breadcrumbs,
optionally fries and it's got a hot dog in the middle, still
like a corn dog, so it is a corn dog,
but it's sugar coated with ketchup and mustard.
Instead of meat you could just have a stick of mozzarella
if you want or like we are gonna do,
you can go half and half and it's like the chip thing
dunked in chips on the batter.
But before we get started,
you will notice that Homer is not there.
The cardboard cutouts that I used
to help me focus the camera,
even though sometimes it's out focus.
I put a post on Patreon to everyone,
please help me pick a new cardboard cutout.
We had some amazing suggestions like Doc,
from "Back to the Future", we had David Attenborough.
We had so many, we had me, we had Ashens.
We had seal, which was a very popular one,
but I just I got rose here.
I didn't wanna be too obsessed with him
like that Alan Partridge scene.
Some of you guys probably get that.
The deal was if you picked one that I liked
I was gonna order two.
And that is what is in this box.
Shall we introduce you to the new cardboard cutout?
Folks, this is Pat.
All right.
I think Pat is gonna be quite good.
So some of the camera geeks out there
cause there's quite a lot of white there,
that might help my white balance on the camera,
might not it?
Congratulations to Jason though,
in this box I ordered two of them.
I'm gonna sign the cow and send it to you
so you can have one as well.
Thank you for all the suggestions.
I probably will need a third one.
Homer is having a little rest up there.
Pat does fit there nicely.
It's a little bit strange
cause we're doing a meat based dish, but sorry, Pat.
I knew that would happen.
First video, hacked it didn't it.
So this is pretty interesting today.
Like with the corn dogs I made before
and complete clarity I might be wrong.
I think I remember we add baking powder
instead of this recipe using yeast in its batter.
So it is plain flour.
Woo ooh, sugar, pinch of salt.
Uh.
300 mil of Luke warm water, instant yeast.
This is gonna be our batter.
Here's the difference with the Korean corn dog.
So rather than that baking powder twist
which I'm fairly certain is what we did,
this is a yeasty dough.
We need to leave this now to double in size
(upbeat music)
But I'm gonna have to put this into a nice warm spot
probably near my boiler out here.
Sorry I've just gotta move you outta the way.
Yeah we went there.
Go right by my boiler.
By a coat rail that I've got to hang up
and some clay modelling that the kids have been doing.
Look at that, how exciting.
It's gonna help get that yeast going.
We want it to double in size ideally.
And that's gonna drench and coat our fillings.
Which we can actually work on now so let's do that.
All right folks look at that.
That is a cheese only corn dog Korean style,
basically a mozzarella stick isn't it?
But that is ketchup on there, I believe.
And it's sugar coated on that crust too.
I'm quite excited about the hot dog one as well.
So ooh, we'll mix it up.
So we've got a big old block here of mozzarella.
These hot dogs that historically I used to be like,
yeah I blooming love these things.
But they're like 44% just one sausage, nothing else.
44% of your daily allowance of fat.
Bamboo skewer straight through the middle da, da duh.
And sometimes this is the hardest bit.
No, come on.
No, come on bend.
That's better, that feels more central
and that is almost too long a stick
for me to stick it in the oil.
It could snap.
So I've got some pliers from my garage.
I'm just gonna take a little bit off.
This is optional, we still want a little bit
to be able to hold it.
But yeah, because apparently it's also common
to cut one in half,
stick going through the mozzarella like that.
Amazing and then into the hot dog.
Apparently this is popular.
And of course, if you don't want meat
you can just have a stick of mozzarella.
Oh my gosh.
Okay so I had that half a mozzarella
and half a hot dog left over
and I feel like this, if you don't like the idea
of threading it through a huge skewer
is if you do it in small bits like this.
So we go in sausage, cheese, sausage, cheese.
Oh my god, yes.
So the really cool, oh my gosh.
Really cool thing is that whilst we've been doing this
our dough has been working away.
It's still not enough time yet
but you can get this prep done
and we can ram this because they're both from the fridge
back in the fridge till we're ready.
And if you're wondering, Boston is like Amy
he's got the hot dogs out.
This isn't aside.
If I leave these out, Mrs. B's gonna come home and be like,
you've been cooking again,
whenever I can find a reason to use some sort of hardware
or DIY stuff in cooking video,
there is a crossover for that and kitchen scissors
like we just used then in my opinion,
the best kitchen tool ever,
just putting that out there.
But anyhow, it's gonna get a little bit strange now.
He says, as there's a cow in the background.
The coating, now this is optional.
There's so many different variations but I have to do this,
is cubed frozen thawed French fries, makes sense.
But look, kitchen scissors, look, this is what I mean.
Hmm.
And just cut small cubes.
We've done some fairly crazy things over the years
but I don't think I've ever cut up French fries
into chunks like this, kind of looks more like sweet corn
and that is gonna give it one really bumpy potatoey texture.
But it's still chips going on, which is blooming stomping.
All right it really does look like sweet corn, doesn't it.
The only other thing to tell you
is when it comes to breadcrumbs,
I went to four different supermarkets this morning.
Whenever I say this in the video, everyone's like
you just get some online.
I just go to a shop and I hope that I can get it.
Panko breadcrumbs generally like Japanese breadcrumbs.
They're really normally easy to get,
four shops didn't sell it.
Then I realised you can make your own from home.
Cause basically Panko bread are like crustless bread crumbs.
If you can imagine, if you take a slice of white bread
take the crusts off and then kind of grate it.
That is how you can make your own homemade bread crumbs.
Cause as they dry out, they go a little bit firmer,
like bread comes easy peasy.
So I thought as a backup
I'll just buy a pack of bread crumbs, which I have.
And I found these ones that looked
as close to it as I could.
I mean, they're fairly similar.
It's not much crustidge going on there
but they're not quite as big and flaky.
So that was my backup option because I was like, oh
we're gonna have bread at home aren't we,
I always buy a loaf of bread.
And we have seeded bread.
Now that would definitely do Panko
but would also probably attract
a lot of pigeons to my house.
So too many seeds in that bread.
So yours, ow, uh.
Oh my knee.
Yours probably gonna look better than mine
like it does anyway most of the time, love that anyway.
So we've got Pat, we've got chopping board,
kitchen, towel, oil and our station
so be as prepared as you can.
I've even got a little damp cloth to one side in a bowl
of cold water on the complete off chance that I burn myself.
Obviously I don't wanna do that
but when I cook with oil, I hate it.
And also I just generally get really scared.
So that's why I might be a little bit more serious.
If you are doing this, please be prepared and be careful.
Wow, that was really serious.
Oh.
Oh, that is some pretty well risen dough look at that.
Oh it's gooey, it's gooey.
Lovely.
Just coming to me, but this is like fried bread isn't it?
Oh my gosh, fried bread.
Cheesy sausage, hot dogs covered in chips, ketchup, mustard
and sugar.
Here's what's gonna happen.
We are gonna dredge the chilled sausage mozzarella
in the flour to dry it out and help grip it to our batter.
We're then gonna either roll it or sprinkle it
in some of the chips that I'm telling you
looks so much like sweet corn, doesn't it.
Sprinkle the breadcrumbs over to grip to the batter
which should hopefully cover all of that.
And then it goes in there.
Once it's done, we will put it down
on some kitchen towel here onto the board
and sprinkle it whilst it's still warm with the sugar.
But this is where obviously having an oil frying machine.
I did have one of those, but it just
it was just disgusting to clean
having an oil frying machine
or being best friends with someone that runs a chip shop
is better because we've gotta try
and monitor the temperature, try and keep it fairly low.
Remember when you drop something in, it will shock it.
Shock, that would shock the temperature and lower it down.
But I'd much rather it was lower and warmed up
than it being too hot and basically incinerating the dogs.
So let's start off with the standard hot dog.
We're just gonna dredge that in the flour.
We're now sticking it into this batter.
And I'm gonna lift some on top.
Now the potato bits come on.
Oh my gosh.
Let's see if we can get like this,
is making it really heavy.
And then we dump the whole thing in the breadcrumbs.
Look at that.
Oh my gosh.
Right.
(oil frying)
Oh yes, there we go.
Turn it over,
oh my god.
And those chips have literally stuck on, that's crazy.
Straight onto my kitchen towel.
Oh, baby.
So there we go, off the drained kitchen towel
and literally dusted in sugar.
It is a really crazy looking thing.
And then some ketchup and some mustard.
Oh my gosh.
Check that out.
(crunching)
(mumbling)
Oh my gosh.
The sugar is going, ooh, naughty.
Is this a donut?
The crunch and the freshness from the frying there
the crispness and the chips, that strangely strangely works.
It is a fluffy, but crispy, crunchy bread.
I love that, the chips are just embedded in it.
I've got like one or two, there wasn't complete overload
but then the sweetness of the sugar mixed with the mustard
cause there's sweetness in ketchup too.
And then you forget about the hot dog in the middle,
like, oh wow, that is wonderful.
Right, let's see if we can get a mozzarella one to work.
Cause I wanna try and get some sort of cheese pully thing.
Woo.
Um.
Yeah, let's go for the cheese and sausage one.
The weird combo.
My first one was better.
Yeah we're going for a nice rustic shape on this one.
It's even got like a horn.
Only fear is if it bursts all the mozzarella out
but so far it's kind of puffed up.
I think that yeast is really helping
and putting like a shield around it, which is really good.
Woo.
And this should have hopefully some melted cheese,
let's find out.
Whatever happens, this is fun.
And for me that's what food is all about.
And also, my best teachers at school from what I remember
apart from the really strict ones
I always remember the real fun ones that made us learn
but in a fun way.
So probably better if I do it with this, look.
Ah, that's amazing.
Can we get more, can we get more?
Oh look, look, look, look, look, look.
Yes, ah
Phenomenal.
It's kind of confused.
It's like a cardboard cut out.
It's not sure whether it wants to be a cow or cardboard.
It's kind of more sweet than it is savoury.
The only savoury going on, mozzarella is kind of mild
is the sausage and probably the mustard,
but even that is fairly sweet.
And then we have sugar in the batter too.
It is so, the crispiness,
it's like a slightly savoury confused donut
and the chips are kind of neutral.
It's great.
Well, I think I'm gonna call that a day,
that is blooming amazing.
And I really want you to be careful,
reiterate that seriously, but try it.
Oh my god it's so good.
What else could you stick on it?
Could you do like an inverse big Mac
and stick like gherkins on it as well?
Maybe don't do that.
It just works.
I love street food.
I think I might have to go out to Korea
and just literally film me eating.
That would be amazing.
Try it, don't forget to subscribe.
Have your notifications turned on if you're not already.
So you're aware of all new uploads.
If you do try it, of course send me a snap
and I'll see, of all the foods.
True story.
I let my taste buds recover.
Maybe we'll have a post cut scene of a massive cheese pull
but I'll see you again.
♪ It's got all the notes, baby ♪
♪ Like a treble clef ♪
♪ Cooking up this song like the naked chef ♪
♪ I know what you're thinking British guy drinking tea ♪
♪ But I'm gangster British baby, I prefer chick peas ♪
Oh my gosh.
Oh oh oh.
A fun little prod.
Is it gonna touch Daisy?
Oh my gosh we're nearly there.
Don't break, don't break, don't break.
Oh, it broke.
Sorry Daisy.
It's Pat init.
I just wanna keep calling it Daisy.
Sorry, Pat you in a mood with me that--