Let's make a couple of the internet's favourite Korean delights that are deliciously additive.
Hello friends and not yet friends, welcome back to Mary's Test Kitchen,
where we make all the delicious things we crave plant-based.
Hit the like button if you like that sort of thing
and then start on our Hot Chicken Flavoured Noodles.
You know, this one.
Except homemade from scratch so if you can't buy these easily,
or you just like to do things the hard way...
Actually, it's going to be very easy.
First, ignore how stained this practically brand new nonstick pan is.
It literally got this way the third time I used it.
Then from the fridge, grab your Korean red pepper paste. AKA gochujang.
And some seasonings from the pantry.
One especially important ingredient is the
chicken flavour. Which comes from a vegan chicken-style broth cube.
I like this one 'cause it's convenient. Another one I like
is better than bouillon's vegetarian chicken base.
But if you love to make things from scratch, check out my DIY vegan chicken broth powder.
Whatever you choose, add the amount of cube or paste or
powder that is supposed to make a cup of broth.
Which turns out to be a half cube in this case.
Then our next essential ingredient is the Korean red pepper paste.
I want a full tablespoon. Mind you, it looks spicier than it actually is
with that bright red colour but full of umami fermented soybean flavour.
Then three tablespoons of water.
And a half teaspoon of nutritional yeast which we don't add for nutrition
but for an extra savory lipton chicken noodle soup-like boost.
A quarter teaspoon of soy sauce.
And a quarter teaspoon of sweetness that's going to balance out the spicy heat.
But because it's not spicy enough yet, at least compared to the samyang version,
add a heaping quarter teaspoon of finely ground Korean red pepper powder
AKA gochugaru. Apologies for my not so accurate pronounciation.
Add an eighth teaspoon each of curry powder, garlic powder, and onion powder.
And to make it REALLY taste like you made instant noodles
less instant, an eighth teaspoon of MSG crystals.
Time to mix things up.
Of course, you'll want some noodles.
I'm going the ultra convenient route with shirataki noodles that don't need to be cooked,
just rinsed. Which I'll do off camera.
They are super bouncy and, in this particular recipe (not ALL recipes,
let's be honest), they have a great texture.
But of course you can use any ramen noodles you like.
These are your vegan hot chicken flavoured noodles and there ARE no rules!
While these drain, I'll also chop up one stalk of green onion.
Optional but highly recommended.
With those two things ready and nearby, take your spicy sauce to the stove.
Get it up to medium or medium high.
And warm it up just until everything looks dissolved and smooth and bubbling.
Literally a minute or two, and to me, it looks even redder and more dangerous than before.
Dont' worry, it's safe to throw in your prepared noodles.
Stir-fry for another minute or two so the sauce gets cooked in.
You can also add some sesame oil if you like. Like I like.
When the excess liquid is evaporated and it looks like this, you can plate it.
And because the samyang version has a little bit of nori confetti,
I'm going to snip some from a sheet.
Add toasted sesame seeds.
Finish with green stuff we chopped earlier.
So delicious especially with the green onions
adding the perfect contrast to the savory spicy noodles.
Guys, it tastes just like the original. Not the 2 times spicy one.
Though you could go there with some hot chili oil.
But this is perfect for me. The perfect amount of heat...slightly challenging.
Which can be helped with some pickled daikon slices.
I just bought these at the Korean grocery store but they are easily made at home
too. Lots of tutorials here on YouTube but if you want me to do one, please let me know.
Like I said before, regular ramen noodles are great in this dish but this recipe is especially
good for shirataki noodles, keeping things on the low carb side which is good for me personally.
Not quite a meal but it easily could be. What would you add to make this a
real meal? Let me know in the comments below.
In the meantime, I'll just enjoy this super delicious snack.
Speaking of super delicious snacks, I have been dreaming of these!
Korean corn dogs! They are different from regular corn dogs and don't actually contain any corn.
Very crispy, lots of texture, but also tender and soft on the inside of this crust.
Sorry to my low carb friends, this one isn't super friendly BUT if you
want to see that version, of course let me know.
'Cause I am myself thinking of doing it.
On the very inside, maybe there is a hot dog. Maybe there is melty cheese. Maybe there's both.
You'll see but first, we must make the batter.
To start, measure out 75 ml of plain soy milk. That's about a third cup.
And warm it up to somewhere in the neighbourhood of 105 and 110 degrees farenheit.
Separately, combine 50 grams of all-purpose flour or bread flour which is about 6 tablespoons,
a half teaspoon of instant yeast, and a a quarter teaspoon of salt,
two teaspoons of sugar or a 1 to 1 sweetener of your choice,
and mix it all together.
Then make little well and pour in your warm milk.
Stir it and eventually you'll form this thick batter.
Now, you cover it and leave it in a warm place
for at least half an hour but ideally a whole hour so the yeast can do its thing.
During this time, you could assemble the dog of your corn dog.
Starting with getting your skewers ready.
I'm just going to trim these so they will fit in my pan later.
Then grab your filling from the fridge. I'm going to use some vegan block style cheese.
And my favourite store-bought vegan frankfurters from Fieldroast.
If you want to make some vegan hot dogs from scratch though, check out my scallion seitan
sausages. So good and easy to make, they've been a favourite on my website for years.
Anyways, back to the franks at hand, they are kind of long,
My pan is not THAT wide, so I'll cut it into thirds.
And for the other half of my corn dogs, cut the block of vegan cheese into sticks to match.
Then put them together with the skewers.
Put these in the fridge for now. And when the time
on your batter is almost up, get a few other things ready.
You'll need a cup of panko. Well, maybe only a half cup.
You'll see there's going to be leftover but better to have too much than too little, I always say.
And optionally but highly recommended, cover another plate with frozen hashbrowns.
This cubed kind. It's going to add additional potato deliciousness to our corn-less corn dogs.
And of course, the oil to fry them.
I'm using canola because, well, frankly it's affordable with a neutral flavour
and good for frying so long as you don't accidentally overheat it.
You want enough that's going to reach at least halfway if
not fully over the corn dogs when you put them in.
But leave enough space in the pan for bubbling and such.
Also get a cooling rack ready. Line it with paper towel and get any utensils you'll need.
You want to be completely set up before you get started.
Since it takes a few minutes for the oil to come to temperature,
I'm going to get it started over medium heat.
Just to the side so I can monitor everything going on, it's time to batter up these bad boys.
First,
stir up the batter and you can see the gluten has developed with this stretchy consistency.
I find it easiest just to lean the bowl to one side and roll it up.
Cover every bit of the frank and cheese. The cheese especially.
And even things out.
Use a silicone spatula to help.
Then, roll in the hashbrowns.
And the panko.
Make sure to fully cover that.
The first prepared Korean corn dog can relax while we continue with the rest.
Finally, the dogs are coated and the oil is ready.
I actually love this new induction stove that I just got because it can hold a temperature steady.
Anyways, you want this oil to be between 350°F and 375°F. On the higher side of
that spectrum actually because once we put in the corn dogs, the temperature will drop.
You can cook these one at a time. Which will give you more control.
But I am filming a video on a time crunch so they all go in!
As they start getting golden on one side, ever so carefully but assertively,
use tongs to turn them so they can get evenly fried.
I don't really like to grip them on the dog itself because it's still
quite delicate at this point so I try to turn using the skewer if I can.
But sometimes you can't and you just go gently. And that's fine too.
This one looks done, and remember they will get a little darker even after you remove them,
so I'll take this to the rack.
And sprinkle a bit of sweetness. Sugar or the sweetener that you like. Don't skip it
though. The sweet and savory contrast really makes these Korean corn dogs quite special.
They are so crispy! Just listen to that.
And this cheese!
My friends, vegan cheese has come a long way donchathink?
Eating our way to my favourite vegan hot dog...
It's hot, tender and delicious!
The hashbrowns on the outside give that impression of eating
fries with it. Without having had to make fries separately.
Mu word, it's quite an efficient snack.
I really hope you give these a try. Maybe put your own spin on them.
What would you put on your vegan Korean corn dogs? Please let me know in the comments below.
And that's it for today's fun food Korean recipes made vegan. Let me know which one you liked best.
Plus, if you have any requests, please let me know with the hashtag recipe request so I can
see them easily. Especially if it's something from scratch. Those are my favourites recently!
By the way, if you're interested in more Korean fun food recipes,
I already do have my version of Korean Fried Chicken and Korean 6 sided garlic bread
which was, oh my gosh, such an indulgent treat!
Thanks so much for watching. Please hit that thumbs up if you liked the video and subscribe
for more delightful vegan recipes. Bye for now!