Korean Corn Dogs

Ingredients

Makes 6 corn dogs

Dough:

  • 140g bread flour
  • 50g Asian rice flour (not glutinous, not western rice flour)
  • 2 Tbsp white sugar
  • 1 tsp sea salt
  • 4g instant dry yeast
  • 100ml warm milk
  • 1 large egg, room temperature
  • 4 hot dogs, cut into 4cm long pieces
  • 250g mozzarella cheese, cut into 4cm long pieces
  • 10 wooden skewers or chopsticks

Toppings:

  • 120g panko breadcrumbs
  • 145g potato, cut into dice sized pieces, coat with 1Tbsp corn starch (or use chopped up frozen French fries)
  • 1 package instant ramen noodles, crushed
  • Sugar, if you like
  • Ketchup, if you like
  • Mustard, if you like
  • Mayonnaise, if you like
  • Sriracha, if you like
  • Curry powder, if you like

Method

  1. In a large bowl, whisk together the flours, sugar, and salt.
  2. In a small bowl whisk together the dry yeast and warm milk, and set aside for five minutes or until starts bubbling.
  3. Whisk in the egg and then tip into the dry ingredients. Mix well with a spatula until incorporated fully. The dough should be sticky and thick. If too dry, add a splash more milk.
  4. Place the cheese and the hot dogs on a skewer with the cheese on the top end. Dip the skewers into the batter and coat them evenly, removing any excess. (If you have a wide tall glass, tip the dough into it, and then dip the skewers into the batter, it is much easier)
  5. Roll the battered skewers in panko or potato, or instant noodles.
  6. Heat up a large pot of oil to 165C / 330F, using a thermometer. Fry the skewers until puffed and golden brown. Cook about 3-4 minutes, turning as necessary. Remove from oil and place on a rack to allow any excess oil to drip off.
  7. Drizzle sugar, ketchup, mustard, etc. as you like and serve immediately.

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@judyjoochef Instagram profile imageEvery summer, Chesterton Polo at Hurlingham Park is one of those dates I simply refuse to miss. Quintessentially British, utterly glamorous, and honestly — I haven’t the faintest idea about the rules, but who cares? The thundering hooves, the mallet swings, the collective gasp of the crowd… it’s pure electricity, even to a complete polo novice like me. And the food? Chef’s kiss. The afternoon tea and scones alone are worth the ticket. Did you know that polo is one of the oldest team sports in the world — first played in Persia over 2,500 years ago as military training for the king’s elite cavalry? Thousands of warriors, one ball. Somehow it evolved into this gorgeous, sun-drenched afternoon with scones. I’d say that’s progress. 🐴 Thank you to the wonderful @polointhepark team for having me — see you on the lawn again next year! #polo #london #polointhepark2 days ago via Instagram
@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom4 days ago via Instagram
@judyjoochef Instagram profile imageThey said I didn’t look like a chef. I said, “ Watch me feed Madison Square Garden and Citi Field!” 🍗 And with the @nyknicks in the NBA Finals, MSG has never been louder — or better fed. There’s something deeply satisfying about 20,000 New Yorkers eating Korean fried chicken while cheering on their team. That’s the Seoul Bird dream, right there. So honored to be featured in @womanaroundtown, sharing a little of my story — from Columbia engineering grad to Wall Street, to walking away from it all to go to culinary school (my parents were horrified), to cooking at Michelin-starred kitchens, to becoming the first female Iron Chef UK. None of it was the plan. All of it was worth it. Seoul Bird was born from a love of Korean street food — and a belief that it deserved a global stage. From London to New York, we’re just getting started. And yes — there’s a new book (my 4th!) coming in Nov— “Mukja: Let’s Eat!” Head to WomanAroundTown.com for the full interview. Go Knicks! #Mukja #NYKnicks #NYCFood #KoreanFood #cheflife1 week ago via Instagram
@judyjoochef Instagram profile imageBack in my K-Quick Kitchen — and today we’re giving McDonald’s fried apple pies the Korean glow-up they deserve. Apple Pie Mandu (dumplings), yeah baby! Dumplings have been showing up in Korean royal cookbooks since at least the 14th century, when they were considered a luxurious dish served during festivals and celebrations. Today, “mandu” come in countless shapes — half-moon, round, pleated, pinched — and are stuffed with everything from kimchi and pork to tofu and glass noodles. So why not stuff them with apple pie filling? The beauty of mandu is the wrapper — that thin, snappy skin crisps up like a DREAM when fried, giving you a shatter-crisp shell that rivals the Golden Arches. Here’s my K-Quick move: To save time—Start with pre-made apple pie filling, but pimp it out: a squeeze of lemon, fresh apples, a hit of cinnamon, maybe a splash of bourbon or rum if you’re feeling fancy. Trust me, adding a few fresh ingredients makes all the difference. Wrap a spoonful inside a dumpling wrapper, seal those edges tight, and fry until golden, blistered, and gorgeous. Finish with a generous toss in cinnamon sugar while they’re still warm. Eat them straight up while they’re piping hot, or pile them over a scoop of vanilla ice cream for the ULTIMATE sundae moment. There’s truly no wrong answer here. A true American classic, reimagined the K-Quick way — warm, tart, crispy, sweet, and absolutely made for sharing. Thank you @samsunguk @samsung Ingredients: @koreafoodsuk @seoulplazauk Glam: Thank you @jonesroadbeauty @justbobbidotcom1 week ago via Instagram
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