Soul Food: Exploring Korean Street Food - EP.01

[Special Online Korean Cuisine Cooking Series]
Soul Food: Exploring Korean Street Food
- Episode 1. “K-Hot Dog & Egg Toast” with Jong Won Lee, director of Oh K-Dog -

The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Soul Food: Exploring Korean Street Food” introducing various Korean street foods currently popular around the world. Chef Youngsun Lee, Chef Hansong Kim, and Director Jong Won Lee based in New York will demonstrate how everyone can cook simply at home using local ingredients with techniques that everyone can try! 

As part of the Korean food culture education program, KCCNY is launching 6 episodes that feature easy-to-follow recipes that recreate some of the most beloved street foods of Korea from savory favorites to sweet desserts. From the “classic” dishes like Korean fried chicken and Tteobokki to Korean hot dogs and more, you’ll be able to learn how to make each menu step by step. You’ll be amazed at how easy it is to make Korean street food right at home.

For Episode 1, Director Jong Won Lee from Oh K-Dog shares his cooking tips and recipes for the Korean-style K-Hot Dog and Egg Toast, the hottest Korean street foods today. The K-Hot Dog is the perfect snack (or meal)! 

The hot dogs showcased include the original version with only sausage inside, half with sausage and mozzarella cheese, and also with only mozzarella cheese. Plus, learn how to add the  extra special crunchy texture to the hot dog with potato cubes!

Let’s try making Korean street food at home!

This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple”.

Tonight’s Menu!

K-Hot Dog (Korean Style Corn Dog)

[INGREDIENTS]

Dough

1⅛ cup (300 ml) Water
12 oz     Wheat Flour  
2.5 oz   Potato Starch
2.5 oz    Rice Flour
Pinch of Salt (approximately 0.05 g)
0.1 g     Sugar
7 g    Yeast

Hot dogs

4   Frank Sausages
1   Mozzarella Cheese Block   
1 or 2   Large Potatoes  
2 cups  Panko (bread crumbs)
5-6 cups  Vegetable Oil
5 Wooden chopsticks 
Sauces:  Ketchup, Mustard, Parmesan Cheese, Sugar to taste

[RECIPE] * Makes 4 hot dogs

Step 1: Making the Dough

  1. Mix all ingredients in a bowl.

  2. Leave the dough in a warm place and wait 30 min to 1 hour.

Step 2: Assembling the Hot Dogs
 For a Sausage Dog: Boil Sausages for 10 minutes and use a paper towel to remove all the water. 
For a Cheese Dog: Cut Mozzarella Cheese  4 Inches long, and ¾ thick.
For a Half & Half Dog : Cut sausage half and cut Mozzarella Cheese 2 Inches long and ¾ thick.

  1. Push the stick all the way to the end of the ingredients from 1 to 3.  You can use wooden chopsticks.

  2. Apply the dough and panko (Bread crumbs)

  3. Fry it 350 degrees for about 5 minutes until the outside is golden brown. Enjoy!

* For a potato hot dog crust:

  1. Dice potatoes into ½ inch cubes and soak in water for 30 minutes and drain.  You can also use pre-cut french fries.

  2. Apply potato to the dough and then apply panko.

  3. Fry the hot dogs in 350 degree oil  for 5 minutes until the outside is golden brown. 

* Finishing touches
 Add sugar, ketchup, and mustard or parmesan cheese.

You can leave leftover hot dogs in the fridge or freezer and air fry them later for 5 minutes before serving.

Original Egg Toast (with Scrambled Eggs)

[INGREDIENTS]

For Egg Water (makes enough for 4 servings)

5 Large Eggs
40 ml Water 
7 g   Sugar 
5 g   Chicken stock powder 

Toast (for 2 servings)

2 Slices Brioche bread (1½ inches thick) 
Butter as needed

Sauces

Ranch
Sriracha
Mayo

For Sriracha Mayo, mix Sriracha (1) and Mayo (5).

[RECIPE]

  1. Prepare brioche bread and cut it into 1½ inches thick and cut in the middle again, but not cutting all the way through.

  2. Put butter in the pan and make sure both sides of the bread are buttered thoroughly . Cook until soft and golden brown. Make sure the middle of the bread is warm.

  3. After toasting the brioche bread, spread sauces inside of the bread: one side with Sriracha Mayo, and the other side with ranch.

  4. Preheat the pan. Add butter in the pan then add one scoop of egg water (4 oz) into the pan. 

  5. Cook the egg until you can grab the egg and put it into the toast.  Make sure the egg is not cooked hard, just lightly scrambled.

  6. Put a little bit of ranch on the top of the egg and sprinkle parsley.

Bacon, Egg, and Cheese Toast (with Scrambled Eggs, Bacon, Cheese)

[INGREDIENTS]

For Egg Water (makes enough for 4 servings)

5 Large Eggs
40 ml Water 
7 g   Sugar 
5 g   Chicken stock powder 

Toast (for 2 servings)

3 Slices of Bacon   
2 Sheets American Cheese
2 Slices Brioche bread (1½ inches thick) 
Butter as needed

Sauces

Ranch
Sriracha
Mayo

For Sriracha Mayo, mix Sriracha (1) and Mayo (5).

[RECIPE]

  1. Prepare brioche bread and cut it into as 1½ inches thick and cut in the middle again, but not cutting all the way through.

  2. Put the butter in the pan and make both sides of the bread buttered thoroughly. Cook until soft and golden brown. Make sure the middle of the bread is warm.

  3. After toasting the brioche bread, spread sauces inside of the bread: one side with Sriracha Mayo, and the other side with ranch.

  4. Add one slice of cheese in the middle of the bread.

  5. Cut bacon into 2 inch pieces and cook. Also cook one scoop of egg water.

  6. Add half of the scrambled egg into the bread and add the bacon. Add the rest of the scramble egg on the top of toast.

  7. Put a little bit of ranch on top and sprinkle parsley.

BIOS

Chef Jong Won Lee

Jong-won Lee is the Director of Oh K-Dog's headquarters and CEO of the New York branch. Oh K-dog is a Korean hot dog chain restaurant that is gaining popularity in the United States.

Chef Youngsun Lee

Chef Youngsun Lee studied Graphic Design and Fine Art at SVA before he went to Institute of Culinary Education (ICE).  Chef Lee also learned his cooking techniques from grandmother, aunts and mother. Chef Lee worked in many different kitchens in New York  including Craft, BR Guest, Momofuku, Jean-Georges, and more, and has taught at the Culinary Tech Center, ICE, Kingsborough Community College. He also studied Korean Royal Cuisine and Korean Temple Cuisine.  

He is a pioneer of modernizing Korean cuisine. His cooking is based on the concept of “food humanities” and believes that food comes from many different cultures. Therefore, in order to understand food, we need to understand the culture itself.  Now he focuses more on fine dining and healthy cooking as he continuously prepares to open a cooking school in Korean in the future.


Chef Hansong Kim

Chef Hansong Kim, a talented and experienced Korean chef, is Chef / Partner at Seoul Fried Chicken Co, and Handsome Rice. Chef Kim holds a Master’s degree at Johnson & Wales University Providence, RI and received CEC (Certified Executive Chef) and ACE (Approved Certified Evaluator) from American Culinary Federation, and also has extensive experience working at major hotels as well as private dining. Before he came to the United States, he had won a number of culinary competitions in Korea and appeared on many TV programs as a chef. He also has published several cookbooks, and one of his books received 'Best Celebrity Chef Book from Korea in 2012' from Paris CookBook Competition.

Special support by Yondu Culinary Studio. Sempio

 
 
 
Taehyun Hwang