Korean corn dog but add a little bit of longsilog spice.
You may have watched Erwan Heussaff’s no-yeast take on Korean corn dog the other day. Now, it’s time to see Chef Martin’s version that puts a twist on this classic snack.
Mashups is a series wherein Chef Martin takes two of your favorite dishes and creates a combination that will make you crave.
Watch the full video here: https://www.youtube.com/watch?v=lVZXSfn83is&t=1s
Korean Corn Dog
Ingredients:
Dough
400 grams bread flour
60 grams sugar
8 grams yeast
300 ml water
10 grams salt
Longsilog
4 pcs longganisa (any type will do), cooked
6 pcs eggs, cooked torta-style, cooled, and cut into 2-inch sticks
1 pack mozzarella, cut into cubes
100 grams thick-cut fries, cut into ¼ inch cubes
Yema
4 pcs egg yolks
1 (390g) can condensed milk
1/4 cup toasted and chopped walnuts
3 tbsp unsalted butter
Chocolate Fudge
1 (390ml) can condensed milk
2 (350g) cups chopped dark chocolate
1/2 cup assorted nuts, coarsely chopped
