Hello, pretty people! Welcome to Paulina Kitchen. Today we want to talk about a recipe that became more viral than the puppy's meme: Korean flags.
Sure you already saw these wonders in the networks and you will have asked: "How can I do that at home?" Don't worry, that's what we are here for. Go find sausages, cheese and potatoes , because today we will learn everything necessary to prepare this Korean recipe.
An idea full of flavor and textures, which is not only an explosion in the palate, but also a visual show (yes, that cheese stretching is hypnotic).
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About Korean flags
Korean flags , also known as Korean skewers or Korean hot dogs are the Asian version of the classic Corn Dogs, (very popular in the United States) but with an irresistible Twist.
But what makes them special? Well, the Koreans decided to take this street recipe to another level. Imagine it: juicy sausage, crispy potatoes, spongy dough and a lot of cheese.
All this embedded in a stick, (because, let's be sincere, anything that comes in a stick is more fun to eat, or not?) They are easy to do and perfect to surprise anyone with a different and super fun recipe .
The Boom of the Korean flags: why are they so viral?
The Korean flags became viral because of their spectacular contrast of textures (soft inside, crispy on the outside), and if you add the cheese that stretches when Mordes, is crazy.
And let's not forget the attractive visual factor that these sausages have, super photogenic: they are colorful, appetizing and with that melted cheese that stretches as if it were elastic, perfect for Instagram stories.
The origin of the Korean flags: from the streets of Seoul to your kitchen
Although the flags as a concept became popular in the United States with the famous Fair Dogs , the Koreans appropriated the idea and took it to the streets. stalls in South Korea are a phenomenon, and the flags became an icon of the Street Food, conquering palates worldwide. And now, in your kitchen, how are you?
Traditional Korean flags: What are different?
Unlike Western flags , which are usually covered only with cornmeal dough, Korean flags can have an additional layer of ingredients such as potatoes cut into cubes, breadcrumbs or even snapshot noodles (yes, they read well).
This extra layer gives them a much more crispy texture. In addition, many times they combine sausages with mozzarella cheese , which gives it an extra touch of surprise.
Essential ingredients to make the best Korean flags at home
If you are already tempting you the idea of making Korean flags at home , we tell you what you are going to need. These are the essential ingredients to be perfect:
- Salachichas : They can be of any kind, but the largest or thick work work better.
- Mozzarella cheese : If you are looking for that stretched effect of cheese, this is your ally. But you can use others like Cheddar or provolone if you like to experiment.
- Flour : The mixture of wheat flour with cornstarch is key to a crunchy texture.
- Powder yeast : This will give a little volume and spongy to the dough.
- Egg : so that the dough is well linked and consistent.
- Sugar : Yes, the sweet touch is what gives that special distinction.
- Popes in cubes or grated : The viral version carries potatoes in the outer layer, a total success!
- Rallado or Panko bread : to give it even more crispy.
- Frying oil : you will need enough to immerse the flags and achieve a perfect frying.
The perfect cheese for your Korean flags
We know that cheese is the heart of this recipe. To achieve the famous cheese stretch, we recommend using Mozzarella. If you want to experiment a bit, you can try Cheddar or Manchego cheese . The important thing is that it melt well and give you that "photo moment" that we all look for.
Tips and tricks for perfect Korean flags
After several attempts in the kitchen here we leave you some tips for your flags to be a success:
- Make sure the oil is very hot: if the oil is cold, the dough will be absorbed too much and will be fatty.
- Do not saturate the pan: Fry only 2 or 3 flags at the same time to prevent the oil temperature from going down too much.
- Be creative with the coverage: if you do not like potatoes, test with breadcrumbs or even shredded instantaneous noodles for an even more crispy touch.
So that your Korean skewers are more crispy
The key to well crispy Korean flags is to follow certain points in the preparation, such as using Panko type breadcrumbs , which is thicker than the common and will give you that irresistible crispy.
Another very important tip for a crispy result is to dry the potatoes well before using them so that they do not add moisture. Thus you will achieve that perfect gold that we are looking for so much in this recipe.
Variants of the Korean flags that you cannot stop trying
Although the classic recipe carries sausages and cheese, you can customize it to your liking. Test with vegetarian versions using tofu or vegan sausages.
You can also make chicken flags or, if you dare, seafood. If you want to give it a different touch, try adding spicy spices or changing the dough by one with Sriracha to give it a little more character.
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Korean flag recipe
Yields: 4 portions
Preparation time: 50 minutes
Ingredients:
- 4 sausages
- 250 g of mozzarella cheese
- 1 medium potato
- 150 ml of warm water (not hot)
- 5 g of dry yeast
- 2 tbsp. Sugar soup
- 250 g of wheat flour all use
- 1 cdita. salt
- 1 CDA. cornstroke
- 1 cup panko breadcrumbs
- Enough oil to fry
- Banderilla sticks
- Optional: ketchup, mustard, mayonnaise or the desired dressing
How to make Korean flags
- In a large bowl, place the warm water and mix with dry yeast and sugar. Dissolve well and let stand 5-10 minutes until yeast begins to activate and bubble.
- Add wheat flour and salt to the yeast mixture. Mix until you get a homogeneous, slightly sticky and elastic texture. Cover the dough with a damp cloth and let ferment in a warm place for 30 to 40 minutes , or until double its size.
- Meanwhile, prepare the potatoes: peel them and chop them in small and uniform cubes. Bleach potatoes in boiling water with salt for 5-6 minutes, until they are slightly cooked but not soft. Drain and dry well. Mix the potatoes with a tablespoon of cornstarch and reserve.
- Cut the sausages in half and cut cheese canes of the same size as sausage halves. Insert the wooden stick through both the sausage and the cheese, so that they are firmly united.
- Once the dough has grown, take a portion and stretch it with your hands. Wrap each sausage flag and cheese with the dough, slowly turning so that it adheres well. Then there are two options:
- Option 1 : pass the flag directly through the breadcrumbs Panko.
- Option 2 : Go first through the potatoes, pressing slightly to adhere, and then bite with Panko.
- Heat plenty of oil in a deep or pot pan. Once the oil is very hot (180 ° C approx.), Fry the flags for 2-3 minutes on each side or until golden and crispy. Turn them if necessary for uniform cooking.
- Remove the oil flags and let them stand on absorbent paper or a rack to remove excess oil. If desired, sprinkle with sugar before adding favorite dressings. Ready.
