Скачать или смотреть Best use of sourdough

Ever wonder what to do with your sourdough discard? And have you had a Korean corn dog that bites back? 🔥 In this video, we are sharing our unique take on the viral Korean street food, but with a twist. Instead of a standard batter, we use a high-hydration sourdough-inspired dough that gives the corn dogs a light, chewy texture. And to finish them off? A bold, electric-blue coating of crushed Blue Heat Takis for that spicy, tangy crunch you didn’t know you needed. Inspired by Chef Craig of T-mobile park in Seattle, this is the perfect snack for fans of spicy snacks, viral food trends, or anyone looking to level up their street food game.

#KoreanCornDog #SpicyFood #TakisHack #sourdoughdiscard

Sourdough Batter Recipe
200g sourdough starter (about 3/4 of a cup)
500g all purpose flour (about 4 cups)
500g warm water (about 2.5 cups)
4 tbsp sugar
1 tsp salt

1 Cup of flour for dredging
2 cups of Panko bread crumbs to coat after the batter

Mix all ingredients together, transfer for a wide dish, cover and let rise for 2-4 hours. You can make this the night before and leave it in the fridge.


For Yeast Recipe

For the yeast batter (enough for 6 large jumbo dog sticks)
1 cup warm water
2 tbsp sugar
1pack or 2 tsp activated dried yeast
1/2 tsp salt
1 3/4 cup to 2 cups of flour

Mix all ingredients together and cover and let it double in size. Should take a couple of hours depending on the temperature of your room. If nothing happens your yeast is dead.

Watch our Seattle Review here
   • Two Chefs meet the chef of Seattle mariner...  
Watch our original Korean corn dog video where we coat them in French fries
   • Korean cheese corn dog  | Corn dog recipe  
Watch our Pillsbury Korean Corn dog (for "lazy" people) recipe
   • Korean corn dogs with cheese using Pillsbu...  


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