Sugar Lollipop (설탕뽑기 | seoltangppopgi)

Sugar Lollipop (설탕뽑기 | seoltangppopgi)

A nostalgic Korean elastic sugar sweets which is basically made with sugar and baking pop!

Hardware:

• treated steel scoop
• chopstick to mix the sugar
• non-stick baking sheet or skillet to use as a base (or use material paper)
• elastic spatula
• hotteok press (or a bowl with a smooth, round base, around 4 to 5 inch distance across)
• treat cutter(s)
• candy sticks - discretionary

Fixings

• For each sweets
• 1.5 tablespoons sugar (white or brown)
• 1/16 teaspoon baking pop (around 2 to 3 little squeezes)

Guidelines

Assemble every one of the fixings and instruments prior to beginning.

Add 1.5 tablespoons of sugar to the scoop. Hold the scoop over low to medium low hotness. Whenever the sugar begins to liquefy around the edges, mix with a chopstick.

Keep on blending continually, controlling the hotness. In the event that it begins to smoke, raise the scoop a couple creeps over the hotness, and lower it closer once it chills a bit. Rehash as essential until the sugar totally softens with no knots, yet let it cool off a little prior to adding the baking pop.

Holding the scoop away from the hotness, mix in the baking pop.

Mix rapidly and vivaciously (20 to multiple times) until the baking soft drink is totally broken up and the foamy blend turns light caramel-variety. While mixing, you can carry the scoop nearer to the hotness briefly to keep it warm, yet don't allow it to puff up excessively lengthy. It will consume at the base

Pour the combination onto a non-stick baking sheet, skillet, or material paper, scratching with an elastic spatula. Place the tip of the discretionary candy stick into the combination.

Allow it to cool for 15 to 20 seconds. Then, at that point, delicately tap it to check whether it doesn't stick, and afterward press it as far as possible (for 4 to 5 seconds) to the ideal thickness. This forestalls the dalgona from adhering to the press.

Right away, stamp it with a cutout, solidly however not the whole way through. Instantly eliminate the shaper.

Notes:

Tips to assist you with making dalgona candy effectively

Assemble every one of the fixings and instruments prior to beginning.

Try not to consume sugar. Mix continually, and control the hotness by moving the spoon all over from the hotness.

When the baking soft drink is added, the blend will promptly start to froth and can consume rapidly. Get the spoon far from the hotness while blending in the baking pop. You can return to the hotness momentarily, if necessary.

Utilize a non-stick baking sheet or skillet or material paper as the base. The key is to allow the combination to chill a short while in the wake of spilling it out onto the base surface for 15 to 20 seconds. Then, at that point, tap it delicately to check whether it doesn't stick prior to squeezing it the whole way to the ideal thickness. Keep the base and press cool all time.

Certain individuals sprinkle the base with sugar and rub the press on it, or apply oil to keep the foamy combination from staying. Investigation and see which works for you the best.

Assuming that you're making mutiple, keep a pot of high temp water on the oven to flush off the scoop and the spatula between the clusters.

Store extra confections in an impermeable compartment in the ice chest or cooler. It endures many days in the cooler and months in the cooler.

Sugar Lollipop (설탕뽑기 | seoltangppopgi) VIDEO

Goldfish Bread (붕어빵 | bungeoppang)

 Goldfish Bread (붕어빵 | bungeoppang)

Fixings

Hitter

• 1 cup plain flour or cake flour (125 g/4.4 ounces), filtered
• 2 tsp baking powder filtered
• 1/4 tsp fine ocean salt
• 175 ml milk or water
• 3 Tbsp castor sugar
• 1 Tbsp dissolved spread
• 1 egg

FILLING OPTIONS (USE ABOUT 1 TBSP OF FILLING PER FISH)

• improved red bean glue
• custard
• chocolate
• nutella
• ham and cheddar (for appetizing sort fillings)

OTHERS

1 Tbsp dissolved spread or cooking oil for cooking

Directions

Consolidate all hitter fixings in a medium estimated bowl. Blend them well. Move the blend into a container that has a spout for simple pouring.

Preheat a bungeoppang dish over medium low hotness. Immediately brush the dish with some liquefied margarine or cooking oil.

Pour the hitter blend onto the bungeoppang dish. Just cover around 50 % of the dish. Add your decision of filling then add more hitter blend on top to cover the fish shape. Close the dish and turn it over rapidly.

Cook the two sides of the dish until the fish baked good becomes brilliant brown (around 2 mins each side). Eliminate the fish baked good from the container and cool down on the rack momentarily. Serve.

Goldfish Bread (붕어빵 | bungeoppang) VIDEO

Cotton Candy (솜사탕 | somsatang)

Cotton Candy (솜사탕 | somsatang)

This Cotton Candy Ice Cream Sandwich will take you back to the mid year district fairs. Change around the frozen yogurt flavors and sprinkles for your own touch!

Fixings

COTTON CANDY

• 2 pink hard confections, or ½ cup (50 G ) arranged pink cotton sweets
• 2 blue hard confections, ½ cup (50 G) arranged blue cotton sweets

Gathering

• 1 pt unicorn ice cream(475 g)
• ⅓ cup unicorn sprinkles

Extraordinary EQUIPMENT

wooden stick, cotton sweets cones

Readiness

Make the cotton treats: Let the machine heat for 10 minutes prior to utilizing, then, at that point, switch off.

Add the pink hard confections to the machine, then betray. At the point when you see the cotton treats web start, hold a cone in the middle at a 45° point. Move the cone around the bowl and twist while the sweets gathers on the end, then, at that point, move the cone into a level position and keep pivoting to gather the remainder of the treats, moving from one side to another.

Cautiously eliminate the cotton candy from the cone and press into a 3-inch (7.5 cm) round shape to reduced.

Allow the machine to warm up again prior to utilizing, around 5 minutes, then rehash with the blue hard confections.

To gather, utilize a serrated blade to cut a 1-inch (2.54 cm) plate across from the 16 ounces of frozen yogurt. Strip off the container.

Sandwich the frozen yogurt round between the blue and pink cotton sweets. Add the sprinkles to a shallow dish, then roll the edges of the frozen yogurt sandwich in the sprinkles.

Freeze for 30 minutes more prior to serving.

Appreciate

Cotton Candy (솜사탕 | somsatang) VIDEO

Ice cream-filled waffles (아이스크림 와플)

 Ice cream-filled waffles (아이스크림 와플)

There are numerous road slows down in Yonsei-ro, Sinchon. Among them, 'Sinchon Wangfle' is well known for its expense adequacy and taste. The waffle is large to such an extent that it is Wang(king)fle. A well known waffle in Sinchon gets both taste and amount at a low cost. It's delectable to eat essential Wangfle, and the cream cheddar that you make yourself and the frozen yogurt Wangfle are the most well known menus in this slow down.

Spread a ton of delicate and sweet whipped cream, add honey, and add a major spoonful of frozen yogurt. It's a goliath waffle that is too large to even consider eating at a nibble. You can pick the kind of whipped cream and frozen yogurt. Wangfle is new and sweet all the time.

 Understudies who go to class basically skip dinners and at times descend here to purchase and go up when they need to eat pleasantness.

Ice cream-filled waffles (아이스크림 와플) VIDEO

Potato Hot Dogs (감자핫도그 | gamjahatdogeu)

 Potato Hot Dogs (감자핫도그 | gamjahatdogeu)

The Gamja frank is the most famous Korean corn canine, traces all the way back to the 1990s, and has since been given a few names; Dokkebi, and that implies troll. Just yetnal, meaning older style, it was additionally named after a well known doll during the 1960s called Mandeukee.

Fixings

3 computers of precooked franks (cut them down the middle)

mozzarella cheddar block (slice six sizes equivalent to the frank parts)

¼ cup of granulated sugar to utilized for coat

1 cup of panko breadcrumbs

ketchup

mustard

oil for searing

3 sets of dispensable wooden chopsticks

For the player

2 cups of universally handy flour

3 tablespoons of granulated white sugar

½ teaspoon of fit salt

125 ml. cold milk

2 teaspoons of baking powder

1 egg

1 enormous potato

Guidelines

Break the wooden chopsticks and slant the franks and the cheddar. Wipe them off and put them in an ice chest to keep the cold as you make the player. Cut the cheddar into blocks about the size of the wieners.

Place diced potatoes in a pot of cold water, bubble it and cook for two minutes. Channel them into a colander, flush with cold water and put it to the side to deplete.

Presently make the hitter. Utilizing a huge bowl, add flour, baking powder, sugar, and salt. Speed until the fixings mix equally. Add cold milk and the egg. Together whisk this large number of fixings until smooth (no bumps) to guarantee that the hitter is thick and tacky. This cycle takes around three to five minutes.

Empty the player into a portion container. Hold the sticks and plunge the franks, in a steady progression, ensure the hitter completely covers the wieners. Ensure your player covering isn't excessively thick since it will grow once your fry them, you can utilize your fingers to equitably spread the hitter or eliminate the overabundance hitter while the covering is excessively thick. To make dunking in the player more straightforward, you can utilize a profound tube shaped holder that will guarantee the wiener is completely plunged in the hitter.

Roll the franks (player covered) in the potato 3D squares putting a little strain so the shapes will stick. With the panko bread scraps in a baking container or on a different plate, roll the player covered wieners squeezing tenderly, and ensure that they are totally covered in panko. You can likewise sprinkle more panko to ensure they are totally covered.

Add oil into a profound griddle and ensure this oil is sufficiently profound to cover the sausage altogether once plunged in. Heat the oil to around 350 degrees Fahrenheit.

Plunge the covered franks in the hot oil and cook on the two sides until the player is completely cooked and becomes a brilliant shade of brilliant brown. Scoop them from the hot oil utilizing a spatula or an opened spoon and put them on a wire rack for them to deplete.

Dust the broiled wieners with sugar, then, at that point, shower them with mustard and ketchup. Sugar is intended to upgrade pleasantness and crunchiness.

Potato Hot Dogs (감자핫도그 | gamjahatdogeu) VIDEO

Cup chicken (컵 치킨)

 Cup chicken (컵 치킨)

YIELDS

1 Serving

Default (1 Serving)

Fixings:

•  600 g Chicken bosom or thigh (닭 가슴살이나 다리살)
•  ½ cup Ketchup (케찹)
•  ½ Cup Sugar (설탕)
•  1 ½ cups Honey or Syrup (꿀 또는 올리고당)
•  ½ cup Minced garlic (다진마늘)
•  ¼ cup Red bean stew powder (고춧가루)
•  ¼ cup Soy sauce (간장)
•  ¼ cup Gochujang (고추장)
•  Milk (우유)
•  Searing powder (튀김가루) or Startch (전분)
•  Salt (소금)
•  Pepper (후추)

Guidance

Marinate the chicken in the milk with salt, pepper and 3 spoons of searing powder (10~15 minutes.)

닭을 우유에 소금과 후추, 3 스푼의 튀김가루를 넣은 것에 재워 둔다 (10~15분)

Put 2 spoons of searing powder and the marinated chicken in a zipper sack. Then combine them as one. (Assuming that you need, you can add starch.)

지퍼팩에 재워둔 닭과 2 스푼의 튀김가루를 넣고 손으로 주물러 섞어준다. (전분을 조금 추가해도 좋다)

Sear the chicken in a dish. It is more crispier when you fry two times.

팬에 닭을 튀긴다. 두 번 튀기면 더 바삭해진다.

Make sauce ( 1/2 cup of minced garlic, 1 1/2 cup of honey or syrup, 1/2 cup of ketchup, 1/2 cup of sugar, 1/4 cup of red bean stew powder, 1/4 cup of soy sauce, 1/4 cup of gochujang) If it is excessively thick, you can add a tad of water (1/8 cup)

소스를 만든다 (다진마늘 1/2컵, 꿀 또는 올리고당 1컵 반, 케찹 1/2컵, 설탕 1/2컵, 고춧가루 1/4컵, 간장 1/4컵, 고추장 1/4컵) 소스가 너무 되면 물을 약간 넣어도 된다 (1/8컵 정도)

Heat up the sauce in a dish and put the seared chicken in the skillet when you see enormous air pockets on the sauce.

소스를 끓이고 큰 기포가 올라오면 튀긴 치킨을 넣고 섞는다.

Sprinkle sesame seed or squashed nut on top.

Cup chicken (컵 치킨) VIDEO

Deep-fried squid (오징어 튀김 | ojingeo twigim)

 

Deep-fried squid (오징어 튀김 | ojingeo twigim)

It is vital for Fry the squid two times. Very much like Korean seared chicken (dakgangjeong), it could look firm when broiled once, however in no time flat it will become spongy. Broiling it a subsequent time will keep it fresh any more. For comfort, you can broil some additional squid only a single time, freeze it, and afterward fry it again just prior to serving.

Fixings:

1 huge dried squid (around 4 ounces)

⅓ cup potato starch

¼ cup in addition to 2 tablespoon generally useful flour

squeeze baking powder

¼ teaspoon legitimate salt

1 egg

⅓ cup held squid splashed water

4 to 5 cups vegetable oil

For soy vinegar plunging sauce:

2 tablespoons soy sauce

1 tablespoon white vinegar

¼ teaspoon Korean hot pepper drops (gochugaru) (discretionary)

½ teaspoon sesame seeds

Headings

Plan squid:

Separate the arms and assortment of squid. Eliminate the bone that seems to be plastic inside the squid.

Use scissors to cut the body of the squid transversely into ½-inch-wide pieces. Separate the arms into pieces with the scissors. Absorb 2 to 3 cups cold water for 4 to 5 hours until delicate and adaptable.

Channel and wipe off with paper towels. Hold the water from drenching.

Blend the squid in with 2 tablespoons flour with your hands to equitably cover. Put away.

Sear:

Join potato starch, the leftover ¼ cup flour, fit salt, baking powder, egg, and the saved squid absorbing water a blending bowl. Blend well in with a fork.

Heat the vegetable oil in a 10 to 12 inch skillet over medium-high hotness until it arrives at 350 F. Drop a little spoonful of hitter into the warmed oil. In the event that the player floats to the surface in a moment, the oil is hot enough for cooking.

Plunge each piece of squid into the hitter to cover well. Cautiously place the covered squid pieces, a couple at a time, into the hot oil. Cook, turning a couple of times, until the hitter is light brilliant and crunchy, around 1 to 2 minutes all out. Move the cooked squid to a sifter. Rehash with the excess squid pieces.

Whenever the squid pieces have all been broiled once, sear them once more, 3 to 4 minutes until very crunchy and brilliant brown. Channel on a paper towel-lined plate.

Serve:

Make a soy vinegar plunging sauce by joining soy sauce, vinegar, hot pepper drops (whenever utilized), and sesame seeds in a little bowl and blending it well.

Serve right away, with the sauce.

Deep-fried squid (오징어 튀김 | ojingeo twigim) VIDEO