The girl will grab an apple and eat it over a cookie any day of the week (she’s my hero), but I want to make fun things with her and teach her as she grows that nothing is off limits in terms of food as long as there is balance in life. Of course I want Pepper to eat healthy things and believe me she has a very balanced diet. While she’s still so young this part of the blog probably won’t be updated much more than once a month, but as she grows I am so excited to share more of our adventures together in the kitchen. Because I do a lot more cooking rather than baking this makes this part a bit harder, but it’s totally doable.
I do not let her do anything or even be up on the counter once the stovetop is on. Please know, because this is the internet and the internet contains crazy people that assume the worst when someone does not clarify. So, what she actually participates in will be slim pickin’s for awhile, but I feel as if there’s some stuff she can partake in and sit on the counter top with me to at least watch me do what I spend so much time doing. Some of my favorite memories involve being in the kitchen with my mama and I really couldn’t wait to get into the kitchen with Pepper! Now, I know. Don’t ask me why, I remember sobbing to Eric saying something along the lines, “She’s not a baby anymore!” Hormones are NO joke, people. In fact, I cried my eyeballs out the day her umbilical cord fell off. If I had it my way she would have been mixing batter before her umbilical cord fell off. I’m fairly certain that a few days after I had little Pepper I wanted to start baking muffins and decorating cookies with her. No word if either of those chains will make their way to Utah anytime soon.I’m extremely excited to share these Cheesy Corn Dog Muffins with you today mostly because my sweet little Pepper helped me make them and also because they are insanely yummy. Chung Chun Rice Dogs, for example, makes a yeasted dough for its corn dogs. Since then, other Korean corn dog businesses have jumped on the bandwagon, selling their own take on the street food. According to news reports, the customer lines were so long, orders were capped at five hot dogs per person. opened in Georgia, in 2018.īut it was the store that opened in Los Angeles, in 2019, that garnered the most attention in America. The owners soon expanded across Korea and then into other part of Asia and Australia. The Korean corn dog was sold at its store in Pusan in 2016 and quickly gained popularity among college students at the nearby university. While it’s likely been around for decades, the Myungrang Hogdog company is often given credit for taking the nostalgic state fair favorite and giving it a 21st century update. Options include regular sausage, mozzarella cheese and a sausage, cheese and potato combination. On the food truck front, Dippys Corn Dogs, based in Provo, also has Korean-style corn dogs on the menu. They have been in the restaurant business for nearly a decade, make everything from the kimchi and dumplings to the Hawaiian macaroni salad in house. Customers can order the corn dog to go, or enjoy it while cooking meats and vegetables on the state-of-the-art grills built directly into the tables.Ĭasey and Rachel Choi, Sun’s parents, own and operate the Utah County location. Closed on Sunday.Ī Korean corn dog also has been added to Yummy’s sit-down restaurant in Orem, Yummy’s Korean BBQ and Sushi, 300 S. The regular and cheese dogs are $4, while the half and half is $4.50. In Salt Lake County, Yummy’s Korean BBQ Drive-thru located, 2946 W. (Rick Egan | The Salt Lake Tribune) Sugar is sprinkled a Korean Corn Dog, at Yummy's Korean BBQ, on Thursday, Aug. Once the crispy, golden log is pulled from the hot oil, it is sprinkled with white granulated sugar and topped with a zigzag of ketchup and mustard, said Choi, creating an interesting sweet-savory taste. (There’s also a popular variation that rolls the dog in panko and diced potatoes before cooking.) Whatever the filling, it is threaded on a long skewer or chopstick, dipped in the rice batter and rolled in panko crumbs before being plunged into a deep fryer. Most restaurants - including Yummy’s - also sell a version that is half sausage, half cheese. But many are filled with blocks of mozzarella - and should be called cheese dogs instead. Korean corn dogs are typically made with a jumbo, all-beef weiners. It creates a crust that is “very crunchy on the outside but has a chewy inside.” Instead of the usual cornmeal, the batter is made with rice flour, Choi said. The biggest difference between a traditional corn dog and the Korean version is the coating. (Rick Egan | The Salt Lake Tribune) Owner Rachel Choi dips a mozerella cheese and hot dog combo Korean Corn Dog in panko break crumbs, at Yummy's Korean BBQ, on Thursday, Aug.