Korean mozzarella corn dog

Korean mozzarella corn dog

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Korean mozzarella corn dog

is a dish originating in Korea. It is made with mozzarella cheese, grilled beef and marinated vegetables in a baguette.


The term kkŏmmul was first used in the early 1990s, but has been widely used since the late 2000s, when it appeared on menus of upscale restaurants. This new trend in food consumption is a result of the popularization of Western cuisine and increased acceptance of eating foreign foods among the youth.


The origin of the kkŏmmul can be found in the United States, when the hamburger was introduced to the public in the 1930s, but its development in Korea was more recent. In 1995, it was first introduced in Hongik University in Seoul, Korea and soon spread across South Korea. In 1996, Kkŏmmul was recognized as a dish of Hongik University by the Korean Ministry of Culture and Education. It was also registered with the National Culture Administration in Korea, and thus protected from possible trademark infringement. Since then, the product has grown in popularity, and it has even been exported to the United States.


The ingredients in the dish are marinated beef, cheese, carrots, and green onions. The beef can be ground beef, beef ribs, or beef loin, while the cheese can be cheddar or mozzarella.



The beef and marinated vegetables are first marinated in oil, and then grilling is completed. The key to a successful kkŏmmul is in the choice of the marinade. Marinades for kkŏmmul must be made from scratch. Since the product is only sold to individual consumers, a marinade must be as economical as possible, and a marinade with too many ingredients is not suitable.

As the beef and vegetables are marinated in a different medium before being grilled, there is not only a difference in taste between the ingredients, but also a difference in color. The colors of the beef are marinated in light olive oil, the green onion marinade is dark green.

As it is a sandwich with a baguette, the bread should also be properly grilled to complement the meat and cheese. This can be achieved by using a high-temperature grill.

If a low-temperature grill is used, the bread will become too soft. The bread must also be toasted or baked.


The cooking process begins with pre-grilling the vegetables to get rid of their water. The beef and cheese are placed on the pre-grilled vegetables and grilled for 10 minutes on both sides. Finally, the bread is toasted.

The beef and cheese may be grilled to medium rare or medium, but in terms of taste, medium rare or medium are better. To maintain the flavor of the beef and cheese, it is better to avoid serving them medium or well done.

The beef should not be too lean, or it will get too dry when cooked. Therefore, the beef can be marinated for at least five minutes before cooking, and the marinade should not be reused.

Because kkŏmmul contains marinated vegetables, the ingredients must be carefully cooked. Cooked vegetables do not add moisture to the kkŏmmul, and the cheese will become too soft. Therefore, the vegetables are cooked until their skin is slightly charred. However, the cooking method is not as crucial as the quality of the oil, as kkŏmmul is only grilled not fried.

It is not recommended that the beef and vegetables be cooked together as this will make the cheese watery.


When a kkŏmmul is made in a restaurant, it is recommended that the meat and vegetables are served separately, as if it were a sandwich. This is to avoid customers from eating the kkŏmmul without cheese or beef, which is undesirable.

It is also important to serve kkŏmmul with a side dish. If there is no side dish, it can be served with kimchi and kalbi.

A kkŏmmul is considered an entrée because it contains both meat and vegetables, and is not a salad.

It is recommended to serve kkŏmmul with a glass of beer to complement its spicy flavor.

Taste and popularity


It is said that kkŏmmul is difficult to make, as the preparation requires precision and skill. However, kkŏmmul is not difficult to make at home, and only requires cooking and seasoning the ingredients properly.


A kkŏmmul can be made with a variety of ingredients. Ground beef is preferred to rib meat, as the former is leaner and adds more flavor to the product. Cheese, green onion, and marinated green onion are key ingredients in a kkŏmmul. Marinated vegetables, such as onions, are also important, as they add moisture to the kkŏmmul.

It is recommended to use mozzarella or cheddar cheese, as they are milder in flavor and do not interfere with the flavor of the beef and vegetables.

The beef used for kkŏmmul is usually beef ribs. However, for people who want a spicy flavor, it is better to use beef loin. The beef loin is less fatty and makes the meat easier to chew, but beef ribs are more economical and easier to marinate.

In Korea, the amount of oil used to marinate the beef is very important. A high-quality beef can be marinated with three to four times the amount of oil used to marinate the beef used in kkŏmmul. If the marination is too long, the taste will fade, and the color will become too dark.

When preparing the