Vegetarian Bungeoppang (Korean Corn Dogs)

Ingredients

• 2 whole medium waxy potatoes
• 4 oz mozzarella cheese, low-moisture
• ¾ cup all-purpose flour
• ¾ cup cornstarch
• ½ tsp baking powder
• 1 whole egg
• 2 cups vegetable oil, for frying
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Boil the 2 potatoes in a large pot of salted water over high heat until a fork pierces the center with no resistance, about 15 minutes.

2. 2

   Drain the potatoes and let them cool until you can hold them without burning your fingers, about 5 minutes.

3. 3

   Cut the mozzarella block lengthwise into 4 sticks, each about the size of an adult pinky finger.

4. 4

   Peel the cooled potatoes by rubbing them under cold running water until the skin slides off, then cut each potato in half lengthwise.

5. 5

   Using a small spoon, scoop out a narrow channel down the center of each potato half, leaving about 1/4 inch of flesh on all sides.

6. 6

   Push one mozzarella stick into the hollow channel of each potato half, pressing gently so it sits snug inside.

7. 7

   In a shallow bowl, whisk together 0.75 cup flour, 0.75 cup cornstarch, 0.5 tsp baking powder, and a pinch each of salt and pepper until no lumps remain.

8. 8

   In another small bowl, beat the 1 egg with 0.25 cup water, stirring until the mixture is uniform and pale yellow.

9. 9

   Pour the egg mixture into the flour mixture and stir with a fork until a thick, pancake-like batter forms with no dry flour visible.

10. 10

    Pour 2 cups vegetable oil into a medium saucepan and heat over medium-high heat until it shimmers and a wooden spoon dipped in it bubbles gently, about 3 minutes.

11. 11

    Using tongs, dip one potato-cheese piece into the batter, rolling it to coat all sides thickly, then carefully lower it into the hot oil.

12. 12

    Fry for 2 to 3 minutes until the coating turns golden brown and is crispy when you tap it with a wooden spoon.

13. 13

    Remove the bungeoppang with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

14. 14

    Repeat steps 11–13 with the remaining 3 potato-cheese pieces, working with one piece at a time.

15. 15

    Arrange the 4 bungeoppang on a serving plate, standing upright if possible, and serve immediately while the exterior is still warm and crispy.

Tools you’ll need

• large pot
• colander
• sharp paring knife
• cutting board
• small spoon
• shallow bowl
• whisk
• fork
• medium saucepan
• tongs
• slotted spoon
• paper towels
• serving plate

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