Girl Meets Farm (2018–…): Season 13, Episode 4 - Globetrotting Dinner Night: Destination Korea - full transcript
[Molly] I'm globetrotting
with dinner
and fixing up some of my
favorite Korean-inspired foods.
Can I get a hot diggity dog?
[Molly] Like my sweet
and spicy
thick gochujang
meatloaf sandwiches
with tangy pickled cucumbers.
It's so good.
It doesn't even make sense.
Oh-so-satisfyingly
cheesy Korean corndogs...
...and their perfectly baked
best friend, spicy blizzard fries.
Whoa.
And to cap off the meal right,
my sweet orange bars with a
rich sesame crust are to live for.
my sweet orange bars with a
rich sesame crust are to live for.
Look at these beauties.
Hey, this is me, Molly Yeh.
This is my husband, Nick.
This is our growing family.
And this is our farm on the
North Dakota-Minnesota border,
the place where I eat,
sleep, and breathe food.
Korean food is one of
my all-time favorite cuisines.
I love it so much.
And since I don't even wanna
think about bringing two toddlers
on a 14 hour flight right now,
on a 14 hour flight right now,
I'm whipping up a Korean-inspired
feast right here on the farm.
For dessert, I am making my
orange bars with toasted sesame crust.
They've got a buttery, nutty
base and a citrusy custard filling.
They're a twist
on the traditional lemon bar,
and an ode to my love of all
things sesame and Korean desserts.
To get started on my crust,
I'll combine my dry ingredients
in my food processor.
One and three-quarters
of a cup of all-purpose flour,
half a cup of sugar,
half a cup of sugar,
and a quarter cup
of cornstarch
which will help yield
a tender crust.
This is essentially
a shortbread
jazzed up with toasted sesame
and mandarin zest.
A couple of
good pinches of salt,
and then two teaspoons
of orange zest.
Now, I'm using
mandarin oranges.
We always have them around because the
girls eat, like, six of them each a day.
I particularly love them
because they're extra sweet.
Bars in the Midwest
are a major food group,
so this is my slightly subtler
version of a lemon bar.
so this is my slightly subtler
version of a lemon bar.
The orange cuts down
on the tartness.
And if you say the words "toasted
sesame crust" all next to each other
I am sold.
I'll get this on to my processor
and pulse just to combine.
This is one cup of cold
unsalted butter cut into cubes,
so that I can
incorporate evenly.
I'll scatter this in.
It's really important that this
butter stays as cold as possible,
so you get as tender
of a crust as possible.
so you get as tender
of a crust as possible.
I'll get the lid back on and then continue
on pulsing to incorporate the butter.
And then once it starts
to form larger clumps
that's how I know
it's just about ready.
So, now that the butter is
incorporated with the dry ingredients,
it's starting to clump up.
And it still looks crumbly
in my food processor,
but if you grab a handful
of it and squeeze it together
it'll stick into a dough.
Smelling delicious already.
I'll eyeball in a quarter cup
of toasted sesame seeds.
Sesame and orange together is a
match made in dessert bar heaven.
Sesame and orange together is a
match made in dessert bar heaven.
I'll give this
just a couple of more pulses
to incorporate
the sesame seeds.
I don't want
to break them up too much.
Looks beautiful.
I've got a 9-by-13 pan
that's greased and lined on the
bottom and sides with parchment paper.
I like to add these little wings
which is gonna make it easier
to lift them out of the pan
when they're done baking.
I'll pile this in.
I'll press the crust
all over the bottom.
It'll be a thin layer and a delicious
base for the orange custard.
It'll be a thin layer and a delicious
base for the orange custard.
I'll make sure to go all
the way to the corners
and get it as evenly
packed down as I can.
I mean, no offense to
basic lemon bars but whoa.
This is ready to bake.
I'll bake it at 350 degrees
for about 23 minutes
until it's golden
around the edges.
And in that time
I'll make the filling.
This filling
is citrusy and custardy.
And it all comes together right in the
food processor, just like the crust did.
How convenient.
How convenient.
I've got six whole eggs
already in here,
and I'm zesting in two
teaspoons of mandarin zest.
What I love about
a custard-based bar like this
is that it is
really satisfying
without being
overly rich and heavy.
It's really an ideal vehicle
for a citrus flavor.
One and a half cups of sugar
and then I'll blend this up
until it's combined and creamy.
And then the zest
will kind of break down
and infuse the sugar
with all of its flavor.
Great.
Now that it's smooth,
I'll sprinkle in six tablespoons
of all-purpose flour
which will help the crust
stay together
in a nice cohesive texture,
and it'll also help it
firm up.
A bit of kosher salt to bring
out this beautiful mandarin flavor.
I'll blend that.
And I'll process three-quarters
of a cup of mandarin juice,
and then a quarter cup
of lemon juice
so it's a nice balance
of sweet and tart.
so it's a nice balance
of sweet and tart.
And that's it for the filling.
It's nice and smooth
and smells delightful.
Let me get the crust
out of the oven.
I'm smelling
that toasted sesame.
Mmm.
[sniffs] Those are the golden
brown edges that I'm looking for,
and I can still see those
flecks of orange and sesame.
I'll pour this right on top.
Just flood it
with deliciousness.
Back into the oven it goes at 350 degrees
for 20 minutes until it's just set.
Back into the oven it goes at 350 degrees
for 20 minutes until it's just set.
And then I'll let it cool,
firm it up
in the refrigerator,
dust with powdered sugar,
and slice into bars.
I'm really excited.
I am gonna chomp these.
Look at all those layers.
I've got to take a bite.
Mmm.
Those are really delicious.
Those are really delicious.
That buttery sesame crust
and that creamy citrusy filling,
they come together
in this center
and get a little chewy.
Orange you glad
these bars exist?
I am.
Coming up, a Midwest favorite
gets some super tasty Korean vibes.
One bite and you'll be hooked.
[purrs]
For a Korean-inspired
main dish,
I am making my
gochujang meatloaf sandwiches.
They are juicy, and flavorful, and
everything you want in a sandwich.
Thick slabs
of sweet and spicy meat
between two fluffy slices
of white bread.
It is an epic mashup of classic
American comfort and Korean flavors
that I am here for.
To start, I'll soften my
aromatics in a skillet.
To start, I'll soften my
aromatics in a skillet.
I've got one heating
over medium heat.
Drizzle of neutral oil.
And I'll add an onion.
I'm softening the onion before
adding it to the meat mixture,
it'll give you a better texture
and draw out more flavor.
A pinch of kosher salt.
I feel like
there is this synergy
between Korean food
and Midwest food
that hasn't fully been put out
into the universe.
But, I mean,
between gochujang,
how well it goes with ketchup and all of
the delicious beef dishes in Korean food,
how well it goes with ketchup and all of
the delicious beef dishes in Korean food,
I feel like
I could be the president
of the Korean food
and Grand Forks fan club.
My onions are soft. I'll
add in some sliced scallions.
This will add
such great freshness.
And then some garlic
and ginger for that zinginess.
This trifecta of ginger, garlic,
and scallions is just delicious.
It always reminds me
of pot sticker filling.
I'll cook this
for another minute
until I can start smelling
everything really well.
This meatloaf has become a
staple. I love to make it on a Sunday.
This meatloaf has become a
staple. I love to make it on a Sunday.
When I can have leftovers
on a Monday.
Really cuts down
on a case of the Mondays.
I am smelling that garlic
and ginger.
I'll remove it from the heat.
And then drizzle in a
tablespoon of toasted sesame oil.
Just rounds everything out.
And then set this aside to cool
while I mix up my meaty ingredients.
I've got my meat in this bowl,
one and a half pounds of ground
beef and a pound of ground pork.
And I like using a combination
with my meatloafs,
so you get
more depth of flavor.
And this is also
a nice level of fattiness.
And this is also
a nice level of fattiness.
I'll beat a couple of eggs
which will help bind it together.
One cup of Panko breadcrumbs
which will help yield
a softer, moist texture.
A quarter cup of milk, the
breadcrumbs will absorb the milk.
And then ketchup.
This is what makes a meatloaf
a meatloaf.
It's sweet and vinegary
and so very good.
And now three tablespoons
of gochujang
which is a staple
in Korean cooking.
which is a staple
in Korean cooking.
And it is a red pepper paste
that it made of gochugaru
which is a Korean red pepper that isn't
too spicy, it's a little bit sweet.
And then there's also
fermented soy bean in here.
So you get just wild and
crazy amounts of depth of flavor
and it is truly delicious.
Especially with ketchup.
I can find it
at my local grocery store,
so if I can find it
so can you.
You can also order it online.
One and a half teaspoons
of kosher salt.
Then my aromatics.
Then my aromatics.
Which have cooled slightly by now, so I
won't burn my hands when I get in here.
This is one taste bowl
of meat.
I've got my loaf pan here
that is lined on the bottom
and sides with parchment paper.
I'm all setup.
This is really the most efficient
way to mix up your meatloaf.
I'm doing my best not to
overmix this and overwork it.
Okay.
Transfer it to the loaf pan.
It'll make enough for a good
two and a half meals.
We wanna get it as evenly
distributed as possible.
This'll go in the oven now
at 350 degrees for 45 minutes,
and then it'll be ready
for its glaze.
I'm getting hungry.
A meatloaf without a glaze
is just wrong in the world.
This glaze has some gochujang in it and its
lover ketchup, three tablespoons of ketchup.
Make it shiny and sweet.
Make it shiny and sweet.
A tablespoon of gochujang.
A tablespoon of brown sugar.
Which will caramelize on top and
give you that sticky top of the meatloaf
that is signature.
And then a couple of
tablespoons of soy sauce.
I'll whisk it up.
And then get the meatloaf out.
Ah, I really wanna eat it.
But it's not cooked yet.
It still needs its glaze.
I'll brush this on lavishly.
So, in the oven
this sugar will caramelize
So, in the oven
this sugar will caramelize
and this'll get shiny
and a little sticky.
Just add way more flavor.
I mean, of course, I'm gonna
be adding more ketchup
and gochujang once I
get it into the sandwiches.
But this gives it
a head start.
And then last touch,
a sprinkle of sesame seeds.
Back into the oven it goes
for another 45 minutes.
So long, but so worth it.
Until the internal temperature
is 160 degrees.
And then in that time I'll make a
quick pickle for my sandwiches.
Uh, yum!
It's just cucumbers,
rice vinegar, sugar, and salt.
More gochujang,
sesame seeds, and oil.
And whisk, whisk, whisk.
And quick pickle!
I loaf this loaf.
It smells so good.
It looks like a loaf cake
with ketchup glaze on it.
It's cooled slight which will help
me get clean cuts for my sandwiches.
I've got my bread, white Pullman
bread which is soft and fluffy.
And perfectly square.
Geometry is important
in this house.
To build, I'll spread on
some gochujang.
Little bit goes a long way, so
I'll do a thin layer on each slice.
Little bit goes a long way, so
I'll do a thin layer on each slice.
And you gotta go crust to crust
so you get some in every bite.
On one slice
I'll squiggle some ketchup.
I like an extra saucy
meatloaf sandwich.
And then some Japanese mayo
on the other slice,
and by some I mean a lot.
I'll slice into this bad boy.
Don't hold back
with the thickness.
Just go for it.
And then pile on
some of my pickles.
And they add the perfect bright,
crunchy, acidic counterpoint
And they add the perfect bright,
crunchy, acidic counterpoint
to the hearty meatloaf.
Sandwich on the hat.
Give it a smash, so that
everything can come together.
Dun-dun-dun-dun!
[angelic singing]
Look at those layers.
I think it's a really great ratios
of meat, to bread, to pickles.
I've waited this long,
I'm going for it.
Mmm! It's so good
it doesn't even make sense.
And those bright pickles
bring it all home.
What more could you want
in a sandwich? Nothing.
What more could you want
in a sandwich? Nothing.
Next, everything
you've ever wanted on a stick.
It's beefy, it's cheesy, it's
deep-fried, and it's delicious.
I'm not sure if you're up
on the latest corndog news,
but Korean corndogs
are the new top dog in town.
These are 50% hotdog,
50% cheese,
and 100% delicious.
They truly are mind-blowing.
One thing that makes
a Korean corndog unique
is the fact that it's not only
hotdogs in the middle.
Sometimes it's cheese, sometimes
it's fishcakes, sometimes it's sausage.
I am skewering half all-beef
hotdogs, half mozzarella sticks,
so you get the melty, ooey-gooeyness
of the mozzarella cheese.
so you get the melty, ooey-gooeyness
of the mozzarella cheese.
And snappy hotdogs
in a deep-fried shell,
can I get a hot diggity dog?
Next, I'll make the batter.
This is a thick,
slightly sweet batter.
I'll combine three-quarters
of a cup of all-purpose flour
with half a cup of rice flour,
which contributes a chewy texture.
A couple of tablespoons
of sugar.
Gotta have that sweetness
in a corndog.
Three-quarters of a teaspoon
of baking powder.
And that'll help the coating
puff up and make it smooth,
And that'll help the coating
puff up and make it smooth,
and give it that signature
corndog shape.
And a teaspoon of kosher salt.
I'll whisk this together.
Right. That's it
for the dry ingredients.
Half a cup of seltzer will
help bring the batter together
and then also
contribute airiness.
And then an egg.
We'll whisk this
into a smooth, thick batter.
'Kay, the batter's done.
The easiest way
to dip a corndog into batter
is to put the batter into a
tall, skinny glass, like this.
is to put the batter into a
tall, skinny glass, like this.
And that way
you can get full coverage.
And then unlikely
traditional American corndogs
where you just dunk them
in the batter,
Korean corndogs
are both dunked in batter
and then rolled in some sort
of crunchy, delicious coating.
Whether it's ramen noodles,
or French fries.
I'm going
with Panko breadcrumbs
because I love the coverage
that you get with breadcrumbs.
Now to coat these.
I'll take a corndog,
and then
some all-purpose flour
will help the batter stick
onto the hotdogs and cheese.
will help the batter stick
onto the hotdogs and cheese.
And now dip it
in the batter. Whoop.
It seems like a thin coating
of batter at this point,
but once it hits the fryer,
it'll puff up.
And then I'll roll this around in
the Panko for an extra crispy crust.
Looks great already.
I'll keep on dunking.
The first time
I had a Korean corndog
was when my friend, Hayden,
made one for me.
And it looked like a corndog,
it smelled like a corndog,
And it looked like a corndog,
it smelled like a corndog,
but then I bit into it
expecting just a hotdog.
And what I got was both a
hotdog and a cheese pull.
And I was like...
[mimicking explosion]
I have died
and gone to corndog heaven.
Looking good,
I'm ready to fry.
I have a few inches of neutral
oil heating to 350 degrees here.
I'll fry these for a few
minutes, flipping occasionally,
until they're golden brown
all over.
And I have one more.
They're already
starting to puff up.
I like to fry in cast iron because
anytime you're deep frying
when you add the thing you're deep frying,
it'll drop the heat of the oil a bit.
But with cast iron, you're able to
maintain as much of that as you can.
How beautiful is she?
That's what I want
all of them to look like.
I'll transfer
this to a wire rack,
so that any excess oil
can drip off.
These look good
in the neighborhood.
And then, while they're still
hot, sprinkle with some salt.
And then, while they're still
hot, sprinkle with some salt.
And, this is another thing
I love about Korean corndogs,
I'm gonna sprinkle with some
sugar. That extra bit of sweetness.
That is a good-looking
corndog.
I'll fry up the rest.
And then eat them?
The only things these need are some
ketchup, and mustard, and my mouth.
Whoa!
Here I go.
Mmm. [chuckling]
So cheesy and melty. And
that crust is crunchy and chewy.
Woof! And you say old dogs
couldn't learn new tricks.
Still to come,
the secret sauce that takes
my blizzard fires to level 10.
Yes, they're that flavorful.
My Korean corndogs called
and they said
they'd be really sad
if I didn't make fries
to go with them.
So I am making
my spicy blizzard fries.
Which are loosely inspired
by the Korean tornado potato.
But with a chilly
Grand Forks weather spin.
They're golden, crispy fries
topped with a spicy jalapeno mayo.
And a storm of other toppings.
Okay, get started.
I've got two pounds
of store-bought curly fries.
And I'll get them
out on my tray.
And I'll get them
out on my tray.
Lotta fries.
Just enough for me.
I'll spread these out
and then bake at 425 degrees
for 30 minutes until they're
super-duper crispy.
And while those bake,
I'll make my spicy mayo.
I'll start with half a cup
of Japanese mayonnaise.
Which I love because it's just
so rich and sweet.
The zest and juice
of half a lime.
Fries are perfect
on their own,
but they're even more perfect
when they've got some brightness,
and acidity, as well as
some creaminess.
and acidity, as well as
some creaminess.
So this sauce has it all.
This'll help make it drizzly.
I'll grate in a garlic clove
with my fine zester.
I like doing this for a sauce because
it helps distribute the garlic evenly.
And then a couple tablespoons
of pickled jalapenos.
They add great flavor
to the sauce.
I'll finely chop these.
So, Korean tornado potato
has the best name ever.
It is another street food
that is on a stick
and it's a spiral cut potato.
So, that's why
I'm using curly fries.
So, that's why
I'm using curly fries.
I'm not going, like, full on
tradition with the toppings.
Because these are also
loosely inspired by hurricane fries
which I feel in love with
in Hawaii.
And figured since I live
in blizzard territory
I'm not gonna
call them tornado potatoes,
I'm not gonna
call them hurricane fries,
I'm going with blizzard fries.
I'll mix it up, sauce is done.
I'll check on my fries.
Mmm! They're looking
really crispy.
And ready for their...
Oh, what was that?
And ready for their...
Oh, what was that?
[wind blowing] I think
it's a blizzard warning.
I'm ready to add
a blizzard of toppings.
Starting with
some hoisin sauce,
which is salty,
a little sweet.
Just so flavorful.
Little spicy mayo.
I like the contrast of all the
different colors of sauces.
Sriracha. Mmm, mmm, mmm.
And that's all the sauces.
Now Furikake, which is a
Japanese rice seasoning blend
that typically consists of nori,
sesame seeds, salt, and sugar.
And I just love this stuff!
And I just love this stuff!
And some Arare, which
are crunchy rice crackers.
Which I'll crush with my hand
and sprinkle on top.
And this is another nod
to hurricane fries.
Cloudy with a chance of Arare.
And lastly, the scallions.
That is a really pretty pan
of fries. I'm into this.
Now the best curly fries
are the ones
with very tight curls.
So, I'm going to hunt
a couple of those down.
Here's one. Oh, yeah!
Mmm!
It's a blizzard of flavor.
Got the sweet hoisin, the spicy
siracha, and the spicy mayo.
I am blown away.
Let's eat!
with dinner
and fixing up some of my
favorite Korean-inspired foods.
Can I get a hot diggity dog?
[Molly] Like my sweet
and spicy
thick gochujang
meatloaf sandwiches
with tangy pickled cucumbers.
It's so good.
It doesn't even make sense.
Oh-so-satisfyingly
cheesy Korean corndogs...
...and their perfectly baked
best friend, spicy blizzard fries.
Whoa.
And to cap off the meal right,
my sweet orange bars with a
rich sesame crust are to live for.
my sweet orange bars with a
rich sesame crust are to live for.
Look at these beauties.
Hey, this is me, Molly Yeh.
This is my husband, Nick.
This is our growing family.
And this is our farm on the
North Dakota-Minnesota border,
the place where I eat,
sleep, and breathe food.
Korean food is one of
my all-time favorite cuisines.
I love it so much.
And since I don't even wanna
think about bringing two toddlers
on a 14 hour flight right now,
on a 14 hour flight right now,
I'm whipping up a Korean-inspired
feast right here on the farm.
For dessert, I am making my
orange bars with toasted sesame crust.
They've got a buttery, nutty
base and a citrusy custard filling.
They're a twist
on the traditional lemon bar,
and an ode to my love of all
things sesame and Korean desserts.
To get started on my crust,
I'll combine my dry ingredients
in my food processor.
One and three-quarters
of a cup of all-purpose flour,
half a cup of sugar,
half a cup of sugar,
and a quarter cup
of cornstarch
which will help yield
a tender crust.
This is essentially
a shortbread
jazzed up with toasted sesame
and mandarin zest.
A couple of
good pinches of salt,
and then two teaspoons
of orange zest.
Now, I'm using
mandarin oranges.
We always have them around because the
girls eat, like, six of them each a day.
I particularly love them
because they're extra sweet.
Bars in the Midwest
are a major food group,
so this is my slightly subtler
version of a lemon bar.
so this is my slightly subtler
version of a lemon bar.
The orange cuts down
on the tartness.
And if you say the words "toasted
sesame crust" all next to each other
I am sold.
I'll get this on to my processor
and pulse just to combine.
This is one cup of cold
unsalted butter cut into cubes,
so that I can
incorporate evenly.
I'll scatter this in.
It's really important that this
butter stays as cold as possible,
so you get as tender
of a crust as possible.
so you get as tender
of a crust as possible.
I'll get the lid back on and then continue
on pulsing to incorporate the butter.
And then once it starts
to form larger clumps
that's how I know
it's just about ready.
So, now that the butter is
incorporated with the dry ingredients,
it's starting to clump up.
And it still looks crumbly
in my food processor,
but if you grab a handful
of it and squeeze it together
it'll stick into a dough.
Smelling delicious already.
I'll eyeball in a quarter cup
of toasted sesame seeds.
Sesame and orange together is a
match made in dessert bar heaven.
Sesame and orange together is a
match made in dessert bar heaven.
I'll give this
just a couple of more pulses
to incorporate
the sesame seeds.
I don't want
to break them up too much.
Looks beautiful.
I've got a 9-by-13 pan
that's greased and lined on the
bottom and sides with parchment paper.
I like to add these little wings
which is gonna make it easier
to lift them out of the pan
when they're done baking.
I'll pile this in.
I'll press the crust
all over the bottom.
It'll be a thin layer and a delicious
base for the orange custard.
It'll be a thin layer and a delicious
base for the orange custard.
I'll make sure to go all
the way to the corners
and get it as evenly
packed down as I can.
I mean, no offense to
basic lemon bars but whoa.
This is ready to bake.
I'll bake it at 350 degrees
for about 23 minutes
until it's golden
around the edges.
And in that time
I'll make the filling.
This filling
is citrusy and custardy.
And it all comes together right in the
food processor, just like the crust did.
How convenient.
How convenient.
I've got six whole eggs
already in here,
and I'm zesting in two
teaspoons of mandarin zest.
What I love about
a custard-based bar like this
is that it is
really satisfying
without being
overly rich and heavy.
It's really an ideal vehicle
for a citrus flavor.
One and a half cups of sugar
and then I'll blend this up
until it's combined and creamy.
And then the zest
will kind of break down
and infuse the sugar
with all of its flavor.
Great.
Now that it's smooth,
I'll sprinkle in six tablespoons
of all-purpose flour
which will help the crust
stay together
in a nice cohesive texture,
and it'll also help it
firm up.
A bit of kosher salt to bring
out this beautiful mandarin flavor.
I'll blend that.
And I'll process three-quarters
of a cup of mandarin juice,
and then a quarter cup
of lemon juice
so it's a nice balance
of sweet and tart.
so it's a nice balance
of sweet and tart.
And that's it for the filling.
It's nice and smooth
and smells delightful.
Let me get the crust
out of the oven.
I'm smelling
that toasted sesame.
Mmm.
[sniffs] Those are the golden
brown edges that I'm looking for,
and I can still see those
flecks of orange and sesame.
I'll pour this right on top.
Just flood it
with deliciousness.
Back into the oven it goes at 350 degrees
for 20 minutes until it's just set.
Back into the oven it goes at 350 degrees
for 20 minutes until it's just set.
And then I'll let it cool,
firm it up
in the refrigerator,
dust with powdered sugar,
and slice into bars.
I'm really excited.
I am gonna chomp these.
Look at all those layers.
I've got to take a bite.
Mmm.
Those are really delicious.
Those are really delicious.
That buttery sesame crust
and that creamy citrusy filling,
they come together
in this center
and get a little chewy.
Orange you glad
these bars exist?
I am.
Coming up, a Midwest favorite
gets some super tasty Korean vibes.
One bite and you'll be hooked.
[purrs]
For a Korean-inspired
main dish,
I am making my
gochujang meatloaf sandwiches.
They are juicy, and flavorful, and
everything you want in a sandwich.
Thick slabs
of sweet and spicy meat
between two fluffy slices
of white bread.
It is an epic mashup of classic
American comfort and Korean flavors
that I am here for.
To start, I'll soften my
aromatics in a skillet.
To start, I'll soften my
aromatics in a skillet.
I've got one heating
over medium heat.
Drizzle of neutral oil.
And I'll add an onion.
I'm softening the onion before
adding it to the meat mixture,
it'll give you a better texture
and draw out more flavor.
A pinch of kosher salt.
I feel like
there is this synergy
between Korean food
and Midwest food
that hasn't fully been put out
into the universe.
But, I mean,
between gochujang,
how well it goes with ketchup and all of
the delicious beef dishes in Korean food,
how well it goes with ketchup and all of
the delicious beef dishes in Korean food,
I feel like
I could be the president
of the Korean food
and Grand Forks fan club.
My onions are soft. I'll
add in some sliced scallions.
This will add
such great freshness.
And then some garlic
and ginger for that zinginess.
This trifecta of ginger, garlic,
and scallions is just delicious.
It always reminds me
of pot sticker filling.
I'll cook this
for another minute
until I can start smelling
everything really well.
This meatloaf has become a
staple. I love to make it on a Sunday.
This meatloaf has become a
staple. I love to make it on a Sunday.
When I can have leftovers
on a Monday.
Really cuts down
on a case of the Mondays.
I am smelling that garlic
and ginger.
I'll remove it from the heat.
And then drizzle in a
tablespoon of toasted sesame oil.
Just rounds everything out.
And then set this aside to cool
while I mix up my meaty ingredients.
I've got my meat in this bowl,
one and a half pounds of ground
beef and a pound of ground pork.
And I like using a combination
with my meatloafs,
so you get
more depth of flavor.
And this is also
a nice level of fattiness.
And this is also
a nice level of fattiness.
I'll beat a couple of eggs
which will help bind it together.
One cup of Panko breadcrumbs
which will help yield
a softer, moist texture.
A quarter cup of milk, the
breadcrumbs will absorb the milk.
And then ketchup.
This is what makes a meatloaf
a meatloaf.
It's sweet and vinegary
and so very good.
And now three tablespoons
of gochujang
which is a staple
in Korean cooking.
which is a staple
in Korean cooking.
And it is a red pepper paste
that it made of gochugaru
which is a Korean red pepper that isn't
too spicy, it's a little bit sweet.
And then there's also
fermented soy bean in here.
So you get just wild and
crazy amounts of depth of flavor
and it is truly delicious.
Especially with ketchup.
I can find it
at my local grocery store,
so if I can find it
so can you.
You can also order it online.
One and a half teaspoons
of kosher salt.
Then my aromatics.
Then my aromatics.
Which have cooled slightly by now, so I
won't burn my hands when I get in here.
This is one taste bowl
of meat.
I've got my loaf pan here
that is lined on the bottom
and sides with parchment paper.
I'm all setup.
This is really the most efficient
way to mix up your meatloaf.
I'm doing my best not to
overmix this and overwork it.
Okay.
Transfer it to the loaf pan.
It'll make enough for a good
two and a half meals.
We wanna get it as evenly
distributed as possible.
This'll go in the oven now
at 350 degrees for 45 minutes,
and then it'll be ready
for its glaze.
I'm getting hungry.
A meatloaf without a glaze
is just wrong in the world.
This glaze has some gochujang in it and its
lover ketchup, three tablespoons of ketchup.
Make it shiny and sweet.
Make it shiny and sweet.
A tablespoon of gochujang.
A tablespoon of brown sugar.
Which will caramelize on top and
give you that sticky top of the meatloaf
that is signature.
And then a couple of
tablespoons of soy sauce.
I'll whisk it up.
And then get the meatloaf out.
Ah, I really wanna eat it.
But it's not cooked yet.
It still needs its glaze.
I'll brush this on lavishly.
So, in the oven
this sugar will caramelize
So, in the oven
this sugar will caramelize
and this'll get shiny
and a little sticky.
Just add way more flavor.
I mean, of course, I'm gonna
be adding more ketchup
and gochujang once I
get it into the sandwiches.
But this gives it
a head start.
And then last touch,
a sprinkle of sesame seeds.
Back into the oven it goes
for another 45 minutes.
So long, but so worth it.
Until the internal temperature
is 160 degrees.
And then in that time I'll make a
quick pickle for my sandwiches.
Uh, yum!
It's just cucumbers,
rice vinegar, sugar, and salt.
More gochujang,
sesame seeds, and oil.
And whisk, whisk, whisk.
And quick pickle!
I loaf this loaf.
It smells so good.
It looks like a loaf cake
with ketchup glaze on it.
It's cooled slight which will help
me get clean cuts for my sandwiches.
I've got my bread, white Pullman
bread which is soft and fluffy.
And perfectly square.
Geometry is important
in this house.
To build, I'll spread on
some gochujang.
Little bit goes a long way, so
I'll do a thin layer on each slice.
Little bit goes a long way, so
I'll do a thin layer on each slice.
And you gotta go crust to crust
so you get some in every bite.
On one slice
I'll squiggle some ketchup.
I like an extra saucy
meatloaf sandwich.
And then some Japanese mayo
on the other slice,
and by some I mean a lot.
I'll slice into this bad boy.
Don't hold back
with the thickness.
Just go for it.
And then pile on
some of my pickles.
And they add the perfect bright,
crunchy, acidic counterpoint
And they add the perfect bright,
crunchy, acidic counterpoint
to the hearty meatloaf.
Sandwich on the hat.
Give it a smash, so that
everything can come together.
Dun-dun-dun-dun!
[angelic singing]
Look at those layers.
I think it's a really great ratios
of meat, to bread, to pickles.
I've waited this long,
I'm going for it.
Mmm! It's so good
it doesn't even make sense.
And those bright pickles
bring it all home.
What more could you want
in a sandwich? Nothing.
What more could you want
in a sandwich? Nothing.
Next, everything
you've ever wanted on a stick.
It's beefy, it's cheesy, it's
deep-fried, and it's delicious.
I'm not sure if you're up
on the latest corndog news,
but Korean corndogs
are the new top dog in town.
These are 50% hotdog,
50% cheese,
and 100% delicious.
They truly are mind-blowing.
One thing that makes
a Korean corndog unique
is the fact that it's not only
hotdogs in the middle.
Sometimes it's cheese, sometimes
it's fishcakes, sometimes it's sausage.
I am skewering half all-beef
hotdogs, half mozzarella sticks,
so you get the melty, ooey-gooeyness
of the mozzarella cheese.
so you get the melty, ooey-gooeyness
of the mozzarella cheese.
And snappy hotdogs
in a deep-fried shell,
can I get a hot diggity dog?
Next, I'll make the batter.
This is a thick,
slightly sweet batter.
I'll combine three-quarters
of a cup of all-purpose flour
with half a cup of rice flour,
which contributes a chewy texture.
A couple of tablespoons
of sugar.
Gotta have that sweetness
in a corndog.
Three-quarters of a teaspoon
of baking powder.
And that'll help the coating
puff up and make it smooth,
And that'll help the coating
puff up and make it smooth,
and give it that signature
corndog shape.
And a teaspoon of kosher salt.
I'll whisk this together.
Right. That's it
for the dry ingredients.
Half a cup of seltzer will
help bring the batter together
and then also
contribute airiness.
And then an egg.
We'll whisk this
into a smooth, thick batter.
'Kay, the batter's done.
The easiest way
to dip a corndog into batter
is to put the batter into a
tall, skinny glass, like this.
is to put the batter into a
tall, skinny glass, like this.
And that way
you can get full coverage.
And then unlikely
traditional American corndogs
where you just dunk them
in the batter,
Korean corndogs
are both dunked in batter
and then rolled in some sort
of crunchy, delicious coating.
Whether it's ramen noodles,
or French fries.
I'm going
with Panko breadcrumbs
because I love the coverage
that you get with breadcrumbs.
Now to coat these.
I'll take a corndog,
and then
some all-purpose flour
will help the batter stick
onto the hotdogs and cheese.
will help the batter stick
onto the hotdogs and cheese.
And now dip it
in the batter. Whoop.
It seems like a thin coating
of batter at this point,
but once it hits the fryer,
it'll puff up.
And then I'll roll this around in
the Panko for an extra crispy crust.
Looks great already.
I'll keep on dunking.
The first time
I had a Korean corndog
was when my friend, Hayden,
made one for me.
And it looked like a corndog,
it smelled like a corndog,
And it looked like a corndog,
it smelled like a corndog,
but then I bit into it
expecting just a hotdog.
And what I got was both a
hotdog and a cheese pull.
And I was like...
[mimicking explosion]
I have died
and gone to corndog heaven.
Looking good,
I'm ready to fry.
I have a few inches of neutral
oil heating to 350 degrees here.
I'll fry these for a few
minutes, flipping occasionally,
until they're golden brown
all over.
And I have one more.
They're already
starting to puff up.
I like to fry in cast iron because
anytime you're deep frying
when you add the thing you're deep frying,
it'll drop the heat of the oil a bit.
But with cast iron, you're able to
maintain as much of that as you can.
How beautiful is she?
That's what I want
all of them to look like.
I'll transfer
this to a wire rack,
so that any excess oil
can drip off.
These look good
in the neighborhood.
And then, while they're still
hot, sprinkle with some salt.
And then, while they're still
hot, sprinkle with some salt.
And, this is another thing
I love about Korean corndogs,
I'm gonna sprinkle with some
sugar. That extra bit of sweetness.
That is a good-looking
corndog.
I'll fry up the rest.
And then eat them?
The only things these need are some
ketchup, and mustard, and my mouth.
Whoa!
Here I go.
Mmm. [chuckling]
So cheesy and melty. And
that crust is crunchy and chewy.
Woof! And you say old dogs
couldn't learn new tricks.
Still to come,
the secret sauce that takes
my blizzard fires to level 10.
Yes, they're that flavorful.
My Korean corndogs called
and they said
they'd be really sad
if I didn't make fries
to go with them.
So I am making
my spicy blizzard fries.
Which are loosely inspired
by the Korean tornado potato.
But with a chilly
Grand Forks weather spin.
They're golden, crispy fries
topped with a spicy jalapeno mayo.
And a storm of other toppings.
Okay, get started.
I've got two pounds
of store-bought curly fries.
And I'll get them
out on my tray.
And I'll get them
out on my tray.
Lotta fries.
Just enough for me.
I'll spread these out
and then bake at 425 degrees
for 30 minutes until they're
super-duper crispy.
And while those bake,
I'll make my spicy mayo.
I'll start with half a cup
of Japanese mayonnaise.
Which I love because it's just
so rich and sweet.
The zest and juice
of half a lime.
Fries are perfect
on their own,
but they're even more perfect
when they've got some brightness,
and acidity, as well as
some creaminess.
and acidity, as well as
some creaminess.
So this sauce has it all.
This'll help make it drizzly.
I'll grate in a garlic clove
with my fine zester.
I like doing this for a sauce because
it helps distribute the garlic evenly.
And then a couple tablespoons
of pickled jalapenos.
They add great flavor
to the sauce.
I'll finely chop these.
So, Korean tornado potato
has the best name ever.
It is another street food
that is on a stick
and it's a spiral cut potato.
So, that's why
I'm using curly fries.
So, that's why
I'm using curly fries.
I'm not going, like, full on
tradition with the toppings.
Because these are also
loosely inspired by hurricane fries
which I feel in love with
in Hawaii.
And figured since I live
in blizzard territory
I'm not gonna
call them tornado potatoes,
I'm not gonna
call them hurricane fries,
I'm going with blizzard fries.
I'll mix it up, sauce is done.
I'll check on my fries.
Mmm! They're looking
really crispy.
And ready for their...
Oh, what was that?
And ready for their...
Oh, what was that?
[wind blowing] I think
it's a blizzard warning.
I'm ready to add
a blizzard of toppings.
Starting with
some hoisin sauce,
which is salty,
a little sweet.
Just so flavorful.
Little spicy mayo.
I like the contrast of all the
different colors of sauces.
Sriracha. Mmm, mmm, mmm.
And that's all the sauces.
Now Furikake, which is a
Japanese rice seasoning blend
that typically consists of nori,
sesame seeds, salt, and sugar.
And I just love this stuff!
And I just love this stuff!
And some Arare, which
are crunchy rice crackers.
Which I'll crush with my hand
and sprinkle on top.
And this is another nod
to hurricane fries.
Cloudy with a chance of Arare.
And lastly, the scallions.
That is a really pretty pan
of fries. I'm into this.
Now the best curly fries
are the ones
with very tight curls.
So, I'm going to hunt
a couple of those down.
Here's one. Oh, yeah!
Mmm!
It's a blizzard of flavor.
Got the sweet hoisin, the spicy
siracha, and the spicy mayo.
I am blown away.
Let's eat!