cheesy korean corn balls hit different

By Doobydobap · 30 min

Ingredients

Instructions

1. In a large bowl, crack in the egg, then add the flour, potato starch, salt and water. Whisk until smooth and the egg is fully blended in.
2. Heat the takoyaki pan over medium-high heat until it is hot.
3. Drizzle neutral oil into every hole. Wipe away the excess with a paper towel so the surface is shiny but not greasy.
4. Pour batter into each hole to about three-quarters full.
5. Sprinkle corn into the holes, then add the cheese on top.
6. Pour more batter over the pan until it fills it. Overfill the holes so there is enough batter to form round balls.
7. Use a chopstick to divide the batter into a grid.
8. Turn each ball 90 degrees with the chopstick. Repeat, turning every time, until all the balls are golden brown, about 10 to 15 minutes.
9. Move to a plate and top with mayonnaise, corn and more cheese.

Summarized from Doobydobap's video. Watch it for the details.

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