The Sugar Dusting
It sounds weird to put sugar on a savoury snack, but it is the secret to the Korean style. That light coating of sugar granules provides a sweet crunch that makes the salty cheese and sausage pop. Do not skip it unless you really hate the sweet and salty combo.
The Cheese Stretch
Most people go for the half-sausage, half-mozzarella version. The top half is pure cheese, giving you that legendary 'cheese pull' that looks great on camera. If the cheese doesn't stretch, it means it wasn't fried long enough or the quality of the mozzarella is low.
Quick answers
- What kind of batter is used?
- The batter is usually a yeasted dough or rice flour mix, which makes it chewier than a cornmeal batter. Some versions even have potato cubes stuck to the outside for extra crunch.
- Is it very filling?
- It is quite heavy because of the fried dough and cheese. It works best as a substantial afternoon snack or a quick supper.