“I’m so firin’, firin'”
Theme song by BTS “Mic Drop (Steve Aoki Remix)” from Love Yourself
Listen on Spotify
Listen on YouTube
Listen to the More Recipes About Music & Food Spotify Playlist
This is why I am fascinated by the BTS Worldwide Phenomenon.
I remember walking through Greenwich Village and seeing a BTS poster in the window of the 3rd St. 7-11. My first thought was, “Is 7-11 selling a line of Korean metrosexual hair care products?” When I discovered it was a poster for a Korean boy group (still have no idea what it was promoting), my next thought was, “Really?!? SEVEN members?!?! It takes SEVEN members for this group?” Hell, the only U.S. boy group with a member total close to BTS was The Osmond Brothers, and they actually played instruments. I get that it somehow works, and apparently every member had their fan base, but it still seems excessive and unnecessary. I guess this gives them an insurance policy for when a member pulls a Justin Timberlake and goes solo. With six other members, they can still keep BTS-ing.
So when it came time to name this affront to Korean cheese corn, I went with the obvious BTS track. Let’s be honest, if you’re cooking for your stoned or drunk friends & put this skillet on the table, you have absolutely performed a culinary mic drop.
MIC DROP
Hot dogs, kimchi, corn, scallions, gochujang sauce, mozzarella in a skillet
1 pound of hot dogs, cut into 3/4 or 1-inch pieces
2 tablespoons gochugaru
2 tablespoons gochujang
1 tablespoon soy sauce
4 tablespoons vegetable oil, divided
1 teaspoon ground black pepper
1/4 cup hot honey (or regular honey)
3 large garlic cloves, minced
4 green onions, chopped, whites & greens separated
1 1/2 cups frozen corn
1/2 cup kimchi, chopped
1/4 cup water
8oz mozzarella cheese, cut into small pieces
In a medium bowl, combine gochugaru, gochujang, soy sauce, 2 tablespoons of vegetable oil, ground black pepper, honey, and garlic. Mix into a paste. Add the hot dogs and mix well by hand. Refrigerate for at least 1/2 hour.
Heat the remaining vegetable oil in an 8” oven-proof skillet. Add the scallion whites, kimchi, & frozen corn to the skillet. Cook until lightly charred. Add the marinated hot dogs into the skillet & stir to combine. Use the water to rinse the bowl and pour into the pan. Cover and cook over medium heat for 10 minutes. Uncover, stir, and lower the heat. Cover and cook for another 10 minutes. If you’re using cheese, preheat the oven broiler.
When the hot dogs are cooked, sprinkle the cheese over the top. Place the skillet in the oven until the cheese is melted and bubbly. Remove and sprinkle with the chopped green onion. Serve hot with bread, over tater tots, or fries