0:00 Thank You Field Roast!
1:49 Who Am I?
2:31 It’s Not Just Any Corndog (Korean Street Dog)
5:01 Let’s Start Cooking
6:08 Starting the Dough
9:10 Putting Matcha in the Dough? (Other Options)
10:14 Mixing the Dough
10:56 Why Matcha?
12:03 Continue Mixing Dough
17:46 Setting Dough Aside to Rest
20:08 Using the Field Roast Frankfurter
20:30 Using Chopsticks as Skewers
21:24 Skewering Technique
22:33 Let’s Talk About French Fries
26:12 Using Gloves in the Kitchen
26:39 Assembling the Corn Dog (Waffle Fries)
28:08 First Corndog in the Fryer
28:21 Next Corndog (Tater Tots)
29:51 Putting Extra in the Freezer
30:49 Flavors of the Field Roast Frankfurters
31:37 Frying Techniques
32:57 Tater Tots vs Waffle Fries
33:22 Making Dishes Plant-Based
34:00 “Look How Amazing This Looks”
34:12 Korean Street Food Technique (Adding Sugar)
35:20 Having Fun with Condiments
36:46 Adding Condiments
38:08 “Let’s Go All Out”
38:43 The Final Dish
38:59 “Just Eat it”
39:27 Taste Test
41:44 Sweet, Savory, Smoky, and Creamy
43:00 Thanks For Watching!
We’re wrapping up our virtual visit to New York City with chef Esther Choi and a playful plant-based version of a Korean street corn dog, covered in waffle fries. It’s summer on a stick! To locate Field Roast products at a store near you, go to
You can find the full recipe at
Join our fight to save local, independent restaurants affected by COVID-19:
– Donate to support the Independent Restaurant Coalition (IRC) and ChefsFeed will match up to $25,000. (
– Email congress to join us in demanding they create an Independent Restaurant Revitalization Fund for targeted industry relief. (saverestaurants.com/take-action)
This free class is the first in a series of ChefsFeed Experiences featuring recipes made with Field Roast’s flavor-forward, plant-based meats and cheeses. In addition to making these ChefsFeed Experiences available for free, Field Roast (www.fieldroast.com) is donating a total of $250,000 to participating chefs in an effort to support their restaurants and staff during this time.
Esther Choi is chef and owner of Mokbar, a Korean restaurant with two locations in NYC. She plans to use Field Roast’s donation to develop better packaging and branding, and — hopefully soon — ship products straight to customers’ homes.