{"id":9304,"date":"2025-03-18T02:56:05","date_gmt":"2025-03-18T02:56:05","guid":{"rendered":"https:\/\/realidadturistica.com\/realtur\/?p=9304"},"modified":"2025-03-18T02:58:16","modified_gmt":"2025-03-18T02:58:16","slug":"banderillas-coreanas-rellenas-de-queso-con-topping-picoso","status":"publish","type":"post","link":"https:\/\/realidadturistica.com\/realtur\/banderillas-coreanas-rellenas-de-queso-con-topping-picoso\/","title":{"rendered":"Banderillas coreanas rellenas de queso con topping picoso"},"content":{"rendered":"\n<p class=\"wp-block-yoast-seo-estimated-reading-time yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time: <\/span><span class=\"yoast-reading-time__reading-time\">2<\/span><span class=\"yoast-reading-time__time-unit\"> minutos<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para las banderillas<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 barras de surimi o barritas de pescado congelado<\/li>\n\n\n\n<li>100 g de queso crema o mozarella<\/li>\n\n\n\n<li>1 cdita de salsa de soya<\/li>\n\n\n\n<li>1 cdita de salsa de s\u00e9samo<\/li>\n\n\n\n<li>1 cdita de ajo en polvo<\/li>\n\n\n\n<li>1 huevo batido<\/li>\n\n\n\n<li>1 taza de pan rallado<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Para el topping picoso<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cda de salsa Sriracha<\/li>\n\n\n\n<li>1 cdita de salsa de soya<\/li>\n\n\n\n<li>1 cdita de aceite de s\u00e9samo tostado<\/li>\n\n\n\n<li>1 cdita de ceboll\u00edn fresco picado<\/li>\n\n\n\n<li>1 cdita de semillas de s\u00e9samo tostado<\/li>\n\n\n\n<li>1 cdita debgochugaru (pimienta coreana) o chile en polvo para un toque m\u00e1s picante<\/li>\n\n\n\n<li>Gotas de vinagre<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparar las banderillas<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Si usas pasta de pescado o surimi, abre los palitos a lo largo para crear un canal donde puedas colocar el queso. Si usas queso crema, puedes mezclarlo con un poco de salsa de soya y aceite de s\u00e9samo para darle m\u00e1s sabor y suavizarlo. Rellena cada palito con el queso, asegur\u00e1ndote de que est\u00e9 bien cubierto y sin que se salga.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Empanizar las banderillas<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Una vez que hayas rellenado los palitos de pescado con el queso, p\u00e1salos por un bowl con el huevo batido y luego por el pan rallado, cubri\u00e9ndolos completamente. Esto le dar\u00e1 una textura crujiente al fre\u00edrlos. Si lo prefieres, puedes hacer dos capas de pan rallado para que queden m\u00e1s crujientes.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fre\u00edr las banderillas<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>En una sart\u00e9n grande, calienta aceite a fuego medio-alto. Fr\u00eda las banderillas durante 3-4 minutos o hasta que est\u00e9n doradas y crujientes por fuera, asegur\u00e1ndote de que el queso se derrita por dentro. Retira las banderillas de la sart\u00e9n y col\u00f3calas sobre papel absorbente para eliminar el exceso de aceite.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparar el topping picoso:<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Mientras las banderillas se fr\u00eden, en un bowl peque\u00f1o, mezcla la mayonesa, la salsa Sriracha, la salsa de soya, el aceite de s\u00e9samo tostado y el gochugaru o chile en polvo. Ajusta la cantidad de Sriracha seg\u00fan tu gusto por lo picante. Si te gusta un toque \u00e1cido, agrega unas gotas de vinagre de arroz para equilibrar los sabores.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Monta y sirve<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Coloca las banderillas crujientes en un plato, luego cubre con el topping picoso que preparaste. Espolvorea las semillas de ajonjol\u00ed tostado y el ceboll\u00edn fresco picado por encima para darle un toque decorativo y sabroso.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Cocina f\u00e1cil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Para las banderillas Para el topping picoso Preparaci\u00f3n Preparar las banderillas Empanizar las banderillas Fre\u00edr las banderillas Preparar el topping picoso: Monta y sirve&hellip;<\/p>\n","protected":false},"author":2,"featured_media":9305,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-9304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Banderillas coreanas rellenas de queso con topping picoso - 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Manuel Lorenzo es un experimentado periodista y editor con s\u00f3lida trayectoria en el an\u00e1lisis y difusi\u00f3n de noticias nacionales e internacionales. Destaca su profundo conocimiento sobre el acontecer centroamericano y caribe\u00f1o, y de manera especial en el sector tur\u00edstico de M\u00e9xico. Licenciado en Derecho y Maestro en Estudios Sobre Estados Unidos de Norteam\u00e9rica por la Universidad de las Am\u00e9ricas, Puebla. Cuenta adem\u00e1s con postgrados en el Instituto Mat\u00edas Romero, centro de capacitaci\u00f3n de diplom\u00e1ticos de la Secretar\u00eda de Relaciones Exteriores de M\u00e9xico. Trabaj\u00f3 durante 10 a\u00f1os como corresponsal en la Gu\u00eda Interamericana de Turismo, la gu\u00eda tur\u00edstica m\u00e1s importante de Centroam\u00e9rica. 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