Here is a concise summary of the provided transcript:
**Recipe:** Twisted Korean Doughnuts (Kkwabaegi)
**Summary:**
* Intro: Host introduces Kkwabaegi, a beloved Korean snack/dessert they've been making for years.
* **Preparation:**
+ Mix: Unsalted butter, milk, sugar, salt, egg, yeast, and all-purpose flour.
+ Rest: Let dough rise (1-1.5 hours) and then divide into 16 pieces.
+ Shape: Twist each piece into a rope shape.
* **Frying:**
+ Heat corn oil (5-6 cups) in a large pot to 350°F.
+ Fry twisted doughnuts (3-5 minutes per side) until golden brown.
* **Finishing:**
+ Coat with sugar and cinnamon mixture.
* **Conclusion:**
+ Host shares personal connection to Kkwabaegi, invites feedback, and bids farewell.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Equipment**
1. Unsalted butter (2 tablespoons) is used in the recipe.
2. One cup of milk is used in the recipe.
3. Two tablespoons of sugar are used in the recipe.
4. Half a teaspoon of salt is used in the recipe.
5. One egg is used in the recipe.
6. One package of yeast is used in the recipe.
7. All-purpose flour is used in the recipe (exact amount: 3 cups, implied by "one, two, three" in the context).
8. Corn oil (around 5-6 cups) is used for frying.
9. Sugar and cinnamon mixture is used for coating (2 tablespoons sugar, half a teaspoon cinnamon).
**Instructions and Timing**
10. The dough is let to rise for around 1-1.5 hours, until it doubles in size.
11. The second rise takes around 20-30 minutes, with a flip after 10 minutes.
12. Frying temperature is set at 350°F, then reduced to medium heat after reaching 350°F.
13. Frying time is around 3-5 minutes per side, until golden brown.
**General Information**
14. The dessert/snack is called "Kkwabaegi" in Korean, meaning "twisted doughnuts".
15. Kkwabaegi can be frozen and consumed after thawing at room temperature for about 5 minutes.
16. The recipe yield is 16 Kkwabaegi (as demonstrated).