What Makes A Korean Corn Dog A Step Above The Rest

American carneys are getting a run for their money with a trending dish from the East — Korean corn dogs. Many variations exist, but the thing they have in common is a leveled-up crunchy batter (encasing both meat and cheese) that the standard cornmeal-coated dog on a stick can't compete with.

The American-style soft bread shell contrasts with the Korean interpretation in that it is created with a coating of flour, sugar, salt, water, and instant yeast, creating a crispy outside when fried. And where Americans primarily use hot dogs for the meat in the middle, the Eastern adaptation can be made with frankfurters or cooked sausages.

One of the most common versions – the Gambja Hot Dog – is battered before being coated with small chunks of potato and panko breadcrumbs. After it's fried, it can be drizzled with ketchup and mustard and even dusted in powdered sugar to lend it some sweetness. Visually, it's unlike any corn dog you've ever seen, and as far as the variations go, only your imagination is the limit.

While they all have some similarities where composition is concerned, Korean corn dogs come in all types of wild varieties that combine savory and sweet flavors into every bite. Instead of layering the outside with potato pieces, some like to use crushed Asian ramen noodles for an extra crunch. You can even mix the crumbled ramen with the seasoning pack it comes with for an extra depth of flavor.

Other variations utilize ingredients more popular in the West, like cornflakes, to achieve a crunchy outer layer. If you want a bolder ingredient for your hot dog on a stick, crushed Flaming Cheetos can be rolled on the surface to create a crunchy exterior and bring some heat to the dish. More adventurous folks have used cereal to make the outside sweet, so those Fruit Loops sitting in the pantry are fair game for a colorful mix — though they are actually all the same flavor.

You can also play with the inner filling. Some like to wrap a hot dog in American cheese, but other versions call for half a sausage and a block of mozzarella that is the same size as the sausage to be skewered before applying the batter. For anyone observing a Meatless Monday, you can skip the sausage altogether and take a longer block of cheese to the stick before battering, or make a rice dog, which substitutes the meat for a rice cake.

Because Korean food has gotten more popular here in recent years, you may not need to book a flight to get your hands on this fashionable street food. They tend to be more popular on the West Coast in the U.S., but many Korean restaurants across the nation sell them. It's worth taking a closer look at restaurants in your area — preferably not on the weekend — as well as food trucks that might make them. 

If you can't find a Korean corn dog near you, they aren't very difficult to prepare at home. Many restaurants that serve them start with disposable wooden chopsticks as the skewer – utensils to be mindful about, particularly if you crossed oceans to get one. The batter can be a bit tricky for some to roll without making a mess, but you can make it easy by putting it in a tall glass and dipping the hot dog and/or cheese in it, giving it a twist as you pull it out. Remove any excess batter with your fingers and you should come away with a perfectly coated sausage. Then roll it in whichever ingredients you want to layer on the outside and fry them one at a time. 

This is a fun dish to create for people of all ages, so if you've got kids around who are interested in cooking, making Korean corn dogs is an entertaining and delicious way to spend an afternoon.