Korean Corn Dogs Are The Street Food You've Been Missing Your Whole Life

Lately, we've been experiencing some serious wanderlust and spending way too much time glued to social media looking at all the experiences (and foods!) we're missing out on while stuck at home. One snack in particular that caught our eye (and the eyes of many others) are Korean corn dogs. You might be thinking, "Yeah, I've had a corn dog. They're literally everywhere..." — but hear us out. Corn dogs from Korea aren't like other corn dogs — they're special, over-the-top creations that will have you downloading Duolingo and researching Airbnbs.

Eater describes Korean corn dogs as either a hot dog, cheese stick, or combination of the two, skewered, dunked in a sweet batter made from rice flour, and rolled in a variety of toppings before being fried to a perfect, golden brown. At Korean corn dog shop Stix, located in San Francisco, topping options for their fried creations include panko bread crumbs, diced french fries, and dry ramen noodles. After frying, the snack is lightly dusted with sugar to play on the salty/sweet balance, and can be drizzled with your choice of condiments like spicy mayo and mustard. 

Though not yet super common in the United States, Korean corn dog shops have begun to pop up in cities throughout the country, so maybe you won't need a passport to try one of these crispy, portable treats.

You can make Korean corn dogs at home if you abide by these three rules

Can't get to a city with a Korean corn dog shop any time soon? Blogger Seonkyoung Longest offers a super simple recipe for you to make some yourself at home. Born in South Korean and now living in the U.S., she has created the recipe so you should be able to easily source every ingredient at your standard grocery store. The instructions cover how to make both cheese, meat, and the combination varieties of Korean corn dogs, so you can try all three and decide which you like best.

Seonkyoung Longest says that there are three essential rules that you must follow to successfully make Korean corn dogs: keep the batter cold, keep the cheese cold, and keep the oil temperature between 350 and 365 degrees. They state that if you do not adhere to these three important conditions, you will end up with a huge mess and disappointing dogs. Other than that, the recipe is super fun and incredibly easy to follow. While we initially planned on holding out for a trip to the city to try these fun snacks made by the professionals, the recipe seems so simple we might just try the homemade version first.