This summer we were introduced to K-Dogs, at a store in Manhattan’s Chinatown. Known as Korean hot dogs or corn dogs*, they are typically made of hot dogs (also called sausages†) or mozzarella cheese (or a combination of both), placed on sticks, dipped in yeasted batter and coated with panko breadcrumbs.
Then, they’re then deep-fried until they’re crisp and golden brown, dusted with sugar, and drizzled with ketchup, mustard, mayo, or all three.
The result: sweet, salty, and completely delicious. They’ve become a craze in Korea, quickly becoming one of the most popular street foods.
And shops are opening across the U.S., too; from San Diego across to New York.
There’s a recipe to make your own Korean Hot Dogs below.
With shops popping up nationwide, we’re fortunate to have one in our own town. Oh! K-Dog is a small chain with locations in Arkansas, Georgia, New York City, and Texas (and coming soon to Connecticut, Illinois, and New Jersey).
There are lots of options, from the variations described above to a greater range of toppings and seasonings. Top your dog with:
The runner-up in popularity is spicy gochu sauce and garlic sauce with an onion sprinkle.
We found two great recipes online, both with tips to create the perfect Korean hot dog.
Start with this recipe from Foxy Folksy.
You can use any type of hot dog or sausage: beef, chicken, pork, veggie.
While Koreans like hot and spicy food—and Americans have adopted gochujang Korean chili sauce—we didn’t find heat options in the recipes we found, or in the restaurants, either.
So feel free to add heat:
July is National Hot Dog Month, and July 21st is National Hot Dog Day.
You’ve got plenty of time to plan for a K-dog party next year (photo #4).
*They’re called corn dogs in Korea, only because they’re battered and fried on a stick like American corn dogs. However, American corn dogs are battered in a cornmeal batter—hence the name. Korean corn dogs are battered in a yeasted dough or a rice flour batter.
†Hot dogs are a type of sausage. You can use a classic American frank or a thicker sausage.
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