Korean Corn Dog

As a lover of portable snacks, like turnovers and Pop Tarts, I have been obsessed with corn dogs since I was a little kid. But if you’ve been anywhere on the Internet during the last few years, you will have seen that cooks in South Korea have managed to take the humble corn dog to a whole new level.

With toppings like fries, puffed rice, and crushed ramen, and with a finishing sprinkling of sugar, corn dogs have proven to be the one of the most popular street foods in the world. In New York alone, there have been six or so new restaurants dedicated just to pumping out these delicious, crispy, golden brown dogs on a stick.

The best part is? They’re pretty easy to make. The dough has yeast in it, so it takes about an hour to proof, but once that’s done, the assembly and frying are pretty simple. I love the classic toppings, but if you have other ideas (maybe Cheetos? Or French’s crispy onions?), I’d love to hear about them in the comments below!