Korean corn dogs are a common street food originating from South Korea. Recently, they have become popular in other Asian countries, along with Korean communities living abroad. The versatile snack can be served with varying fillings and toppings, including mozzarella, hot dogs, potatoes and sugar.

Ingredients:

Hot dogs

Mozzarella cheese

Crescent roll dough

Eggs

Panko

Sugar

Oil

Optional:

Ketchup

Honey mustard

Kewpie mayo

Ssamjang

Steps:

1. Skewer hot dogs and cheese about ¾ through.

Tip: make a half-and-half corn dog by using  half of a hot dog and half of a cheese stick.

1. Pour Panko and whisk eggs into two separate plates. Set aside for now.
2. Wrap hot dog and cheese with Crescent roll dough. Be sure to cover all sides.
3. Retrieve the Panko and eggs plate. Roll corn dogs in whisked eggs, then cover them with Panko. Make sure to cover all sides evenly.
4. Deep fry corn dogs in oil for 30-60 seconds on each side, or until golden brown.
5. Use a napkin to absorb any extra oil.
6. To your liking, coat corn dogs with sugar.
7. Optional: add ketchup, honey mustard, kewpie mayo or Ssamjang.