Korean corn dogs, one of Korea’s most beloved street foods, are suddenly popping up everywhere. Over the past few months, New Yorkers have been spotted waiting in long lines to sample the extra crispy, lightly sweet, and flavorful concoctions filled with mozzarella cheese, a hot dog, or both. . These Korean corn dogs stand out from Americans because of their toppings and dough (dare we say: superior). Some stores use rice flour in the dough, creating a slightly chewy but light texture with every bite. Another pro tip: don’t be light on the toppings, either. To get the full experience, be sure to ask for the Korean corn dog to be mixed with sugar and drizzled with all types of sauces, from cheddar cheese sauce to creamy mayonnaise.

While this delicious snack has been slow to appear in New York City, at least compared to LA, New Yorkers finally have several options to try. The demand for Korean corn dogs does not seem to be slowing down either. Here’s where to try New York’s crispest Korean corn dogs, from the classic sugar-dusted type to those topped with ramen.

The CDC’s latest guidelines for diners vaccinated during the COVID-19 outbreak are here; eating out always poses risks for guests and unvaccinated workers. Please be aware of changing local rules and check each restaurant’s websites for any additional restrictions such as mask requirements. Find a local vaccination site here.

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To note: The restaurants on this map are listed geographically.

Jacob Woo from the Koreatown restaurant in Los Angeles, Smiling Hot Dog, traces the growing popularity of Korean corn dogs in the United States to K-dramas. “When you [watch] a lot of dramas and a lot of korean movies these corn dogs was appearing and i feel like that was a major influence. It’s true. Series as Start and Run on, both of which can be streamed on Netflix, include figures munching on corn dogs that look slightly different from the American variety, both inside and out.

“We use fermented flour instead of [cornmeal] to increase the texture of the taste, it is crispier and tastier, ”explains Michelle Youn, vice president of the Korean American corn dog chain Two hands. In addition, ‘the customer also has a variety of choices to choose from [for] the filling inside the [corn dog]. “Instead of standard hot dogs, some places for Korean corn dog replace meat with gooey blocks of mozzarella for the ultimate cheesy touch.

Yes, a corn dog oozing cheese strands are mouthwatering. But what’s particularly enticing about Korean corn dogs is the outer dough. Two Hands’ fermented flour and the rice flour version of Smile Hot Dog provide a crispier, less pancake-like coating. Instead of a liquid dough that sausages are dipped in, Korean corn dogs are submerged in a stickier dough that clings and stretches, almost like bread dough.

Both places roll their corn dogs in cubed fries for a potato dog or Hot cheetos and Takis for a spicier variation, which also makes for a good photoshoot. At Two Hands, you can get corn dog rolled in crispy puffed rice for added crunch, or soy flour for a little nutty. At Smile, there’s even a corn dog dipped in milk chocolate for the ultimate sweet and savory experience.

A corn dog wrapped in fries may seem like the most American thing, but Korea is well known for its street food, innovation, and deep fried delicacies. Take a chain of Korean fried chicken, Bonchon, for example: KFC (Korean fried chicken) base has over 100 locations in the United States, as well as international outposts dotted throughout Southeast Asia. It’s probably better than anything the colonel has cooked up.

“Korean-style corn dogs arrived in Korea around the 1980s as street food,” Youn explains. “The reason for its popularity [is] its competitive price, delicious taste, [customizable options], and its availability to be a meal instead of just a snack. Two-Hands took advantage of this popularity and opened its first store in November 2019. Today, the chain has 12 stores in Texas, California, Arizona and New York, with plans to open more than 40 franchises in the near future.

And it’s not just Two Hands or Smile Hot Dog. There are Oh-K Dog, Mochinout (which also serves more and more mochi donuts alongside Korean corn dogs), Sacred cow, and Myungrang, which are just the strings. Ma and pop stores are scattered throughout Korean cities across the country. Seems like a new Korean corn dog spot is opening every day and its influence is spreading from Hawaii to New York.

It makes sense. With the growing craze for Korean pop culture, as the house sells out BTS McDonald’s Meal, a flavor of Selena Gomez and Black Pink ice cream, and rashes of Korean barbecue restaurants across the states – it was only a matter of time for street food on a stick to get its due.

“I feel like [corn dogs] are a perfect fusion of Korean culture and American cuisine, ”says Woo. It talks about the Korean military stew and the influence the American occupation has had on Korean cuisine. “But Korean corn dogs are more than food. These are people who immerse themselves, are exposed and discover the culture, the history of Korea. Woo smiles. “I think food is always a good learning opportunity.”

© Robert Sietsema / Eater

Two Hands Continues New York Expansion Plans With Second Location

The city’s selection of Korean corn dogs sprinkled with hot Cheetos and fried potato encrusted continues to grow this week. Two Hands, a Korean national chain of corn dogs that debuted its first New York City location in the East Village this spring, opened a new restaurant in Soho, at 250 Mott Street, between Prince Streets and East Houston, where it serves popular take-out and delivery mozzarella and sausages.

The restaurant specializes in Korean corn dogs, the sugar-coated creations and crispy rice that are popping up – and draw lines – Through the city. The Soho outpost is the second New York location for Two Hands, a national brand with nearly a dozen locations in California, Texas and Arizona. Nationally, the company has nearly 30 additional sites under construction, according to its website, including two in New York, although their locations are not known at this time.

Take-out meals and delivery are available Monday to Thursday from 12 p.m. to 8 p.m., and Friday to Sunday from 11 a.m. to 9 p.m.

In other news

– Magnolia bakery, now possessed by the developers of Hudson Yards, today opens a new location in the newly renovated Moynihan Train Hall across from Penn Station, according to a company spokesperson.

– Seasonal products from Market Line Alimentari Flaneur vendor and a host of other products are now available available at a farm stand in East Hampton at 124 Pantigo Road. The pop-up, called La Ferme, runs until September.

– The chefs behind Llama Inn, Win Son, La Vara and other successful restaurants are headed at the South Street Seaport next week as part of an ongoing pizza pop-up sponsored by Stella Artois.

– Eleven Madison Park reopened last night. If you couldn’t take a seat for the new one Vegan tasting menu at $ 335 per person, here is a Youtube video of the team on what you missed.

– Flatiron bistro Almond reopened indoor and outdoor dining this week, its first service since the start of the pandemic last March.

– In itself appointed Chad Palagi as chef, only the fourth person to hold this position since the restaurant opened in 2004.

– The influential speakeasy-style bar of the East Village PDT (Please Don’t Tell) is open back under new owner Jeff Bell and serves cocktails outside for the first time.

– New York Times critic Pete Wells intervenes:

Welcome to SideDish’s weekly need-to-know mailing New Bites, from silent shutdowns to opening updates and everything in between, including coronavirus related information.

Let the good times (Donut) roll

Mitsuwa Market in Plano has a new donut shop in its food court: Good time Donut Since then, it has slowly opened its doors and has been offering its Japanese-style mochi donuts with flavors of matcha, black sesame and fruity pebbles. He took over the counter that once housed Matcha Love. Good Times Donut will officially open, majestically, on April 1 with more flavor on deck.

Korean corn dogs come to Grand Prairie

Asia Times Square’s new food court includes Bambu, Beard Papa’s, Meccha Matcha, Omakase To-Go, Sakari Ramen, and Aspara Thai and Cambodian, as I reported in February. It’s time for another addition. Two Hands Seoul Fresh Corn Dogs is now throwing their Korean-style dogs on a stick. It opened on March 26, according to CultureDallas Map. Some are wrapped in cubed potatoes, others are wrapped in crispy rice sprouts; all of them testify to what you can put on a stick.

Ellenos yogurt pops up at the Dallas Farmers Market

The Seattle-based company, which has gone from its Greek yogurt counter in Pike Place Market to nationwide grocery shelves, has, for the first time in its history, parked its cart in a one-mile market. another city. Ellenos yogurt started picking lemon curd, passion fruit, and plain Greek yogurt for shoppers at the Dallas Farmers’ Market last weekend. He should stay in place for the season. It’s not yet clear whether he’s planning an expansion in Dallas (after all, you can still pick up the goods at Central Market and Whole Foods).

Fiction Coffee opens new location in Deep Ellum

History Continental Gin Building, which recently housed artist studios, is now a workspace shared by Common Desk, and it has something better than a common Keurig machine – okay, a lot a lot better. Fiction Coffee is now open amid plenty of seating, cool industrial decor, and shelves decorated with vintage books and knickknacks. It has its usual coffee drink menu, including one made especially for the location: the CGB (Chilled ginger brew) which shares its initials with the old cotton factory. In addition to caffeinated drinks, Fiction Coffee also offers, for the first time, a cocktail menu.

Foxtrot Market local competition has a winner

If you remember an old News Bites article, Foxtrot Market launched its Up & Comers competition in which Dallas brands competed for a spot on the Foxtrot shelves and $ 8,000 to be used to market the brand’s products. Drum roll please… Momo Shack Dumplings is the winner. Now you can find momos (those plump Nepalese style dumplings) with flavors of vegetables, chicken and pork on Foxtrot and online market. The more Momo Shack Spicy Garlic Meatball Dip in the world, the better.

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Nine family members from Jixi City, northeast China’s Heilongjiang Province, died after eating homemade corn noodles. The latest poisoning victim was confirmed dead on Monday after being treated in a hospital, Red Star News reported.

At a 12-member family reunion on the morning of October 5, nine older family members ate “Suantangzi,” a type of thick noodle made from fermented corn flour. Three young people in attendance refused to try the food because of the odd taste, according to the local government.

The nine people who ate the noodles felt sick several hours later and eight were confirmed dead on October 11, while the only survivor – a 47-year-old woman surnamed Li – was treated in a hospital. Li died at noon Monday, according to her son.

A high concentration of bongkrekic acid, a respiratory toxin produced by the bacterium pseudomonas cocovenenans, has been detected in corn noodles, as well as in the gastric fluid of those who have fallen ill, the provincial health commission said on the 12th. October.

It was also found that the ingredients for the homemade food had been frozen for almost a year.

Bongkrekic acid is a main cause of poisoning by fermented flour products and spoiled fresh white mushrooms, as well as other bad starch products, experts said.

Consumption of food contaminated with bongkrekic acid can lead to poisoning in both humans and animals and even lead to death, with death rates as high as 40 to 100 percent.

To avoid poisoning, experts reminded the public to avoid cooking food with soaked or moldy corn, and not to prepare or eat foods made from fermented grains.

Zhou Jiaxin contributed to the story.

Every summer I’m struck again by the abundance of amazing foods to eat: fresh salsas and sauces bursting with seasonal herbs and loaded with flavor, grilled meats and seafood, sun-ripened produce to be enjoyed roasted or raw. With so many options at your fingertips, it’s almost impossible to get bored. The only dilemma is choosing the best way to consume them all.

In my opinion, handmade tortillas are suitable for almost any ingredient. They are light, so as not to weigh down the meal, but with enough energy to defend against the strong summer flavors. They are also inexpensive and easy to make. Once you’ve knocked out a batch at home and experienced how they raise a simple taco or fajita, you’ll be hesitant to go back to the store-bought type.

The first step to classic corn tortillas is to buy masa harina. Once you have that, you are a third of the way, because tortillas only have three ingredients. Masa harina is cornmeal that has been soaked in an alkaline solution (as opposed to acidic), so the flavor is markedly different from traditional cornmeal (which hasn’t been soaked in anything but is usually dried. or roasted). While I guess technically you could making tortillas with cornmeal, the flavor and texture would be disappointing. Fear not, masa harina is available in almost any traditional grocery store.

The next step is shape and size. Now, while there are generations of people who have made tortillas without a tortilla press, it is not as easy as it seems. Tortillas should be 4 to 6 inches in diameter with uniform thickness. This uniformity allows for easy flipping and even cooking, which means your tortilla won’t fall apart when you fill it. Tortilla presses are also widely available at kitchen stores and online, with the cheapest starting at around $ 15. If a tortilla press isn’t in the cards for you, don’t worry. You can press your tortillas under a flat bottom pan or heavy pie plate.

Once you’ve prepared your dough and chosen your pressing method, you’re going to want to select some sort of spoon to make sure each tortilla starts with the same amount of dough. I have a cookie scoop that works, but you can also use a spoon or a teaspoon. I keep my tortillas small because I like to use two per taco (better for absorbing the sauce), so I use about ounce of batter (a little smaller than a ping pong ball). But try out a few sizes and see what works for you. Pressing will ensure an even, round tortilla whether you use ½ ounce or 2 ounces.

The last step is a hot non-stick cooking surface: cast iron or a non-stick skillet. Use a paper towel to wipe a super thin layer of vegetable oil off your cooking surface. Avoid over-oiling the pan; not only will the oil burn after a few batches, the oil will break down the dough, making it a soggy tortilla. Tortillas only take about a minute per side, so preparing them doesn’t take much time. As soon as you remove them from the pan, place them on a plate covered with a tea towel (or in a tortilla warmer), so that their own steam keeps them supple.

Corn tortillas
Yield: 12-15 tortillas

2 cups masa harina
1 ½ teaspoons salt
1 ½ cups Hot water

In a medium bowl, combine masa and salt. Add water and mix until a smooth paste is obtained. I usually start with a wooden spoon and then move to my hands when the spoon gets bulky. You want the dough to be soft but not stick to your hands. If your consistency is a bit bad, add more masa or water accordingly.

Using a spoon, distribute the dough and roll it into even balls. Place a ball of dough between two sheets of parchment paper on a tortilla press. Press until flat. You can also use a flat-bottomed pan or pie plate to press between pieces of parchment on your countertop.

Immediately place the tortilla on a hot, lightly oiled pan and cook 1 minute per side, using a spatula to flip. When finished, remove and place in a covered dish or tortilla warmer. Repeat with the rest of the dough.

Enjoy with all your favorite summer toppings.

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With the coronavirus making travel a delicate and even potentially dangerous prospect this year, we are embracing summer stay via flavors of transport and ideas inspired by travel from around the world. Since many state fairs have been canceled, now is a great time to learn how to make corn dogs. Fortunately, our delicious homemade corn dog recipe is actually quite easy, very adaptable, and can be made ahead of time.

Fried Kool-Aid, fried butter, deep fried candy bars, and fried mashed potatoes on a stick may have more pressure, but let’s face it: corn dogs are still the tastiest fried food at fairs. ‘State and walks. That said, even the best could be better. Very few people make corn dogs out of thin air, instead of just throwing pre-made frozen dogs in the deep fryer.

Fortunately, making them fresh is quite easy: place a hot dog on a stick, dip it in the cornmeal dough, and fry it. So be a corn dog hero: hand dip your own dogs, turn off the ketchup and mustard, and enjoy your sweet, crunchy and savory creations.

Related Reading on CNET: The Best Meat Delivery Services To Try In 2020

But why stop at the plain old sausage? Start your day with corn sausage for breakfast or whip up mini bratwurst to serve with cold beers for happy hour. Or skip meat altogether by swapping for a vegetarian dog or melted cheese! Find all of these recipes below, but first, some general tips on the process and equipment:

Special equipment

You will need some equipment for this recipe:

If you have a deep fryer you can of course use it.

Related Reading: Beginner’s Guide to Deep Fry Like a Pro

Dough

Chowhound

Our pasta is made from a mixture of all-purpose flour and cornmeal with milk and eggs. You can easily adapt them to be gluten free and / or vegan if you want. Here’s how:

Obviously, you can also use your favorite vegan sausage or vegetarian dog in place of meat in the recipes below.

Pro tip: Regardless of how you prepare the dough and whatever you dip in it, if you want extra insurance against dough slipping, dry your hot dog (or other corn filling) if it’s too wet, then roll in additional flour and shake off the excess before dipping it into the dough.

Get ahead

All of these corn dogs can be deep fried, cooled completely, and then frozen for up to 2 weeks. Store in an airtight zippered bag; freeze the dogs on a baking sheet first to make sure they don’t stick together.

To reheat, place them on a baking sheet and bake at 350 ° F for 20 minutes or until heated through. (Or reheat your corn dogs in an air fryer if you have one.)

Corn Dog Recipes

We’ll start with the classic and then give you three variations, but experiment as you see fit, additional spices in the batter to your favorite sausage in the middle.

Pogo

Chowhound

A crisp, slightly sweet cornmeal dough coats your dog of choice in these better-than-state style treats. Work in pairs to make frying easier. Get our corn dog recipe.

Breakfast Corn Dogs

Chowhound

Inspired by the sweet-and-salty McGriddle, this morning corn dog features breakfast sausage and has maple syrup in the batter. Serve extra on the side for soaking. Get our corn dog breakfast recipe. (You can also try the batter in this Easy Pancake Mix Corn Dog recipe.)

Mini Corn Dogs with Beer and Sausage

Chowhound

No, these are not breaded Viennese sausages in a box; they are nuggets of bratwurst or kielbasa coated with a beer batter. A robust grainy mustard is great for dipping, but beer cheese would work, too. Get our Beer & Sausage Corn Mini Dog Recipe.

Jalapeño and Cheese Corn Dogs

Chowhound

This veggie corn dog option is a bit like crushed mozzarella sticks with chili rellenos: the cornmeal crust is sprinkled with jalapeño peppers and stuffed with melted pepper Jack cheese. And instead of the marinara on the side, there’s our Spicy Roasted Tomato Salsa. If you’re not too keen on spices, skip the peppers from the dough and try a different type of cheese. Get our Jalapeño and Cheese Corn Dog Recipe.

Related Video: These Churro Funnel Cakes Are Another State Fair Favorite You Can Make At Home

The original version of this story was published by Christine Gallary in 2011; updated with new images, links and text.

When the first sightings of fresh, sweet corn start popping up in grocery stores, we can’t help but imagine tons of creative corn recipes to prepare. Whip up a family batch of corn pasta, frozen corn chowder, or corn-speckled salmon burgers for a fun summer dinner recipe. Stir some of it into roasted corn pudding for a side dish you’ll be thinking about all summer long (pair it with a smoked grilled chicken breast!), Or add it to a fresh bean dip for it. ultimate picnic. Try fresh corn kernels on the cob with tomatoes and basil for a quintessential summer salad, or crispy corn cakes that will officially become your family’s most requested meal. If in doubt, save the corn on the cob, brush it with butter (try BBQ butter at # 15!), Eat and repeat all summer.

So what can you do with all that sweet corn at the farmer’s market? First, you’ll need to decide how you want to cook it – or even if you want to cook it at all. There are almost as many ways to cook corn as there are to eat it, so here are the basics to get you started: Fresh, shelled corn takes about 2 to 4 minutes to boil or about 10 to 15 minutes to broil. Whether you want to leave the pods in place or not, soak them or not, or just cut the kernels and eat them raw, it’s up to you. Take the whole summer to experiment.

If you have a lot of fresh corn (you’re in luck!), You have a choice: delicious Mexican-inspired corn recipes (wait until you try the toppings in # 10) and colorful, healthy corn recipes. to creamy recipes, sweet corn recipes, this summer produce superstar can be enjoyed in so many ways – and we plan to try them all.