Korean street food is a wonder to behold. No matter what the dish, it has all the elements of crispy, crunchy goodness wrapped in things like meat and cheese.
One of the morsels that reflects this the best is Korean Corn Dogs. They are not like the corn dogs you’ll find in the United States.
Technically speaking, these are gluten-free. But, it depends on the various ingredients in a recipe and how much the cook knows about gluten-free diets. Some Korean food spots in the US do feature gluten-free corn dogs.
However, if you make them at home, they will definitely be gluten-free if you need them to be.
We’ll take you through what it is, where you can find them in the US, and a recipe, so you can make them at home.
What Is a Korean Corn Dog?
After attaching the food to a wooden stick with subsequent dunking into a sweet batter, it then deep-fries until reaching that mouth-watering golden brown.
Once finished, the corn dog rolls around in sugar and then slathered in spicy mustard, mayo, and ketchup.
Other people will top their finished dogs with things like panko bread crumbs, ramen noodles, or chopped French fries.
The batter often just comprises rice flour. However, some people will combine corn, wheat, and rice flour, while others will use just wheat.
In Korea, rice is much cheaper than wheat, so the chances of the corn dogs comprising only rice will be highly likely.
Where Can You Find Korean Corn Dogs in the US?
Unfortunately, Korean Corn Dogs have not yet gained nationwide popularity in the United States.
But, there are quite a few appearing in bigger cities like San Francisco and NYC.
The following list contains some of the best Korean places (some are and are not gluten-free) in the US that serve various interesting corn dogs.
If none indicated below are in your area, search online for “Gluten-Free Korean Corn Dogs near me.”
Dallas/Ft. Worth, Texas
- Frank Seoul (Frisco): Nine types of corn dogs
- K-Dogs (Stonebriar Centre Mall): Classic Cheesy Corn dog
- Oh! K Dog & Egg Toast (Carrollton): 12 types of corn dogs
- Two Hands Seoul Fresh Corn Dogs (Grand Prairie): Classic American and Korean-style Corn Dogs
- Unicorndog (Irving): corn dogs stuffed with jalapeno cheddar or encrusted with Flamin’ Hot Cheetos
- Chung Chun Rice Hot Dog (Chinatown):17 types of corn dogs
- Happy Lemon (Edmonton): 10 types of corn dogs
- Puffle Up (Queen Anne): Classic Korean Corn Dogs
NYC, New York
- Jongro Rice Hot Dog (Koreatown): eight types of corn dogs
- Oh K-Dog (Brooklyn): six types of corn dogs
- Two Hands Seoul Fresh Corn Dogs (Nolita): seven types of corn dogs
- Ugly Donuts & Corn Dogs (Bushwick): nine types of corn dogs
- Mochinut (Sand Lake Road): 11 types of corn dogs
- IZZI Korean Kitchen (Sand Lake Road): seven types of corn dogs
San Francisco, California
- District Tea (Mission Street): Classic Korean Corn Dogs
- Myungrang Hot Dog (Cupertino): 14 types of corn dogs
- Seoul Hotdog (Berkeley): at least 20 different types of corn dogs
- STIX (Taraval Street and Broadway, Burlingame): 13 types of corn dogs made fresh to order
- UMAI Hot Dogs (San Jose): two kinds of corn dogs but a huge menu of Asian-inspired American-style hot dogs
How Do You Make Gluten-Free Korean Corn Dogs?
Making Korean Corn Dogs at home is ideal for gluten-sensitive people. While they are fairly simple to make in concept, don’t expect it to turn out the first time.
This is due to adherence to three basic rules: batter must remain cold, cheese/meat must stay cold, and the cooking oil must stay between 350°F and 365°F.
Items You’ll Need
- Deep Fryer or Frying Pan
- A Long Glass (to accommodate the length of meat/cheese)
- Large Mixing Bowl
- Mixing Spoon
- Wooden Skewers
- Paper Towel
- 2 Large Plates
- 1 Cup Gluten-Free Flour (+ for dusting)
- 1 Egg
- ¾ Cup Milk (cold)
- 2 Tbsp Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 4 Cheese Sticks
- 4 Hot dogs or Sausages
- 1 Cup Gluten-Free Breadcrumbs or Panko
- ⅓ Cup Sugar
- Oil for frying (vegetable, soy, canola)
- Condiments (spicy ketchup, Siracha mayo, dijon mustard and etc)
- Whisk together all dry ingredients (sugar, salt, flour, and baking powder).
- Create an open circle in the center and drop in the milk and egg.
- Blend everything together until thick, smooth, and viscous pour it into the glass and store in the fridge.
- Put cheese, meat or both onto wooden skewers and, lightly dust with flour, place in the freezer for five to 10 minutes.
- Heat oil to 350°F.
- Take the meat/cheese out of the freezer along with the batter in the fridge. Dip a skewer into the batter (ensuring to coat all around), quickly roll it into the breadcrumbs, and put it into the hot oil carefully.
- Cook for 5 minutes (on each side if using a pan) or until golden brown.
- Remove and put on a plate covered in paper toweling.
- On another plate, sprinkle the ⅓ cup of sugar, roll each corn dog in it and slather on your condiments.
Korean Corn Dogs are incredibly delicious, and if you have a gluten-free diet, there’s no reason for you to miss out.
Generally, they are gluten-free, but you’ll have to ask the restaurant or street vendor to make sure. Otherwise, you can just make them in the comfort and safety of your own home.