Korean Corn Dog

What's in it

7 parts read from its 12 ingredient lines and its title.

Sausage

• Frank or wiener, type not stated “8 hot dogs (or 4 hot dogs if adding cheese)”

Bun or wrap

• Homemade batter or dough a heading in the list
• Panko or breadcrumb coating “2 cups (160 grams) Panko/Ppanggaru breadcrumbs (and/or crushed instant ramen noodles)”

Cheese

• Cheddar or American cheese “8 ounces (227 grams) low moisture mozzarella and/or cheddar cheese (optional)”
• Mozzarella or other melting cheese “8 ounces (227 grams) low moisture mozzarella and/or cheddar cheese (optional)”

Sauces and condiments

• Mustard, kind not stated “Mustard”
• Ketchup “Ketchup”

Against the usual Korean corn dog

It has 5 of the 7 parts of the usual Korean corn dog: homemade batter or dough, panko or breadcrumb coating, mozzarella or other melting cheese, ketchup and any mustard. Not on it: deep-fried and rolled in sugar.

Less usual for the style: cheddar or American cheese (in 20% of Korean corn dog recipes).

A sausage, a stick of mozzarella or both, in a thick yeasted or rice-flour batter, often rolled in panko or diced potato, deep-fried, then rolled in sugar and striped with ketchup and mustard. In Korean it is simply 핫도그, hot dog.