Deep fried and coated in batter, seasoned with sauces such as gochujang chilli paste, sweet chilli and good old-fashioned ketchup, Korean corn dogs – or K-dogs – have become a cult street-food hit in the last few years. Now they’re going mainstream as Asian chain restaurant Wagamama puts a vegan K-dog on its menu.
A take on the American corn dog – a deep-fried frankfurter in cornmeal – K-dogs can substitute cheese, chicken sausage or fish for the traditional hot dog. They come coated in batter and served on a stick.
