Buoyed by the growing popularity of Korean culture — from K-pop to K-beauty — the crispy, gooey snack has now spread to the Midwest and South, thanks to influencers and trend-chasing diners.
For the weekend before her 30th birthday, Mirina Landry was “craving some kind of new experience,” but didn’t have time to travel far. So she and her partner drove the hour from Topeka to Overland Park, Kansas, to try Korean corn dogs, the batter-dipped meat or cheese on a stick, often dusted with sugar, ramen noodles, puffed rice or an increasing arms race of toppings and sauces.
Unlike American corn dogs, Korean corn dogs use a wheat or mochi batter in place of cornmeal, resulting in a chewier texture. They’re made of a meat hot dog or a mozzarella stick or half of each, or fish cake, which was the original Korean version, a culmination of both the Japanese occupation of the early 20th century and the longstanding presence of U.S. troops after World War II.
“Corn dogs were a thing of the past when Koreans had not yet been exposed to Western foods, but they were revived through nostalgia marketing about a decade ago. A number of corn dog franchises emerged, and major food companies now produce and export packaged corn dogs to many countries,” she added.Food industry veterans say that even with the swiftness of social media phenomena, trends can take a while longer to travel nationally but can have a longer shelf life.
Robin Rhee, president of the Asian food distributor Rhee Bros, has been watching Korean food grow in popularity for the past two decades, and notes that food trends for ethnic food in America can take circuitous paths.
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