Two Food Cultures. One Legendary Bite.

The Korean corn dog has a story worth knowing. Born in Seoul's street food stalls and exploding globally through social media in the 2010s, it took the American fairground classic — battered hot dog on a stick — and made it its own. Stretchy mozzarella, crispier coatings, bolder flavors. It's American nostalgia run through a Korean lens, and the result is something incredibly delicious.

K-Crisps™ are organic roasted seaweed flakes seasoned with chili crisp — a Korean-rooted topping built to finish, layer, and elevate. Pressed into the dough before frying and sprinkled on top before serving, they add spicy, savory umami depth that takes the Korean corn dog from street food classic to something you can't stop eating.

Street food. Kitchen staple. Inseparable.

Ingredients

1 can (8 oz) refrigerated croissant dough
4 beef hot dogs, cut in half crosswise
8 oz low-moisture mozzarella, cut into 4 rectangles the same length as the hot dog halves
1 cup panko breadcrumbs
Neutral oil, for frying (about 2 inches deep in pan)
1 pack Gimme Seaweed Chili Crisp K-Crisps, divided

For Garnish (pick your favorites):

Kewpie mayo
Ketchup and yellow mustard
Sriracha
Fresh chives, thinly sliced

Instructions

Pour oil into a heavy skillet or deep saucepan to about 2 inches deep and heat over medium to 350°F.
Meanwhile, unroll croissant dough and separate into triangles along the perforations. Sprinkle each triangle generously with Chili Crisp K-Crisps™, pressing lightly so they adhere.
Push a skewer through a hot dog half, then push a mozzarella rectangle onto the same skewer directly above it, so the cheese and hot dog are touching each other and sit at the top of the skewer.
Starting at the wide base of a dough triangle, wrap the dough tightly around the skewer, overlapping as you spiral upward to cover the hot dog and cheese completely. Press the tip of the dough down to seal at the top.
Spread panko on a plate and roll each wrapped skewer in panko, pressing so it sticks all around.
Sprinkle a little panko into oil and make sure it sizzles but does not burn quickly. Then carefully lower corn dogs into the hot oil and fry on one side for 2–3 minutes until deep golden. Flip and fry the other side another 2–3 minutes, until the dough is cooked through and evenly golden all over. Work in batches to avoid crowding.
Transfer to a paper towel–lined plate. Drizzle with your garnish(es) of choice: Kewpie mayo, ketchup and mustard, or sriracha, then sprinkle with more Chili Crisp K-Crisps™ and chives on top.
Enjoy a cheese pull along with your umami Korean corn dog!

K-Crisps™ Seaweed Topping, Chili Crisp