Rice Dog
Korean-style corn dog coated in sticky rice and fried until crispy, served with sugar or various sauces, popular Seoul street food.
The Rice Dog is a Korean street food twist on the traditional corn dog, replacing the standard batter with a coating made from sticky rice or rice flour. This gives it a chewy, crisp texture on the outside once fried, and it’s often stuffed with either a hot dog, mozzarella, or a combination of both. Common toppings include sugar dusting, ketchup, mustard, or spicy mayo, adding sweet and savory layers. The style became popular in Seoul’s bustling street food markets and has since gone viral globally thanks to social media and Korean food chains. Some variations also include fillings like squid ink, sweet potato, or ramen noodles. It’s a next-gen hot dog built for crunch, stretch, and Instagram.
Authentic Recipe
Ingredients
- 4 Hot dogs (Or mozzarella cheese sticks)
- 4 Wooden skewers
- 1 cup All-purpose flour
- ¾ cup Water
- 1 tablespoon Sugar
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 2 cups Cooked rice (Day-old, cooled)
- for frying Vegetable oil
- for dusting Granulated sugar
- optional Ketchup
- optional Mustard
- optional Spicy mayo
Instructions
- Insert wooden skewers into hot dogs, leaving handle for easy gripping.
- Make batter: Mix flour, water, sugar, salt, and baking powder until smooth.
- Dip each skewered hot dog in batter, coating completely.
- Roll coated hot dog in cooked rice, pressing gently so rice adheres.
- Heat oil to 350°F (175°C) for deep frying.
- Fry rice-coated hot dogs 3-4 minutes until golden and crispy.
- Remove and drain on paper towels briefly.
- While still warm, dust with granulated sugar for Korean-style sweetness.
- Optional: Serve with ketchup, mustard, or spicy mayo for dipping.
- Serve immediately while hot and crispy. Viral Korean street food sensation!
Related Styles (kinda)
4 similar styles
Korean corn dog encrusted with potato chunks or ramyeon bits, often filled with mozzarella and sprinkled with sugar; a South Korean street food.
Korean street-food corn dog inspired by the U.S. Corn Dog: sausage or mozzarella in sweet yeasted batter (no cornmeal), coated in panko or potato cubes, fried, sugared, sauced with ketchup, mustard, or gochujang-mayo.
Soft milk-bread bun baked around a frankfurter, sometimes striped with ketchup or mayo; a ubiquitous Hong Kong bakery item found in Chinatowns worldwide.
Bright-red, mildly sweet hot dogs served in buns or footlongs, dressed with banana ketchup–mayo (salsa rosada), grated cheese, and onions; sometimes with cucumber or atsara.