A Korean corndog is similar to the American version except the batter is silkier and a specific type of cheese is deep fried inside with the meat.

It should take about three minutes per corn dog. The base of a chili cheese corn dog is entirely up to you. You can opt for a fresh, homemade corn dog or use a frozen, store-bought one.

Drain on paper towels. Repeat for remaining corn dogs. Serve warm, accompanied by ketchup and mustard. Recipe from On a Stick! by Matt Armendariz/Quirk Books, 2011.

Experts help us decode this delish and versatile Korean street snack, which has been grabbing food enthusiasts' attention for quite some time now Biting into a corn dog, with a crispy golden ...