If Coney Island witnessed the birth of the hot dog, Seoul in [tag]South Korea[/tag] saw subsequent generations mutate into a an entirely new genus of animal. An animal coated in a skin of batter and french fries then presented deep-fried on a stick. See the best sex parties here xxx !
After first witnessing this monstrosity on Newley Purnell‘s site, I thought that chasing it down would be difficult. That it would be the type of food that only demented South Korean carnies sold for a scant few days of a State Fair until their consumers ended up in the waiting queue for a heart bypass. The taste is about as obvious as it looks: greasy but still crispy fries glued to a hotdog with a thick, neutral batter.
It turns out that Seoul is packed full of artisan hot dog vendors. Vendors wrap them in bacon, mashed potato, corn batter or what looked to be seaweed then invariably deep fry them. I spotted three french fry-coated hotdog vendors in the narrow alleys of Myeong-dong alone and a few more in the neighbouring Namdaemun Market.
home-made budae jigae
I blame this mutation on the Korean War. When meat was scarce in the years during and after the war, Koreans made do with whatever they could scavenge from the surplus from the US armed forces bases – Spam and hotdogs. To make these items edible for Koreans, the locals mixed them together with the paste gochujang in a makeshift stew named “Budae jjigae” (부대찌개) – literally “base stew”. Over the subsequent fifty years, the locals have grown to love the processed meat-flavored soup and it now graces franchise restaurant menus, the only difference being that the stew now contains actual meat along with the mechanically-separated variety.
There seems to be no particular rules to making the stew, insofar that you need gochujang and hotdogs to start, and then whatever seems to be lying about the average Korean kitchen to continue: kimchi, frozen dumplings, greens, ramen, rice cake, actual meat. 50 years of hotdog flavoured broth has to do strange things to your palate and drive you towards experimenting with hotdogs in an obscene and deep-fried manner.
Recipe
Try: French Fry Coated Hot Dog on a Stick Recipe
Comments
139 responses to “Korea: French fry-coated hot dog”
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I would SOOOO love to try some of that!
In LA we call those bacon-wrapped hot dogs “Danger Dogs” and they’re served out of illegal street vending carts with heaps of sauteed onions, bell peppers, and chilies.
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EC – they certainly should be illegal, or at least in some way regulated
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i’d like 2 no how the fries r put on the hot dog 2 stay. i’d like 2 try that
Perfect for someone who doesn’t have time to clean up 2 greasy paper plates!:)
Ha! What kind of meat you think are in those ‘dogs’???
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lol…expected a hot dog in Korea..
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talk about a full meal on a stick. Wonder if McDonald’s will market this eventually!
Hey man! Pudae Chigae rocks! (trying to spell Hangul in English SUCKS!!!) I hate the romanized stuff here because I learned to read the Korean and that’s what I do. The romanized stuff is never what I would have thought would have been the best transliteration. But what to I know?
Anyway, that’s not what I really wanted to say. I’m in Uijongbu working for International Christian School Uijongbu near Camp Red Cloud (if you happen to know where that is). Anyway, saw that you were in Korea and wanted to say hey, because… well… I speak English too.
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I need to make one. I will not stop thinking about this until I have a bite!
I couldn’t understand some parts of this article o.us poetry, but I guess I just need to check some more resources regarding this, because it sounds interesting.
The one I tried had fish mixed into the hotdog and tasted strange. Tartar sauce made it a little better.
Makes me miss teaching there… kind of. I’ve got a great picture of one of the vendors selling giant scorched octopus tentacles in hogdae. You know, a quick nosh before you hit the nightclubs.
\(^__^)\ /(^__^)/
Wow. I found your site through ChicandCharming.blogspot.com. I had NO IDEA such a thing existed! It really sounds…delicious! I love corn dogs and feel that any other fried coating can’t be a bad thing. I’m not quite sure I could handle the Budae jjigae, but I’m usually willing to try anything at least once! (Take Vosges Bacon Chocolate Bar, for example — bizarre, yes…yet surprisingly good!)
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Ewww. Clean under your finger nails. They should deep fry that and put it on a stick! :P
Thanks for broadening my hot dog horizons tho.
I would eat like 5 of them right off.
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Cool the next generation of the corn dog or the Pogo as we call them here in Canada.
Gotta try i!
Now if that could only be merged with poutine an instant artery hardening food from Quebec Canada.
Made with french fries and topped with mozzarella cheese curds, then covered with beef gravy and served in a bowl!
Catfish – yeah, I was just on the way to manicurist.
well thats a really greasy food maybe one should get a traveling chef to check it out you yanks know him as anthony bordane . bet his cariologist would just love that not ,any way i think many kids would give it a fair go and put mcdonalds out to pasture
In Nogales, Mexico, there is a street vendor who offers his own version of the standard hot dog. He has a sheet of metal about 2-3 foot square propped up over an open wood fire in a cut down fifty gallon drum. He grills regular hot dogs on this rig, but the magic is in the condiments. When you order one of his perrito caliente americano, he first wraps the dog in two strips of bacon (the bacon is resting on a cool area of the griddle), then he places it in a toasted store-bought American hot dog bun. Next he adds a scoop of refried beans, onto which he sprinkles some shredded white cheese. He then artistically places some sliced tomato into the refritos, and garnishes that with some pickled jalepenos. To finish it off, he laddles on some pico de gallo and a few sprigs of cilantro.
This gourmet masterpiece sells for one dollar American. I always have one when in Nogales, and have never suffered any gastro-festivities after the fact, but have seen many people walk away without ordering after they’ve seen the primitive set-up employed. The grill is not only greasy and charred, but rusty in spots, and the condiments are stored in unrefrigerated recycled tin cans. (I once saw the cheese being stored in an old paint can. It looked clean, but ..?) I know many others who’ve dined at this fine establishment, and all have lived, so I can safely reccomend my favorite Nogales perro to you readers.
Now, if you are ever in Algidones, Mexico and want a fish taco ……
I NEED that hot dog
Sure a hot dog wrapped in fries on a stick is good for lunch and dinner but what to do for breakfast?
How about a nice Jimmy Dean Chocolate Chip Pancakes & Sausage on a Stick. That way the morning people can have their heart attack before lunch.
lol….that french fry hot dog is tooo much! haha
I love your blog design !
All ye dog lovers. why not a hot cat with french fries?
I’ve eaten one of those hot dogs in Namdaemun market – loved them. I think they were coated with fish jelly and the chap was selling them as fast as he could make them.
Sid
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