Pocket-sized gourmet Korean corn dog specialist offering a variety of inventive toppings.
"Here’s where to get guilty pleasures made with rice flour. The mochi doughnuts have a texture that’s stretchy and chewy, and that chewiness extends to the batter on the hot dogs — thinner than what’s found on a “regular” corn dog. “Half and half” hot dogs are a great entry point, with mozzarella cheese on top and beef sausage on the bottom. Toppings run the gamut from sugar to ramen to sweet potato to hot Cheetos." - Jay Friedman
"The International District outpost of this popular Korean “corn dog” chain (which uses rice flour for the batter) makes for a terrific takeout dish. Coatings range from panko breadcrumbs to Korean ramen noodles to squid ink, served with a selection of savory and sweet sauces." - Harry Cheadle, Eater Staff
"Chung Chun Rice Dog — a popular chain which has more than 300 locations around the world, including outposts in LA and San Diego — has quietly opened its first Seattle outpost in the International District. The restaurant currently has limited hours, with a grand opening coming this Saturday. Chung Chun is known for its variety of meats that are dipped in rice flour batter and fried like a corndog, with coatings ranging from panko breadcrumbs to Korean ramen noodles, served with a selection of sauces. The result is a chewy, mochi-like treat inside and a crunchy exterior." - Megan Hill
Jeff Whang
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