CrunCheese Korean Hot Dog
Korean restaurant · The Asian District
4284 Spring Mountain Rd, Las Vegas, NV 89102
![CrunCheese Korean Hot Dog by Myungrang Hot Dog [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65975098/Myungrang_Hot_Dog.0.jpg "CrunCheese Korean Hot Dog by Myungrang Hot Dog [Official Site]")
Highlights
Korean corn dogs with potato, squid ink & cheese options
Korean corn dogs with potato, squid ink & cheese options
"Hot dogs at CrunCheese are encased in a dairy-free batter and fried until crispy. The original hot dog is just $1.99 but for $3.99 try the squid ink hot dog." - Janna Karel
"This popular eatery makes Korean-style hotdogs and mozzarella sticks. Its most popular item is its potato hotdog, breaded in batter and covered in crispy potato cubes. Order it coated in sugar and with your choice of sauce." - Janna Karel
"The brief menu at CrunCheese Korean Hot Dog (formerly Myungrang Hot Dog) at Shanghai Plaza offers less than a dozen items, like the Korean spin on a corn dog on a stick served as the $3.50 original, the $4.50 sausage and mozzarella dubbed the best, and a rice cake version. Two unusual options include a squid ink batter rendition and a dog wrapped in potato cubes. Takeout is available." - Janna Karel
"The brief menu at CrunCheese Korean Hot Dog (formerly Myungrang Hot Dog) at Shanghai Plaza offers less than a dozen items, like the Korean spin on a corn dog on a stick served as the $3.50 original, the $4.50 sausage and mozzarella dubbed the best, and a rice cake version. Two unusual options include a squid ink batter rendition and a dog wrapped in potato cubes. Takeout is available." - Janna Karel
"At the northwesternmost area of the plaza I find Cruncheese, a Korean-style eatery for super crunchy deep-fried snacks on a stick; the most popular item is the original hotdog coated in thick batter and diced potato cubes, and the mozzarella sticks—either alone or paired with a hotdog—offer a substantial cheese pull, perfect for dipping in ketchup, cheese mustard, or garlic parmesan and taking on the go." - Janna Karel
