This baked kimche corndog has a new corn muffin crust that's as light as brioche bread.
Thanks to our new Kimcheelicious
Royal Taster, Niko, I don’t have to eat everything that I make. This Kimchee Corndog is wrapped in moist, crumbly corn muffin crust that is as light as brioche bread—shcmeered with chili paste (gochuchang) and maple syrup before rolling. Baked, not fried, the muffin crust complements the
texture and flavor of an all beef frank. Niko is teaching our dog a new
trick. Instead of slicing it down the middle and stuffing it, just top
each bite with a generous dollop of sweet maple-kimchee relish. His
suggestion: more kimchee relish with that dog. Thanks Joy Marchionni for styling this shoot! You made this pic a treat for the eyes.