Sweet Donut Time Blog

A Korean corn dog is a skewered sausage, mozzarella stick, or both, dipped in a yeasted wheat batter, rolled in a coating, and deep fried. Unlike an American corn dog, the batter is bread-like rather than cornmeal, and the finished dog is usually dusted with sugar before sauce goes on. The coating is what separates one from another, and it is the part people get stuck on at the counter. This is a guide to every combination, what each one actually tastes like, and which to ord

We have been on West 8th Street long enough to have opinions about the block. Most Koreatown guides send people to the same handful of big restaurants on Wilshire and Western. This one covers what is actually within walking distance of our door at 3064 West 8th Street, plus a few spots a short drive away that are worth the trip. Every place below is somewhere we send customers when they ask. None of them paid to be here. On our block That's What She Said (TWSS Cafe) — 3076 W

A mochi donut is a donut made with glutinous rice flour instead of wheat flour. The rice flour gives it a chewy, springy texture and a lighter sweetness than a cake or yeast donut. Most are shaped as eight connected balls in a ring, so the donut pulls apart into individual bites. We fry mochi donuts every morning at our shop on West 8th Street in Koreatown, Los Angeles, and the question we get most often at the counter is simply: what makes these different? Here is the full a