DINING FEATURE Krazy Dog Local business owner shares Korean culture
BY MIKAH BOYD
with Cy-Fair community M in Ju moved to the Cy-Fair area from Korea when she was 16 and went on to graduate from Langham Creek High School. After attending college, Ju decided to share her culture with the community she calls home. Last fall, she and her husband, Minku Kang, opened Krazy Dog, a Korean corn dog restaurant that brings a taste of Korea to Cy-Fair. “This is what I used to eat growing up on the way home [from school],” Ju said. “This is what I used to grab on the way. It used to be a street food; now they made them fancy. They made di erent llings; they made di erent toppings on the corn dog. It used to be just a classic.” As K-pop swept the nation and led to more curiosity about Korean cul- ture in recent years, Ju said she knew this was the right time to launch her business and introduce Korean corn dogs to the community. “So that’s when I really decided, ‘Hey, this is probably the right time to maybe introduce my culture, [through] Korean corn dogs,’” she said. “And then from two years ago, we’ve been talking and studying recipes, and then I nally got the opportunity to open here.” Studying other Korean corn dog sellers allowed Ju to learn how to appeal to American tastes and a wide variety of demographics, she said. While the menu has avors to appeal to these groups, Krazy Dog o ers the Krazy Classic, paying homage to her
nostalgic after-school snack. “Back in the day, it was just one classic sausage—whether it was beef or pork or mixed—and so it would be a sausage on the inside on a stick, and then there is a batter that’s made up of di erent seasonings,” Ju said. “The main thing with the Korean corn dog is the rice our. That’s what’s giving you ... chewiness and crispiness.” Variations include swapping the sausage for cheese or a combination of the two. There are also di erent sausages to choose from for those who prefer di erent levels of spice. In addition to corn dogs, Krazy Dog o ers “croi es,” or croissant wa es, with a range of sweet top- pings such as cream cheese, Nutella, raspberry spread, ice cream, maple syrup and crushed Oreos. Ju said she is in the process of developing new recipes and plans to expand the menu in the future. Krazy Dog makes the batter for corn dogs every couple of hours to ensure freshness. Ju said she takes pride in being able to produce fresh, quality corn dogs at reasonable prices. “I try my best because ... if I were to walk into a restaurant, and if I want to spend even one dollar, it has to be one dollar’s worth of quality food,” Ju said. “So I want my custom- ers to feel the same way. I know that I’m not able to cater to everybody’s di erent budget as to what they want to eat and what they want to spend, but I think my price is set right. I don’t try to make much money.”
Min Ju opened Krazy Dog with her husband, Minku Kang, in fall 2021. (Photos by Mikah Boyd/Community Impact)
THREE ITEMS TO TRY
“THIS IS WHAT I USED TO EAT GROWING UP ON THE WAY HOME FROM SCHOOL . ... IT USED TO BE A STREET FOOD; NOW THEY MADE THEM FANCY.” MIN JU, CO OWNER
KRAZY CLASSIC $4
The original corn dog inspired by Korean street food is made with rice our batter and beef sausage and topped with sugar, ketchup and honey mustard.
VOLCANO $4.50
This corn dog is topped with Krazy sauce and dusted with crushed Hot Cheetos.
Krazy Dog 7160 Barker Cypress Road, Cypress 832-683-4194 www.mykrazydog.com Hours: 11 a.m.-9 p.m. daily
POTATO $5
This corn dog is topped with potato cubes and drizzled with Krazy sauce.
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CY FAIR EDITION • OCTOBER 2022
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