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Korean Corn Dogs Challenge • The Food Babies
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I don't think your ready for all this stretchyyy! The Food Babies are back and
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Competition?

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Transcript

00:00
(electric slider whirring) - Oh what?
00:03
- Whoa. - Oh my God.
00:05
- Go to your car.
00:06
Ah!
00:07
(all breathing heavily) (Keith yelling)
00:12
(all mumbling)
00:14
(upbeat music)
00:22
- Hey, guys, it's YB. - And Alex.
00:25
- And Keith.
00:25
- And welcome to another episode of-
00:27
- [All] "The Food Babies."
00:28
- And the Food Daddy is here again, too.
00:32
Daddy's back.
00:32
- So for today's episode of "The Food Babies,"
00:34
we are filming with Mochi Dochi,
00:37
which is a Korean corn dog restaurant in West LA.
00:40
- What makes these different from my kinda corn dog,
00:43
as an American? (all laugh)
00:45
- So the inside is sometimes the same.
00:47
They do have a beef hot dog option,
00:49
but you can also get different kinds of cheeses,
00:51
you can get meat and cheese,
00:53
and the batter is totally different.
00:54
- I think the sugar is probably the most different part
00:57
about it, because you wouldn't imagine sugar on a corn dog,
01:00
but it's actually really good.
01:01
'Cause it's sweet and it kinda comes with a savoriness.
01:04
- This is something you both have wanted
01:05
to do for awhile. - Yeah.
01:06
- And you wanted to do crab. - We got achieved.
01:09
- And you wanted to do corn dogs.
01:11
- Yes. - So here we are.
01:12
(upbeat music)
01:15
- Hi, my name is Martin Kim.
01:16
I'm a supervisor here at Mochi Dochi.
01:18
We started out 2019, we wanted to bring something new
01:21
to the Sawtelle area, so, we decided
01:23
to bring in Korean-style corn dogs.
01:25
It really got popular because of the whole mozzarella,
01:28
the stretchy cheese, flour to texture is a lot different,
01:31
and once you coat it in sugar,
01:32
it's just like a different experience.
01:34
We actually have about over 90
01:36
different flavor combinations,
01:38
so think you guys will have to try them all.
01:40
- That's a lot. (laughs) - Yeah.
01:41
- For today's challenge, we'll start off with a speed round,
01:44
and see who can eat one original corn dog the fastest.
01:47
Then we'll go into three endurance rounds,
01:49
where every corn dog after that is gonna have
01:51
a different flavor and a different batter.
01:53
- That is seven total corn dogs.
01:55
- Per person.
01:56
We also came up with a plan to spice it up a little bit,
01:59
and we got some fire noodle sauces.
02:02
If you are too full, but you still wanna go on
02:04
to the next round, your last bite,
02:06
you have to dip in the fire sauce and then,
02:08
you get to progress to the next round.
02:10
- I'm actually excited for the hot sauce.
02:11
- See, that's not fair.
02:12
She can handle it, no problem, but I'm just gonna have
02:15
to try to eat all of all of seven.
02:17
- Well, you have the biggest stomach out of all of us.
02:19
- I do have the biggest stomach.
02:20
- And the biggest throat. - And the biggest throat.
02:22
- And the biggest throat.
02:23
We've talked about that. (YB and Alex laugh)
02:25
- Now let's get started with the speed round.
02:27
Three, two, one.
02:28
(all snapping fingers) (magical music)
02:29
- Whoa. - Whoa!
02:31
- [Martin] So we have the premium beef
02:32
with the original batter.
02:34
- Beautiful. - All right,
02:35
how long do you think it's gonna take you to eat this?
02:36
- I mean. - It's hot.
02:37
- It's hot? Okay.
02:39
- It does smell like something, like a funnel cake.
02:43
- Yeah. - Like a funnel cake corn dog.
02:44
- Okay, you guys ready? - Yeah.
02:46
- [All] Cheers.
02:47
- And. - And-
02:49
- [All] Three, two, one.
02:50
- Start. (corn dogs crunching)
02:52
(whimsical music) Oh, hot.
02:53
- Hot, hot. - Oh my God.
02:55
- Oh. - Mm.
02:56
- We make the batters from scratch every morning.
02:58
The filling, we twist it in batter,
03:00
we roll it in panko, dip in into the fryer for five minutes.
03:03
The Korean corn dogs, they're different
03:05
than American corn dogs because Korean corn dogs
03:07
are made from sweet rice flour, whereas corn dogs
03:11
are made from cornmeal.
03:12
- The hot dog quality is good.
03:13
I hate it when the hot dog in it is not good.
03:16
The sugar's not too intense.
03:17
I don't know about you, but- - Ah.
03:20
- I think corn dogs should be called corny D's.
03:22
- Oh.
03:23
- It's hot to touch. - Real hot.
03:24
- Mm-hmm. - Uh-oh.
03:27
- Oh. - Little jacket's coming off.
03:29
- [Keith] Its jacket's coming off.
03:32
- Oh. - Time.
03:33
(bell ringing) Whoo.
03:34
1:51, that's under two minutes right there.
03:37
It was so hot. It was good, though.
03:39
The beef of the hot dog, very, very good.
03:41
The sugar, it's actually very balanced.
03:43
It's not too sweet at all, even though there's a (beeps)
03:45
ton of sugar on there.
03:46
'Cause that's- - Done.
03:48
(bell rings) - That's the whole carnival.
03:49
- 2:23. - Wow.
03:51
- Now I'm gonna take my time.
03:52
It's too hot.
03:53
You know when you have sensitive teeth
03:54
And everything just hurts when it touches?
03:56
- I thought people only had sensitive teeth to cold stuff.
03:59
- I thought so, too. (mumbling)
04:01
- Oh, huh.
04:03
I'm calling it right now, I'm gonna eat all seven.
04:05
- I think I might- - Okay, done.
04:06
(bell rings) - This is really good.
04:07
- 3:15. - 3:15.
04:09
- Pretty good, still. - Hey.
04:10
These are all pretty good.
04:11
- Usually, after the speed round, I'm like uh-oh,
04:13
I'm already full. - Right.
04:14
- So this was really good.
04:15
I'm ready to eat more.
04:16
- That's 'cause a normal speed round
04:17
would've been six hot dogs.
04:18
(all laughing)
04:19
(dramatic music)
04:21
You both wore ripped jeans, and you didn't tell me
04:24
to wear ripped jeans?
04:24
- We told you wear brown, you didn't listen, either, so.
04:26
- I don't have a brown shirt.
04:28
So yesterday, they texted me, they're like,
04:30
oh, wear a brown shirt,
04:31
'cause we're dressing as ketchup and mustard.
04:32
- And he's gonna be the hot dog.
04:34
- I don't have a brown shirt.
04:36
And I didn't have time to go shopping for one.
04:37
It doesn't go with my skin complexion.
04:40
(YB laughs) - Yeah.
04:41
It kinda washes me out, too. - Yeah.
04:42
(YB laughs)
04:43
- [Martin] So on your right is the cheddar sausage coating
04:45
with the sugar, and on your left is the whole cheddar
04:49
with the potato topping.
04:50
- Ah, look at the potatoes. - The potatoes are crazy.
04:52
- How you order this is you basically choose your stick,
04:55
choose what kinda batter you want,
04:56
and the topping are optional,
04:58
but they're highly recommended.
05:00
The most popular is the half mozzarella, half beef
05:03
with the potato topping, coated with sugar.
05:05
- Look how oozy that is.
05:07
It's so delicious.
05:09
- [YB] This is literally a baked potato.
05:10
- [Keith] It's so good.
05:11
I'm gonna put a little burger sauce on it.
05:12
- Same. - You know what I'm saying?
05:14
Oh, hell yeah. Oh, yeah!
05:16
This is a lot of cheese.
05:18
Let's just be clear. - Wow, with that sauce,
05:20
it's like a whole dinner. (laughs)
05:21
- Mm-hmm. It's like moist, it's potatoey,
05:24
it's cheesy, it's gooey.
05:26
- Potato is pretty filling, though.
05:27
- It's pretty filling. - Yeah.
05:29
- [All] Cheers.
05:30
(upbeat music) (corn dogs crunching)
05:32
- [Keith] Oh, it's a cheese wrapped hot dog.
05:34
- Mm-hmm. - This is perfect.
05:36
You get the best of both worlds.
05:37
I take it back, I don't know if I can make it to seven.
05:38
- Right? - I'm gonna have
05:40
to go sugarless for the remaining dogs.
05:42
- Same, actually. - There's so much sugar.
05:44
(corn dog crunching) - Gonna bring out
05:45
the spicy sauces, these are Korean fire noodle sauces.
05:50
I'm only excited for the pink one,
05:51
'cause I like the carbonara one, but the other two
05:53
are gonna be spicy.
05:55
- So what these sauces are is you know,
05:58
the fire noodle challenge that people
06:00
have been doing on the internet for a couple years?
06:01
- Like the ramen ones? - Yeah.
06:02
- The ramen ones.
06:03
That company took their sauce and bottled it,
06:05
so you can put it on whatever you want now.
06:07
- Gonna put, how much should- - It's got a cap, it's got
06:11
a little security cap on it. - Oh. (laughs)
06:13
- Classic. - Classic.
06:14
- We've all been there, right?
06:16
You open up the ketchup, you try to squirt it out,
06:18
it doesn't, you gotta get into that cap.
06:21
- Ooh. - Whoa.
06:22
- Okay. (laughs) - Okay, that's a lot of spice.
06:24
- [YB] That's more than I intended to, but I will eat it.
06:27
You want some? - Ooh!
06:28
- [YB] I know, it comes out quickly!
06:30
- Okay, that's enough.
06:31
- I ate my hot dogs. (tense music)
06:34
Is it hot?
06:35
- It's kicking in. - Mm, it is pretty hot.
06:37
- It's hot. - It's hot, huh?
06:38
- But it's good.
06:39
Oh. - Oh, it's very, ooh.
06:42
That's super concentrated. - It's pretty hot.
06:44
- I love this. - Oh, man.
06:45
- I love this. - That's hot.
06:46
Ooh, I'm now worried about the other two.
06:48
- At first, I thought it wasn't gonna be that bad.
06:51
- [YB] It's pretty spicy.
06:51
- It really gets in your throat.
06:53
- My tummy is full, but you know what?
06:54
My mouth feels good. (YB laughs)
06:56
And that's a bigger concern for me.
06:58
- Oh man. - You think you're gonna avoid
06:58
the hot sauces today?
07:00
- Um, I'm gonna try to.
07:01
I think I will eventually have to.
07:03
I'm trying to only eat that one.
07:05
- [Alex] And the Scoville on this one is 2,000.
07:07
- That's a lot of Scovilles. - 2,000.
07:09
- I thought that was pretty low.
07:10
- No! That's a lot of Scovilles.
07:12
- It is?
07:13
Well, okay, so we have a sauce in the corner
07:15
that we don't ever gonna use it, but that's 15 million.
07:19
(bell rings) - Okay. 15 million?
07:22
- Yeah, it's the capsaicin.
07:23
- Can your tongue even tell the difference?
07:25
- Well, I'm sure the pepper is 15 million.
07:28
I'm sure the sauce is probably less than that.
07:30
- Let's hope so! (YB laughs)
07:31
I'm not eating it either way.
07:33
(Keith yelling) (dramatic music)
07:37
I'm not eating that one.
07:38
- Whoa, oh my God. - Wow.
07:41
- [Martin] This one is the cheddar-wrapped mozzarella,
07:43
rolled in jalapeno curry with the sweet potatoes,
07:46
and the one on your right is the jalapeno cheddar pork
07:49
rolled in the jalapeno curry.
07:51
- These batters are a little different,
07:52
because this batter is flavored now.
07:54
So it's jalapeno curry batter on both of these.
07:57
Cheers. - Cheers! Cheers.
07:59
- I was dreaming, I was dreaming a little bit.
08:01
(whimsical music) (corn dogs crunching)
08:04
- Whoa. - Oh wow.
08:05
- Whoa. - Hot.
08:06
(laughs) Hot.
08:08
Hot. - It's so good.
08:10
Right there, if you can see it,
08:12
there's a little chunk of jalapeno.
08:14
Do you see the green?
08:15
So there's actual jalapeno chunks.
08:17
It's not just for flavor.
08:18
- It's not spicy, but the sausage has flavor to it.
08:21
- Mm-hmm. - My nose is running already.
08:23
- [Keith] Reminds me, if somebody's doing Italian sausage,
08:25
like the really good pork flavor, the spiciness,
08:28
it's kind of like a Giardiniera.
08:29
- Oh, it does get kinda spicy, actually.
08:30
- Really? - And this is definitely
08:32
a sausage, it's not really a hot dog.
08:34
It's quality. - This is sausage.
08:36
- Yeah. - Mm-hmm.
08:36
There's cheese mixed into the sausage.
08:38
- It's good. - Makes it real juicy.
08:40
- [Keith] It is hot.
08:41
- [YB] I think this one's my favorite so far.
08:43
- I'm getting sleepy.
08:44
- I can't believe I never had this before.
08:46
I am getting full, though.
08:47
- Yeah, this is filling. - Uh-huh.
08:49
- Oh, it's so good.
08:51
Now let's just look at these.
08:53
This is kind of a thicker corn dog.
08:56
This is like corn on the cob. - Yeah.
08:58
- It's crazy. Look how heavy it is.
09:00
- Do you guys remember when we walked-
09:02
(electric slider whirring) Oh, YB!
09:03
Going for another round. - Whoa, whoa, whoa.
09:05
- Oh. - Whoa, what?
09:06
(all yelling)
09:07
- That was funny, though.
09:08
I liked watching it whiplash.
09:11
(corn dog crunching) (whimsical orchestral music)
09:13
(electric slider whirring) - Yes.
09:16
Oh! That's long! - Whoa.
09:19
- Real long. It keeps going. - Whoa.
09:21
- Is it gonna keep going?
09:23
- Oh. - Aw.
09:24
That was a record length. - That was beautiful.
09:25
- That was pretty good.
09:27
Alex, can you beat that one? - Now I'm nervous.
09:30
(both laughing)
09:32
(dramatic orchestral music) (electric slider whirring)
09:34
- [YB] Keep going, keep going, keep going.
09:36
- Go, go, go. - Oh, oh!
09:38
- Keep going! - Oh, it's going.
09:39
- Keep going, keep going, keep going, keep going.
09:44
- Slowly, slowly. - Go on.
09:45
- Oh, you might win! - Keep going, gone!
09:48
That was pretty good. - Okay.
09:49
That was pretty similar. - I think you did it.
09:50
- Whoa. - I think she won.
09:51
- Yeah? - Oh my gosh.
09:53
- Yeah, why don't I give it to her?
09:54
(all laughing)
09:56
- Okay. (dramatic music)
09:58
- Ooh, I can feel the heartburn.
09:59
I bet the chicken sauce is actually good on this, too.
10:02
- Mm, can I try the chicken sauce?
10:02
- Yeah, try the chicken sauce on this.
10:04
No, that's the burger sauce.
10:05
- Oh. (beeps) - They're different.
10:06
- I'm so sorry.
10:07
I'd say if you're really hungry, go for the jalapeno batter.
10:11
- Yeah. - With the sweet potato,
10:12
it's very filling. - There's so much cheese.
10:15
- It's making me sleepy. (Keith huffing out a breath)
10:17
- Maybe I'll, I'm gonna stand up for a second.
10:20
(whimsical music)
10:21
I'm gonna try and wiggle the food into my intestines.
10:24
So start moving some of the food into the tubes,
10:27
and then, your stomach has more room in it.
10:29
(Keith burping) (YB and Alex laughing)
10:32
- My God. - I'm up here.
10:33
You're safe down there. (YB and Alex laughing)
10:36
It's nice being up here. - Oh gravity, it comes down.
10:38
- No, it doesn't, 'cause it's not heavy.
10:40
It's light. - Are you sure?
10:40
- It's a gas. - That sounded heavy.
10:42
- It's a gas.
10:44
Okay, I'm sitting back down.
10:46
All right, I got a new sense of life in me.
10:48
Here we go.
10:49
- [Alex] So I think these really became popular
10:51
in the States because of Mukbangs.
10:53
- Yeah. - Like even we didn't start
10:54
craving these until we saw there were Mukbangers.
10:56
- [YB] Yeah, we didn't know these existed.
10:58
- Mm-mm. - In Korea, when I was there,
10:59
at least, I don't remember there being a corn dog like this.
11:03
So I think it's a recent thing.
11:04
- Alexandria? - Yeah?
11:06
- When the onion rings, will you answer it?
11:08
- Yes. (whimsical music)
11:10
- That's a good answer. (YB laughs)
11:11
How 'bout you, YB? - Wait, what?
11:12
- When the onion rings, will you answer it?
11:15
- Yeah? - Yeah.
11:17
You better, too. - Is that the right answer?
11:20
So this is 4,000 SHU, and the other one was 2,000.
11:24
- Yeah. - This is 2,000 more.
11:25
- The Scoville unit on this is double what the last one was.
11:28
- [Keith] And you know that Scovilles
11:30
move exponentially, right?
11:31
- So it's way spicier? - Yeah.
11:33
- Oh. Whoa!
11:34
I took a bite out of the side, and it started-
11:36
(all laughing) It's starting to gush out
11:39
a little bit. - It's like a mouth.
11:41
We got our hot sauces while Keith finishes his last.
11:45
- Cheers. - Cheers.
11:46
(tense music) (corn dogs crunching)
11:50
This one's not that different from the pink one,
11:52
like flavor-wise, right?
11:53
- I don't know. - Boy, that burns.
11:56
But the cheese helps. - The cheese does, oh,
11:58
the cheese helps.
11:59
The cheese helps, it's very spicy. (sucking in breath)
12:02
(wind whooshing)
12:04
I'm really full. - Oh, the end is just cheese.
12:05
It's so much cheese. Look it glob.
12:08
- Your voice is getting crazy.
12:09
- Look at it globby glob glob.
12:12
- Ugh. - You don't have to-
12:14
- It's the potatoes that really do it.
12:16
It's the five corn dogs and potatoes.
12:19
Last bite, onto, onto the last part of the endurance round.
12:24
(whimsical music)
12:26
Come on, go on, little guy.
12:29
(whimsical music) (all clapping)
12:31
- Yum. - Keith did say
12:32
he could eat probably five, so.
12:34
- I got five. - Yeah.
12:35
- I'm a champion. - Made his goal.
12:36
- Even the guy who owns the restaurant was like,
12:38
you shouldn't. (YB and Alex laughing)
12:40
We got squid ink corn dogs coming up,
12:42
stay tuned to right now.
12:45
All right, the final round, bring 'em on.
12:47
- [Martin] On your right is the whole mozzarella
12:50
with the squid ink batter topped with onions
12:52
and on your left is the half and half
12:54
with the squid ink batter.
12:55
- I love squid ink.
12:56
Like squid ink pasta is so good.
12:58
- It looks almost like thread,
13:00
and it has some webbing right there.
13:02
- I love it. - It's crazy looking.
13:03
- It's probably something to do with the squid ink.
13:04
We need to kick off this final endurance round
13:07
with a hot corn dog fact, Corny D's.
13:10
- The corn dog was patented in 1927 by Stanley S. Jenkins.
13:15
- Stanley Jenkins.
13:18
- Yeah, so it's almost 100 years old.
13:20
- That's crazy. - That's a good name.
13:21
The Great Depression yielded a lot of cool things,
13:23
including corn dogs.
13:24
- They had to get crafty.
13:25
Shall we try it? - Yeah.
13:26
- Yeah, let's try it.
13:27
Beep, beep, beep. - Cheers.
13:28
- Ooh, that's a great sound. (corn dogs crackling)
13:32
- It sounds like a crackling fire.
13:34
(upbeat music) (corn dogs crunching)
13:35
- Oh. Whoa. (electric slider whirring)
13:39
- Whoa, there's a lot of cheese in here.
13:43
- Mm. - Uh-oh.
13:45
- Oh, look at you go!
13:46
You could just jump rope.
13:47
- Ooh. - Aw. (laughs)
13:48
- (indistinct) race. - Wow.
13:50
- [YB] It's crunchier than the others, right?
13:52
- This is crazy looking.
13:53
I'm looking at the cheese. - It looks like marshmallows.
13:56
- [YB] Yeah, the contrast between the white and black
13:59
is pretty cool. - It's beautiful.
14:00
- It's a little spooky. - Whoa. This is funny.
14:04
(YB and Alex laugh) It's like, was it blasting
14:06
off into space? (laughs)
14:08
- The onions look like potatoes.
14:09
- The onions do look like potatoes.
14:10
I love fried onions.
14:12
Onion rings, when onion rings, you gotta answer it.
14:15
- All right. - This smells good.
14:17
(electric slider whirring)
14:19
I'm nervous to take another bite.
14:21
- You can do it, Alex. - The onions are really good.
14:23
- Ooh. - Hell yeah.
14:25
(electric slider whirring)
14:26
Hell yeah.
14:28
- Oh. - And you get up
14:29
and walk away. - Slowly, slowly, slowly.
14:30
- You get up and walk away. - Oh no.
14:32
- Get up and walk away. (whimsical music)
14:34
Yeah, yeah. - Oh, oh my God.
14:36
- Go to your car. (YB laughs)
14:38
Yeah, go to your car. - Okay, so-
14:39
- [All] Ah!
14:41
- That was good, that was a good-
14:42
- That was a real long one.
14:43
- That was a five footer right there.
14:45
You think I could fit this one inside this one?
14:47
(YB and Alex laughing)
14:48
- That'd be the ultimate hot dog, the corn dog.
14:50
- It's like "The Human Centipede."
14:52
- (laughs) But like inside of-
14:53
- But the corn dog centipede.
14:55
- Did you guys see that movie?
14:56
- Yeah. - YB and I
14:57
watched it recently.
14:58
We watched it late one night, and then we fell asleep.
15:00
We had like a little sleepover.
15:01
(Keith groaning) - It was still going.
15:02
- Yeah, and then we woke up
15:03
and we finished it in the morning.
15:04
(YB laughs)
15:05
- I also am not gonna be able to finish these last two dogs.
15:08
So I will also have a little droplet of-
15:11
- Yay! - This spicy juice.
15:13
- You flipped yours, too.
15:14
- I flipped mine, 'cause I wanted it on the dog.
15:16
How hot is the capsaicin sauce?
15:18
- [YB] I don't know the exact Scoville units for the sauce,
15:21
but the pepper is, like I said, 15 million.
15:23
- 15 million? (YB laughs)
15:25
- So the capsaicin sauce, they have this in Korea,
15:28
and I tried in on the BuzzFeed video, actually.
15:30
You just put a drop of this in things
15:31
like when you're cooking or whatever you're making
15:34
to add a little heat.
15:36
- This is concentrate for other sauces.
15:38
- Exactly, so you would only need a drop of this
15:40
to add any kind of spice.
15:42
- Well, let's use that one. - (laughs) This one?
15:44
- Yeah, it's just a drop. - All right.
15:45
- Why not? I'm the champion.
15:47
I already won the video. Why not do a victory lap?
15:50
- Can you open this? - Oh boy.
15:54
- It's hard, right? (Keith grunting)
15:57
- It doesn't wanna be eaten.
15:59
Why are you doing that?
16:00
- You look like you're gonna elbow me.
16:01
- I don't want it to like-
16:03
- I don't want it to do that, either.
16:03
Here, you try. Your turn!
16:06
- [YB] Your turn!
16:07
- My fingers are too big. - I told you!
16:10
You're doing the same thing.
16:12
- Oh, I'm afraid it's gonna squirt me in the eye.
16:14
- We're all afraid of that. - Yeah.
16:16
- Oh! - Yay!
16:17
- Well, this, this is what it is.
16:19
- The sausage is coming naked.
16:20
- It looks like you got a thumb on a stick.
16:22
(all laughing)
16:25
- [Keith] That's how much I'm putting on.
16:26
Oh! (beeps) Goddamn it. - It's okay.
16:29
That's not a lot. - Look at that, look at that.
16:31
100 billion capsules of capsaicin,
16:34
in three, two, one.
16:37
(corn dogs crunching) (tense, energetic music)
16:41
- Oh my God, oh my God, oh my God, oh my God.
16:43
- Yeah, it hurts. - Oh my God.
16:45
- She's right. - Mm-hmm.
16:46
- Ooh, it hurts, mm. - It hurts, baby.
16:48
It doesn't even taste good. - It doesn't even,
16:50
it's not spicy, it hurts. - It's attacking both sides
16:53
of my tongue. - That's how you do it.
16:54
Oh man. - Oh, it hurts.
16:56
- Don't use this for the flavor.
16:58
This is 100% spice.
16:59
I can't even tell you what it tastes like.
17:01
It's like you ate fire. - Mm-hmm.
17:03
- It hurts. - Oh my God.
17:04
- I got it directly on the middle of my tongue.
17:06
- Ah.
17:07
- I feel like it's cooking my tongue.
17:08
- Ow! Ooh, so hot. - Wow.
17:12
- (crying) Ow. - Ah! (mumbles)
17:20
- The corn dogs were very good, though.
17:21
- Ah. - Ah.
17:23
- Oh. - Well, that's-
17:25
- It's really hot. - That's a hurting spice.
17:27
- That's a hurty spice.
17:28
That's a hurty burty right there.
17:29
- Yeah. - Ooh-wee, ooh-wee,
17:32
but you know, this place isn't just known
17:34
for their corn dogs.
17:35
They're also known for their donuts, so I,
17:38
as the victor, self-proclaimed, ooh,
17:42
have decided all three of us are winners,
17:45
and we're gonna use the donuts to do
17:47
our toasts to one another.
17:49
- You wanna put the hot sauce on the donuts?
17:50
(all laughing) - It's a hot,
17:53
and I'm also cold.
17:55
It made me like physically cold.
17:58
- Can you act like you're blowing out fire?
18:00
(Keith yelling) (fire blasting)
18:03
- It is hot in my mouth. (yells)
18:05
- Oh, added fire into the- - Can you put your head back
18:08
and breathe out like a dragon?
18:09
(fire blasting) (Alex and YB laughing)
18:12
(bells ringing)
18:13
- [Keith] The dedication donuts.
18:14
- [Martin] So starting from here,
18:15
we have the black sesame, strawberry milk,
18:18
blueberry yogurt, matcha, churro, and a mango.
18:21
- [Keith] They look like candy toys.
18:24
- [YB] Yeah, I love how shiny they are.
18:26
- I love their gloss. - Yeah.
18:27
- These are so pretty.
18:28
- Well, we did it. I am the victor.
18:31
So I will start my dedications first.
18:33
I would like to dedicate my donut bite to Alexandria.
18:37
- Yeah. - Oh!
18:38
- For coming in second place in the speed round.
18:41
Boy, can she gobble down a corn dog, just like me.
18:45
(whimsical music) - Thanks, Keith.
18:48
- Oh. - Whoa.
18:49
- It's okay, the box caught it.
18:51
Mm, and a little chewy. Mm!
18:54
- I'm so excited. - This is very unique,
18:55
actually, as a donut. - You wanna go next?
18:56
- I'm gonna dedicate my black sesame Mochi donut
18:59
to Mochi Dochi, because we tried all
19:02
of these great corn dogs, and now, the donuts,
19:06
and they're really, really good.
19:07
- Mm-hmm. (bright orchestral music)
19:09
Oh, those are good. - Mm.
19:11
It's like a rice cake.
19:13
- Ooh.
19:14
I'd like to dedicate my donut bite to our whole crew.
19:18
Keith, I'd like to thank you for eating so much dairy.
19:21
YB, for challenging us with those spices,
19:24
Jonathan for getting all these amazing food bites,
19:27
and to Sam, for listening to our burps all day.
19:30
- Oh God. - I'm so sorry.
19:31
- Sam. - Yay, Sam!
19:33
- Wow, right, it's literally like rice cake?
19:36
- Mm-hmm. - The texture.
19:38
- I've never had a rice cake, but I'm into this texture.
19:40
- [YB] Oh, yeah, it's exactly like this.
19:42
- It's very fluffy.
19:43
- Thank you guys for watching.
19:44
This was our episode of Korean Corn Dogs.
19:46
- What do you guys wanna see us eat next time?
19:48
- Let us know, the Food Babies are hungry.
19:51
They're hungry little babies.
19:53
They need your recommendations.
19:54
But seriously, today's corn dogs were amazing.
19:56
I'm glad I finally got to try them.
19:57
I've seen them on the internet for a long time.
19:59
They taste as good as they look.
20:00
- I'll see you guys next time.
20:02
- [All] Bye!
20:03
- We're the Food Babies.
20:04
I'm the Food Daddy. - Bye.
20:05
- I'm the Food Daddy. (twinkling music)
20:07
(upbeat music)
20:14
Yeah! (YB and Alex laughing)

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