When you see something like this, you may ask yourself, how did that get here? (Not how did I get here?)

How it got here: worldwide cultural diffusion. Considering the near-ubiquity of electronic communications and physical travel in out time, the world’s many, many kinds of human expression are essentially in the same pot now. Let it boil.

To be more specific, culinarily inventive people in South Korea encountered the corn dog at some point. Corn dogs are the kind of folk-food attributed to various inventors, but in any case they originated in the South, as in the southern United States.

The Koreans tinkered with the formula, adding flavors and modifying the texture, but not too much, and pretty soon Korean corn dogs were sold from stands and small chains in that country. Like the dried cuttlefish on a stick that I saw for sale in Japan, and sometimes bought, corn dogs are a natural for the take-away trade on streets dominated by pedestrians, as many are.

An idea like that, it turns out, is too good not to be exported. Korean corn dogs have arrived in the North America. Maybe not always as street food, but instead adapted to the American suburbs as take-out joints in strip centers.

I know all this because we visited a small storefront called Kong Dog on Saturday after our walk. It appeared at that site a little while ago, a month or two maybe, selling Korean corn dogs from a shop in a large strip center a few miles from our house.

We were intrigued. We already knew that Korean-style fried chicken is good eating, something I’m sure even my hillbilly ancestors would have appreciated, if they’d had it. So Korean-style corn dogs were worth a try.

I’m happy to report that they are delicious. As usual, I’m not an early adopter. Google Image turns up a lot. But I guess I’m not too far behind the curve on this one: “Korean corn dog is the latest K-food craze to hit London, and they’re making waves among the foodies of this city,” Honest Food Talks reported breathlessly only in September.

You could call them a kind of gourmet corn dog, a concept that exists here but doesn’t seem to have a lot of traction, since corn dogs are largely still considered children’s food. (And that creation pictured at the Honest Cooking page I’ve linked to are hush puppies, not corn dogs.)

It took me a moment to work out the name. Kong, as in large. Talk about the lasting influence of a movie that’s nearly 90 years old.

Flavor options: original, potato, sweet potato, churro, rainbow, ramen, hot Cheeto, sweet chili Doritos (Yuriko had that), and injeolmi, a “roast yellow bean powder.” The Kong Dog web site says there are 11 sites open, many in metro Chicago but also in some northeastern states (NY, PA), with 23 more locations in the works, in roughly the same parts of the country.

For extra atmosphere, K-pop fills the room. K-pop idols make their moves on video. At least, I assume all that is K-pop. It wasn’t J-pop. Maybe there should be a genre of music for each letter of the Roman alphabet; that’s two right there. A-pop to Z-pop, and the world could not agree on whether that last one is “zee pop or zed pop.”

I digress. They each come in their own little box.

That’s an original. When I try a new place, that’s usually what I get. With all sausage, since you can opt for all sausage inside, or mozzarella, or half-and-half. It was distinctly crisp, and tasted like a corn dog.

A really good corn dog, that is, anchored by high-quality sausage and clothed in a batter tastier than the frozen dreck that’s fobbed off on kids. Guess that’s a low bar. But anyway, it’s good eating, even if a little expensive for a single item ($6). Hillbillies would approve, once they’d scraped up the price.