Two Hands Corn Dog Makes Further Inroads in Las Vegas with First Brick-and-Mortar

The Korean-style corn dog chain is gaining traction in the Las Vegas valley
Photo: Official

Shortly after Two Hands Corn Dog opened its first location in Las Vegas—a kiosk in the parking lot at 6649 S Las Vegas Blvd—the Korean-style corn dog chain will open its first brick-and-mortar location on Silverado Ranch Blvd.

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“It’s something that’s really popular all over the world right now,” franchise co-owner Sang Bum Kim told What Now Las Vegas in a Friday afternoon phone call, confirming the news.

The restaurant serves a number of fun takes on the corn dog Korean-style. Guests can choose among varieties like the Two Hands Dog, with the chain’s signature seasoning and sweet ranch sauce; the Potato Dog, with fried potatoes wrapped around the hot dog and Two Hands Dirty Sauce on top; and the Injeolmi Dog, which features bean powder and Two Hands sweet sauce.

The corn dog is fully customizable and need not necessarily contain corn or dog, with sausages replaceable in part or in full with mozzarella and/or cheddar, or with spicy beef sausages or vegan sausages, and with the corn replaceable with other options like potato and crispy rice.

The menu features sides like Dirty Fries and Kimchi Seasoning Fries, along with beverages including the Lemonade Slush and the Horchata Slush.

The location at 450 E Silverado Ranch Blvd #125 is in a small cluster of dining and retail spots anchored by the Walmart Neighborhood Market near the intersection with Bermuda Rd. Other nearby eateries include Big Jerk, Rosati’s, and El Pollo Loco.

Photo: Official
Photo: Official
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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