Korean Corn Dog Tacos 

Korean Corn Dog Tacos 🌽🌮🔥

A crazy-delicious mashup of crispy Korean corn dogs and loaded tacos—crunchy, cheesy, sweet, and spicy all in one bite!

⏰ Prep Time: 20 mins | 🍳 Cook Time: 15 mins | 🍴 Servings: 4 tacos

📝 Ingredients

For the Korean Corn Dogs:

• 4 mozzarella cheese sticks (or hot dogs/sausages)

• 1 cup (120g) all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp salt

• 1 egg

• ¾ cup (180ml) milk

• 1 cup (50g) panko breadcrumbs (for extra crunch)

• Oil for frying

For the Taco Fillings:

• 4 small flour tortillas (or corn tortillas)

• ½ cup kimchi, chopped

• ¼ cup spicy mayo (mix mayo + sriracha)

• ¼ cup shredded cabbage (or lettuce)

• 2 tbsp gochujang sauce (or ketchup + hot sauce)

• 2 tbsp crushed ramen noodles (for extra crunch, optional)

• Sesame seeds & green onions for garnish

📌 Instructions

1️⃣ Make the Corn Dogs:

1. Skewer cheese sticks/hot dogs on wooden sticks. Freeze for 10 mins (helps coating stick).

2. Mix flour, sugar, baking powder, salt, egg, and milk into a smooth batter.

3. Dip each skewer in batter, then roll in panko.

4. Fry in 350°F (175°C) oil until golden (2-3 mins). Drain on paper towels.

2️⃣ Assemble Tacos:

1. Warm tortillas. Slice corn dogs into bite-sized pieces.

2. Layer each tortilla with:

   • Shredded cabbage

   • Corn dog pieces

   • Kimchi

   • Drizzles of spicy mayo and gochujang

   • Crushed ramen (if using)

3. Garnish with sesame seeds and green onions.

💡 Tips & Variations:

🔥 Extra crispy? Double-coat corn dogs in batter + panko.
🧀 Cheesy twist? Use half mozzarella, half cheddar sticks.
🌱 Vegetarian? Swap hot dogs for halloumi or vegan sausages.
🍯 Sweet & savory? Add a drizzle of honey mustard.

These fusion tacos are fun, messy, and totally addictive—great for parties or late-night snacks! Let me know how you customize them. 😋🎉

(P.S. For a low-effort version, use store-bought corn dogs!)