Mexican-Korean Churros with Gochujang Caramel and Sesame Seeds

In a medium saucepan, combine water, 6 tbsp butter, 1/4 cup sugar, and salt. Bring to a boil over medium-high heat, then reduce heat to low and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides. Cook for 1 minute, stirring continuously, then remove from heat and let cool slightly.

Transfer dough to a bowl. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and hold its shape. Stir in vanilla extract.

Fill a deep fryer or heavy-bottomed pot with vegetable oil and heat to 190°C (375°F). Meanwhile, transfer churro dough to a piping bag fitted with a large star tip. Pipe ropes of dough (about 15 cm long) onto a parchment-lined baking sheet, cutting with scissors if needed.

Carefully drop churros into hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes, turning once or twice. Drain on paper towels.

While still hot, roll each churro in the prepared cinnamon sugar mixture until fully coated. Set aside.

In a small saucepan, melt 2 tbsp butter over medium heat. Add brown sugar, heavy cream, and gochujang; whisk continuously until smooth. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Remove from heat.

Arrange churros on a platter. Drizzle generously with warm gochujang caramel, sprinkle with toasted sesame seeds, and finish with a pinch of flaky salt. Serve immediately.