Enhance your summertime barbecuing with these hot dogs topped with kimchi slaw! It’s a simple way to use up leftover kimchi or to try it for the first time. These are perfect for a weekday family dinner or for your next barbecue.
When hosting guests in the summer, one of my favorite things to do is serve something informal and comfortable, but with an unexpected twist.
Hot Dogs With a Kimchi Twist
These Korean-style hot dogs are your standard grilled beef hot dog in a bun but with a distinctive (and easy) kimchi slaw and creamy sauce. The slaw is comprised of daikon radish, carrot, and kimchi, a familiar combination if you’ve consumed a lot of Korean cuisines, such as bibimbap.
The combination of crunchy slaw and sweet, spicy, and creamy sauce makes this hot dog truly unique, and this summer, your friends will adore it.
What Is Gochujang Chili Sauce?
Gochujang chili sauce may be the only ingredient on this list that you are unfamiliar with. It is a very particular type of Korean chili paste that is slightly fermented and blended with glutinous rice, fermented soybeans, malt powder, and salt for a sweet-spicy-salty flavor.
Gochujang is highly habit-forming! If you enjoy spicy foods as much as I do, you will find ways to incorporate them into everything once you try them. It is especially delicious when mixed with anything creamy, such as the mayonnaise I’m using to prepare these hot dogs.
Look for Gochujang in jars or squeeze bottles among the other Asian ingredients in the majority of grocery stores nowadays. However, if you cannot find it, you may make a simple replacement by combining three tablespoons of Sriracha with one tablespoon of brown sugar. It is not a perfect substitute, but the flavors are comparable.
Top With a Quick Kimchi Slaw
With a Quick Kimchi Slaw, Garnish
The slaw is a crucial component of these hot dogs since it imparts so much flavor. It is crunchy, salty, and flavorful, making it the ideal topping for hot dogs. (It would also make an excellent burger topping, now that I consider it.) The slaw can be prepared in advance, but not for more than a day, as it begins to soften and lose its crunch beyond that point.
As for kimchi? Once exclusive to Asian grocery stores, kimchi is now carried by the majority of supermarkets in at least one brand. Kimchi’s popularity has increased alongside the popularity of Korean cuisine and the increased consumption of fermented, spicy foods in general.
Kimchi is always found in the refrigerated or produce department of the grocery store, as it must be kept cool. Kimchi is often available in a range of spiciness levels. As spicy kimchi can be very spicy, I recommend beginning with a milder version. Prepare Kimchi Avocado Quesadillas with any leftover kimchi from this recipe.
Your New Favorite Hot Dog Recipe
Overall, these are an entirely new type of hot dog, but they are still easy to prepare and serve to a large group.
Your guests may initially believe that you are preparing plain hot dogs, but their interest will be sparked when you bring out the sauce bowl and the slaw! Enjoy!
For the Kimchi Slaw:
- 1 cup kimchi, minced
- 1 medium carrot, grated
- 1 cup grated daikon radish
- 4 scallions, white and light green parts chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon kosher salt
For the Spicy Gochujang Sauce:
- 1/2 cup mayonnaise
- 3 to 4 tablespoons gochujang
- Juice of 1/2 lime
For the hot dogs:
- 8 all-beef hot dogs
- 8 hot dog buns
Make the slaw:
Prepare the slaw by combining the minced kimchi, grated vegetables, scallions, cilantro, and salt. Allow at least 10 minutes for the flavors to combine. If necessary, add more salt after tasting.
You may prepare this slaw one day in advance and refrigerate it covered, but it will begin to decompose if you prepare it more than a day in advance.
Make the chili-mayo sauce:
Mix mayonnaise, Gochujang chili paste, and lime juice with a whisk. Start with three teaspoons of chili paste and add more if desired.
Grill the hot dogs:
Heat a gas or charcoal grill to medium heat (about 350°F) and cook the hot dogs and buns directly over the heat source. I broil the hot dogs for four to five minutes, flipping them once until grill marks appear. The buns need only 30 seconds to become somewhat crunchy.
Serve by placing a substantial quantity of coleslaw on top of each hot dog and drizzling it with the sauce. Serve instantly!
Read Also:- Cheesy Baked Hot Dogs Recipe