KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP
Servings
8Hot Dogs
Servings
8Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2cup rice vinegar
  • 1tablespoon chili sauceuse Sriracha
  • 3tablespoons light brown sugar
  • 2tablespoon Dijon mustard
  • 1/3cup extra-virgin olive oil
  • 1/2teaspoon ½ salt and pepper
  • 1teaspoon sesame oil
FOR THE SLAW
  • 2tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1tablespoon minced fresh ginger
  • 3 jalapeño or green chiliesjulienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN’ KETCHUP
  • 1cup ketchup
  • 3tablespoons Sriracha sauce
  • 2tablespoons low salt tamari
  • 1teaspoon grated ginger
FOR THE KICKIN’ MUSTARD
  • 1cup yellow mustard
  • 1tablespoon low salt tamari
  • 3tablespoons Kickin’ Ketchup
  • 1teaspoon fresh ginger
  • 1tablespoon Sriracha sauce
  • 1tablespoon rice vinegar
Instructions
FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN’ KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN’ MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin’ Ketchup and Kickin’ Mustard, and serve warm.