Kimchi Dogs: An international twist on the classic American street food, marrying Korean flavors with a traditional hot dog.
Today’s recipe: my own fusion dish, kimchi hot dogs. Really simple, but a combination of spicy, sour kimchi does make the simple hot dog really delicious. I never ate that many hot dogs even while I was living in Korea, but since coming over here, I’ve learned to do better.
Because of a technique I learned from an expert sausage vendor up in Toronto, and because I add my own fried kimchi. Also, the bun must be toasted – a little crunchy on the outside, and soft and fluffy on the inside.
The spicy, tangy kick of the kimchi makes an ordinary hot dog something truly memorable. Pop them onto your next barbecue or game day to wow family and friends or for an easy weeknight dinner.
Ingredients:
For the Hot Dogs:
- 4 hot dog sausages (beef, pork, or plant-based)
- 4 hot dog buns
- 1 cup kimchi, chopped
- 1 tablespoon gochujang (Korean chili paste, optional)
- 1 tablespoon sesame oil
- 1 tablespoon mayonnaise (optional)
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
For the Toppings :
- Shredded cheese (cheddar or mozzarella)
- Pickled radish
- Sriracha or hot sauce
- Cilantro leaves
Instructions:
1. Prepare the Kimchi topping: Mix in the chopped kimchi with some gochujang and sesame oil in a small bowl. The added flavor with the spice of the gochujang will make it much more spicy.
2. Prepare the hot dogs: Grill or pan-fry the hot dogs to your liking until cooked and nicely browned. Usually takes about 5-7 minutes over medium heat.
3. Assemble the hot dogs: Place each hot dog inside a bun.
Top each dog lavishly with the kimchi mixture. For extra richness, add a drizzle of mayonnaise as well as additional toppings such as shredded cheese, pickled radish, or sriracha for added heat.
Serve At Once: Garnish
Garnish with chopped green onions and sesame seeds on top for flavor and crunchy texture.
These go great served immediately while still warm, tasting spicy, tangy, and savory all at once!
Put some lettuce, a mixture of cooked kimchi onion, and a dog in each bun and top with mustard and cheddar.
Now, put some lettuce, kimchi onion mix, cooked, and a dog into each of the buns and top it off with mustard and cheddar.
Stuff each bun with lettuce, cooked kimchi onion mixture, and one dog. Top each with mustard and cheddar.
Best Kimchi Hot Dog Tips :
Use your favorite kind of kimchi – it can be napa cabbage, radish, or spicy cucumber kimchi – to vary the flavor. Hot dog options: Try out different types of sausages including chicken, turkey, and even some veggie options for a healthier option.
FAQS:
Can I grill the kimchi?
You may briefly grill the kimchi to top your hot dogs if you want a smokier flavor. Simply grill it for a minute or two until slightly may briefly grill the kimchi if you want a smokier flavor for your hot dogs.
What type of kimchi is better for hot dogs?
Even though napa cabbage kimchi is the most popular kind, any kind of kimchi is excellent. Pick a kimchi that tastes good by itself.
Can I make this ahead of time?
Yes, you can make the topping for the kimchi ahead of time and store it in the refrigerator. For optimal flavor, assemble the hot dogs right before serving.
CONCLUSION:
Enjoy a transformed, always delicious hot dog with Kimchi Hot Dogs. A tasty and playful twist on the old classic. Easy to prepare, full flavor, and surefire for any event matter if it is a barbecue where you’re hosting your guests or want something special for your hot dog experience.
Pledge to a combination of flavors that come together in the best of both worlds.