Author Notes
Korean Slaw Dog: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard. —Holly
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Ingredients
- For The Slaw:
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1/2 cup
rice vinegar
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1 tablespoon
chili sauce (use Sriracha, Gochujang, etc)
-
3 tablespoons
light brown sugar
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2 tablespoons
Dijon mustard
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1/3 cup
extra virgin olive oil
-
1/2 teaspoon
salt & pepper
-
1 teaspoon
sesame oil
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2 tablespoons
sesame seeds
-
1/2
head purple cabbage
-
1/2
head savoy cabbage
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2
large carrots
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1
rounded tablespoon minced fresh ginger
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3
jalapeno peppers, julienned (remove seeds and veins)
-
1/2
red onion, thinly sliced on a mandolin
- For The Hot Dogs:
-
package of (eight) all beef hot dogs
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1
package of (eight) top-sliced buns
-
16 ounces
your favorite store-bought or homemade Kimchi
-
1 cup
ketchup
-
4 tablespoons
Sriracha sauce
-
3 tablespoons
low-sodium tamari
-
2 teaspoons
fresh minced ginger
-
1 tablespoon
rice vinegar
-
1 cup
yellow classic mustard
Directions
- For The Slaw:
-
To make the slaw dressing, combine rice vinegar, chili sauce, brown sugar, Dijon, olive oil, salt, pepper, & sesame oil in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
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Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
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Thinly slice the purple & savoy cabbage, and place in a very large bowl
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Peel & shred carrots, and add to bowl.
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Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
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Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
- For The Hot Dogs:
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First make what I call "Kickin' Ketchup" by combining 1 cup ketchup, 3 tablespoons Sriracha, 2 tablespoons tamari, and 1 teaspoon ginger.
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Next make "Kickin' Mustard" by combining yellow mustard, 1 tablespoon tamari, 1 teaspoon ginger, 1 tablespoon Sriracha sauce, 1 tablespoon rice vinegar, PLUS 3 tablespoons of the Kickin' Ketchup.
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Heat up grill to medium heat (350-400 degrees)
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Score each hot dog 3-4 times on one side
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Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
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If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
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Place 1-2 ounces 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.
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