Korean Style Kimchi Hot Dogs

Name: Korean Style Kimchi Hot Dogs
Yield: 3
Ingredients: 3 fully cooked all beef hot dogs, about 6 oz (170 g) total, such as Teton Waters Ranch; 3 top sliced hot dog buns; 1 tsp (5 mL) avocado oil or other suitable cooking oil; ¾ cup (about 115 g) kimchi, lightly drained; mild or spicy; 1 tsp (3 g) sesame seeds; 1 tbsp (15 g) Kewpie mayonnaise, for the buns, optional; 1 tbsp (about 18 g) gochujang; 2 tbsp (42 g) honey; 1 tbsp (15 mL) rice vinegar; 1 tsp (5 mL) soy sauce; ½ tsp (2.5 mL) toasted sesame oil, optional; ¼ cup (60 g) Kewpie mayonnaise; 1 tsp (about 6 g) gochujang, plus more to taste; 1 tsp (5 mL) sweet sriracha habanero sauce, or sriracha to taste; 1–2 tsp (5–10 mL) rice vinegar, as needed to thin

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Prep

10 minutes

Cook

8–10 minutes

Serves

Level

Griddle

5.0 · 1 rating

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Toast those buns, pile it on, and you’ve got some good groceries!

Scored beef hot dogs get a sticky honey gochujang glaze, crunchy kimchi, and a creamy spicy drizzle. Toast those buns, pile it on, and you’ve got some good groceries!

Hot dogs and toppings

•3 fully cooked all beef hot dogs, about 6 oz (170 g) total, such as Teton Waters Ranch
•3 top sliced hot dog buns
•1 tsp (5 mL) avocado oil or other suitable cooking oil
•¾ cup (about 115 g) kimchi, lightly drained; mild or spicy
•1 tsp (3 g) sesame seeds
•1 tbsp (15 g) Kewpie mayonnaise, for the buns, optional

Honey gochujang glaze

•1 tbsp (about 18 g) gochujang
•2 tbsp (42 g) honey
•1 tbsp (15 mL) rice vinegar
•1 tsp (5 mL) soy sauce
•½ tsp (2.5 mL) toasted sesame oil, optional

Creamy gochujang drizzle

•¼ cup (60 g) Kewpie mayonnaise
•1 tsp (about 6 g) gochujang, plus more to taste
•1 tsp (5 mL) sweet sriracha habanero sauce, or sriracha to taste
•1–2 tsp (5–10 mL) rice vinegar, as needed to thin

Instructions

1Score the hot dogs. Using a sharp knife, make shallow diagonal cuts across each hot dog, then cut diagonally in the opposite direction to create a crosshatch pattern. Repeat on a second side if desired. Do not cut all the way through. The cuts will open as the hot dogs cook and catch the glaze.
2Mix the glaze. Stir together the gochujang, honey, rice vinegar, soy sauce, and optional sesame oil in a small bowl until smooth.
3Make the creamy drizzle. Mix the mayonnaise, gochujang, and sweet sriracha habanero sauce. Stir in 1 teaspoon (5 mL) rice vinegar, adding the remaining teaspoon only if needed. The sauce should drizzle easily but still cling to the hot dogs. Taste and adjust the heat.
4Preheat the griddle. Preheat the Blackstone or another flat top griddle over low heat for 2–3 minutes. Spread the cooking oil in a thin layer over the cooking area.
5Brown the hot dogs and toast the buns. Add the hot dogs and cook for about 5–7 minutes, turning occasionally, until heated through and browned to your liking. Meanwhile, toast the buns on a separate part of the griddle, turning to lightly toast the sides and warm the openings. Move the buns to a cooler area when ready.
6Glaze the hot dogs. Pour the glaze over the hot dogs a little at a time, rolling them to coat and work it into the cuts. Cook for about 30–60 seconds, turning, until the glaze clings and lightly caramelizes. Keep the heat low and remove the hot dogs before the honey burns.
7Build and serve. Spread a little optional Kewpie mayonnaise inside each toasted bun. Add a glazed hot dog, then about ¼ cup (38 g) kimchi. Drizzle with the creamy sauce and sprinkle with sesame seeds. Serve immediately.