Korean BBQ Dog
30 min
Ingredients
6 persons
- 84g Chinese cabbage, finely shredded
- 6pc Frankfurter Sausage/Hot Dog
- 120g gochujang (Korean red chili paste)
- 42g honey
- 6pc hot dog buns (lightly toasted)
- 150g kimchi, chopped
- 15g mayonnaise (preferably Kewpie)
- 15ml rice vinegar
- 12g scallions, finely sliced
- 6ml sesame oil
- 30ml soy sauce
- 6g toasted sesame seeds
Preparation
Bold, colorful, and packed with flavor, the Korean BBQ Dog takes the humble hot dog to new heights. Juicy all-meat franks are glazed with a sweet and spicy gochujang sauce, nestled into toasted hotdog buns, and crowned with a crunchy kimchi slaw. Finished with a sprinkle of scallions and sesame seeds, this recipe delivers the perfect balance of heat, tang, and richness — a street food favorite with a gourmet twist.
Instructions:
| 1) |
Make the glaze
In a small saucepan over low heat, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Stir until smooth and slightly thickened (about 2–3 minutes). Remove from heat and keep warm. |
| 2) |
Prepare the kimchi slaw
In a bowl, mix chopped kimchi, shredded Chinese cabbage, and mayonnaise until evenly coated. Set aside to let flavors meld. |
| 3) |
Cook the hot dogs
Grill or pan-sear hot dogs over medium heat until evenly browned and heated through. Brush lightly with the warm gochujang glaze in the last minute of cooking. |
| 4) |
Assemble the Korean BBQ Dogs
Place each hot dog into a toasted brioche bun. Top generously with kimchi slaw, drizzle more gochujang glaze over the top, and finish with sliced scallions and sesame seeds. |
| 5) |
Serve
Best enjoyed immediately, with napkins ready — it’s deliciously messy. |