One of my favorite things to do when I’m entertaining people in the summer months is to serve something very casual and familiar—but then add an unexpected twist.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the Kimchi Slaw:
●1 cup kimchi, minced
●1 medium carrot, grated
●1 cup grated daikon radish
●4 scallions, white and light green parts chopped
●2 tablespoons chopped fresh cilantro
●1/2 teaspoon kosher salt
For the Spicy Gochujang Sauce:
●1/2 cup mayonnaise
●3 to 4 tablespoons gochujang
●Juice of 1/2 lime
For the hot dogs:
●8 all-beef hot dogs
●8 hot dog buns
Method
1.Make the slaw:
Stir together the minced kimchi with the grated veggies, scallions, cilantro, and salt. Let this sit for at least 10 minutes for the flavors mingle. Taste and add more salt if needed.
You can make this slaw up to a day in advance and refrigerate it, covered, but it will start to break down if you make it much earlier than that.
2.Make the chili-mayo sauce:
Whisk together mayonnaise with Gochujang chili paste and lime juice. Start with three tablespoons of the chili paste, then taste and add more if you want it spicier.
3.Grill the hot dogs:
Heat a gas or charcoal grill to medium heat (about 350°F) and grill the hot dogs and the buns over direct heat. I grill the hot dogs for 4 to 5 minutes, turning once until they have nice grill marks. The buns need just 30 seconds to crisp up a bit.
4.Serve:
Top each hot dog with a generous amount of slaw and drizzle with the sauce. Serve immediately!