KOREAN SLAW DOG RECIPE

Korean Slaw Dog Recipe image

Provided by @MakeItYours

Number Of Ingredients 27

1 package of (eight) all-beef hot dogs
1 package of (eight) top sliced buns
16 ounces of your favorite store-bought Kimchi (or make this Easy Kimchi a day ahead!)
1/2 cup rice vinegar
1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
3 tablespoons light brown sugar
2 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 teaspoon salt & pepper
1 teaspoon sesame oil
2 tablespoons sesame seeds
1/2 head purple cabbage
1/2 head savoy cabbage
2 large carrots
1 rounded tablespoon minced fresh ginger
3 jalapeño peppers, julienned (remove seeds and veins)
1/2 red onion, thinly sliced on a mandolin
1 cup ketchup
3 tablespoons Sriracha sauce
2 tablespoons low sodium tamari
1 teaspoon minced ginger
1 cup yellow mustard
1 tablespoon low sodium tamari
3 tablespoons Kickin' Ketchup
1 teaspoon fresh ginger
1 tablespoon Sriracha sauce
1 tablespoon rice vinegar

Steps:

Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
Thinly slice the purple & savoy cabbage, and place in a very large bowl
Peel & shred carrots, and add to bowl.
Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
Combine all ingredients and mix thoroughly
Heat up grill to medium heat (350-400 degrees)
Score each hot dog 3-4 times on one side
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to thoroughly without over-cooking or drying out).
If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
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.