Soy Glazed Korean-Inspired Kimchi Hot Dogs

Summer is here and with the steamy weather come backyard BBQ’s. Change up your usual routine with this hot dog upgrade. These non-traditional hot dogs mix Korean flavors with the all-American ballpark classic.

Cooking the hot dogs in the pan first gives them a nice snap while finishing them in the soy glaze keeps them juicy and flavorful while also reducing the glaze.

Soy Glazed Spicy Korean-Inspired Kimchi Hot Dogs

Key Ingredients in This Recipe

• Kimchi – Kimchi is a staple in Korean cooking. Salted, chili spiced vegetables, traditionally Napa cabbage, are fermented. Combining the spicy kimchi slaw with the sweet soy glaze makes for some “next level” hot dogs that everyone is sure to enjoy.
• Hot dog – I use fully cooked beef hot dogs in this recipe. Since the hot dogs are already cooked through, they just need to be reheated and cooked until the glaze comes together.
• Soy sauce – I use reduced sodium soy sauce so that I can control the amount of salt in the recipe, adding more if needed.

How to Make Soy Glazed Korean-Inspired Kimchi Hot Dogs

For the soy glazed hot dogs:

1. Make the glaze. In a small bowl, stir together the soy sauce, rice wine vinegar and sugar until the sugar has dissolved.
2. Heat the hot dogs. Heat a medium sauté pan over medium heat add the hot dogs and cook until heated through and lightly browned, about 3 minutes.
3. Glaze the hot dogs. Turn the heat down to medium-low and add the soy sauce mixture to the pan. Use tongs to rotate the hot dogs and continue to simmer until the sauce thickens and glazes the hot dogs, about 3 minutes. Remove to a plate and let cool.

For the kimchi slaw:

1. Toss the slaw. In a medium mixing bowl toss the kimchi, cabbage, green onion, cilantro, sriracha and sugar until combined.

For serving:

1. Make the sauce. In a small bowl stir together the sour cream, lime juice and one tablespoon of cool water until completely combined.
2. Assemble and serve. Add the hot dogs to the toasted buns and top with slaw, cilantro, lime sour cream and sesame seeds. Serve immediately.

Other Recipes to Try

If you enjoy this Korean hot dog recipe, I recommend checking out some of these:

• Duck Fat Fries with Duck Confit and Kimchi
• Korean Braised Pork and Kimchi Quesadilla
• Bulgogi Beef and Rice Bowl

Soy Glazed Korean-Inspired Kimchi Hot Dogs

By Kylie Mazon-Chambers

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 4

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Ingredients:

For the soy glazed hot dogs:

• ▢ ¼ cup reduced sodium soy sauce
• ▢ 1 tablespoon rice wine vinegar
• ▢ 2 tablespoons granulated sugar
• ▢ 4 fully cooked beef hot dogs

For the kimchi slaw:

• ▢ 1 cup chopped cabbage kimchi
• ▢ 1 cup shredded green cabbage
• ▢ 2 green onions, thinly sliced
• ▢ 1 tablespoon chopped cilantro
• ▢ 2 teaspoons sriracha
• ▢ 1 teaspoon granulated sugar

For serving:

• ▢ ¼ cup sour cream
• ▢ 1 tablespoon freshly squeezed lime juice
• ▢ 4 hot dog buns, toasted
• ▢ ¼ cup chopped cilantro
• ▢ 1 teaspoon sesame seeds

Instructions:

For the soy glazed hot dogs:

• In a small bowl, stir together the soy sauce, rice wine vinegar and sugar until the sugar has dissolved.
• Heat a medium sauté pan over medium heat add the hot dogs and cook until heated through and lightly browned, about 3 minutes.
• Turn the heat down to medium-low and add the soy sauce mixture to the pan. Use tongs to rotate the hot dogs and continue to simmer until the sauce thickens and glazes the hot dogs, about 3 minutes. Remove to a plate and let cool.

For the kimchi slaw:

• In a medium mixing bowl toss the kimchi, cabbage, green onion, cilantro, sriracha and sugar until combined.

For serving:

• In a small bowl stir together the sour cream, lime juice and one tablespoon of cool water until completely combined.
• Add the hot dogs to the toasted buns and top with slaw, cilantro, lime sour cream and sesame seeds. Serve immediately

Nutrition:

Calories: 335kcal | Carbohydrates: 31g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Sodium: 1292mg | Potassium: 262mg | Fiber: 2g | Sugar: 12g | Vitamin A: 246IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 3mg

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