These non-traditional hot dogs mix Korean flavors with the all-American ballpark classic. Kimchi is a major ingredient in traditional Korean food – it’s fermented cabbage with chili paste, which makes for a funky and flavorful side.
Course Main Course
Cuisine Asian, Korean
Keyword bbq, glaze, hot dog, kimchi, korean, soy, summer
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