Name: Spicy Korean Slaw Hot Dogs
Yield: 8 servings
Ingredients: 1/2 cup rice vinegar; 1 tablespoon chili sauce (use Sriracha, Gochujang, etc); 3 tablespoons light brown sugar; 2 tablespoons 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 jalapeno peppers, julienned (remove seeds and veins); 1/2 red onion, thinly sliced on a mandolin; 1 package package of (eight) all beef hot dogs; 1 package package of (eight) top sliced buns; 16 ounces your favorite store bought or homemade Kimchi; 1 cup ketchup; 4 tablespoons Sriracha sauce; 3 tablespoons low sodium tamari; 2 teaspoons fresh minced ginger; 1 tablespoon rice vinegar; 1 cup yellow classic mustard

Serves: 8 servings

Ingredients: 23

Elevate your hot dog game with these spicy Korean slaw hot dogs, topped with a flavorful slaw dressing and kickin' ketchup and mustard.

Ingredients

¹⁄₂	cup rice vinegar
1	tablespoon chili sauce (use Sriracha, Gochujang, etc)
3	tablespoons light brown sugar
2	tablespoons 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	jalapeno peppers, julienned (remove seeds and veins)
¹⁄₂	red onion, thinly sliced on a mandolin
1	package package of (eight) all beef hot dogs
1	package package of (eight) top-sliced buns
16	ounces your favorite store-bought or homemade Kimchi
1	cup ketchup
4	tablespoons Sriracha sauce
3	tablespoons low-sodium tamari
2	teaspoons fresh minced ginger
1	tablespoon rice vinegar
1	cup yellow classic mustard

Instructions

1.	Prepare The Slaw:
2.	In a pint jar, combine rice vinegar, chili sauce, brown sugar, Dijon mustard, olive oil, salt, pepper, and sesame oil. Secure the lid tightly and shake vigorously until well mixed.
3.	Toast sesame seeds in a pan for 2 minutes until they turn slightly golden. Set aside.
4.	Thinly slice the purple cabbage and savoy cabbage, placing them in a large bowl.
5.	Peel and shred the carrots, adding them to the bowl.
6.	Remove seeds and veins from jalapeño peppers, julienne them, and add to the bowl.
7.	Just before serving, gently fold the slaw dressing into the vegetables.
8.	Prepare The Hot Dogs:
9.	Create 'Kickin' Ketchup' by mixing ketchup, Sriracha, tamari, and ginger in a bowl.
10.	Make 'Kickin' Mustard' by combining yellow mustard, tamari, ginger, Sriracha sauce, rice vinegar, and a portion of the Kickin' Ketchup.
11.	Preheat the grill to a medium heat of 350-400 degrees Fahrenheit.
12.	Score each hot dog 3-4 times on one side.
13.	Grill the hot dogs for 8 minutes, rotating every 2 minutes to ensure thorough heating without overcooking.
14.	Optional: Toast the hot dog buns cut side down on the grill for 30-45 seconds.
15.	In each bun, place 1-2 ounces of kimchi, then the hot dog, and top with the spicy slaw. Drizzle with Kickin' Ketchup and Kickin' Mustard before serving warm.

Published on Jul 22, 2024 by Luminița