Korean Kimchi Hot Dog | 김치 핫도그
Got overly fermented kimchi? Then it’s time to make some Korean Kimchi Hot Dogs.
What: A quick 10-minute meal or snack that incorporates very fermented kimchi with hot dog and buns.
Taste: A fusion of Korean flavor with American; umami, bready, and creamy with a kick.
How It’s Made: Squeeze kimchi juices. Chop it. Then sauté kimchi and season. Grill sausage. Make sriracha mayo. Assemble hot dog.
What to Serve it With: Eat by itself— it’s flavorful!
Notes: Very easy to make. Adjust to your preference.
Yield: 1
Kimchi Hot Dog | 김치 핫도그
Finish your remaining kimchi with this easy Korean-fusion hot dog recipe.
Cook time: 10 MinTotal time: 10 Min
Ingredients
- 1/3 cup kimchi, very fermented
- Vegetable oil or butter
- 1 tsp garlic, minced
- 1½ tsp roasted sesame oil
- Small pinch of dasida (Korean beef stock powder), optional*
- 1 sausage of choice, (I use Amy Lu)
- 1 hot dog bun
- Green onion, chopped
Sriracha Mayo
- 3 Tbsp mayonnaise
- 1/2 tsp sriracha, adjust to taste
- 1/4 tsp lemon juice, optional
Instructions
- Lightly squeeze the juices out of the kimchi and chop into small pieces. Set aside.
- Heat a medium sized skillet with vegetable oil or butter. Sauté kimchi to heat up for 2 minutes and add in garlic and dasida (optional). Mix and turn off heat. Drizzle in sesame oil (about 1.5 tsp).
- Heat the same pan again over medium heat. Grill sausage on both sides until crispy. About 2-3 minutes on each side.
- Make sriracha mayo by combining the ingredients: 3 Tbsp mayonnaise, 1/2 tsp sriracha (adjust to taste), 1/4 tsp lemon juice (optional), 1/4 tsp garlic, minced (optional).
- Place sausage in hot dog bun. Top with cooked kimchi and spread sriracha mayo. Garnish with chopped green onions.
Notes
*Dasida will give an extra boost of umami flavor to the kimchi. Use a minimal amount (just a very small pinch!).