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    Home » Recipes » Breads & Buns

    Kimchi Hot Dogs

    Published: May 27, 2023 by Michelle · 8 Comments

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    Jump to Recipe - Print Recipe

    These Kimchi Hot Dogs draw inspiration from the bold Korean flavors of gochujang and kimchi, infusing them into a culinary fusion that's sure to be a new favorite.

    Kimchi hot dogs on a plate with garnishes on the side.

    What is kimchi?

    Kimchi is a traditional Korean side dish made from fermented vegetables, usually consisting of Napa cabbage, scallions, garlic, and fish sauce or shrimp sauce.

    It has a deeply umami, savory, tangy flavour, not unlike sauerkraut.

    Kimchi is very versatile and you can serve it with steamed rice, fried rice, bulgogi beef, on bibimbap, in quesadillas, grilled cheese, or in budae jiggae.

    You can find kimchi in the refrigerator section at large grocery stores, Asian supermarkets and Korean grocers.

    Store opened kimchi in the refrigerator for up to 3 months.

    What is gochujang?

    Gochujang is Korean red pepper paste made with gochugaru (red chili powder), doenjang (fermented soy bean paste), glutinous rice flour, rice syrup, garlic and barley malt.

    It has a slightly spicy taste (it can vary depending on brand), and sweet and salty flavour.

    Gochujang usually comes in red plastic tubs in the condiments section in Korean grocery stores and Asian supermarkets.

    Once opened, store gochujang in the fridge for up to 3 months, however, it can be stored for longer (in the refrigerator) as long as it is not tainted with any contaminants that can cause spoilage.

    What is a hot dog?

    The term "hot dog" can be used to describe the sausage, a blend of seasoned meat and fat encased in a long cylindrical shape.

    Hot dog can also refer to the complete sandwich comprising of the bun and the grilled or steamed sausage.

    Hot dog sausages can be made from a variety of meats such as beef, pork, chicken, turkey, or a combination thereof.

    In contrast, Chinese sausages (lap cheong), are slimmer, possess a drier texture, are darker in color compared to Western-style sausages/hotdogs.

    Why you'll love this recipe

    This recipe for Kimchi Dogs are:

    Full of flavour: elevate ordinary hot dogs to new heights by incorporating the tangy, fermented flavors of kimchi and a kick of spice from gochujang sauce.

    Minimal prep: all you need to do is cook the hotdogs (via the 3 methods I've provided), mix the gochujang sauce and prep the vegetables.

    Unique and delicious: it's not everyday you see Asian ingredients that work well together on hotdogs.

    These Kimchi Hot Dogs are different than Korean-Style Hot Dogs, which are coated with a dough batter and deep-fried.

    Ingredients you'll need

    • hot dog sausages/wieners: you can use beef or pork hotdogs
    • hot dog buns: you can use homemade, or store-bought buns
    • kimchi: a Korean fermented, pickled vegetable dish consisting of Napa cabbage, green onions, garlic; has a salty, savoury tangy flavor
    • gochujang: is a Korean red chili paste that is slightly spicy and sweet
    • rice syrup: you can also use honey, maple syrup or brown sugar to sweeten the gochujang
    • toasted sesame oil: just a touch to round out the flavor of the gochujang
    • green onions/scallions: thinly sliced into ribbons
    • sesame seeds: for garnishing

    You can find these ingredients at your local Korean grocery store or Asian supermarket.

    Kimchi hot dogs on a plate.

    How to make kimchi hot dogs

    Grill:

    Heat up a barbeque grill over medium-high heat.

    Add the hot dogs onto the grill and cook, rotating them every so often, until browned and starting to blister, about 5-6 minutes.

    Steam:

    Bring a pot of water up to a boil.

    Place the hot dogs onto a steaming rack and cover with a lid.

    Steam for about 5 minutes, or until cooked through.

    Boil:

    Bring a pot of water up to a boil.

    Place the hot dogs into the hot water and cook for about 5 minutes, or until the hot dogs float.

    Make the gochujang sauce:

    In a bowl, combine gochujang paste, rice syrup, and sesame oil. Mix well and set aside.

    Assemble:

    Place the hot dog sausage into the hot dog bun.

    Add a drizzle of gochujang sauce, and sprinkle with sesame seeds.

    Top with ribbons of green onion.

    Enjoy immediately.

    Kimchi hot dogs on a plate.

    What to serve kimchi hot dogs with

    Try pairing Kimchi Hot Dogs with tater tots, furikake fries, or crispy baked tofu.

    You can serve the hot dogs with a refreshing drink such as: Strawberry Lychee Jasmine Tea, Iced Lavender Blueberry Jasmine Tea, or Matcha Yuzu Gin Fizz.

    Optional additions

    You can add cheddar cheese to transform it into a cheesy hot dog or use bacon and wrap it around the hot dog.

    How to store

    If assembled, store Kimchi Hot Dogs covered in the refrigerator for up to 1 day.

    For optimal freshness, I recommend storing each element in separate airtight containers in the fridge and assembling just before serving.

    Expert tips

    To warm up the hot dog buns, you have the option of toasting them on the grill for approximately 1 minute.

    Another method is steaming the buns for a minute to achieve a softer texture.

    To create the ribbon-like scallions/green onions, place the sliced green onions (lengthwise) into a bowl of ice cold water and they'll naturally curl up.

    More hot dog recipes

    Easy Japanese Terimayo Hot Dogs (Japadog-Inspired)

    Banh Mi Hot Dogs

    Pillowy Soft Korean Sausage Bread

    Korean-Style Hot Dogs

    Other Korean recipes you may like

    Be sure to check out these recipes:

    Korean Loaded Fries With Bulgogi Beef & Kimchi

    Kimchi Chicken Quesadillas

    Carbonara Tteokbokki

    Spicy Gochujang Eggs in Purgatory

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Close up of 2 Kimchi hot dogs on a plate.

     

    Print Recipe
    5 from 5 votes

    Kimchi Hot Dogs

    These Kimchi Hot Dogs draw inspiration from the bold Korean flavors of gochujang and kimchi, infusing them into a culinary fusion that's sure to be a new favorite.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Main Course
    Cuisine: American, Asian, Korean
    Servings: 2
    Calories: 296kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 2 hot dog sausages
    • 2 hot dog buns

    Gochujang sauce:

    • 1 tablespoon gochujang (Korean red pepper paste)
    • 1 tablespoon rice syrup or maple syrup
    • 1 teaspoon sesame oil

    Toppings:

    • ¼ C kimchi chopped
    • 2 green onions sliced into ribbons
    • 1 teaspoon sesame seeds
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    Instructions

    Grill:

    • Heat up a barbeque grill over medium-high heat.
    • Add the hot dogs onto the grill and cook, rotating them every so often, until browned and starting to blister, about 5-6 minutes.

    Steam:

    • Bring a pot of water up to a boil.
    • Place the hot dogs onto a steaming rack and cover with a lid.
    • Steam for about 5 minutes, or until cooked through.

    Boil:

    • Bring a pot of water up to a boil.
    • Place the hot dogs into the hot water and cook for about 5 minutes, or until the hot dogs float.

    Make the gochujang sauce:

    • In a bowl, combine gochujang paste, rice syrup, and sesame oil. Mix well and set aside.

    Assemble:

    • Place the cooked hot dog sausage into the hot dog bun.
    • Add a drizzle of gochujang sauce, and sprinkle with sesame seeds.
    • Top with ribbons of green onion.
    • Enjoy immediately.

    Nutrition

    Calories: 296kcal | Carbohydrates: 41g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 605mg | Potassium: 208mg | Fiber: 1g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Neil

      May 28, 2023 at 9:16 am

      5 stars
      Delicious hot dogs with a different twist to them rather than just adding ketchup and mustard. Love them!

      Reply
      • Kathy N Nouri

        October 25, 2023 at 5:06 pm

        I grilled them with some liquid smoke smeared on the outside and in the cut. Kimchee, onions, hot sauce with fried garlic... hmmmm. So great to try different things!

      • Michelle

        October 25, 2023 at 6:58 pm

        Glad to hear, Kathy! The liquid smoke sounds like a delicious and fragrant addition!

    2. 2pots2cook

      May 29, 2023 at 4:17 am

      5 stars
      Used to make kimchi, but never tried hot dogs with it. With another batch on the horizon, will do! Love it !

      Reply
    3. Heidi | The Frugal Girls

      May 29, 2023 at 4:47 pm

      YUM... the kimchi adds such a fabulous flavor twist to a traditional hot dog with just sauerkraut!

      Reply
    4. Dawn

      May 30, 2023 at 5:33 am

      5 stars
      I love kimchi (and sometimes eat is straight out of the jar) so this recipe is totally calling my name. I bet it's such a treat paired with hot dogs...just in time for summer!

      Reply
    5. Raymund | angsarap.net

      May 31, 2023 at 2:44 pm

      5 stars
      These Kimchi Hot Dogs are a fantastic fusion of flavors! The tangy and savory notes of kimchi, along with the spicy kick of gochujang sauce, take ordinary hot dogs to a whole new level.

      Reply
    6. David @ Spiced

      June 02, 2023 at 4:35 am

      5 stars
      Woah. What a simple but amazing twist on a classic hot dog + sauerkraut! Why have I not thought of this before!? We always keep kimchi around now because Laura loves it. And we also grill hot dogs quite often in the summer. This is a partnership that needs to happen ASAP!

      Reply

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