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.
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.
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.
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)
Other Korean recipes you may like
Be sure to check out these recipes:
Korean Loaded Fries With Bulgogi Beef & Kimchi
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!
Kimchi Hot Dogs
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
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
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.
Neil
Delicious hot dogs with a different twist to them rather than just adding ketchup and mustard. Love them!
Kathy N Nouri
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
Glad to hear, Kathy! The liquid smoke sounds like a delicious and fragrant addition!
2pots2cook
Used to make kimchi, but never tried hot dogs with it. With another batch on the horizon, will do! Love it !
Heidi | The Frugal Girls
YUM... the kimchi adds such a fabulous flavor twist to a traditional hot dog with just sauerkraut!
Dawn
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!
Raymund | angsarap.net
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.
David @ Spiced
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!