Korean Slaw Dog
Korean Slaw Dog: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.
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Total Steps
16
Ingredients
27
Tools Needed
5
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Taste And SeeIngredients
- 2 tablespoons low sodium tamari
- 3 tablespoons Sriracha sauce
- 1 cup ketchup
- 1/2 head red onion, thinly sliced
- 3 pieces jalapeño peppers, julienned
- 1 tablespoon rounded minced fresh ginger
- 2 large carrots
- 1/2 head savoy cabbage
- 1/2 head purple cabbage
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon salt & pepper
- 1/3 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons light brown sugar
- 1 tablespoon chili sauce
- 1/2 cup rice vinegar
- 16 ounces your favorite store-bought Kimchi(optional)
- 1 package (eight) top sliced buns
- 1 package (eight) all-beef hot dogs
- 1 teaspoon minced ginger
- 1 cup yellow mustard
- 1 tablespoon low sodium tamari
- 3 tablespoons Kickin' Ketchup
- 1 teaspoon fresh ginger
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
Instructions
Step 1
For The Slaw Dressing: Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
Step 2
For The Slaw:
Step 3
Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
Step 4
Thinly slice the purple & savoy cabbage, and place in a very large bowl
Step 5
Peel & shred carrots, and add to bowl.
Step 6
Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
Step 7
Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
Step 8
Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
Step 9
For The Kickin' Ketchup: Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
Step 10
For the Kickin' Mustard: Combine all ingredients and mix thoroughly
Step 11
To Grill And Assemble:
Step 12
Heat up grill to medium heat (350-400 degrees)
Step 13
Score each hot dog 3-4 times on one side
Step 14
Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
Step 15
If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
Step 16
Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.