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Hot Dogs
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Ingredients
FOR THE HOT DOGS
- 8 don skinless franks
- 8 top sliced buns
- 450 g of your favourite store-bought Kimchi
- FOR THE SLAW DRESSING:
- 1/2 cup rice vinegar
- 1 tablespoon chili sauce use Sriracha
- 3 tablespoons light brown sugar
- 2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon ½ salt and pepper
- 1 teaspoon sesame oil
FOR THE SLAW
- 2 tablespoons sesame seeds
- 1/2 head purple cabbage
- 1/2 head savoy cabbage
- 2 large carrots
- 1 tablespoon minced fresh ginger
- 3 jalapeño or green chilies julienned
- 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
- 1 cup ketchup
- 3 tablespoons Sriracha sauce
- 2 tablespoons low salt tamari
- 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
- 1 cup yellow mustard
- 1 tablespoon low salt tamari
- 3 tablespoons Kickin’ Ketchup
- 1 teaspoon fresh ginger
- 1 tablespoon Sriracha sauce
- 1 tablespoon rice vinegar
Ingredients
FOR THE HOT DOGS
FOR THE SLAW
FOR THE KICKIN' KETCHUP
FOR THE KICKIN' MUSTARD
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Instructions
FOR THE SLAW DRESSING
- Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
- Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to bowl.
- Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
- Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
- Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
- Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
- Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
- Heat up griddle pan or BBQ to medium heat
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
- If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
- Place around 50g 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.