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29 July 2020

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP

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Servings: 8 Hot Dogs
Course: Main Dish, Platter
Cuisine: Asian, Modern Australian
Ingredients Method

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

Method
 

FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. 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.
Footy Snacks
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