Asian, Beef, Cooking, Grilling, Spicy

Week 34: Korean Slaw Hot Dog

I have been on an Asian kick recently, and this week in honor of Labor Day, I made an Asian-American fusion dish! These Korean slaw hot dogs meant I got to make a dish with kimchi, and gave me the opportunity to make my own “fancy” hot dog.

The ingredient list at first glance is INSANELY LONG! But taking a closer look, a lot of the ingredients are repeated so don’t sweat it and I have a few short cuts to make the dish easier!

IMG_1685

Before you can build your hot dog, you must make all the components. First you have to make the slaw and the kickin’ ketchup, and if you really like spice you can make the kickin’ mustard also. I opted to use a premade spicy mustard instead.


Slaw Dressing and Slaw Mix

First you need to measure out and mix together your ingredients for the slaw dressing.

  • 1/2 cup rice vinegar
  • 1 tablespoon Chili garlic sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon of salt, 1/4 teaspoon of pepper
  • 1 teaspoon sesame oil

Use a separate bowl for the slaw. I cheated a little and bought a bag of precut slaw mix that had purple cabbage, green cabbage and carrots already chopped up. I did cut up the jalapeño, onion and minced the garlic myself. If you don’t want to take the easy route like me, here are the ingredients:

  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 1/2 jalapeño peppers, julienned (remove seeds and veins) *
  • 1/2 red onion, thinly sliced

*The original recipe called for 3 jalapeño peppers, but I put only 1/2 of one in my slaw and it was the perfect heat for me. Feel free to add as many as you want to make the dish to your desired spice level.

Combine all of your ingredients and sprinkle in the sesame seeds. Mix it all together.

IMG_1647.JPG

Set aside both the dressing and the slaw as you will mix them together right before you make your hot dog.


The Kickin’ Ketchup

I am not going to lie, this ketchup really does have a KICK! To make this spicy condiment, you will need:

  • 1 cup of ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low sodium tamari (similar to soy sauce)
  • 1 teaspoon minced ginger

You just need to mix all the ingredients together, and set it aside until time to build your hot dog. If you don’t like a lot of spice then lessen the amount of Sriracha you add to the sauce.


Hot Dog

With the slaw, dressing and ketchup mixed it is now time to start grilling your hot dogs. I used my favorite all beef Hebrew National hot dogs.

  1. Score each hot dog by creating a small slit lengthwise down the middle of it.
  2. Place the dogs on your grill or a stove top cast iron grill for about 7-10 minutes- flipping occasionally so your hot dogs are evenly cooked through and have nice grill marks on them.

When my hot dogs were almost done cooking, I toasted the buns in the toaster oven to crisp them up. You can also put them on the grill!

IMG_1655.JPG


Plate your Dogs

Once your hot dogs are done, it is time to assemble your dish!! In addition to the slaw, slaw dressing and your kickin’ ketchup, the only other ingredient you need is your favorite kimchi.

1. Start by finishing your slaw. Pour the dressing into the vegetables and mix it all together.

2. To assemble your dog –  place a layer of kimchi right on the bun, top it with a hot dog and then finish with a nice layer of the slaw!

IMG_1681.JPG

3. To complete your fancy dog, drizzle your kickin’ ketchup and spicy mustard (or kickin’ mustard) on top.

*To get a perfect drizzle, put the sauce in a sandwich bag, close it up and then cut a small corner off the bottom. This creates a mock piping tool that allows you to get a more perfect drizzle!*

IMG_1705.JPG

I made a side dish of potato chips because what is a hot dog without a side of potatoes?? To make these, I used a mandolin to thinly slice the potato.  Then tossed the slices in olive oil with some salt and pepper. Bake on 400 degrees for about 20 minutes, flip and cook for another 20 minutes or until desired crispiness.

IMG_1696.JPG

In the end, you will have an over the top, spicy, delicious, Korean slaw hot dog, and hopefully some crispy chips!

-R-

2 thoughts on “Week 34: Korean Slaw Hot Dog”

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s