Korean Slaw Dog all-beef hot dogs loaded with Korean BBQ sauces

Korean Slaw Dog: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin’ ketchup & mustard.Please visit my blog Taste and See for more delicious recipes!

Ingredients

For The Hot Dogs:
1 package of (eight) all-beef hot dogs
1 package of (eight) top sliced buns
16 ounces of your favorite store-bought Kimchi (or make this Easy Kimchi a day ahead!)
For The Slaw Dressing:
½ cup rice vinegar
1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
3 tablespoons light brown sugar
2 tablespoon Dijon mustard
⅓ cup extra virgin olive oil
½ teaspoon salt & pepper
1 teaspoon sesame oil
For The Slaw:
2 tablespoons sesame seeds
½ head purple cabbage
½ head savoy cabbage
2 large carrots
1 rounded tablespoon minced fresh ginger
3 jalapeño peppers, julienned (remove seeds and veins)
½ red onion, thinly sliced on a mandolin
For The Kickin’ Ketchup:
1 cup ketchup
3 tablespoons Sriracha sauce
2 tablespoons low sodium tamari
1 teaspoon minced ginger
For The Kickin’ Mustard:
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

Preparation

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.
2. For The Slaw:
3. Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
4. Thinly slice the purple & savoy cabbage, and place in a very large bowl
5. Peel & shred carrots, and add to bowl.
6. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
7. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
8. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
9. For The Kickin’ Ketchup: Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
10. For the Kickin’ Mustard: Combine all ingredients and mix thoroughly
11. To Grill And Assemble:
12. Heat up grill to medium heat (350-400 degrees)
13. Score each hot dog 3-4 times on one side
14. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
15. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
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.

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