Name: Kimchi hotdogs
Total time: 40 min
Yield: Serves 8
Cuisine: American, Korean
Ingredients: 8 beef or pork jumbo frankfurters; 4 tbsp mayonnaise; 1 tbsp sriracha; 8 hot dog buns kept warm; a handful coriander shredded; to serve black sesame seeds; sea salt; 1kg Chinese cabbage cut into 5cm cubes; 1 medium carrot shredded; 6 spring onions cut into 5cm lengths and slivered; grated to make 2 tbsp ginger; crushed to make 2 tsp garlic; 3 tbsp fish sauce; 3 tbsp Korean ground dried hot pepper flakes; 100g mooli shredded; 1tsp golden caster sugar

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Kimchi hotdogs

Kimchi hotdogs

Published: August 10, 2015 at 2:57 PM

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Serves 8

A little effort

Total time: 40 mins

+ SALTING + 3-6 DAYS FERMENTING

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Kimchi is one of those foods that goes really well with other cuisines. Burgers, hotdogs and cheese sandwiches can all be perked up with a spoonful – this trend is well on the way to becoming mains. If you don’t want to make your own kimchi, there are loads of ready-made varieties available.

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Alternatives

Complete the dish

Try these kimchi hotdogs, then check out our kimchi jeon (spicy kimchi pancakes), kimchi noodles, baked kimchi fried rice, kimchi pancakes and kimchi grilled cheese toastie. Want to make your own version of this fermented cabbage? Follow our easy recipe for homemade kimchi.

Ingredients

Nutrition

8 beef or pork jumbo frankfurters
4 tbsp  mayonnaise
1 tbsp sriracha
8 hot dog buns

kept warm
a handful coriander

shredded
to serve black sesame seeds

kimchi

sea salt
1kg Chinese cabbage

cut into 5cm cubes
1 medium carrot

shredded
6 spring onions

cut into 5cm lengths and slivered
grated to make 2 tbsp  ginger
crushed to make 2 tsp  garlic
3 tbsp  fish sauce
3 tbsp Korean ground dried hot pepper flakes
100g mooli

shredded
1tsp golden caster sugar

Nutrition: per serving

kcal495
fat28.9g
saturates7.2g
carbs41.7g
fibre2.4g
protein15.7g
salt3.2g

Method

step 1

To make the kimchi, dissolve 3 tbsp of sea salt in 11⁄2 litres of water. Put the cabbage into a large bowl, pour the salt water over it, weigh it down with a heavy plate and leave it for 3 hours.
step 2

Drain the cabbage, but reserve the water. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack the mixture down into a 3 litre jar (one with a lid if possible). Pour in enough brine to just cover the mixture (it won’t be much). Put a large ziplock bag into the mouth of the jar with the open end up and pour the remaining brine into the bag. Seal the bag and leave the kimchi to ferment, with the lid open, or off, for 3 to 6 daysuntil it is sour. Remove the bag, seal the jar and put it in the fridge, it will keep in the fridge for months. (Putting the brine in the ziplock bag makes the full bag weigh down the kimchi and allows it to breathe as an airlock jar would.)
step 3

To assemble the dogs, push a skewer through the centre of each, then use a small knife to cut a spiral around the dog (you won’t go all the way through as the skewer will stop it). BBQ the dogs until they are golden and the edges are crisping up. Mix the mayo with the sriracha. • Spoon some of the kimchi into the warm buns, sit a dog on top then use a squeezy bottle to squirt over some mayo. Sprinkle with coriander and sesame seeds to finish.

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