Kimchi hotdogs

Kimchi hotdogs

  • serves 8
  • A little effort

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.


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



  • beef or pork jumbo frankfurters 8
  • mayonnaise 4 tbsp

  • sriracha 1 tbsp
  • hot dog buns 8, kept warm
  • coriander a handful, shredded
  • black sesame seeds to serve


  • sea salt
  • Chinese cabbage 1kg, cut into 5cm cubes
  • carrot 1 medium, shredded

  • spring onions 6, cut into 5cm lengths
and slivered
  • ginger grated to make 2 tbsp

  • garlic crushed to make 2 tsp

  • fish sauce 3 tbsp

  • Korean ground dried hot pepper flakes 3 tbsp
  • mooli 100g, shredded
  • golden caster sugar 1tsp


  • 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.

Nutritional Information

  • Kcals 495
  • Fat 28.9g
  • Saturates 7.2g
  • Carbs 41.7g
  • Fibre 2.4g
  • Protein 15.7g
  • Salt 3.2g