makes
3
prep
5 minutes
cook
15 minutes
difficulty
Easy
makes
3
serves
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 3 good-quality pork or beef hot dogs
- 1 ½ tbsp kimchi, drained
- 1 spring onion, green part only, finely sliced
- ½ cup coriander, chopped, plus extra to garnish
- 1 tbsp capsicum, finely diced
- 1 tbsp red onion, finely diced
- 1 tbsp cucumber, seeds removed, skin on, finely diced
- ½ tbsp sesame seeds, toasted
- 1 tsp gochugaru (dried Korean chilli)
- 3 hot dog buns
- mayonnaise, to serve
- Sriracha sauce, to serve
- grated cheese, to serve
Instructions
- Score hot dogs with a sharp knife and cook on a hot griddle pan for 3–5 minutes, turning to brown on all sides.
- To make kimchi salsa, place kimchi, spring onion, coriander, capsicum, red onion, cucumber, sesame seeds and Korean chilli, in a bowl. Season with salt and pepper. Stir until ingredients come together and paste on kimchi spreads.
- Cut hot dog buns down centres along tops. Assemble by placing a hot dog in a bun and topping with a spoonful of kimchi salsa. Drizzle over mayonnaise and Sriracha sauce. Top with cheese and garnish with coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
