Are you tired of the same old hot dogs at your summer BBQ? Why not add a twist to your grilling routine with a delicious Korean Bulgogi Sauce, crisp Cucumber Slaw, and Kimchi Aioli? These flavorful additions will take your hot dogs to the next level and impress your guests with a unique and tasty treat.
What is Korean Bulgogi Sauce?
Korean Bulgogi Sauce is a savory and slightly sweet marinade made with soy sauce, sugar, garlic, and sesame oil. It is traditionally used to marinate beef, but it can also be used to add a delicious Korean flavor to hot dogs. Simply brush the sauce on your hot dogs before grilling for a mouthwatering twist on a classic favorite. For extra flavor, cut your hot dogs into spirals, described below
How to Make Crisp Cucumber Slaw
Crisp Cucumber Slaw is a refreshing and crunchy topping that adds a burst of freshness to your hot dogs. Sweet, crisp, and tangy, this slaw is a must have on top of these delicious dogs. Think sauerkraut with a Korean twist!
What is Kimchi Aioli?
Kimchi Aioli is a spicy and tangy sauce made with just mayonnaise and diced kimchi! This flavorful condiment adds a kick to your hot dogs and pairs perfectly with the Korean Bulgogi Sauce and Crisp Cucumber Slaw.
Recipe straight from our test kitchen....
Bulgogi Glazed Hot Dogs with Kimchi Aioli and Korean Cucumber Slaw
Ingredients:
8 hot dogs
8 Brioche hot dog buns
2 TBSP butter
¼ cup brown sugar
¼ cup soy sauce
¼ cup water
2 TBSP gochujang
4 tsp grated ginger
5 large garlic cloves, grated
2 tsp sesame oil
1 cup store bought kimchi, diced fine with juices
1 cup mayo
2 seedless cucumbers, julienned
4 green onions, julienned
2 carrots, julienned
½ cup rice wine vinegar
2 TBSP sugar
1 tsp salt
1 TBSP gochugaru flakes
¼ cup mayo
Method:
- Place a hot dog on a bamboo skewer. Using a sharp knife, cut the hotdog on a 45 degree angle, turning the skewer as you go to cut the the hot dog into a spiral
- Combine the brown sugar, soy sauce, water, gochujang, grated ginger, garlic cloves, and sesame oil. Set aside
- Combine the kimchi and mayo and set aside
- In a large bowl, combine the rice wine vinegar, sugar, salt, gochugaru flakes, and mayo, then toss with the cucumbers, green onions, and carrots. Set aside
- Preheat a large skillet on medium high heat with a bit of oil
- Fry the hot dogs in the skillet until golden brown. Pour the bulgogi mixture over the hot dogs and shake the pan to coat evenly. Allow the mixture to boil and coat the hot dogs well. Let caramelize well
- While the hot dogs are cooking, butter the brioche and toast
- Layer a smear of the kimchi aioli in the bottom of the bun, then place the caramelized hot dog on top. Top with the cucumber slaw and serve
With these three delicious additions, your plain hot dogs will be transformed into a gourmet meal that will impress your friends and family at your next summer BBQ. So why settle for boring hot dogs when you can spice up your grilling with these Korean-inspired flavors?