Korean-American · United States
Korean-Style Hot Dog with Gochujang Mayo and Kimchi
A spicy Korean-inspired hot dog with gochujang glaze and kimchi toppings
18 minutes1 servings
Ingredients
Method
- Toast the hot dog bun
- Cook the hot dog
- In a small bowl, mix gochujang, soy sauce, and a dash of sriracha
- Spread the gochujang-mayo mixture on the bottom half of the bun
- Place the cooked hot dog on top
- Add sliced kimchi and carrot ribbons
- Top with additional gochujang mixture if desired
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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