Korean BBQ Hot Dog
Rated 5.0 stars by 1 users
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
10 minutes
Korean BBQ-seasoned hot dogs with homemade slaw and quick pickles - you'll be obsessed after your first bite. Chef Ryan puts our beloved Spiceology Korean BBQ blend to work by scoring and seasoning the hot dogs and shaking some into both the slaw and quick pickles. With tamari soy sauce powder, white and black sesame seeds, orange peel, smoked paprika, and more - the flavors of Korean BBQ get even better when added to the grill.
Author:
Ingredients
- Your preferred hotdog
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1-2 teaspoons of Spiceology Korean BBQ seasoning per hot dog
- Bachan's BBQ sauce as a binder
- Hot dog or Hoagie buns
- Kimchi, as needed
- Green onions for garnish (extra style points for green onion curls)
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1 teaspoon Spiceology Korean BBQ blend
- Cabbage mix
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½ lime, zested and juiced
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2 tablespoons Kewpie or regular mayo
- 3-4 mini cucumbers
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½ cup water
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½ cup rice wine vinegar
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2 tablespoons honey
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2 teaspoons kosher salt
For Slaw
For Pickles
Directions
Take your hot dogs and score them (lightly make small cuts at a 45° angle down the whole hot dog and if you want go the opposite way still at a 45° angle for a diamond pattern). Season with Bachan's BBQ sauce and Spiceology Korean BBQ seasoning. Set aside.
For your quick pickles:
Slice your cucumbers for your desired pickle thickness. In a small pan, boil your water, vinegar, honey and salt together, pour over your cucumbers right away and mix so everything is submerged, allow to cool to room temperature or stick them in the fridge after a few minutes on the counter.
For the slaw:
Mix together all of the slaw ingredients, let stand for 5 minutes to let the flavors marry.
For the hotdogs:
- Heat your grill to high medium-high heat. Grill hot dogs for 2 minutes per side or longer depending on your hot dog. Careful as the sugars will burn quickly.
Build your hot dog with the slaw, pickles, hot dog, kimchi and green onions and enjoy - this is one of the best hot dogs I’ve made!
