Categories: Hot Dogs

Ingredients

• 1 bag coleslaw mix
• 2 tsp. kosher salt
• 1/4 cup rice vinegar
• 2 tbsp. Korean chili paste (Gochujang)
• 1 1/2 tsp. fish sauce
• 1 tsp. grated fresh garlic
• 1 tsp. grated fresh ginger
• 1/2 cup ketchup
• 2 tsp. Gochujang
• 1/2 cup mayo
• 2 tsp. Gochujang
• 8 hot dogs, grilled
• 8 hot dog buns, toasted

Directions

1. For the kimchi, toss coleslaw mix with salt in a fine mesh sieve set over a bowl; set aside 1 hour. Rinse coleslaw mix; drain and transfer to a bowl.

2. Whisk together vinegar, 2 tbsp. chili paste, fish sauce, garlic and ginger; toss with coleslaw mix. Cover bowl and chill kimchi until ready to serve.

3. For the ketchup, whisk together ketchup and 2 tsp. Gochujang; chill until ready to serve.

4. For the mayo, whisk together mayo and 2 tsp. Gochujang; chill until ready to serve.

5. Serve hot dogs in buns topped with kimchi, ketchup and mayo.

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