Korean-Inspired Hot Dogs


Korean-Inspired Hot Dogs
1/2 cup Ketchup
3 tablespoons Gochujang
1 clove garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon sesame oil
Kimchi or Asian slaw
Hot Dogs
Hot Dog Buns

Asian slaw
1 bag coleslaw mix
3 tablespoons rice vinegar or white wine vinegar
3 tablespoons olive or vegetable oil
1 tablespoon brown sugar
1 teaspoon soy sauce
Drizzle of sesame oil
Salt and pepper to taste


Heat hot dogs according to package directions. For oven-roasted dogs, heat oven to 400 degrees. Place hot dogs in a single-layer on a parchment- or foil-lined baking tray. Score each dog 3-4 times with a sharp knife. Roast 15-20 minutes. For charred flavor, remove tray after just before cooking time is up, heat broiler and broil 1-2 minutes, or until desired color

To make Korean-tomato sauce, mix all ingredients.
To make Asian slaw, whisk together vinegar, oil, brown sugar, soy sauce and sesame oil. Pour over coleslaw mix and mix to combine. Can me made in advance.

Gently toast hot dog buns, if desired. Place hot dogs into buns and top with sauce and kimchi or slaw. Serve immediately.