KIMCHI HOT DOG RECIPES

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KIMCHI HOT DOGS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Kimchi Hot Dogs Recipe - Food.com - Food.com - Recipes ... image

Stop! Stop it! Don't say you can't imagine kimchi dogs. Taste it first, then tell me. From The Kimchi Chronicles, Marja Vongerichten.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup cabbage kimchi, diced
2 teaspoons honey
2 teaspoons vinegar
4 hot dogs, good quality
4 hot dog buns or 4 brioche rolls
korean hot mustard or yellow mustard

Steps:

  • Preheat grill to high.
  • In a small bowl, combine kimchi, honey and vinegar; set aside
  • Grill the hot dogs until brown and crisp.
  • Lightly grill the rolls until golden.
  • Transfer each hot dog to a roll and top with mustard and kimchi relish.

Nutrition Facts : Calories 279.4, FatContent 15.2, SaturatedFatContent 5.7, CholesterolContent 23.9, SodiumContent 719.2, CarbohydrateContent 25.9, FiberContent 0.9, SugarContent 7.1, ProteinContent 9.2

KIMCHI HOTDOGS - OLIVEMAGAZINE



Kimchi hotdogs - olivemagazine image

Kimchi is one of those foods that goes really well? with other cuisines. Burgers, hotdogs and cheese sandwiches can all be perked up with a spoonful – this trend is well on the way to becoming mains. If you don’t want to make your own kimchi, there are loads of ready-made varieties available.

Provided by OLIVEMAGAZINE.COM

Categories     Entertain

Total Time 40 minutes

Number Of Ingredients 16

beef or pork jumbo frankfurters 8
mayonnaise 4 tbsp?
sriracha 1 tbsp
hot dog buns 8, kept warm
coriander a handful, shredded
black sesame seeds to serve
sea salt
Chinese cabbage 1kg, cut into 5cm cubes
carrot 1 medium, shredded?
spring onions 6, cut into 5cm lengths?and slivered
ginger grated to make 2 tbsp?
garlic crushed to make 2 tsp?
fish sauce 3 tbsp?
Korean ground dried hot pepper flakes 3 tbsp
mooli 100g, shredded
golden caster sugar 1tsp

Steps:

  • To make the kimchi, dissolve 3 tbsp of sea salt in 11/2 litres of water. Put the cabbage into a large bowl, pour the salt water over it, weigh it down with a heavy plate and leave it for 3 hours.
  • Drain the cabbage, but reserve the water. Mix the cabbage with the remaining ingredients and?1 tsp salt. Pack the mixture down into a 3 litre jar (one with a lid if possible). Pour in enough brine to just cover the mixture (it won’t be much). Put?a large ziplock bag into the mouth of the jar with the open end up and pour the remaining brine into the bag. Seal the bag and leave the kimchi to ferment, with the lid open, or off, for 3 to 6 daysuntil it is sour. Remove the bag, seal the jar and put it in the fridge, it will keep in the fridge for months. (Putting the brine in the ziplock bag makes the full bag weigh down the kimchi and allows it to breathe as an airlock jar would.)
  • To assemble the dogs, push a skewer through the centre of each, then use a small knife to cut?a spiral around the dog (you won’t go all the way through as the skewer will stop it). BBQ the dogs until they are golden and the edges are crisping up. Mix the mayo with the sriracha.?• Spoon some of the kimchi into the warm buns, sit a dog on top then use a squeezy bottle to squirt over some mayo. Sprinkle with coriander and sesame seeds to finish.

Nutrition Facts : Calories 495 calories, FatContent 28 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 15 grams protein, SodiumContent 3000 milligrams of sodium

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