Over the years I’ve seen more and more people using Korean cooking techniques and ingredients into create unique dishes that are a fusion of different tastes, textures, and cultures. Korean ingredients lend themselves well to all kinds of dishes, and I’m always interested to see the creative things that people come up with. It’s fun to do and the results can be pretty tasty!
Today’s recipe is a fusion dish of my own: kimchi hot dogs! It’s pretty simple, but adding spicy, sour kimchi to your hot dog will make it even more delicious. When I lived in Korea I wasn’t a hot dog lover, but since coming to the west I learned how to make them better, owing to a technique I learned from a sausage vendor in Toronto, and by adding my own fried kimchi. Also. the bun has to be toasted: a little crunchy on the outside, and soft and fluffy on the inside.
Enjoy the recipe, and let me know if you try it out!
Ingredients (for 4 hot dogs)
- 4 hot dog buns
- 4 hot dogs, scored
- ⅓ cup fermented kimchi, chopped
- ¼ cup chopped onion
- 1-2 tablespoons vegetable oil
- a pinch of sugar
- lettuce leaves
- cheddar cheese
- Heat up a large grill or pan over medium high heat. Lower the heat to medium. Add the vegetable oil and cook the dogs until outside is crispy. Take out the dogs to a plate and set aside. Cook the buns, turning them with tongs until fluffy. Take the buns out and set aside.
- Tilt the pan to collect the leftover oil and add kimchi. Stir-fry it for a few minutes. Add sugar and stir. Remove from the heat and add the chopped onion. Mix it well. The onion will be a little cooked from the heated kimchi.
Put some lettuce, cooked kimchi onion mixture, and a dog in each bun and top with mustard and cheddar.