Kimchi Hot Dog Recipe

Drain and Chop Kimchi

Place the kimchi in a fine-mesh sieve or colander and press lightly to remove excess liquid, reserving about 2 tablespoons of kimchi juice. Roughly chop the kimchi into bite-sized pieces if not pre-chopped.

Quick-sauté to Meld Flavors

Heat a small nonstick skillet over medium heat. Add 1 teaspoon sesame oil. Add the chopped, drained kimchi and sauté, stirring, for 2–3 minutes until softened and some edges start to caramelize lightly. This mellows raw sharpness and warms through.

Add sugar, reserved kimchi juice, and gochujang (if using) to the pan. Stir and cook 30–45 seconds more until the sugar dissolves and the mixture is glossy. Remove from heat and stir in the sliced scallions. Taste and adjust: add a pinch more sugar if too sour or a little soy sauce for balance.

Toast or char the buns: Heat a skillet or griddle over medium heat. Brush the inside cut faces of the buns lightly with 1 tablespoon oil. Place buns cut-side down and toast 45–60 seconds until golden and slightly crisp. Remove and keep warm.

Cook the hot dogs: Increase heat to medium-high. Add the hot dogs to the skillet (or grill) with a light brush of oil. Cook 3–4 minutes, turning occasionally, until browned and heated through. For cross-hatch sear, score shallow diagonal slashes before cooking.

Prepare mayonnaise sauce: In a small bowl combine the mayonnaise, the optional 1 teaspoon sriracha or gochujang if you want spicy mayo, and 1 teaspoon soy sauce. Stir until smooth. Taste and adjust salt or heat as desired.

Build the hot dogs: Place one cooked sausage in each toasted bun. Spoon 2–3 tablespoons of the warm kimchi topping over each hot dog, distributing evenly.

Drizzle about 3/4 tablespoon of the prepared mayo mixture across each kimchi-topped hot dog. Sprinkle toasted sesame seeds and crispy fried shallots (if using) on top for texture and extra flavor.

Serve immediately while hot so the bun stays crisp and the kimchi is warm. Provide extra kimchi and sriracha at the table if desired.