Kimchi Hotdog Recipe

Preheat and prepare

Preheat a grill, grill pan, or skillet over medium-high heat. Lightly brush the vegan sausages and buns with the neutral oil (about 1 teaspoon per sausage and a light brush on the cut side of each bun) to promote browning.

Grill sausages

Place vegan sausages on the hot surface. Grill for 3–4 minutes per side, turning occasionally, until evenly browned and heated through. Total time about 8–10 minutes depending on sausage. Remove and rest briefly.

Toast buns

Place buns cut-side down on the grill or skillet for 30–60 seconds, pressing lightly, until golden and slightly crisp. Remove and keep warm.

If your kimchi is very wet, drain and gently squeeze out excess liquid. Roughly chop kimchi to bite-sized pieces if not already chopped.

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add the chopped kimchi and stir for 1–2 minutes until warmed and slightly softened. Sprinkle the brown sugar over the kimchi and stir for another 30–45 seconds — this mellows acidity and brings out caramel notes. Remove from heat and keep warm. (Using vegan-certified kimchi ensures the whole dish is vegan.)

In a small bowl combine vegan mayonnaise, minced garlic, rice vinegar, sriracha (or dilute 1/4 tsp gochujang with a drop of water), sesame oil, and salt. Whisk until smooth. If too thick, whisk in vegan yogurt or aquafaba 1 teaspoon at a time until you reach a spreadable consistency.

Taste and adjust seasoning: add more sriracha/gochujang for heat, more vinegar for brightness, or a pinch of sugar if needed.

Place a grilled vegan sausage in each toasted bun.

Spoon about 1/4 cup warmed kimchi over each sausage (adjust to preference). Ensure even distribution so each bite has kimchi.

Drizzle about 1 tablespoon of the quick vegan aioli over the kimchi on each hotdog, if using. For a lighter touch, serve aioli on the side.

Top each hotdog with a sprinkle of sliced scallions (about 1/2 tablespoon per dog), a pinch of toasted sesame seeds, and optional pickles and cilantro to taste.

Serve immediately while hot. Provide extra kimchi and aioli on the side for guests who want more.