In a small bowl combine 1 cup mayonnaise, 2 tbsp gochujang, 1 tsp Sriracha, 1 tsp honey, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp black pepper. Whisk until smooth and uniform. Taste and adjust heat/sweetness by adding more gochujang or honey. Cover and refrigerate while you prepare the rest.

Prepare Kimchi & Pickles

If the kimchi is very wet, place chopped kimchi in a sieve and press lightly to remove excess liquid. For pickled daikon, drain and pat dry. Combine kimchi and daikon in a small bowl, toss gently so they are easy to pile onto the hot dog. Set aside. If using pickled jalapeño, drain and slice thinly.

Vegetables & Herb Prep

Thinly slice cucumber into long strips or matchsticks. Rinse and dry cilantro leaves. Thinly slice scallions on the bias. Cut lime into wedges. Arrange on a plate for assembly.

Cook Hot Dogs & Toast Rolls

Preheat a skillet or grill over medium-high heat. Cook the hot dogs, turning occasionally, until browned and heated through, about 6-8 minutes (or grill for 5-7 minutes). Meanwhile, split the pretzel rolls horizontally without cutting all the way through. In a separate skillet over medium heat, melt 2 tbsp butter and toast the cut sides of the rolls until golden, about 1-2 minutes per side. If desired, lightly brush the exterior of the roll with the remaining butter while toasting.

Assemble Saigon Dogs

Place a toasted pretzel roll on a plate. Spoon about 1-2 tbsp bang sauce onto the bottom half of each roll (adjust to taste). Place a hot dog into each roll.

Top each hot dog with roughly 1/4 cup of the drained chopped kimchi and about 2 tbsp pickled daikon (if using). Add 1-2 tbsp thin cucumber slices and a few cilantro leaves. Sprinkle with sliced scallions and 1/2 tsp toasted sesame seeds. If you like extra heat/salt, drizzle up to 1 tsp soy sauce or add pickled jalapeño slices.

Serve immediately with lime wedges on the side to squeeze over the assembled dog.

Serving & Storage

Serve 4 Saigon Dogs immediately while hot. Store leftover bang sauce in an airtight container in the refrigerator for up to 1 week. Store extra kimchi refrigerated; assembled dogs are best eaten fresh (rolls will become soggy if held too long).