KOREAN SLAW DOG
Korean Slaw Dog: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.
Provided by Holly
Categories Entree
Yield Serves 8
Number Of Ingredients 23
Steps:
- To make the slaw dressing, combine rice vinegar, chili sauce, brown sugar, Dijon, olive oil, salt, pepper, & sesame oil in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
- Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to bowl.
- Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
- Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
- First make what I call "Kickin' Ketchup" by combining 1 cup ketchup, 3 tablespoons Sriracha, 2 tablespoons tamari, and 1 teaspoon ginger.
- Next make "Kickin' Mustard" by combining yellow mustard, 1 tablespoon tamari, 1 teaspoon ginger, 1 tablespoon Sriracha sauce, 1 tablespoon rice vinegar, PLUS 3 tablespoons of the Kickin' Ketchup.
- Heat up grill to medium heat (350-400 degrees)
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
- If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
- Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
KOREAN SLAW DOG RECIPE
Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.
Provided by Holly Sander
Time 30m
Number Of Ingredients 27
Steps:
- Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
- Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to bowl.
- Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
- Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
- Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
- Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
- Combine all ingredients and mix thoroughly
- Heat up grill to medium heat (350-400 degrees)
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
- If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
- Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
Nutrition Facts : Calories 569 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 17 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 hot dog, Sodium 2169 grams sodium, Sugar 22 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SLAW DOGS
Southern-style hot dogs topped with coleslaw, barbeque sauce, and Dijon-style mustard.
Provided by cchristi4
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Grill hot dogs until browned and heated through, 5 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
- Grill buns, cut-side down, until lightly golden, about 1 minute.
- Place hot dogs in buns and top with coleslaw and barbeque sauce. Drizzle with mustard.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 35.5 g, Cholesterol 27.8 mg, Fat 16.5 g, Fiber 1.7 g, Protein 9.8 g, SaturatedFat 5.9 g, Sodium 967.8 mg, Sugar 8.3 g
KOREAN SLAW DOG RECIPE
How to make Korean Slaw Dog Recipe
Provided by @MakeItYours
Number Of Ingredients 27
Steps:
- Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
- Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
- Thinly slice the purple & savoy cabbage, and place in a very large bowl
- Peel & shred carrots, and add to bowl.
- Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
- Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
- Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
- Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
- Combine all ingredients and mix thoroughly
- Heat up grill to medium heat (350-400 degrees)
- Score each hot dog 3-4 times on one side
- Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to thoroughly without over-cooking or drying out).
- If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
- Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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