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!

kimchi hot dog

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
  • mustard

Directions

  1. 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.kimchi hotdoghotdog_buns
  2. 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.kimchi hotdogkimchi hotdogkimchi hotdog

Serve:

Put some lettuce, cooked kimchi onion mixture, and a dog in each bun and top with mustard and cheddar.

kimchi hot dog

Posted on Monday, May 19th, 2014. Last updated on June 24, 2023.
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19 Comments:

  1. EvilGrin joined 6/15 & has 46 comments
    Posted June 3rd, 2020 at 10:25 am | or create a profile.

    Cant believe i missed this. I make a kimchi just for hotdogs and sausages. It starts with Dole Slaw mix.
    3 14oz bags of slaw mix
    2% sea salt by cabbage weight
    2 TBS fish sauce
    2-3 TBS gochugaru
    2% salt brine to top off the cabbage
    Pack it all in a fermenter until it begins to sour and age in the fridge for at least a couple weeks. After a month its really good.

    Now the real trick to a kimchi hotdog is the Thousand Island Dressing on top and a thin slice of cheese on the bun. I use either Swiss or Gruyere most of the time
    [img]https://i.imgur.com/sN1AC67.jpg[/img]
    [img]https://i.imgur.com/Ouvg9P5.jpg[/img]
    [img]https://i.imgur.com/vxfqH7m.jpg[/img]

    This simple kimchi is also delicious on a Reuben sandwich instead of regular kraut.
    [img]https://i.imgur.com/yqdH6zA.jpg[/img]

  2. Ermin Fei Indonesia joined 2/15 & has 32 comments
    Posted June 11th, 2015 at 1:26 pm | or create a profile.

    Hi Maangchi.. Just wondering what soup was that you put on the cutting board towards the end of the video? Looks fresh.. ^^

  3. CiscoTX Houston, TX joined 7/14 & has 4 comments
    Posted July 23rd, 2014 at 2:17 am | or create a profile.

    Omg honey we saw this recipe and just knew we had to make it! We used our first batch of kimchi for this and it was phenomenal!! We were a bit skeptical about the cheese, but it turned out great!

    Yum yum! <3

  4. Kimchikfoodfanatic Toronto, ON joined 7/14 & has 1 comment
    Posted July 11th, 2014 at 6:14 pm | or create a profile.

    와!!~ Mangchi Looks soo good! ) Come back to Toronto!!!!!! :) (Lol I don’t find many other 14 year olds that enjoy cooking ;))

  5. gautami delhi joined 6/14 & has 1 comment
    Posted June 20th, 2014 at 10:43 pm | or create a profile.

    Maangchi thanks for sharing. i love this recipe which make me happy.

  6. Sabzi Los Angeles joined 5/14 & has 2 comments
    Posted May 28th, 2014 at 9:52 pm | or create a profile.

    maangchi Unni,
    Thank you for all your wonderful recipes. I’ve used them for years, but this is my first time talking to you!! Do you by any chance have a recipe for a Haejangguk, but without intestines?
    Kamsaheyo Unni!!!

  7. NatSuarez USA joined 10/13 & has 8 comments
    Posted May 24th, 2014 at 2:10 pm | or create a profile.

    Dear Maangchi, this was soooo delicious!! thank you :D

  8. Miss Kim78 socali joined 3/13 & has 40 comments
    Posted May 23rd, 2014 at 3:34 am | or create a profile.

    Yum! I’ve been doing this since I was a kid! How can kimchi go wrong anywhere?!

  9. V. Stoen ND joined 5/14 & has 4 comments
    Posted May 20th, 2014 at 10:22 am | or create a profile.

    What a great idea Maangchi , I will be trying this for sure ! Also I love the grater in the video you used for grating cheese . Where did you get it I really want one ? Thanks for sharing this recipe !

  10. Cutemom Indonesia joined 3/13 & has 82 comments
    Posted May 20th, 2014 at 8:10 am | or create a profile.

    Awesome recipe as usual Maangchi ssi.

    I should share my kimchi burger. I made it by mistake and ended up being loved by my kids mad friends

  11. indelibledotink Honolulu joined 5/11 & has 19 comments
    Posted May 20th, 2014 at 3:35 am | or create a profile.

    maangchi, here in hawaii we make a kimchi dish with spam and onions, a stir-fry. i thought your kimchi hot dog would be like that and was surprised!

    i have used kimchi as a topping on hot dogs forever, it is like sauerkraut.

    i will try your scoring technique, it’s new to me!

  12. stonefly Olympia WA joined 11/11 & has 61 comments
    Posted May 19th, 2014 at 8:36 pm | or create a profile.

    Wow, Maangchi! Perfect for summer and the grill. Just serve with Subak-soju and instant party!

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