Kimchi Dog

Author

Nuwave

Servings

4

Category

Main Dishes

Ingredients

• 1 c finely shredded cabbage
• 1 large scallion, finely chopped
• 1 T fresh lime juice
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 T toasted sesame seeds
• ½ c mayonnaise
• 1 T vegetable oil
• 1 c kimchi, drained and patted dry
• 4 hot dog buns
• 4 all-beef hot dogs, partially split
• 1½ c shredded sharp cheddar
• 1c shredded romaine
• 1 small onion, thinly sliced
• 4 sprigs cilantro
• Sriracha (for drizzling)

Directions

1. In a large bowl, toss cabbage, scallion, and lime juice. Season with salt and pepper. In a mortar, pound the sesame seeds until crushed with the pestle. Transfer to a small bowl. Stir in mayonnaise and season with salt.
2. In a nonstick pan on medium-high heat, add 1T oil. Add the kimchi and cook over high heat until browned all over, about 3 min. Remove from heat; reserve.
3. Set the Bravo to bake at 350°F. Brush the insides of the buns with oil and toast cut side up until crisp, about 2 minutes. Remove. Spread sesame mayonnaise onto bread slices.
4. Place hot dogs in baking pan and set to bake. Cook until charred, about 3 min. Place the hot dogs into buns. Top with kimchi, cheddar, cabbage salad, romaine, onions, and cilantro sprigs. Drizzle a little Sriracha on top and serve.