Kogi Kimchi Dogs

Method

1. 1. Massage the cabbage and spring onions with the lime juice in a bowl and set aside.
2. 2. Bash the sesame seeds in a pestle and mortar until they become a rough powder. Stir the sesame dust through the mayonnaise and set aside.
3. 3. In a large frying pan fry the kimchi with a little oil until it begins to catch and brown slightly. Remove from the pan, wipe clean and then keep the kimchi warm.
4. 4. Fry the dogs with a drizzle of oil until browned on all sides and cooked through. Split the buns and toast until lightly brown.
5. 5. Assemble the hot dogs by spreading the mayo across the buns, adding a dog to each one, topping with the kimchi, cabbage slaw, coriander, shredded lettuce and a drizzle of sriracha sauce.

• kimchi
• kogi
• frankfurter
• streetfood

Ingredients

• US
• METRIC

You'll Need