Kogi Kimchi Dogs | DonalSkehan.com, A classy hotdog which embraces fusion food!
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Kogi Kimchi Dogs

May 04

Stay with me- yes this is a recipe for a hot dog but before you walk away, I promise it’s one with a difference. A staple of the Kogi BBQ truck, it has a certain dirty sophistication. In one mouthful you’ve got spicy fermented Korean kimchi meeting an sweet all-American bun with a sprinkle of Mexican salsa for good measure. This dog has got it going on!



  • serves Serves 4
  • time 15 mins


  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.

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½ head white cabbage, thinly shaved

3 spring onions, finely sliced

Juice of 2 limes

1 tbsp sesame seeds, toasted

6 tbsp mayonnaise

1 tbsp sunflower oil

150g kimchi, drained

4 hot dog buns

4 good quality pork beef hot dogs

1 baby gem lettuce, shredded

A small handful of coriander

Sriracha sauce, to serve


You'll Need


Pestle and mortar

Large frying pan