Korean Style Gogi Dogs with Kim Chee Slaw
![](https://foodland.com/wp-content/uploads/2023/04/korean_hot_dog_2_1.jpg)
![](https://foodland.com/wp-content/uploads/2023/04/korean_hot_dog_2_1-300x230.jpg)
![](https://foodland.com/wp-content/uploads/2023/04/korean_hot_dog_2_1-768x588.jpg)
Korean Style Gogi Dogs with Kim Chee Slaw
Chef Keoni Chang's winning recipe for the 2014 Food Marketing Institute Supermarket Chef Showdown Family Meals Category!
Ingredients
- Hot Dogs
- 4 Hot Dogs
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1 small ripe Haas avocado
- 4 hot dog buns
- Kim Chee Slaw
- 1.5 cups Napa cabbage, finely sliced
- 2 tablespoons red onion, finely sliced
- 0.5 cup kim chee, finely sliced
- 1 teaspoon kim chee juice
- 0.25 teaspoon garlic and sea salt
- 2 teaspoons rice wine vinegar
- 0.5 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon mayonnaise
- 1 teaspoon canola oil
- 2 tablespoons finely sliced scallions
- Garnish
- 4 lime wedges
- sliced scallion curls
Instructions
Hot Dogs
- Heat a sauté pan on medium high heat. Add in the hot dogs and slowly cook for 2 minutes to caramelize and heat through.
- Add in the soy sauce, sugar and lime juice and allow to reduce and glaze the sausage.
- Thinly slice avocado and reserve for topping.
Kim Chee Slaw
- Combine all the ingredients and reserve in the refrigerator.
To Serve
- Open the hot dog buns and place one hot dog in each. Carefully arrange the avocado slices on each of the hot dogs.
- Garnish each dog with kim chee slaw and a few scallion curls. Place on 4 plates. Finish each plate with a lime wedge. Serve immediately.
YOUR OWN NOTES
![](https://foodland.com/wp-content/uploads/2023/04/korean_hot_dog_2_1-1024x784.jpg)