Kimchi hotdogs
- Preparation and cooking time
- Total time
- + SALTING + 3-6 DAYS FERMENTING
- A little effort
- Serves 8
Skip to ingredients
Ingredients
- 8 beef or pork jumbo frankfurters
- 4 tbsp mayonnaise
- 1 tbsp sriracha
- 8 hot dog buns, kept warm
- a handful coriander, shredded
- to serve black sesame seeds
kimchi
- sea salt
- 1kg Chinese cabbage, cut into 5cm cubes
- 1 medium carrot, shredded
- 6 spring onions, cut into 5cm lengths and slivered
- grated to make 2 tbsp ginger
- crushed to make 2 tsp garlic
- 3 tbsp fish sauce
- 3 tbsp Korean ground dried hot pepper flakes
- 100g mooli, shredded
- 1tsp golden caster sugar
Method
- STEP 1
To make the kimchi, dissolve 3 tbsp of sea salt in 11⁄2 litres of water. Put the cabbage into a large bowl, pour the salt water over it, weigh it down with a heavy plate and leave it for 3 hours.
- STEP 2
Drain the cabbage, but reserve the water. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack the mixture down into a 3 litre jar (one with a lid if possible). Pour in enough brine to just cover the mixture (it won’t be much). Put a large ziplock bag into the mouth of the jar with the open end up and pour the remaining brine into the bag. Seal the bag and leave the kimchi to ferment, with the lid open, or off, for 3 to 6 daysuntil it is sour. Remove the bag, seal the jar and put it in the fridge, it will keep in the fridge for months. (Putting the brine in the ziplock bag makes the full bag weigh down the kimchi and allows it to breathe as an airlock jar would.)
- STEP 3
To assemble the dogs, push a skewer through the centre of each, then use a small knife to cut a spiral around the dog (you won’t go all the way through as the skewer will stop it). BBQ the dogs until they are golden and the edges are crisping up. Mix the mayo with the sriracha. • Spoon some of the kimchi into the warm buns, sit a dog on top then use a squeezy bottle to squirt over some mayo. Sprinkle with coriander and sesame seeds to finish.
