Donal Skehan: Kogi kimchi dogs

Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
  • Serves 4
  • Half a head of 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 good-quality hot dogs
  • 4 hot dog buns
  • 1 Baby Gem lettuce, shredded
  • A small handful of coriander
  • Sriracha sauce, to serve

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. Massage the cabbage and spring onions with the lime juice in a bowl and set aside.

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.

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 the pan clean, then keep the kimchi warm.

Barbecue or fry the hot dogs with a drizzle of oil until browned on all sides and cooked through. Split the buns and toast until lightly brown.

Assemble the hot dogs by spreading the mayo across the buns, adding a dog to each one, topping with the kimchi, cabbage slaw, shredded lettuce, coriander, and a drizzle of sriracha sauce.