Korean Slaw Dog Recipes

KOREAN SLAW DOG

Steps:

• To make the slaw dressing, combine rice vinegar, chili sauce, brown sugar, Dijon, olive oil, salt, pepper, & sesame oil in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
• Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
• Thinly slice the purple & savoy cabbage, and place in a very large bowl
• Peel & shred carrots, and add to bowl.
• Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
• Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
• First make what I call "Kickin' Ketchup" by combining 1 cup ketchup, 3 tablespoons Sriracha, 2 tablespoons tamari, and 1 teaspoon ginger.
• Next make "Kickin' Mustard" by combining yellow mustard, 1 tablespoon tamari, 1 teaspoon ginger, 1 tablespoon Sriracha sauce, 1 tablespoon rice vinegar, PLUS 3 tablespoons of the Kickin' Ketchup.
• Heat up grill to medium heat (350-400 degrees)
• Score each hot dog 3-4 times on one side
• Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
• If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
• Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

KOREAN SLAW DOG RECIPE

Steps:

• Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
• Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
• Thinly slice the purple & savoy cabbage, and place in a very large bowl
• Peel & shred carrots, and add to bowl.
• Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
• Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
• Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
• Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
• Combine all ingredients and mix thoroughly
• Heat up grill to medium heat (350-400 degrees)
• Score each hot dog 3-4 times on one side
• Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
• If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
• Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!