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Hot Dogs with Kimchi Relish and Shredded Radish

For the shredded radish: Alternatively, you can sprinkle some kosher salt over the shredded radish and let sit for about 20 to 30 minutes. Squeeze out all the water (you can rinse if you'd like but not necessary). Season with sesame oil, brown rice vinegar and sugar. Taste and adjust any seasoning as needed. Enjoy!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main
Cuisine: Korean
Keyword: hot dog with kimchi relish, kimchi relish
Servings: 4
Author: Hip Foodie Mom, adapted from the Kimchi Chronicles

Ingredients

  • 1/2 cup kimchi thinly sliced or chopped
  • 2 teaspoons honey
  • 2 teaspoons brown rice vinegar
  • 4 hot dogs
  • 4 hot dog buns or rolls toasted or warmed
  • 4 tablespoons classic yellow mustard or spicy mustard
  • Korean white radish banchan* optional
  • Diced green onions for garnish

If making the white radish banchan:

  • 1 medium sized korean or daikon radish
  • water
  • brown rice vinegar
  • granulated sugar

Instructions

For the White Radish Banchan:

  • Using a julienne tool or shredder, cut the radish into long strips (match sticks) and set aside. Mix together 2 cups water, 1 cup of the brown rice vinegar and a 1/2 cup of the sugar and pour over the cut radish. Mix and let sit in a bowl for at least 30 minutes. Taste and add more vinegar or sugar accordingly.
  • Or, see alternative method above

For the HOT DOGS:

  • Boil some water and cook the hot dogs for about 5-6 minutes. Preheat a grill to high or a grill pan over medium-high heat.
  • In a small bowl, mix together the kimchi, honey, and vinegar.
  • Place the hot dogs on the grill and grill until browned, crispy and you can see those glorious grill marks. Place rolls on the grill and toast until golden (or you can use a toaster oven). Place hot dogs in the buns/rolls and top each with the mustard, the kimchi mixture, top with the radish banchan and garnish with the diced green onions. Serve immediately and enjoy!

Notes

For the shredded radish: Alternatively, you can sprinkle some kosher salt over the shredded radish and let sit for about 20 to 30 minutes. Squeeze out all the water (you can rinse if you'd like but not necessary). Season with sesame oil, brown rice vinegar and sugar. Taste and adjust any seasoning as needed. Enjoy!