Hot Dogs with Kimchi Salsa

Kimchi, the fermented Korean cabbage dish, can take weeks to make, but this quick version comes together in just 15 minutes. The fresh and funky (in a good way) condiment is a fun way to wake up all-American grilled hot dogs.
By Rachael Ray Every Day ,

Photography by Linda Xiao

Recipe by Bill Kim

Start to Finish: 45 minutes

Servings: 6

Ingredients

  • 1/2 lb. napa cabbage (about 1/2 medium head), coarsely chopped (about 4 cups)

  • 2 tbsp. kosher salt

  • 1/2 cup Magic Paste

  • 1/4 cup sliced white onion

  • 1/4 cup thinly sliced seedless cucumber

  • 6 hot dogs

  • 6 hot dog buns

Preparation

1. Place the cabbage in a medium heatproof bowl. In a small saucepan, bring 1 1/2 cups water to a boil. Add the salt and stir until it dissolves. Pour over the cabbage. Let sit for 15 minutes. Drain and rinse thoroughly under cold water. Drain well. Return the cabbage to the bowl. Mix in the Magic Paste, onion, and cucumber. Cover and chill the kimchi salsa for up to 1 day.  

2. Prepare the grill for medium-high heat. Grill the hot dogs, turning often, until charred in spots, about 5 minutes. Place the buns, cut-side down, on the grill. Grill the buns until grill marks form, 1 to 2 minutes. Place the hot dogs in the buns. Top with the kimchi salsa.

Nutrition Information

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