Spiceology Korean BBQ Hot Dog Recipe

Korean BBQ-seasoned hot dogs with homemade slaw and quick pickles - you'll be obsessed after your first bite. Chef Ryan puts our beloved Spiceology Korean BBQ blend to work by scoring and seasoning the hot dogs and shaking some into both the slaw and quick pickles.

With tamari soy sauce powder, white and black sesame seeds, orange peel, smoked paprika, and more - the flavors of Korean BBQ get even better when added to the grill.

Korean BBQ Hot Dog

Ingredients:
Your preferred hotdog
1-2 tsp of Spiceolgy’s Korean BBQ seasoning per hotdog
Batchans BBQ sauce as a binder
Hotdog or Hogie buns
Kimchi, as needed
Green onions for garnish (extra style points for green onion curls)

For Slaw
Cabbage mix
1/2 lime, zested and juiced
2 tbsp Kewipe or regular mayo
1 tsp Spiceology Korean BBQ

For Pickles
3-4 mini cucumbers
1/2 cup water
1/2 cup rice wine vinegar
2 tbsp honey
2 tsp kosher salt

Method:
Take your hotdogs and score them (lightly make small cuts at a 45° angle down the whole hotdog and if you want go the opposite way still at a 45° angle for a diamond pattern). Season with Batchans BBQ sauce and Spiceology’s Korean BBQ seasoning. Set aside
For your quick pickles, slice your cucumbers for your desired pickle thickness. In a small pan, boil your water, vinegar, honey and salt together, pour over your cucumbers right away and mix so everything is submerged, allow to cool to room temperature or stick them in the fridge after a few minutes on the counter.
For the slaw, mix together all of the slaw ingredients, let stand for 5 mins to let the flavours marry.
Heat your grill to high medium high heat Grill hotdogs for 2 mins per side or longer depending on your hotdog. Careful as the sugars will burn quickly.
Build your hotdog with the slaw, pickles, hotdog, kimchi and green onions and enjoy one of the best hotdogs I’ve made!

Видео Spiceology Korean BBQ Hot Dog Recipe канала Spiceology