Korean Kimchi Dogs

We took inspiration from chef Roy Choi’s Kogi Dogs and changed it up a bit.  The results were incredible.  The biggest change was taking our iconic bratwurst, which is all pork, and it did the heavy lifting here.  This was so much fun!  Delicious.

Ingredients

—6 Links: Queen City Sausage Skinless Bratwurst.  Split 3/4 way down

—6 Premium buns

—1 Cup Kimchi

—4 TBLS Mayonnaise

—2 Scallions.  Thinly sliced

—3/4 Cup Shredded Sharp Cheddar

—1 OZ Olive oil

—1.5 Cups Cabbage or slaw mix

—1.5 Cups Romaine or leaf lettuce.  Chopped

—1 TBLS Everything but the Bagel (EBTB) seasoning.  (Optional)

—1 Cup Cilantro sprigs.  (Optional)

Directions

  1. Large bowl, add the cabbage, salt and pepper.  Add the EBTB seasoning.  Stir in the mayo

  2. Non-stick skillet, medium-low heat add the oil and bratwurst to brown.  About 1/2 way through, add the kimchi to brown

  3. Prepare the buns by placing on a baking pan.  spray with olive oil and broil on low to toast the buns

  4. Once toasted, add the kimchi to the buns, followed by the bratwurst, cheese, lettuce, and slaw

  5. Top with the scallions

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