Korean hot dog

Votes: 1

Time: 50 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 505, total fat 17 G., saturated fats 4 G., proteins 18 G., carbohydrates 73 G., fiber 7 G., cholesterol 18 mg, sodium 2986 mg, sugar 34 G.

These beef hot dogs are packed with delicious Korean barbecue flavor, thanks to a sweet and tangy glaze made with creamed honey and gochujang paste. Drizzle it over the fried onions and the sausages while grilling, then serve on buns with quick pickled vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Glaze

1 cup gochujang (spicy soybean paste)
1/4 cup whipped honey

Pickled vegetables

1/4 tbsp. rice vinegar
0.5 tsp white sesame seeds
1/4 tsp red pepper flakes
4 green onions (green part), tear into thin strips and place in ice water to curl
1 carrot, cut into ribbons and place in ice water to curl

Hot dogs and onions

2 sweet onions, thinly sliced
Olive oil to drizzle
4 beef sausages, butterfly cut
4 hot dog buns, split on top

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausages, hot dog buns, carrot, rice vinegar, sesame, chili paste, honey

Cooking the dish according to the recipe:

Glaze:

In a small bowl, combine the gochujang, honey, a few grinds of black pepper, and a pinch of salt, adding a little water if needed to thin it to a glaze consistency.
Pickled vegetables:

In a bowl, combine rice vinegar, sesame seeds, chili flakes, green onions, and carrots. Let sit at room temperature for 30 minutes.

Hot dogs and onions:

Place the onions in a grill pan (or on the grill rack) and drizzle with olive oil. Brush the onions with the glaze and cook over medium heat, turning, until golden brown and crisp, 5-8 minutes. Transfer to a cutting board and roughly chop. Cover with foil.
Place the sausages cut-side down on the grill pan and cook, turning once, until heated through. Once turned, generously brush the cut sides with the glaze. Remove the sausages from the grill and let them rest with the onions, covered with foil.
Toast the buns on each side. Top the buns with onions, then add the sausages and some pickled vegetables.