- 6 hotdog sausages
- 6 hotdog buns
- ½ cup Kewpie Mayo
- ½ cup This Little Goat went to Korea
- 1 cup finely shredded low-moisture mozzarella cheese
- 1 cup kimchi, finely chopped
- Begin by slathering hotdog sausages with This Little Goat Goes to Korea sauce and cooking the hot dog sausages according to your preferred method. You can grill them, pan-fry them, or steam them. Choose the method that suits you best to achieve perfectly cooked hot dogs.
- In a small bowl, mix together the Kewpie Mayo and ¼ cup of the This Little Goat Goes to Korea sauce. This combination will create a tangy and slightly spicy mayo mixture that will enhance the flavors of the hotdogs.
- While the hotdogs are still warm, generously layer them with the mayo mixture. This will provide a creamy and flavorful base for the toppings.
- Sprinkle the finely shredded mozzarella cheese over the hot dogs, ensuring that each one is covered in a gooey layer of melty cheese.
- Top the hotdogs with the finely chopped kimchi. The tangy and spicy flavors of the kimchi will add a delightful kick and a touch of acidity to the hot dogs.
- Place each hot dog in a soft and fluffy hotdog bun, securing all the delicious ingredients inside.
- It's time to indulge! Enjoy the Cheesy Kimchi Hotdogs while they're still warm, savoring the combination of the juicy hot dog, creamy mayo, melty cheese, and the vibrant flavors of the kimchi.