yield: 6-8 servings
time: 15 minutes
active time: 10 minutes
1 cup store-bought Kimchi
1 medium carrot, grated (about 1 cup grated carrot)
1/4 cup thinly-sliced scallions
1/4 cup fresh cilantro leaves, roughly chopped, plus more for topping
1 lime, halved
1/4 cup + 2 tsp This Little Goat went to Korea, divided
1/4 cup Kewpie mayo (or regular mayo if unable to find Kewpie)
6-8 hot dogs
6-8 hot dog buns
Finely chop the kimchi and add to a mixing bowl. Stir in the carrot, scallions, cilantro, the juice from half a lime, about 2 teaspoons Korea sauce and a pinch of salt. Mix to combine. Set aside, allowing the flavors to meld, until ready to serve.
In a small mixing bowl, whisk together the mayo, remaining lime juice and remaining 1/4 cup Korea sauce.
Grill your hot dogs until lightly charred on each side and warmed through.
Serve hotdogs on buns topped with a spoonful of kimchi slaw, a drizzle of Korea mayo and more fresh cilantro. Dig in!