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Korean Slaw Dog Recipe

Korean Slaw Dog Recipe: all-beef hot dogs loaded with Korean BBQ sauces, spicy kimchi, & sweet/tangy slaw, topped with kickin' ketchup & mustard.

Course Entree
Cuisine American, American/Asian Fusion, Korean
Keyword Hot Dog, Korean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 569 kcal
Author Holly Sander


For The Hot Dogs:

  • 8 all-beef hot dogs
  • 8 top sliced buns
  • 16 ounces of your favorite store-bought Kimchi, or this Easy Kimchi

For The Slaw Dressing:

  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce (use Sriracha, Asian Chili Garlic Sauce, or Gochujang)
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil

For The Slaw:

  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño peppers, julienned (remove seeds and veins)
  • 1/2 red onion, thinly sliced on a mandolin

For The Kickin' Ketchup:

  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low sodium tamari
  • 1 teaspoon minced ginger

For The Kickin' Mustard:

  • 1 cup yellow mustard
  • 1 tablespoon low sodium tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar


For The Slaw Dressing:

  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.

For The Slaw:

  1. Toast sesame seeds for 2 minutes, until slightly golden in color, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.

For The Kickin' Ketchup:

  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly

For the Kickin' Mustard:

  1. Combine all ingredients and mix thoroughly

To Grill And Assemble:

  1. Heat up grill to medium heat (350-400 degrees)
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place 1-2 ounces of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.