Kimchi and Crispy Garlic Dogs
Recipe GLPR38525856097dba
Korean-inspired hot dogs topped with homemade crispy garlic chips and tangy kimchi, finished with creamy Kewpie mayo. A bold fusion of traditional and modern flavors.
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Ingredients
14 cloves garlic, thinly sliced
1 cup vegetable oil
1 cup Napa cabbage kimchi
1/2 cup Kewpie mayonnaise
8 all-beef hot dogs
1/4 teaspoon kosher salt
8 hot dog buns, preferably split-top
Directions
Pour the vegetable oil into a small saucepan and heat over medium heat until it reaches 325°F (approximately 3–4 minutes). Add the thinly sliced garlic and stir constantly for 2–3 minutes until the slices turn light golden and fragrant.
Using a slotted spoon, remove the crispy garlic chips from the oil and transfer them to a paper towel-lined plate. Sprinkle with kosher salt while still warm and let cool completely.
Heat a cast-iron skillet or grill pan over medium-high heat. Cook the hot dogs for 4–5 minutes, turning occasionally, until they are heated through and lightly browned on the outside.
Lightly toast the hot dog buns, cut-side down, on the hot skillet for 1–2 minutes until golden brown.
Spread 1 tablespoon of Kewpie mayonnaise inside each toasted bun.
Place one hot dog in each bun and top with approximately 2 tablespoons of kimchi per hot dog.
Finish each hot dog by sprinkling a generous handful of the crispy garlic chips on top. Serve immediately.
