Ingredients (Serves 4)

For the Hot Dogs:

  • 4 high-quality hot dog sausages (beef or pork, or bratwurst for extra flavor)
  • 4 hot dog buns (brioche or regular, toasted)
  • 4 mozzarella cheese sticks (optional, for a cheesy variation)
  • 1 cup panko breadcrumbs
  • 1/2 cup crushed ramen noodles (optional, for extra crunch)
  • 1/2 cup frozen French fries or diced potatoes (optional, for a potato-coated variation)
  • Vegetable oil (for deep frying, about 4–6 cups depending on pan size)

For the Batter:

  • 1 cup all-purpose flour
  • 1 tsp instant yeast
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 3/4 cup warm water (110°F/45°C)
  • 1 tbsp milk (optional, for smoother batter)

For the Caramelized Kimchi:

  • 1 cup well-fermented kimchi, roughly chopped
  • 1 tsp vegetable oil or butter
  • 1 tsp sesame oil
  • 1 clove garlic, minced (optional)
  • 1/4 tsp dasida (Korean beef stock powder, optional for umami)

For the Sriracha Mayo:

  • 3 tbsp mayonnaise
  • 1/2 tsp sriracha (adjust to taste)
  • 1/4 tsp lemon juice (optional)
  • 1/4 tsp minced garlic (optional)

For Garnish:

  • 2 tbsp chopped green onions
  • 1 tsp roasted sesame seeds
  • 1 tsp red chili flakes (optional, for extra heat)
  • 2 tbsp crispy fried onions (optional, for added crunch)
  • Korean pickled radish (optional, for tangy crunch)

Equipment:

  • Deep frying pan or pot
  • Tongs or slotted spoon
  • Wooden skewers (long enough to hold sausage and cheese, trimmed to fit frying pan)
  • Tall cup (for dipping batter)
  • Mixing bowls
  • Skillet (for caramelizing kimchi)

Instructions

1. Prepare the Batter

  1. In a mixing bowl, combine flour, instant yeast, sugar, salt, and warm water. Stir until smooth. Add milk if desired for a smoother consistency.
  2. Cover the bowl and let the batter rise in a warm place for about 1 hour, until doubled in volume.
  3. Once risen, pour the batter into a tall cup and refrigerate until ready to use.

2. Prepare the Caramelized Kimchi

  1. Lightly squeeze excess liquid from the chopped kimchi to prevent soggy buns.
  2. Heat a medium skillet over medium heat with 1 tsp vegetable oil or butter.
  3. Add kimchi and sauté for 3–4 minutes until caramelized and fragrant. Add minced garlic and dasida (if using) in the last minute, stirring well.
  4. Drizzle with sesame oil, mix, and set aside.

3. Prepare the Sriracha Mayo

  1. In a small bowl, mix mayonnaise, sriracha, lemon juice, and minced garlic (if using) until smooth.
  2. Adjust sriracha to taste for desired spiciness. Set aside.

4. Prepare the Hot Dogs

  1. If using cheese, cut mozzarella sticks to match the length of the hot dogs. Skewer each hot dog lengthwise, optionally adding a cheese stick alongside for a cheesy variation.
  2. If using potatoes, cook diced potatoes in boiling water for 2 minutes, rinse, and pat dry. Set aside.
  3. Dip each skewered hot dog into the chilled batter, ensuring an even coating. Let excess batter drip off.
  4. Roll the battered hot dog in panko breadcrumbs, crushed ramen noodles, or par-cooked potato cubes for a crunchy coating. Press gently to adhere.

5. Fry the Hot Dogs

  1. Heat vegetable oil in a deep frying pan or pot to 350°F–375°F (175°C–190°C).
  2. Carefully lower each battered hot dog into the hot oil using tongs or skewers. Fry for 3–5 minutes, turning occasionally, until golden and crispy.
  3. Remove and drain on paper towels to remove excess oil.

6. Assemble the Seoul Kimchi Crunch Dog

  1. Toast the hot dog buns in a skillet or on a grill until golden and slightly crispy.
  2. Place a fried hot dog in each bun.
  3. Top with a generous spoonful of caramelized kimchi.
  4. Drizzle with sriracha mayo.
  5. Garnish with chopped green onions, sesame seeds, red chili flakes, crispy fried onions, or pickled radish as desired.

7. Serve

  • Serve immediately while hot and crispy, paired with classic Korean sides like tteokbokki, japchae, or a refreshing drink like sikhye or Korean banana milk.
  • For an authentic Seoul street food vibe, wrap in foil or parchment paper for easy handling.

Tips

  • Caramelize the Kimchi: This step intensifies flavor and prevents soggy buns.
  • Customize Toppings: Experiment with crushed Cheetos, seaweed flakes, or a fried egg for a heartier version.
  • Fry Immediately: Fry the hot dogs right after coating to prevent the batter from sliding off.
  • Cheese Variation: For a stretchy cheese pull, use mozzarella sticks or a half-and-half sausage-cheese combo.

Nutritional Information (Per Serving, Approximate)

  • Calories: 450–500 kcal
  • Protein: 12g
  • Fat: 20g
  • Carbohydrates: 60g
  • Sodium: 800mg
  • (Values vary based on toppings and sausage type)

Enjoy your Seoul Kimchi Crunch Dog, a perfect blend of Korean street food flair and classic hot dog comfort!