Asian hot dog with kimchi

Ingredients:

Hot dogs

• 8 beef sausages
• 8 hot dog buns
• 450 gr. store bought kimchi

Cabbage salad

• 1/2 head of red cabbage
• 1/2 head of Savoy cabbage
• 2 tablespoons sesame seeds
• 2 large carrots
• 1 tbsp. chopped fresh ginger
• 3 jalapeño peppers, cut into strips (remove seeds)
• 1/2 red onion, diced with a string vegetable peeler

Refueling

• 1/2 tbsp. rice vinegar
• 1 tbsp. chili sauce
• 3 tbsp. l. brown sugar
• 2 tbsp mustard
• Olive oil 1/3 cup
• 1/2 teaspoon each of salt and pepper
• 1 tsp. sesame oil

Ketchup

• 1 cup ketchup
• 3 tablespoons Sriracha sauce (Thai sauce)
• 2 tablespoons dark tamari soy sauce
• 1 teaspoon chopped ginger
• Mix all ingredients in a separate bowl.

Mustard

• 1 cup mustard
• 1 tbsp tamari sauce
• 3 tablespoons ketchup
• 1 teaspoon fresh ginger
• 1 tbsp Sriracha sauce
• 1 tbsp. l. rice vinegar
• Mix all ingredients

Preparation:

1. For refuelingCombine all dressing ingredients in a glass jar, seal tightly and shake until thoroughly combined.
2. For cabbage saladToast the sesame seeds for 2 minutes until lightly golden and set aside. Thinly slice 2 types of cabbage and place them in a deep bowl. Peel and shred the carrots and add them to the bowl. Remove the seeds from the jalapeño pepper, cut into strips, and add to the bowl. Add thinly sliced ​​red onion and gently combine all the ingredients. Before serving, add the dressing to the bowl and toss to combine.
3. Preheat the grill to medium (180-200 degrees Celsius). Sear each sausage 3-4 times on each side. Grill for 8 minutes, turning every 2 minutes (this will ensure the sausages cook thoroughly without overheating or charring).
   
   If desired, toast the buns on the grill, place them cut-side down, and grill for 30-45 seconds, monitoring the cooking time. Place 30-50 grams of kimchi in each bun, followed by a sausage and coleslaw. Top the hot dogs with ketchup and mustard and serve warm.