Hot Dogs with Kimchi Relish
Add some kick to the classic hot dog by topping it with a spicy Korean condiment in this recipe from Marja Vongerichten's "The Kimchi Chronicles."
- 1/2 cup Ultimate Cabbage Kimchi, thinly sliced
- 2 teaspoons honey
- 2 teaspoons rice vinegar
- 4 hot dogs
- 4 hot dog rolls
- 4 tablespoons Korean hot mustard
Preheat a grill to high or a grill pan over medium-high heat.
In a small bowl, mix together kimchi, honey, and vinegar.
Place hot dogs on grill and grill until browned and crispy. Place rolls on grill and toast until golden. Place hot dogs in rolls and top each with 1 tablespoon mustard and one-quarter of the kimchi mixture. Serve immediately.