It seems like everyone has moved onto fall with all the pumpkin recipes I’m seeing, but in SF, summer starts in September. So food-wise, I wanted to squeeze in at least 1 more summer recipe. I was eating a hot dog recently and was inspired to create a recipe where I gave them an Asian flair. And yes random ideas come to me while I’m eating. lol I created 2 hot dogs that combine this American classic with Japanese and Korean flavors. One Asian hot dog has honey mustard with kimchi, and the other has sriracha mayo and seaweed rice seasoning.
These Asian hot dogs remind me of a hot dog truck my friend started in college. It was called Dojo Dog. Don’t you love the name? Like the name suggests, it served hot dogs with Japanese flavors. I remember stopping by after class and treating myself to one before heading home. Even if I was having a bad day, this always made it better. Eating these over the weekend made me remember those days.
Hot dogs are the best because they’re so simple to make, and you can make a lot of them, so it’s perfect for big groups. All the cooking you need to do is grill the buns and hot dogs. I don’t have a grill because of my apartment life, so I just used a pan to cook them. Turned out just as good. I then made my sauces – honey mustard and sriracha mayo. Finally, all that’s left is to assemble them!
The hot dog brand that I like to use are Hebrew National. I’m not really sure what they put in these things, but they are absolutely amazing! They’re just the right size for buns, and they don’t taste as artificial as normal hot dogs. And the best thing is you can find them at any grocery store! I got mine at Trader Joe’s.
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Asian Hot Dogs
- Combine the mustard and honey in a small bowl and stir. Repeat the same process for the sriracha and mayo. Set aside both sauces.
- Grill hot dogs for 2-3 minutes on each side. Grill the hot dog buns for 1-2 minutes. Set both aside on separate plates.
- Assemble the hot dogs. Put a hot dog into a bun. Spoon some honey mustard onto the hot dog, and then top with the kimchi. Repeat the same process with the seaweed rice seasoning and sriracha mayo. You can also switch the topping/sauce combinations to make them your own!