Korean-Style Kim-Cheese Beef Hot Dogs
Bold toppings, big flavor, seriously good dogs
- Milk
- Sesame
- Eggs
- Soy
- Wheat
- Peanuts
For a limited time, we’re bringing you our Haute Dog series, which features tonight’s Korean American–inspired dressed-up classic. Beef hot dogs get a serious glow-up from spicy gochujang aioli, smoky mustard, melted cheddar, tangy kimchi, and scallions. Candied sesame peanuts add a sweet crunch that perfectly balances the fermented heat. It’s fusion comfort food that transforms your basic hot dog into a bold Seoul street food experience.
Ingredients
1 cup
Cheddar Cheese
(Contains: Milk)
6 unit
All-Natural Beef Hot Dogs
1 ounce
Smoky Mustard
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Kimchi
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 ounce
Peanuts
(Contains: Peanuts)
6 unit
Hot Dog Buns
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
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Adjust oven rack to middle position and set broiler to high. Wash and dry produce.
-
Trim and thinly slice scallions. Roughly chop kimchi. Crush peanuts in their bag.
-
Heat a small, preferably nonstick, pan over medium-high heat. Add peanuts, sesame seeds, 2 TBSP water, and 1 tsp sugar (4 TBSP water and 2 tsp sugar for 4 servings). Cook, stirring, until water has evaporated and nuts are coated, 3-5 minutes.
-
Remove from heat and set aside until ready to serve.
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Cook hot dogs until warmed through. (TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.)
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Place buns on a baking sheet; fill with hot dogs. Top with gochujang aioli and smoky mustard and sprinkle with cheddar. Broil on middle rack until cheese melts, 30 seconds.
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Divide hot dogs between plates. Top with kimchi, scallions, and candied peanuts and serve.
