Kimchi Cheddar Hot Dog

Kimchi Cheddar Hot Dog
🌭 🌶️ 🥔
Seaweed Gochugaru Potato Chips

This is the kind of hot dog that leans fully into bold, layered flavor—where every element has a purpose. There’s warm, sautéed kimchi for funk, a swipe of gochujang mayo for heat and creamy notes, and a fine shred of cabbage that keeps everything crisp and balanced. The cheddar melts just enough over the hot dog to soften into the kimchi, while scallions and sesame seeds add that final fresh, nutty finish. It’s a combination that feels a little indulgent, a little punchy, and very hard to stop eating.

On the side, the seaweed gochugaru potato chips echo similar flavors in a lighter, snackable way. The roasted seaweed—pulsed into delicate flakes—clings to the chips along with a dusting of gochugaru, giving them a subtle briny note and and a bit of fire. Paired with an ice-cold Hite lager, it all comes together as an easy, casual meal. It’s the kind of plate that works very well for serving outdoors, where the contrast of cold beer, hot spices, and crisp salty textures really shines.

Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. Gochugaru, also made from sun-dried red peppers, is a coarse-ground chili powder. Together, they give this hot dog plate its distinctive Korean spiciness.

Hot Dog and Chips Recipes

Ingredients

Seaweed Gochugaru Potato Chips

• classic potato chips (such as Lay’s)
• roasted seaweed snacks (nori)
• gochugaru

Kimchi Cheddar Hot Dog

• hot dogs (such as Nathan’s restaurant style)
• buttered brioche buns, toasted
• gochujang mayo (2 parts mayo to 1 part gochujang)
• angel hair green cabbage
• sesame oil
• cabbage kimchi, drained and chopped
• sharp cheddar, fine shred
• scallions, sliced
• toasted sesame seeds

Methods

Potato Chips

Tear seaweed sheets into pieces. Pulse the seaweed in a food processor until finely shredded, with a light, flaky texture. When ready to serve, plate the chips with the hot dog. Sprinkle chips with the flakes and gochugaru.

Hot Dogs

Cook hot dogs in boiling water until very hot. Heat sesame oil in a small sauté pan and add kimchi to heat through. Spread the buns with gochujang mayo. Top with finely shredded cabbage. Place drained hot dog on top of the cabbage. Top the hot dog with warmed kimchi, then immediately with the cheese so it begins to melt. Garnish with scallions and sesame seeds.

More Unique Hot Dog Recipes

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Banh Mi Hot Dog, Viet Mayo

A Banh Mi Hot Dog is a bold, fusion-style twist that brings together the smoky comfort of an American hot dog with the vibrant, punchy flavors of a Vietnamese bánh mì sandwich.