• Kimchi hot dogs (Richo's Bar Snacks)Source: Richo's Bar Snacks

The best thing about hot dogs is they can be reinvented over and over with simple swaps in sauces and toppings. This recipe combines a Korean kimchi salsa, grated cheese and spicy Sriracha for a delicious mix of old and new flavours.






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  • 3 good-quality pork or beef hot dogs
  • 1 ½ tbsp kimchi, drained
  • 1 spring onion, green part only, finely sliced
  • ½ cup coriander, chopped, plus extra to garnish
  • 1 tbsp capsicum, finely diced 
  • 1 tbsp red onion, finely diced
  • 1 tbsp cucumber, seeds removed, skin on, finely diced
  • ½ tbsp sesame seeds, toasted
  • 1 tsp gochugaru (dried Korean chilli)
  • 3 hot dog buns
  • mayonnaise, to serve
  • Sriracha sauce, to serve
  • grated cheese, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Score hot dogs with a sharp knife and cook on a hot griddle pan for 3–5 minutes, turning to brown on all sides.
  2. To make kimchi salsa, place kimchi, spring onion, coriander, capsicum, red onion, cucumber, sesame seeds and Korean chilli, in a bowl. Season with salt and pepper. Stir until ingredients come together and paste on kimchi spreads.
  3. Cut hot dog buns down centres along tops. Assemble by placing a hot dog in a bun and topping with a spoonful of kimchi salsa. Drizzle over mayonnaise and Sriracha sauce. Top with cheese and garnish with coriander.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.