- 1 Side split hot dog bun
- 1 tbsp Butter
- 1 tbsp sriracha aioli
- 2 tbsp Korean Hot Sauce with Garlic and Gochujang (KG3264HG), drizzle
- 1 Hot Dog, grilled
- 2 tbsp Napa Ponzu Slaw
- Spread bun on each side with butter and place on grill to toast.
- Place hot dog on grill with bun.
- Remove bun from grill and spread each side with sriracha aioli.
- Drizzle each side with Korean Hot Sauce with Garlic and Gochujang (KG3264HG).
- Remove hot dog from grill to bun.
- Top with Napa Ponzu Slaw and serve.