Kogi dog
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ingredients

  • 1 Side split hot dog bun
  • 1 tbsp Butter
  • 1 tbsp sriracha aioli
  • 2 tbsp Korean Taco Sauce (KG5023HG), drizzle
  • 1 Hot Dog, grilled
  • 2 tbsp Napa Ponzu Slaw

directions

  1. Spread bun on each side with butter and place on grill to toast.
  2. Place hot dog on grill with bun.
  3. Remove bun from grill and spread each side with sriracha aioli.
  4. Drizzle each side with Korean Taco Sauce (KG5023HG).
  5. Remove hot dog from grill to bun.
  6. Top with Napa Ponzu Slaw and serve.

sriracha aioli

directions

  1. Combine ingredients in a bowl and mix together. Set aside.