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Recipe courtesy of The Daley Plate


  • 8 Hot Dog Buns
  • 1 package 44 Farms Angus Beef Franks
  • 2 cups Roughly Chopped Kimchi
  • 1 tsp. Olive Oil
  • 2 cups Sliced Cucumber
  • 1/4 cup Rice Wine Vinegar
  • 1 Tbs. Sugar
  • 1 Tbs. Black Sesame Seeds
  • 1 tsp. Sesame Oil
  • 1/2 cup Mayonnaise
  • 1 Tbs. Kochujjang — Korean Fermented Chili Paste
  • 1 Tbs. Lime Juice


Suggested Garnish:

  • Cilantro

Korean Inspired Kimchi Dogs

  • 1
    Combine sliced cucumber with rice wine vinegar, sugar, sesame seeds and sesame oil in a bowl. Refrigerate.
  • 2
    In a separate bowl, mix mayonnaise and kochujjang — Finish with lime juice and refrigerate.
  • 3
    Sauté kimchi in a cast iron skillet with the olive oil for 5 minutes and set aside. This develops the flavor even more.
  • 4
    Grill franks to desired temp and divide amongst the hot dog buns with the cucumber. Add fresh cilantro and kimchi, finish with kochujjang mayo.
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