Revamp your summer hot dogs and top them with creamy cheddar cheese and crunchy, tangy, spicy kimchi. It’s the perfect gourmet combo.
When we lived in Japan, I taught a 6th grade ESL class. One of the lessons we did was a show-and-tell of sorts, where the students would come to class with a how-to presentation to share. One of my students MADE KIMCHI. I was in absolute awe, especially since it was our first year in Tokyo and I had little to no idea about Asian food at all, let alone the process of making kimchi. He obviously had to simplify the process for his presentation, you know, because of the fermenting in the ground part, but we got the idea. Needless to say, I have been fascinated and obsessed with kimchi since that moment. It became more familiar and meaningful to me then, which is what I love about so many of my favorite foods.
So, for these tasty hot dogs, I topped them with some funky, spicy kimchi and some ooey, gooey melted cheddar cheese to create a fun twist on a summer favorite. This would also be a fantastic addition to your DIY Hot Dog Bar on the 4th of July! And before you say anything, YES, cheese with kimchi is a thing. See here, here, and here. 
And of course, if the kiddos are not into spicy things, you can make some plain hot dogs and top them with their favorite toppings while the adults enjoy this version washed down with a tasty unfiltered wheat beer. Deal? DEAL.
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Cheese and Kimchi Hot Dogs
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Elevated hot dogs get a spicy Korean twist with kimchi and melty cheddar. A gourmet summer treat!
Ingredients
- 4 natural (all beef hot dogs (I like Applegate))
- 4 brioche hot dog buns
- 1/2 cup kimchi
- 1/2 cup Tillamook Farmstyle Shredded Cheese
- sriracha
- Thai or regular basil and/or cilantro
Instructions
- Cook the hot dogs on the grill or under the broiler until heated through.
- Place the hot dogs in hot dog buns and arrange them on a baking sheet.
- Preheat the broiler to high.
- Top the hot dogs with kimchi and cheese.
- Broil, watching carefully, until the cheese is melted.
- Drizzle with sriracha and sprinkle with basil and/or cilantro.
- Serve.
Notes
- For a richer flavor, use kimchi that’s been fermented for at least 2 weeks.
- If you don’t have a broiler, you can melt the cheese by microwaving the assembled hot dogs for 30-45 seconds.
- To prevent soggy buns, lightly toast the buns before adding the hot dogs and toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 hot dog
- Calories: 300
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What type of kimchi should I use for these hot dogs?
You can use any variety of kimchi, but a spicy and crunchy kimchi will enhance the flavor and texture of the hot dogs.
How do I achieve the perfect melted cheddar cheese on my hot dogs?
To get that ooey, gooey melted cheddar, you can place the cheese on the hot dogs during the last minute of grilling or broil them briefly in the oven.
Can I serve these hot dogs at a DIY Hot Dog Bar?
Absolutely! These Cheese and Kimchi Hot Dogs make a fantastic gourmet option for a DIY Hot Dog Bar, allowing guests to customize their toppings.
