This is the very essence of East meets West. A spicy dog rendition that is anything but ordinary. Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better. This one is a real hall of famer.
½ cup of shredded Daikon
½ cup of shredded red cabbage
½ cup of shredded red onions
½ cup of shredded carrots
1 green Jalapeño – finely chopped
Black and white toasted sesame seeds
Spicy gochujang aioli
1 avocado – pitted and chopped quite small
4 slices of Applewood bacon
1 TBSP maple syrup
1 TBSP light brown sugar
4 Nathan large all beef dogs
4 gourmet hotdog buns
DRESSING
½ cup of seasoned rice wine vinegar
1 TSP sugar
2 TBSP soy sauce
1 TSP toasted sesame oil
Kosher salt and fresh cracked pepper
PREHEAT OVEN TO 350F
Make the aioli and add ½ TSP each of gochujang and sriracha.
Shred the vegetables and place in a bowl with the chopped avocado. Whisk the dressing together and mix with the veggies. Allow it to sit for about ½ hour on the counter for the flavors to marry.
Place the bacon in a cookie sheet lined with foil, brush with some maple syrup and sprinkle lightly with some brown sugar. Bake for about 20-25 minutes till the bacon has caramelized and it’s almost crisp. After you have removed the bacon from the oven and set on paper towels to drain, the bacon will crisp up a little more. The bacon can be made ahead of time and stored it at room temperature before using.
Cut the hotdogs in half lengthwise, but not all the way through and sear face down on a griddle. Toast the buns as well. Place some of the aioli on the bottom of each bun, lay down the dog, bacon and then top with the veggies and sprinkle with the sesame seeds.
