Inspired by the uber-popular Korean hot dogs, we’re stuffing Kvaroy’s Salmon Hot Dogs, a new kitchen staple available nationwide at Whole Foods Markets, with mozzarella cheese, with a side of kimchi relish and gochujang mayo, for a spicy and healthy meal.
What is a Kvaryoy Salmon Hot Dog? Made with the American Heart Association certified sustainable Kvarøy Arctic Atlantic salmon, salmon hot dogs have a velvety, fatty texture that makes it easy to prepare them any way that you prefer to cook your favorite traditional hot dog. An excellent substitute for beef or pork dogs, these new frozen pantry staples are non-GMO, gluten-free, and can be stored in the freezer for up to one year. They also have a full weekly recommended allowance of Omega-3s in one serving, making them a nutritious meal choice.
Korean hot dogs, also known as “corndogs” or “hotdogs on a stick,” are a popular street food snack in South Korea. The hot dog is typically coated in a batter made from wheat flour, cornmeal, sugar, and milk, which gives it a slightly sweet taste and a crispy texture when fried. The batter is often mixed with other ingredients, such as cheese, potato, or squid ink, to add flavor and color. Here in San Francisco, Korean hot dogs are also stuffed with mozzarella cheese, sometimes sans the hot dog or a combination of the two, coated in batter and deep-fried until golden brown and crispy. Typically served on a stick and topped with various condiments such as ketchup, mustard, mayonnaise, honey mustard, or spicy sauce.
Instead of coating the Salmon dogs with a sweet batter and putting them on a stick, we’re swapping in brioche hot dog buns which are sweeter than traditional hot dog buns and are a nice counter to the spicy condiments (conventional hot dog buns are fine too). We’re stuffing our salmon dogs with mozzarella too, and we’re skipping the batter and deep fryer to melt the cheese under the broiler. Print
4 Kvaroy Salmon Hot Dogs, Original Recipe
1 cup Shredded mozzarella cheese
4 Brioche hot dog buns
1/2 cup Crispy fried onions, French’s or another brand
For the Kimchi Relish
1 cup kimchi, chopped
4 green onions, white parts, and green parts separated
3 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon agave syrup
Combine kimchi, white parts of the green onions, lime juice, soy sauce, and agave syrup in a medium bowl. Cover and chill until serving.
For the Sriracha Mayo
1/4 cup mayonnaise
2 teaspoons gochujang (Korean Chili paste)
1 teaspoon lime juice
Stir to combine mayonnaise, gochujang, and lime juice in a medium bowl. Cover and chill until serving.
- Preheat the oven to broil.
- While the broiler is pre-heating, slice the brioche buns almost in half, but leave them still connected into the oven for 1-2 minutes until lightly toasted. Watch carefully so they don’t burn.
- Set the hot dogs on an oven-proof tray and slice down the middle length-wise, but only some of the way through. Pile mozzarella cheese in each hot dog so it’s overflowing, then place under the broiler until the cheese is melted and starting to brown, about 3-5 minutes.
- Slice the toasted brioche buns down the middle length-wise, but only some of the way through. Set a salmon hot dog with melted cheese in each bun and spoon on the kimchi relish until covered. Douse liberally with the gochujang mayo, top with crispy fried onions and green onion slices, and serve.
- Prep Time: 15 minutes
- Cook Time: 5 minute
- Category: Main
- Method: Broil
- Cuisine: Californian
- Serving Size: 4
Keywords: kvaroy salmon hot dog