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