Hot Dogs with Spicy Kimchi Slaw

Ingredients

• 1 cup kimchi, minced
• 1 medium carrot, grated
• 1 cup grated daikon radish
• 4 scallions, white and light green parts chopped
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 cup mayonnaise
• 3 to 4 tablespoons Gochujang Korean Chili Paste
• Juice of 1/2 lime
• 8 all-beef hot dogs
• 8 hot dog buns

Directions

1. For the slaw, combine the minced kimchi, grated vegetables, scallions, cilantro, and salt in a bowl. Set it aside for at least 10 minutes so everything can settle together, then taste and season with more salt if it needs it. The slaw can be prepared up to a day ahead and kept covered in the refrigerator, but much longer than that and the texture will soften.
2. For the chili-mayo sauce, whisk the mayonnaise, Gochujang chili paste, and lime juice until smooth. Begin with 3 tablespoons of chili paste, taste, and whisk in more if you want a bigger kick.
3. Heat a gas or charcoal grill to medium heat, about 350 degrees F. Cook the hot dogs and buns over direct heat; the hot dogs need 4 to 5 minutes, turned once, until marked by the grill, while the buns only need 30 seconds to get lightly crisp.
4. To serve, pile plenty of slaw onto each hot dog and finish with a drizzle of sauce. Serve right away.