Korean hot dog

Ingredients:

Glaze

• 1 cup gochujang (spicy soybean paste)
• 1/4 cup whipped honey

Pickled vegetables

• 1/4 tbsp. rice vinegar
• 0.5 tsp white sesame seeds
• 1/4 tsp red pepper flakes
• 4 green onions (green part), tear into thin strips and place in ice water to curl
• 1 carrot, cut into ribbons and place in ice water to curl

Hot dogs and onions

• 2 sweet onions, thinly sliced
• Olive oil to drizzle
• 4 beef sausages, butterfly cut
• 4 hot dog buns, split on top

Preparation:

1. Glaze:
   
   In a small bowl, combine the gochujang, honey, a few grinds of black pepper, and a pinch of salt, adding a little water if needed to thin it to a glaze consistency.
2. Pickled vegetables:
   
   In a bowl, combine rice vinegar, sesame seeds, chili flakes, green onions, and carrots. Let sit at room temperature for 30 minutes.
3. Hot dogs and onions:
   
   Place the onions in a grill pan (or on the grill rack) and drizzle with olive oil. Brush the onions with the glaze and cook over medium heat, turning, until golden brown and crisp, 5-8 minutes. Transfer to a cutting board and roughly chop. Cover with foil.
4. Place the sausages cut-side down on the grill pan and cook, turning once, until heated through. Once turned, generously brush the cut sides with the glaze. Remove the sausages from the grill and let them rest with the onions, covered with foil.
5. Toast the buns on each side. Top the buns with onions, then add the sausages and some pickled vegetables.