Spicy Korean Dog
Ball games, barbecues and bonfires all share one very tasty link- hot dogs. Try this spicy and delicious take on a classic hot dog. Enjoy with a bottle of Belgian Strong Dark Ale or a glass of Tempranillo wine.
Servings and Ingredients
|½ c. mayonnaise|
|2 tsp. garlic chili paste|
|1 tbsp. Hy-Vee sugar|
|White onion slices|
|Korean barbecue sauce|
|Hy-Vee Baking Stone sesame seed hoagie|
|Sliced green onion, for garnish|
- To prepare Spicy Mayo, combine mayonnaise, garlic chili paste and sugar and let stand for 20 minutes before serving.
- In a skillet, sauté sliced white onion and shredded carrot in butter until tender.
- Grill hot dog, brushing with Korean barbecue sauce during the last 1 to 2 minutes of grilling.
- Place grilled hot dog in lettuce-lined Hy-Vee Baking Stone sesame seed hoagie. Top with onion and carrot mixture. Drizzle Spicy Mayo over top; sprinkle with sliced green onion.
Featuring high hop bitterness, flavor, and aroma, the hop character is fresh and evident. Alcohol content is high and noted by a full body. The best examples of this beer style are intended to place fresh hop flavor and character as the focal point. Pair with bone-in pork chops, miso salmon, rich cheeses, and carrot cake. Best served at 50-55 degrees in a goblet or tulip glass.
Hy-Vee Seasons Summer 2014.