American Wagyu Hot Dog with Kimchi Coleslaw

BY: Lee Anne Wong

  • cooking-duration 20 minutes
  • servings 4 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Snake River Farms Hot Dogs are the ultimate treat if you’re a fan of the frank! This recipe adds a Korean spin to coleslaw and is the perfect creamy-spicy-crunchy topping for the plump and juicy American Wagyu dogs.



  • 1 1/2 cups napa cabbage, julienned

  • 1 cup kimchi, drained, julienned

  • 1/3 cup Japanese mayonnaise (can substitute regular mayonnaise)

  • 1 tablespoon kochujang red pepper paste

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  • 1 teaspoon soy sauce

  • 1/2 teaspoon finely minced garlic

  • 1/2 teaspoon finely minced ginger

  • 5 tablespoons packaged French fried onions or fried shallots

  • 1/4 cup green onions, sliced thin across


  • 1 pound package Snake River Farms American Wagyu Hot Dogs Buy Now


In a small mixing bowl, combine the mayonnaise, kochujang, rice vinegar, sugar, soy sauce, garlic, and ginger. Mix well. Refrigerate until needed.
10 minutes
Cook the hot dogs and buns via your desired method (I recommend the grill!). In a small bowl, combine the cabbage, kimchi, and 2 tablespoons of the sliced green onion with the mayonnaise dressing and mix well. Divide the slaw between the 5 hot dogs. Garnish with remaining sliced green onions and fried onions/shallots.
10 minutes