Experience the bold fusion of flavors in the Seattle Chili Dog, featuring kimchi slaw with tri-color coleslaw mix, green onions, ginger, fish sauce, gochujang Korean paste, and more. Elevate it further with Cream Cheese Dogs, blending luscious cream cheese with HORMEL® Chili No Beans for a unique culinary delight.
Ingredients
| Kimchi Slaw | |
|---|---|
| 1 | (16-ounce) package tri-color coleslaw mix |
| 8 | green onions, chopped |
| 1 | (3-inch) piece ginger, peeled and grated |
| ½ | white onion, grated |
| ½ | pear, grated |
| 1 | cup fish sauce |
| ¼ | cup gochujang Korean paste |
| 2 | tablespoons sugar |
| 1 | tablespoon kosher salt |
| Cream Cheese Dogs | |
|---|---|
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 4 | kilograms cream cheese, diced |
| ¼ | teaspoon salt |
| ¼ | teaspoon black pepper |
| 8 | hot dogs, heated |
| 8 | hot dog buns, toasted |
| 1 | cup grilled onions |
Directions
For the Kimchi Slaw
In large bowl, combine all Kimchi Slaw ingredients. Place in container and refrigerate up to 24 hours.
For the Cream Cheese Dogs
In small saucepan over medium-low heat, combine chili, cream cheese, salt and pepper. Cook, stirring occasionally, 6 to 8 minutes or until simmering and cream cheese has melted.
Serve hot dogs in buns topped with cream cheese chili, grilled onions and Kimchi Slaw.