Gochujang Onion Rings and White BBQ Sauce Hot Dog
Inspired by Korean flavors, your palate will thank you for complimenting the bold, savory flavor of Gochujang paste with this white BBQ sauce.
Ingredients
For Hot Dogs and Onion Rings:
• 1 pack Applegate Hot Dogs – Applegate Organics® The Great Organic Uncured Beef Hot Dog™
Brand
• 1 pack of your Favorite Hot Dog Buns
• 6 Shallots, sliced thinly into rings
• 5 ounces Gochujang Paste
• ¼ cup Cold Water
• 1 cup Brown Rice Flour
• 2 teaspoons Salt
• 2 ½ cups Canola Oil
• ½ teaspoon Gochugaru(Korean Chili Flake) or Chili Flake
White BBQ Sauce:
• 1 cup Mayonnaise
• ¼ cup Rice Vinegar
• 1 teaspoon Yellow Mustard
• 1 tablespoon White Horseradish
• 2 cloves garlic, finely minced
• 2 teaspoons Worcestershire sauce
• ½ teaspoon Celery Seed
• ½ teaspoon Smoked Paprika
• Salt and Pepper to taste
Instructions
White BBQ Sauce:
1. In a bowl, combine all of the ingredients. Chill for 30 minutes or overnight.
Gochujang Onion Rings:
1. In one bowl combine the gochujang paste and cold water. Mix until smooth. Add sliced shallots to the gochujang mixture.
2. In another bowl combine the rice flour and salt. Dredge the shallots in the seasoned flour.
3. Heat canola oil in a heavy bottomed skillet. Using a deep fry thermometer, heat oil to 350 degrees.
4. Shake excess flour from shallots and add to hot oil. Fry in batches until golden, about three minutes. Drain shallots onto paper towel. Season with ½ teaspoon Gochugaru or chili flake
Assembly:
1. Prepare hot dog to your liking. Place on bun.
2. Top with Gochujang Onion Rings
3. Drizzle with White BBQ Sauce
White BBQ Sauce:
1. In a bowl, combine all of the ingredients. Chill for 30 minutes or overnight.
Gochujang Onion Rings:
1. In one bowl combine the gochujang paste and cold water. Mix until smooth. Add sliced shallots to the gochujang mixture.
2. In another bowl combine the rice flour and salt. Dredge the shallots in the seasoned flour.
3. Heat canola oil in a heavy bottomed skillet. Using a deep fry thermometer, heat oil to 350 degrees.
4. Shake excess flour from shallots and add to hot oil. Fry in batches until golden, about three minutes. Drain shallots onto paper towel. Season with ½ teaspoon Gochugaru or chili flake
Assembly:
1. Prepare hot dog to your liking. Place on bun.
2. Top with Gochujang Onion Rings
3. Drizzle with White BBQ Sauce