Picnic Sandwiches

Ingredients

  • 6-8 Mekeni Picnic Hotdog/Picnic Cheesedogs
  • 2 tbsp oil (for frying)
  • 6-8 hotdog buns


Kimchi Mayo

  • 1 cup or 120g kimchi* (store-bought/ready-made may be used)
  • 1/4 cup mayo
  • 2 tbsp furikake
  • 1 tbsp gochujang (Korean Red Pepper Paste, optional)

 

Sesame Kimchi Coleslaw

  • 1/4 cup kimchi juice*
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp patis/fish sauce
  • 1 tbsp liquid seasoning
  • 1 tbsp vinegar
  • 2 cups carrots, shredded
  • 2 cups cabbage, shredded
  • 1 medium onion, sliced
  • 1/2 cup spring onions, sliced 1 inch in length
  • 1 tbsp gochujang¬† (Korean Red Pepper Paste, optional)

Procedure

Kimchi Mayo

  1. Firmly squeeze the kimchi until most of the juice has been removed. Collect the juice in another container and set aside.
  2. Chop the kimchi cabbage and put it in a bowl.
  3. Add the rest of the ingredients, mix, and set aside.

 

Sesame Kimchi Coleslaw

  1. Pour the kimchi juice and combine it with all the ingredients for the coleslaw in a bowl. Set aside.

Assembly

  1. Fry the Mekeni Picnic Hotdog/Picnic Cheesedogs until thoroughly cooked.
  2. Warm the hotdog buns on a pan or in a toaster for 1-2 minutes.
  3. Spread kimchi mayo on the warmed buns and spoon some sesame kimchi coleslaw.
  4. Put a hotdog in the bun. You may add more kimchi mayo and sprinkle with more furikake, spring onions, and sesame seeds. Serve while warm.
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