Banh Mi American Wagyu Dog

This recipe blends classic American and Korean flavors through mainstays like Gochujang and Wagyu beef hotdogs, but there's a surprise on top. Hot dog pâté.

Type: Vietnamese/Fusion

Prep Time: 1 hour01:00

Cook Time: 20 minutes00:20

Total Time: 1 hour, 20 minutes01:20

banh mi dog recipe image


Banh Mi American Wagyu Dog

4 Imperial American Wagyu Beef hot dogs
4 soft hoagie rolls or po’boy buns
2 tablespoons gochujang
½ teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 cup shredded pickled carrots
Half bunch of cilantro
1 fresh cucumber
2 jalapeños
½ cup hot dog pate
½ cup sriracha mustard


½ tablespoon canola oil
½ cup sliced yellow onion
2 tablespoons minced garlic
2 Wagyu hot dogs
½ cup heavy cream
1 tablespoon sugar
1 teaspoon salt
4 tablespoons cold butter

Sriracha Mustard

6 tablespoons mayonnaise
1 tablespoon yellow mustard
4 tablespoons sriracha
1 tablespoon honey

Pickled Carrots

2 cups shredded carrots
½ cup rice vinegar
2 tablespoons soy
¼ cup water
2 tablespoons sugar
1 tablespoon salt


  1. For the pickled carrots, heat vinegar, soy, water, and seasonings in saucepot.
  2. Place carrots in heat-proof bowl and pour heated vinegar mixture over carrots.
  3. Make sure carrots are submerged in liquid and allow to set for at least 1 hour before using.
  4. For the Pate, sauté onion and garlic together in oil until lightly browned.
  5. Cut franks in small pieces and add to skillet.
  6. Cook until franks are slightly blistered.
  7. Add cream, sugar, and salt to skillet and allow to slightly reduce, approximately 4-5 minutes.
  8. Pour meat mixture into blender and puree until smooth.
  9. With blender running, add cold butter and allow to incorporate.
  10. Remove from blender and place in bowl in fridge to allow to cool before using.
  11. For the sriracha mustard, mix all ingredients together and store in fridge until needed.
  12. For the hot dogs, mix gochujang, sesame oil, soy, vinegar, and water together and place uncooked hot dogs in marinade and allow to sit for at least 1 hour before grilling.
  13. Peel cucumber with vegetable peeler and cut thin slices and set aside.
  14. Slice jalapeños super thin and rinse in cold water to remove seeds.
  15. Light grill and get coals white hot on 1 side of the grill leaving a cooler spot on the other side.
  16. Place hot dogs on hot side of grill and cook by rolling on grate over the coals, allowing skin to blister on all sides.
  17. When hot dogs reach desired color, move to cooler side of grill and close lid allowing to cook for a few minutes to heat through.
  18. Spread pate on each side of bun.
  19. Add picked leaves of cilantro and sliced jalapeños to inside of bun.
  20. Top vegetables with cooked hot dog and a drizzle of sriracha mustard.
  21. Garnish dog with pickled carrots and cucumber slices.
  22. Serve with your side of choice and enjoy.

Prepared by