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 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
Ingredients
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
Pate
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
Directions:
- For the pickled carrots, heat vinegar, soy, water, and seasonings in saucepot.
- Place carrots in heat-proof bowl and pour heated vinegar mixture over carrots.
- Make sure carrots are submerged in liquid and allow to set for at least 1 hour before using.
- For the Pate, sauté onion and garlic together in oil until lightly browned.
- Cut franks in small pieces and add to skillet.
- Cook until franks are slightly blistered.
- Add cream, sugar, and salt to skillet and allow to slightly reduce, approximately 4-5 minutes.
- Pour meat mixture into blender and puree until smooth.
- With blender running, add cold butter and allow to incorporate.
- Remove from blender and place in bowl in fridge to allow to cool before using.
- For the sriracha mustard, mix all ingredients together and store in fridge until needed.
- 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.
- Peel cucumber with vegetable peeler and cut thin slices and set aside.
- Slice jalapeños super thin and rinse in cold water to remove seeds.
- Light grill and get coals white hot on 1 side of the grill leaving a cooler spot on the other side.
- Place hot dogs on hot side of grill and cook by rolling on grate over the coals, allowing skin to blister on all sides.
- 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.
- Spread pate on each side of bun.
- Add picked leaves of cilantro and sliced jalapeños to inside of bun.
- Top vegetables with cooked hot dog and a drizzle of sriracha mustard.
- Garnish dog with pickled carrots and cucumber slices.
- Serve with your side of choice and enjoy.
Prepared by Imperial Wagyu Beef
