Are you ready to take your tailgating game up a notch? If so, then you might want to try out Bulgogi chili dogs! This Asian-style spin on an American classic combines hearty Korean spiced chili and spicy kimchi. The result is a unique fusion of flavors that will tantalize your taste buds like never before! Plus, they are incredibly easy to make. So, if you’re looking for a new tailgate treat that’s sure to be a hit, then these Bulgogi Chili Dogs should definitely be on your radar!
Hot dogs are a camping and tailgating staple. For me, hot dogs just taste better outside. While traditional toppings like ketchup, mustard, relish, and onion are wonderful, like most of my campfire recipes, I wanted to create a version that is a bit more sophisticated and celebrates the Asian flavors of my favorite cuisines.
Ingredients for Bulgogi Chili Dogs
- Hot Dogs
- Hot Dog Buns
- Ground Beef or Buffalo
- Onion
- Carrots
- Asian Pear
- Gochujang
- Garlic
- Brown Sugar
- Soy Sauce
- Oil
- Green Onions
- Sesame Seeds
- Kimchi
What makes this recipe is the balance of flavors and textures of the toppings. The Asian pear in the bulgogi provides sweetness, while the gochujang adds a tangy, spicy component. Lastly, don’t forget the sesame seeds for a little crunch!
How to Cook Hot Dogs at Camp or at a Tailgate
- On the Grill. Many campsites at the state and national parks have a charcoal grill as part of your site… just add the charcoal.
Let the charcoal burn down to medium heat. Clean and oil the grates. Grill the dogs for 5-7 minutes, turning frequently. - On a Campstove. This is the best method for cooking dogs in the heat of summer in the West when fires are prohibited at most campsites.
Fill a skillet with a 1/2 inch to 3/4 inch of water. Heat over medium heat until the water starts to boil. Add the hot dogs and cook until they start to brown… again, turning frequently. - Over a Campfire. If you want to make some great memories around the campfire, this is definitely the way to do it!
Start by skewering your dog or dogs on a metal skewer or hearty reed or stick. Roast your dog over the flames, being careful not to char any one part. Cooking time can be anywhere from 3-7 minutes, depending on the size of your dog and the heat of your fire.
Hot dogs are great for tailgates and camping because they are not only easy-to-cook but suit a wider variety of tastes. To be honest, my twelve-year-old nephew definitely would not touch this hot dog. He is a yellow mustard ONLY type of kid. But that’s the beauty of hot dogs. You can make this recipe for the folks wanting something gourmet to add to their Instagram reel and also serve up plain or mustard-only versions for the folks who like to keep their dogs traditional.
FAQs
- What is Gochujang?
Gochujang is a popular Korean condiment and ingredient that is used in many Korean dishes. It is a thick, red chili paste made from fermented soybeans, glutinous rice, red chili pepper flakes, and sometimes other ingredients like sweeteners and garlic. Gochujang is known for its unique combination of sweet, savory, and spicy flavors. - I can’t find Asian pears. Can I use regular pears?
Yes! A Bosc pear is a good substitute, or as Asian pears are closely related to apples, you can also use Fuji apples. - What is your favorite type of hot dog to use in this recipe?
I like to go really decadent with my chili dogs and use Wagyu hot dogs. Not finding Wagyu hot dogs in your local market? No worries! They are available at several merchants online. I recommend Snake River Farms, which offers a high-quality selection of American Wagyu products. Of course, it might not always be feasible to find (or afford) them, and any all-beef frankfurter will work!
From the juicy meat to the subtle crunch of the fresh pear, you can’t go wrong with these Bulgogi Chili Dogs. Not only is it an upscale alternative to your traditional hot dogs – every bite is packed with flavor you will surely love.
Do you make a killer hot dog at camp? Share your tips and topping combinations below in the comment section so that everyone else can benefit from your culinary experience. Enjoy!
Bulgogi Chili Dogs
Ingredients
For the bulgogi chili…
- 1 lb ground beef
- 1-2 Asian pears grated
- 1 carrot grated
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp gochujang
- 2 cloves garlic grated
- 1 tbsp oil
- 1/2 small onion finely chopped
- 1 tbsp corn starch
For the dogs…
- 4 Wagyu or all beef hot dogs
- 4 brioche hot dog buns
- 2 tbsp sesame seeds toasted
- 1/4 cup green onion sliced, for garnish
- 1 cup kimchi for garnish
Instructions
For the bulgogi chili…
- Mix together the soy sauce, brown sugar, gochujang, and garlic in a large bowl. Add the ground beef, Asian pear, and carrots. Chill mixture for 2 hours.
- In a pot or deep frying pan, heat the oil over medium heat. Add onion and cook for 1-2 minutes until fragrant. Add carrots and cook for another 2-4 minutes. Add ground beef mixture and cook until beef is browned.
- Stir in cornstarch. Bring to a simmer. Reduce heat and cook for another 15-20 minutes.
For the dogs…
- Cook hot dogs on a grill or campfire for 3 – 7 minutes, depending on the cooking method. Lightly toast buns.
- Add hot dogs to the buns. Top with the bulgogi chili. Sprinkle with green onions and sesame seeds. Serve with kimchi on the side.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
A really interesting take on your typical chili dog. I loved it!