For the kimchi dip: Combine the kimchi, mayonnaise
, gochujang, salt and Sriracha in a food processor
and buzz until fine.
Bring a large pot of water to a boil. Heat oil to 375 degrees F in another large pot.
the noodles in boiling water for 30 seconds, and then drain
, rinse and let cool until sticky. Skewer
the hot dogs onto chopsticks and wrap generously with noodles. Deep-fry
in the oil for 2 minutes, and then let cool for 1 minute. Serve on the skewers with spicy kimchi
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.