Ingredients
22 total- 500g brussels sprouts, shredded
- 175g celeriac or carrot, cut into matchsticks
- 1 tsp sea salt, plus 2 tbsp
- 2 garlic cloves, bruised
- 1 long red chilli, split
- 5 cm piece of ginger, sliced
- 1 star anise
- ½ tsp sichuan pepper
- 8 tbsp rice vinegar
- 8 tbsp caster sugar
- 4 frankfurters
- 1 tbsp olive oil (approx.), for brushing
- 2 tbsp gochujang
- 1 heaped tbsp runny honey
- 3 tbsp mayonnaise
- 2 tbsp sriracha (approx.), to taste
- 4 hotdog rolls, split open
- 1 baby cucumber, cut into batons
- 2 salad onions, thinly sliced on the diagonal
- 1 red chilli, thinly sliced on the diagonal
- 20g coriander (approx.)
- 1 tbsp roasted sesame seeds (optional)
Method
3 stepsStep 1
To make the pickle, put the sprouts and celeriac or carrot in a colander over a sink or bowl and massage in 1 tsp sea salt. Leave for 20 mins until the sprouts have wilted and released plenty of liquid. Transfer the veg to a heatproof bowl with the garlic, chilli, ginger, star anise and sichuan pepper. Put the vinegar and sugar in a pan with 500ml water and the 2 tbsp salt. Heat gently until the sugar and salt have dissolved, then bring to a boil and immediately pour over the veg. Cover and leave to pickle for at least 1 hr. (It will keep chilled in a sealed container for up to 3 days.)
Step 2
Heat a griddle pan over a high heat. Brush the frankfurters with a little oil and cook for 5-7 mins, turning until browned all over. Mix the gochujang and honey in a bowl, then brush generously over the frankfurters, making sure they’re well coated. Cook for another 30 secs, then set aside.
Step 3
Meanwhile, mix the mayo and sriracha together in a bowl; spread inside the buns. Add the frankfurters, top with some pickle (drain it first), cucumber, salad onion, chilli and coriander. Sprinkle over the sesame seeds, if you like; serve with extra drained pickle on the side.