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Gochujang Hotdogs with Pickled Veg

Gochujang Hotdogs with Pickled Veg

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

Coated in a Korean sweet-savoury fermented chilli paste, these next-level Gochujang Hotdogs with Pickled Veg from chef and author Ravinder Bhogal are great for sharing – ideal for Bonfire Night – and easy to scale up if you’re hosting a crowd. “You could use any sausages in this recipe,” says Ravinder, “but smoky Bavarian-style frankfurters really hold their own against the spicy glaze and zingy pickled sprouts veg. Go big on the toppings for a bite that packs a punch.” Looking for more Korean recipes? Look no further
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  • 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, plus 1 red chilli, thinly sliced on the diagonal
  • 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
  • 20g coriander (approx.)
  • 1 tbsp roasted sesame seeds (optional)


Step 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, split red chilli, ginger, star anise and sichuan pepper.

Step 2

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 3

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 4

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, sliced red chilli and coriander. Sprinkle over the sesame seeds, if you like; serve with extra drained pickle on the side.

Tips or serving suggestions

Allow at least 1 hr pickling time.

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