Step 1

Combine sliced cucumber with rice wine vinegar, sugar, sesame seeds and sesame oil in a bowl. Refrigerate.

Step 2

In a separate bowl, mix mayonnaise and kochujjang — Finish with lime juice and refrigerate.

Step 3

Sauté kimchi in a cast iron skillet with the olive oil for 5 minutes and set aside. This develops the flavor even more.

Step 4

Grill franks to desired temp and divide amongst the hot dog buns with the cucumber. Add fresh cilantro and kimchi, finish with kochujjang mayo.