Step 1

Make the gochujang aioli. In a medium mixing bowl, mix together the Kewpie mayonnaise, gochujang, brown sugar, toasted sesame oil, rice vinegar, soy sauce, honey, minced garlic, and fresh ginger until thoroughly combined. Pour into a sauce bottle and set aside.

Step 2

Grill the hotdogs. Heat up the grill on medium-high heat, place the hotdogs on the grill and cook for about 7-10 minutes flipping halfway.

Step 3

Toast the buns. Toast the buns in the oven or on the grill until slightly crispy.

Step 4

Serve. Place the hotdogs in the buns, layer on the gochujang aioli, and top with kimchi, shredded mozzarella, sesame seeds, and green onion. Enjoy!