Park’s Finest™ Cracked Dijon Mustard Frankfurter with Kimchi Chow Chow

Kick the traditional hot dog up a few notches with this recipe from Rachael’s 2014 Feedback festival in Austin.


  • 1 1/2 cups rice wine vinegar
  • 1-2 tablespoons Sriracha hot sauce
  • 1 tablespoon celery seed
  • 1 tablespoon yellow mustard seed
  • 1 tablespoon Chinese mustard (Dijon works fine, too)
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 small head or half of a large
  • Napa cabbage or green cabbage, thinly sliced
  • 1/2 small to medium size red onion, very thinly sliced
  • 2 large cloves garlic, very thinly sliced
  • 1 cup fresh corn kernels
  • 4 Park’s Finest™ Cracked Dijon Mustard Frankfurters
  • 4 good-quality hot dog buns
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Pre-heat a grill or grill pan to medium-low heat.

Bring the vinegar, hot sauce, celery seed, mustard seed, Chinese mustard, water, sugar, and salt to a boil. Add the cabbage, onion, garlic and corn, and bring everything back to a boil. Then, turn off the heat.

Once the chow chow cools slightly, pour the mixture into a large bowl and let cool fully in the fridge while you cook the franks. It can be stored in the refrigerator for up to 2 weeks in a sealed container.

Place the frankfurters on the grill and cook according to package instructions (about 6 to 8 minutes, turning frequently).

When the frankfurters are ready, remove them from grill and place on buns. Top with kimchi chow chow and serve.

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