How to make it

1. https://www.youtube.com/embed/Ev0Eu9Q3Pfk
2. Make the cheese sauce: Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue to whisk for 2 to 3 minutes or until mixture is smooth. Add Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Chiu Chow Style Chili Crisp Oil and cheese; whisk together until smooth. Season with salt and pepper to taste. Set aside and keep warm while you grill your hotdogs.
3. Heat up your grill on medium-high heat, place the hotdogs on the grill and cook for about 7-10 minutes flipping halfway.
4. Toast the buns in the oven or on the grill until slightly crispy.
5. To serve, place the hotdogs in the buns, top with kimchi, and spoon on the spicy cheese sauce. Garnish with sesame seeds and green onion. Enjoy!