Gochujang sizzling hotdog is a Korean twist on a classic Filipino sizzling hotdog — red hotdog tossed in a sweet, spicy gochujang and banana ketchup sauce.
Sizzling hotdog is a Filipino staple — cheap, fast, and hard to mess up. This version adds gochujang, the Korean fermented chili paste, which brings a deeper, more complex heat than plain chili sauce. Banana ketchup keeps it grounded in the original.
Gochujang isn't just heat. It's fermented, so it has a savory, slightly funky depth that regular chili sauce doesn't have. It also has a natural sweetness to it, which works well with the banana ketchup and sugar in the sauce — the result is a sizzling hotdog that's noticeably deeper and more interesting than the original.
The sauce is straightforward but needs attention toward the end. Once it starts to thicken, it can go from reduced to burnt quickly — keep the heat at medium-high and keep tossing. If it gets too thick, a splash of water brings it back.
This works as ulam over rice or as pulutan. Either way, have extra rice ready.
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Sauté aromatics: Heat neutral oil in a wok over medium-high heat. Sauté red onion and garlic together until softened and fragrant, about 1 minute or less.
Cook the hotdog: Add hotdog slices and toss continuously until lightly browned, about 2–3 minutes.
Add the sili: Add green sili and toss until slightly softened, about 1 minute.
Make the sauce: Add banana ketchup, gochujang, soy sauce, sugar, and water. Toss until everything is well combined and the sauce coats the hotdog evenly.
Reduce: Let the sauce reduce over medium-high heat, tossing occasionally, until it clings to the hotdog and looks glossy — about 2–3 minutes. Watch it closely once it starts to thicken; the sugar makes it burn fast. If it reduces too much before you're ready to serve, add water a splash at a time to loosen.
Serve: Transfer to a plate and top with fresh sliced sili and toasted sesame seeds. Serve hot as ulam with steamed rice or as pulutan.
