Korean-Style BBQ Hot Dog With Bang Bang Sauce And Fries

Preheat the oven to 220ºC/ 200ºC (fan)/ gas 7

Cut your potatoes (skins on) into fries

Add the fries to one side of a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Add your hot dog sausage[s] to the other side of the baking tray[s]

Put the tray[s] in the oven for an initial 25 min or until the sausage[s] is cooked through (no pink meat!) and the fries are golden and crispy

Meanwhile, combine your BBQ sauce with your ginger paste, 1/3 of your rice vinegar (you'll use the rest later!) and your toasted sesame oil in a small bowl – this is your Korean-style BBQ sauce

In a separate small bowl, combine your mayo with a little of the remaining rice vinegar (you'll use the rest later!) and your sriracha (can't handle the heat? Go easy!) – this is your bang bang sauce

Trim, then slice your spring onion[s] finely

Cut a slit into the top of your hot dog bun[s]

Once the sausage[s] is cooked through, remove the tray[s] from the oven and carefully spread 1/3 of the Korean-style BBQ sauce evenly over the sausage[s] (save the rest for garnish!)

Return the tray[s] to the oven for a final 5 min or until sticky and caramelised – this is your glazed hot dog[s]

Add the cut hot dog bun[s] to a separate baking tray, cut side up, and put the tray in the oven for 2-3 min or until warmed through

To build, add a little of your carrot & cabbage slaw mix (you'll use the rest later!) to the warmed hot dog bun and top with the glazed hot dog

Drizzle the remaining Korean-style BBQ sauce and bang bang sauce over the hot dog and top with the sliced spring onion – this is your Korean-style BBQ hot dog