In a large bowl, toss cabbage, scallion, and lime juice. Season with salt and pepper. In a mortar, pound the sesame seeds until crushed with the pestle. Transfer to a small bowl. Stir in mayonnaise and season with salt.
In a nonstick pan on medium-high heat, add 1T oil. Add the kimchi and cook over high heat until browned all over, about 3 min. Remove from heat; reserve.
Set the Bravo to bake at 350°F. Brush the insides of the buns with oil and toast cut side up until crisp, about 2 minutes. Remove. Spread sesame mayonnaise onto bread slices.
Place hot dogs in baking pan and set to bake. Cook until charred, about 3 min. Place the hot dogs into buns. Top with kimchi, cheddar, cabbage salad, romaine, onions, and cilantro sprigs. Drizzle a little Sriracha on top and serve.
