My stint in the Army took me to Korea twice. We were there to do military exercises meant to intimidate “the neighbors” up north back in the mid 1980s. Whether it worked or not, those trips changed my life in a few ways.
One way was by introducing me to Korean cooking, which I have been in love with ever since. I joke that during my five-week deployments to Korea, I reeked of garlic the entire time. But it’s kinda true, and that’s due mostly to my eating kimchi of all kinds like it was momma’s lasagne.
It has only recently come out (to me, anyway) that kimchi is pretty much a superfood – after all, Health magazine named it the World’s Healthiest Food. That must be what made me pair it with maybe the world’s least-healthy food: hot dogs.
For some time I was making kimchi dogs with only a little gochujang sauce, which I would put on almost anything with the total confidence that it would make that thing taste great. Then chef Jet Tila put out a cookbook called “101 Asian Dishes You Need to Cook Before You Die,” and he next-leveled my weak attempt – as anyone named Jet will tend to do – with a version of what I present to you here.
Where do you fall on the kimchi-lover scale? Uncharted territory? Favorite? Let us know what you think about kimchi, and this recipe, in the comments.Print
If you’re tired of the simple ketchup/mustard treatment, make your hot dogs irresistible with a layer of kimchi and some spicy Asian sauces.
2 hot dogs
1 tablespoon mayonaisse
1/2 cup cabbage kimchi
2 tablespoons gochujang hot sauce
2 tablespoons wasabi mayo
2 tablespoons teriyaki sauce
Cook hot dogs on a grill, grill pan or dry nonstick saute pan on medium heat until cooked and well-browned, about 5-6 minutes. Open up the buns and spread a thin coating of mayonnaise on the insides of the them. Place them mayo-side down on the hot pan and cook until toasted, about 5 minutes. Check them often to make sure you don’t burn them and remove them to a plate when they’re done.
Place a hot dog in each bun, then cover each hot dog with kimchi. Smear/drizzle with wasabi mayo, gochujang sauce and teriyaki sauce. Serve immediately.
Adapted from a recipe by Jet Tila.
Keywords: kimchi hot dog