Q's Seoul Bulgogi and Kimchi

Total Time:
1 hr
20 min
30 min
10 min

4 servings

  • 4 all-beef hot dogs
  • 4 New England-style hot dog buns
  • Butter
  • 1 tablespoon cooking oil
  • 4 tablespoons Q's Bulgogi, recipe follows
  • 4 tablespoons store-bought kimchi, chopped
  • 4 teaspoons Sriracha
  • Q's Bulgogi:
  • 1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat)
  • 1/4 cup soy sauce
  • 1/8 cup honey
  • 1/8 cup rice wine vinegar
  • 1 tablespoon minced ginger
  • 1 tablespoon Sriracha
  • 2 teaspoons minced garlic
  • 2 teaspoons coarse ground black pepper
  • 1/2 teaspoon granulated sugar
  • Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes.

  • When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Q's Bulgogi:
  • Cut the steak into ribbons about 1/4-inch long and thick. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use. Makes 4 cups.

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