Recipe courtesy of Drew Kim and Jacob Hunter

Q's Seoul Bulgogi and Kimchi

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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4 all-beef hot dogs

4 New England-style hot dog buns


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


  1. 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.
  2. 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.

Q's Bulgogi:

Yield: Makes 4 cups.
  1. 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. 
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