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In the Kitchen
Recipe courtesy of Drew Kim
and
Jacob Hunter
Q's Seoul Bulgogi and Kimchi
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
Q's Bulgogi:
Yield:
Makes 4 cups.
- 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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