Q's Seoul Bulgogi and Kimchi

Recipe courtesy of Drew Kim and Jacob Hunter

Show: Heat Seekers

Episode: Washington, D.C.

Q's Seoul Bulgogi and Kimchi

Name: Q's Seoul Bulgogi and Kimchi
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H0M0.000S
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; 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

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Level: Easy
Total: 1 hr

Prep: 20 min
Inactive: 30 min
Cook: 10 min

Yield: 4 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jacob Hunter and Drew Kim, DC-3, Washington, DC

My Private Notes

Show: Heat Seekers

Episode: Washington, D.C.

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Q's Seoul Bulgogi and Kimchi

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