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Q's Seoul Bulgogi and Kimchi

Recipe courtesy Jacob Hunter and Drew Kim, DC-3
Show: Heat Seekers Episode: Washington, D.C.

Photo: Q's Seoul Bulgogi and Kimchi

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

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
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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.

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.
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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