Hot Dogs With Kimchi Relish Food

Q'S SEOUL BULGOGI AND KIMCHI

Steps:

• 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.
• 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.

HOT DOGS WITH KIMCHI RELISH

Steps:

• Preheat a grill to high or a grill pan over medium-high heat.
• In a small bowl, mix together kimchi, honey, and vinegar.
• Place hot dogs on grill and grill until browned and crispy. Place rolls on grill and toast until golden. Place hot dogs in rolls and top each with 1 tablespoon mustard and one-quarter of the kimchi mixture. Serve immediately.

KIMCHI HOT DOGS

Steps:

• Preheat grill to high.
• In a small bowl, combine kimchi, honey and vinegar; set aside
• Grill the hot dogs until brown and crisp.
• Lightly grill the rolls until golden.
• Transfer each hot dog to a roll and top with mustard and kimchi relish.

KIMCHI RELISH

Steps:

• Chop or slice kimchi into smaller pieces, if necessary. In small bowl, mix kimchi, honey and vinegar. Serve or cover and refrigerate.

KOREAN HOT DOGS

Steps:

• Cook the hot dogs following pack instructions. Mix the honey, mayo, gochujang and vinegar in a bowl.
• Split the buns in half, put a hot dog in each and divide the kimchi between them. Drizzle with the spicy mayo, then top with a few carrot ribbons and some sesame seeds.