Q's Seoul Bulgogi and Kimchi |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
3. 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.
4. Q's Bulgogi:
5. 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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