My husband, Peter, loves Korean food. So as soon as he saw the recipe for Kogi dogs, he just had to make some. I wasn’t as enthusiastic about the concept, but one bite converted me. Kimchee, a chili-hot fermented pickle not unlike sauerkraut, is most commonly made with Napa cabbage, although other vegetables are also used. Like sauerkraut, browning kimchee mellows its flavor.
- 2 c. finely shredded cabbage
- 2 thinly sliced small scallions
- 1 T. freshly squeezed lime juice
- salt and pepper to taste
- 1 T. toasted sesame seeds
- 1/2 c. mayonnaise
- 1 T. peanut or other vegetable oil, plus additional for brushing the buns
- 1 c. cabbage kimchee*
- 8 hot dog buns, partially split
- 8 jumbo hot dogs
- 1 c. shredded sharp cheddar
- 2 c. shredded lettuce, preferably romaine
- 1 small onion, thinly sliced
- 2 c. cilantro sprigs
- Siracha hot sauce for drizzling, optional
In a mortar, pound the sesame seeds until they are crushed and transfer to a small bowl. Alternatively, this can be done in a small food processor or pounded with the handle of a wooden spoon or knife in a small bowl. Stir in the mayonnaise and season to taste with salt.
If the kimchee is in large chunks, chop it coarsely. In a non-stick skillet, heat 1 T. of oil over high heat. Add the kimchee and cook, stirring frequently, until it is browned all over, about 3 minutes.
Light a grill. Brush the insides of the buns with oil and grill over moderately high heat, cut side down, until crisp, 20 seconds. Turn and grill for 20 seconds longer. Spread the cut sides with the sesame mayonnaise.
Grill the hot dogs over moderately high heat until nicely charred all over, 3 minutes. Tuck the hot dogs into the buns with the kimchi and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little Sriracha on top if desired and serve.
Makes 8 Kogi dogs.
Adapted from Roy Choi’s Kogi dog recipe that appeared in the August 2009 issue of Food and Wine Magazine.
*Kimchee is available locally at Little World Market, 2936 S. MacArthur Blvd.