Korean Barbecue-Flavored Hot Dogs with Kimchi

East and Southeast Asian toppings on hot dogs have become popular with food trucks such as Kogi and Japadog in Vancouver, Canada, and New York City. Rather than go through the process of making kimchi, this calls for prepared product.

Makes 6 hot dogs

Ingredients

Sauce

• 1/4 cup medium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1/4 teaspoon ground black pepper
• 1 teaspoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 teaspoon crushed hot red pepper
• 2 tablespoons cooking wine—white or red
• 1 tablespoon cooking oil

Hot Dogs

• 6 (1 pound) all-beef hot dogs
• 6 hot dog buns, split and lightly toasted on the inside
• Brown mustard
• 1 cup kimchi, drained
• Sriracha (hot Thai sauce)

Preparation

1. Mix very well all the ingredients in a wide bowl, so that the sugar is dissolved. Place hot dogs in the mixture and marinate for 10 minutes.
2. Heat a grill until hot, place marinated hot dogs on it, and cook until exterior is slightly crispy and browned (not burnt). Reserve extra liquid, if any.
3. Place hot dogs in each bun and top with a strip of mustard and kimchi. Add any extra liquid to taste and Sriracha to taste.

Reprinted with permission from “Man Bites Dog: Hot Dog Culture in America,” Bruce Kraig.