Footlong Kimchi Hot Dog Recipe

This kimchi dog has a few inches on the competition
Apr 8, 2014 1:00 pm
footlong kimchi dog photo
Photo: Morgan Ione

When it comes to hot dogs, kimchi is the new sauerkraut. No offense to the classic shredded fermented cabbage, but kimchi is spicy and colorful in addition to being a perfect acidic component to a nice fatty dog, so kimchi wins. Need a little extra crunch? Nori flakes and wasabi peas are there to help. Why the footlong? Glad you asked. Answers, after the jump. 

Illustrated Kitchen Hacks: Zero-Effort Kimchi Pickled Eggs

In the kitchen, creativity goes a long way
Feb 20, 2014 10:00 am

Welcome to Illustrated Kitchen Hacks. For the Korean food fiend, here's how to make zero-effort kimchi pickled eggs, presented in this easy-to-use visual format.  Now you have absolutely no reason, including a short attention span, not to fire up the most Instagrammable garnish for bibimbap, noodles, soup and more. 

Watch Mott Street Chef Edward Kim Work Magic With Kimchi, Butter, Chicken Stock

A Korean nage to dress up some udon
Dec 16, 2013 11:00 am

On the menu there are hints of Vietnam with an appetizer of candied shrimp, peanuts, oranges, lime, fish sauce vinaigrette and fresh herbs, while oyster mushrooms are addressed with miso butter (all Japanese). Chicago chef Edward Kim has flown around the world to research his latest restaurant, Mott Street. And here's some serious food porn to make you happy.

Osaka-Style Okonomiyaki Recipe

Savory Japanese pancakes made with pork belly
Dec 5, 2013 3:00 pm
Photo: Todd Coleman

The okonomiyaki (savory pancakes) of Osaka is the style that defines this dish. Here, ingredients are simply mixed together with batter and griddled. Cabbage is the mainstay, and there’s also fresh pork belly. The full recipe, after the jump.

Our 15 Sourest, Pickled and Fermentastic Stories

C'mon, pucker up to this tongue-curling food trend
Jun 21, 2013 1:01 pm

We were inspired by a slew of stories dedicated to all things tart, fermented, pickled and otherwise made nice and sour (particularly this one from Slate — we're salivating). As it happens, we also have a ton of coverage on yogurt, pickles, kombucha, kimchi, kraut, vinegar and more, and as a result, we're currently discussing who will be pickling what this weekend.

This Business Doesn't Stink: The Story Behind Mrs. Kim's Kimchi

A mother-daughter duo conquers the kimchi market
Jun 12, 2013 9:01 am

Welcome to What's Your Story?, a new feature about innovative entrepreneurs in the food industry. What goes into the launch of a new food brand, how is the product made, who designs the packaging? All these questions, answered. Up next, Mrs. Kim's Kimchi.

Great, Now I'm Obsessed With Kimchi Pickled Eggs

My hack of the day turned into a legit fixation
Apr 25, 2013 11:31 am

My Zero-Effort Kimchi Pickled Eggs were a hit! Just like when I'm obsessed with a song I listen to it until it literally repulses me, I'm more or less living off these tasty little guys. And frankly, nobody wants to hang out with me. But I'm okay with that, and here are 8 totally legitimate reasons why. 

Hack of the Day: Zero-Effort Kimchi Pickled Eggs

Here's how you make pickled eggs, Korean-style
Apr 23, 2013 10:31 am

Thanks to the recent explosive popularity of our Only Recipe For Pickled Eggs You Will Ever Need, I can't get my mind off them. It didn't help that a brunch cocktail a couple of weeks ago had a beautiful specimen perched right on top. I figured out a cool hack over the weekend by being lazy two ways. First by eating almost all the kimchi out of the jar and not buying another, and second by being totally unwilling to spend a weekend morning pickling eggs.


Follow Food Republic

Vietnamese noodle soup, it’s what’s for breakfast
Ice cream's Italian cousin has some smooth moves
Six simple steps to spicy, juicy beef for tacos
Sweet and salty rolls for superb sandwiches
And if this guy says it, you'd better believe it
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.