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? Because we discovered the fantastic tubesteaks of our own local Brooklyn Hot Dog Company. They’re “one of a grind,” and don’t use fillers or nitrates. Subbing out your standard higher-quality frank for one of these not only satisfies your craving that much more, it enhances your presentation. If you can’t find giant hot dog buns or hoagie buns, let the ends hang off on both sides. It’s a beautiful thing. But all that dog covered in crisp kimchi against the squishy bun is a beautiful thing too, so a nice accomodating roll is your best bet for maximum enjoyment.
- 2 12-inch natural pork and beef hot dogs
- 2 extra-long hot dog buns or soft hoagie buns
- 1 cup kimchi, drained well and roughly chopped
- 1 scallion white and light parts only, thinly sliced
- 2 tablespoons Japanese kewpie mayonnaise
- furikake (Japanese seasoning), nori and wasabi peas
For the kimchi relish:
- Combine the drained, chopped kimchi, scallion and mayo in a small bowl and set aside.
For the hot dogs:
- Cook the hot dogs to your liking — boil, steam, grill or pan-fry — then place each in a bun.
- Top with the kimchi relish and furikake.
- Serve with nori and wasabi peas for optional sprinkling/snacking.
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