When Kogi's truck first Tweeted its stops in 2008, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin and also opened a Kogi counter at L.A.'s Alibi Room.
- 2 cups finely shredded cabbage
- 1 large scallion, finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper, to taste
- 1 tablespoon toasted sesame seeds
- 1/2 cup mayonnaise
- Vegetable oil
- 1 cup kimchee, drained and patted dry
- 8 hot dog buns, split
- 8 all-beef hot dogs, partially split
- 1 cup shredded sharp cheddar
- 2 cups shredded romaine
- 1 small onion, thinly sliced
- 2 cups cilantro sprigs
- Sriracha, for drizzling
In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the mayonnaise and season with salt.
In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchee and cook over high heat until browned all over, 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 kimchee and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little Sriracha on top and serve.
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Recipe reprinted by permission of Publisher. All rights reserved.
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