- 2 cup(s) cabbage, finely shredded
- 1 green onion, finely chopped
- 1 fresh lime, juiced
- pepper, freshly ground
- 1 tablespoon(s) sesame oil
- 1/2 cup(s) Japanese mayonnaise
- 1 tablespoon(s) olive oil
- 1 cup(s) kimchi, drained
- 5 Hoffy Bacon Wrapped Hot Dogs
- 5 hot dog buns
- 1 cup(s) sharp cheddar cheese, shredded
- 1/2 small sweet yellow onion, shaved thinly
- 1 cup(s) fresh cilantro leaves
- Sriracha, for drizzling
Dinner You can credit Chef Roy Choi for the Korean-style Hot Dog that took L.A. by storm. Because of his mission to bring great food to the streets, he used his passion and hard-core culinary pedigree to create an excitement for his dishes, and most importantly, changed the culinary landscape. This is Chef Jamie Gwen's take on the cult favorite.
- In a large mixing bowl, combine the cabbage, green onion, and lime juice. Then, season with salt and pepper and toss well.
- In another bowl, combine the sesame oil and mayonnaise and then whisk to combine.
- In a nonstick skillet, heat the olive oil over high heat. Add the kimchi and cook over high heat until browned all over, about 3 minutes.
- Heat a large sauté pan or a grill pan or your backyard BBQ to medium heat and then cook the Hoffy Bacon-Wrapped Hot Dogs until the bacon is golden brown all over and the hot dog is heated through.
- If you’re using a sauté pan, toast the buns, cut side down, in the bacon grease left in the pan, or grill them until lightly toasted.
- Spread the cut sides of the hot dog buns with the sesame mayonnaise. Place the hot dogs in the buns and top with the cheddar cheese, then the kimchi. Top with the cabbage salad, onion and cilantro sprigs. Drizzle Sriracha on top and serve.