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Recipe Detail Page
Crunchy Korean Dog with Kimchi Relish & Spicy Ketchup
Summer 2023
The all-beef frank takes a trip to Korea with a sweet-and-sour kimchi relish, gochujang-spiked ketchup and crunchy ramen noodles. The dish delivers a lot of flavour for very little effort. All three of these accoutrements can be made in advance, allowing you to relax before you fire up the grill.
Serves 4
1/2 cup (125 mL) packed cabbage kimchi, cut into strips
1/3 Asian pear or large apple, cored, cut into strips
1 tsp (5 mL) kimchi “juice” (brine)
2 tbsp (30 mL) thinly sliced green onion
2 tbsp (30 mL) gochujang (Korean pepper paste)
1/3 cup (80 mL) ketchup
1/2 pack instant ramen noodles, coarsely crushed
1 tbsp (15 mL) unsalted butter
1/4 tsp (1 mL) instant ramen noodle seasoning
1/2 sheet nori, crumbled
4 beef hot dogs
4 hot dog buns
1. In a small bowl, combine kimchi, Asian pear or apple, kimchi juice and green onion. Mix thoroughly. Transfer kimchi relish to an airtight container. Refrigerate for up to 1 day.
2. In another small bowl, whisk gochujang and ketchup until combined. Transfer spicy ketchup to an airtight container. Refrigerate for up to 2 weeks.
3. In a small frying pan over medium heat, add instant noodles and butter. Cook, stirring often, until toasted and brown, about 5 minutes. Stir in the seasoning and nori. Transfer to a plate and cool completely. Transfer crunchy noodles to an airtight container. Store at room temperature for up to 2 days.
4. Preheat grill to high.
5. Clean and oil grate. Grill hot dogs, turning occasionally, until heated through, about 4 minutes. Toast cut sides of buns, if desired.
6. Slather each bun with spicy ketchup then top with kimchi relish. Top with a hot dog and garnish with crunchy noodles. Serve immediately.
Serves 4
