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Bonfire Night: Kogi Barbecue Inspired Korean Hot Dogs
There are three particular tastes I associate with Bonfire Night: polystyrene cups (with teeth marks around the rim where I used to nibble them) of hot Heinz Cream of Tomato Soup, Cadbury’s Curly Whirly bars shattered into splinters of hard caramel and milk chocolate in the cold (not shielded by my Dad’s Barbour pocket) and hot dogs, both of the real sausage variety, and the type made with Frankfurters. Still one of my favourite junk foods, still the only fast food/ mystery meat item that has not come from In-N-Out I’ll happily admit to eating.
Unlike most of my recipes, there are a few ingredients here that may involve tracking down. The frankfurters and brioche buns are easy (I prefer the Marks & Spencer buns, by the way), as is the lettuce, coriander, spring onions and black sesame seeds. You can also buy imported Kewpie Mayonnaise in M&S, but you can also find it on Amazon grocery, which has turned into my go-to for some of the slightly less ‘supermarket’ Asian ingredients. Sriracha is becoming pretty ubiquitous; Tesco does a not too bad own-brand version, but I like the real deal which you can find in Sainsbury’s, but again Amazon grocery is your friend. Actually, I find that kimchee is the hardest ingredient to track down, but for that I just need to make the effort of going to my nearest Asian grocery store (Canterbury locals? Thais ‘R’ Us has never let me down!) and picking up a tub in the refrigerator section. The measurements below serve four.
The Kogi Barbecue truck is one of the most famous food trucks in Los Angeles, and they to the most amazing All-American / Korean hybrid hot dogs loaded up with popular Korean Barbecue fixings. This version is easy to achieve at home.
Cook the hotdogs as per the packets instructions in a pan full of boiling water.
While the frankfurters are cooking, prepare the toppings, and slice the hotdog rolls down the middle.
To assemble the hotdogs, spread the inside of the rolls with Kewpie mayo, place a frankfurter inside each roll, and squeeze a line of mayo along the top of each frankfurter, so that the rest of the toppings stick. Divide the shredded lettuce between the hotdogs, followed by a layer of kimchee. Squeeze a zigzag of sriracha over the top of the kimchee, and finish each hotdog with a sprinkling of spring onion slices, fresh coriander and black sesame seeds.
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