Q's Seoul Bulgogi and Kimchi

INGREDIENTS

4 all-beef hot dogs
4 New England-style hot dog buns
Butter
1 tablespoon cooking oil
4 tablespoons Q's Bulgogi, recipe follows
4 tablespoons store-bought kimchi, chopped
4 teaspoons Sriracha

Q'S BULGOGI:

1 pound skirt steak (cleaned of all thick fat, leave thin layers of fat)
1/4 cup soy sauce
1/8 cup honey
1/8 cup rice wine vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons minced garlic
2 teaspoons coarse ground black pepper
1/2 teaspoon granulated sugar

DIRECTIONS

Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes. 

When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi. Drizzle Sriracha over the entire hot dog. Serve. 

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.