Tailgate Recipe: Korean-Inspired Hot Dog | NBC4 Washington
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Tailgate Recipe: Korean-Inspired Hot Dog

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    NEWSLETTERS

    Chef Chris Beischer from New York’s Mercer Kitchen prepares a fresh twist on the classic hot dog with sauerkraut. (Published Friday, Nov. 13, 2015)

    Kimchi Relish
    Ingredients:
    400 gr. Kimchi, Thinly Sliced
    100 gr. Honey
    75 gr. Rice Vinegar

    Preparation:
    Squeeze out excess liquid from Kimchi and slice chiffonade style.
    Mix together the Kimchi, honey and vinegar in a small bowl. Leave in bowl and refrigerate.
    Must be freshly made every day. Cannot carry over for the next day.

    Hot Dog
    Ingredients:
    Shaller & Weber pork and beef wieners
    Martin’s Potato Hot Dog Rolls
    Dijon mustard
    Scallion-very thinly sliced on bias

    Preparation:
    Grill 1 doggie until browned and crispy. Butter and toast a roll. Put the hot dogs in the rolls and spread with a little mustard. Top with a generous amount of Kimchi relish. Garnish with scallion. Serve on an oval plate with fries.