Seoul Rebel Recipe

Marinate the Beef

Thinly slice 1 lb of beef ribeye or sirloin. In a bowl, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon grated ginger, 2 tablespoons grated pear or apple, and 1 tablespoon rice vinegar. Add the sliced beef, toss to coat, cover, and refrigerate for at least 1 hour or overnight.

Cook the Bulgogi

Heat a skillet over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.

Make the Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon gochujang paste, 1 teaspoon grated fresh ginger, 1 teaspoon rice vinegar, and a pinch of salt until smooth. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to use.

Grill or Pan-Sear Beef Franks

Heat a grill or skillet over medium heat. Cook 4 beef franks for 5-7 minutes, turning occasionally, until evenly browned and heated through.

Toast the Buns

Lightly butter 4 hot dog buns and toast them in a pan or oven until golden and slightly crispy.

Assemble the Hot Dogs

Place a beef frank into each toasted bun. Top with a generous helping of cooked beef bulgogi. Add a spoonful of kimchi on top. Drizzle with gochujang ginger aioli. Garnish with chopped scallions or sesame seeds if desired. Serve immediately.