Seoul Rebel Recipe
Recipe information
Make Seoul Rebel in just 30m. Beef Frank, Beef Bulgogi, Kimchi, Gochujang Ginger Aioli
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Ingredients
General
Beef Frank
Beef Bulgogi
Kimchi
Gochujang Ginger Aioli
Prepare Beef Bulgogi
1. 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.
2. 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.
Prepare Gochujang Ginger Aioli
3. 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.
Cook the Beef Franks
Assemble the Seoul Rebel Hot Dog
5. Toast the Buns
Lightly butter 4 hot dog buns and toast them in a pan or oven until golden and slightly crispy.
6. 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.
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