Beef Frank, Beef Bulgogi, Kimchi, Gochujang Ginger Aioli

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.

Marinate the Beef

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.

Cook the Bulgogi

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.

Make the Aioli

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

Grill or Pan-Sear Beef Franks

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

Toast the Buns

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.

Assemble the Hot Dogs

Garlic

Soy Sauce

Sugar

Sesame Oil

Green Onion

Gochujang

Ginger

Beef Frank

Hot Dog Bun

Thinly Sliced Beef Ribeye

Pear

Onion

Napa Cabbage Kimchi

Mayonnaise

Lemon Juice

Seoul Rebel

Make Seoul Rebel Recipe in just 30m. Beef Frank, Beef Bulgogi, Kimchi, Gochujang Ginger Aioli

Seoul Rebel Recipe

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