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Kimchi on a hot dog

wayne keyser May 28, 2008 06:38 PM

My son used the noodles from a packet of "only at the Korean market" kimchi soup mix. Left me the inner packets, including a little packet of industrial-strength kimchi.

Just though I'd tell you ... it's great on a hot dog instead of sauerkraut!!

  1. hannaone May 28, 2008 06:47 PM

    Minced kimchi is good on a lot of things -
    hot dogs :-)
    some types of salads

    Any place you would use a relish
    added to or in place of salsa

    3 Replies
    1. re: hannaone
      bitsubeats May 28, 2008 07:25 PM

      tacos? that sounds better than hotdogs for some reason. Also I notice a LOT of hispanic people eating in korean restaurants around here. I'm glad they like my food cause I sure love theirs

      1. re: bitsubeats
        nlee Jun 6, 2008 03:33 PM

        I couldn't agree more! I have been noticing for a while how much Korean food and Mexican food (the real stuff, ahem) share flavors - chili, garlic, sour. Mexican menudo or red posole has a similar flavor profile to yookgaejang or even really porky/beefy kimchi jiggae (if you like a lot of lime in your menudo or posole). I also think Vietnamese and Mexican are very similar, especially with all the fresh herbs/salsas.

        1. re: bitsubeats
          another_adam Jun 14, 2008 10:27 AM

          There's a in Los Angeles near UCLA, with the improbable name of Jose Bernstein's, that serves up kimchi galbi burritos.... :)

      2. bitsubeats May 28, 2008 07:24 PM

        yep if you like that, you have to try budaechigae (army base stew). One of my FAVORITE things in the world to eat. Chopped up hotdogs, spam, potatoes, and other meat products that are laying around (I bet corned beef would be AWESOME) thrown in some water with some sour sour kimchi. If you want you can also add ramen noodles.

        I also used to eat it on hamburgers when I was little.

        6 Replies
        1. re: bitsubeats
          Passadumkeg May 29, 2008 05:51 AM

          I saw budaechigae at a restaurant in Seoul, but as a vet, I'll pass. I love kim chi on dogs (both kinds, the weiner & the woof), grow my own cin. cab, to make my own, just need the vat for the back yard. There was a BBC article 2 yrs. ago that was about kim chi's effictiveness in preventing the avian flu virus.
          I'm gonna be the granddad of my son's Korean wife's baby in Dec.! More Seoul food on the horizon.

          1. re: Passadumkeg
            moh May 29, 2008 06:35 AM

            Congratulations Passadumkeg! Eat well for us when you celebrate your new family member!

          2. re: bitsubeats
            Miss Needle May 29, 2008 09:31 AM

            I've got to say that I've never tried budaechigae. I wouldn't mind trying a bit if somebody else orders it but I don't think I want to order an entire one myself.

            1. re: Miss Needle
              hannaone May 29, 2008 09:42 AM

              Base stew is my sons (plural) favorite. That crazy mix of processed meat, kimchi, veggies, and mandu is pretty good stuff.

              1. re: hannaone
                Miss Needle May 29, 2008 10:08 AM

                I guess enough people must love it for it to be on so many menus. But I have a feeling that it's probably not to my taste -- not really a fan of hot dogs. I'd be happy if somebody else makes the sacrifice. : )

                1. re: Miss Needle
                  joonjoon Apr 21, 2010 11:12 AM

                  If you're 'curious' about budae chigae, try making a package of spicy korean ramen with hot dog/spam, kimchi, and american cheese. That's basically the flavor profile and it rocks!

          3. Bill Hunt May 28, 2008 07:36 PM

            While I have never tried kimchi, we just did brats with sauerkraut and chili (touch of yellow mustard) and cheddar on honey whole-wheat buns, over Memorial Day. Yum! Maybe kimchi would do the trick?


            1. a
              AndyP May 29, 2008 12:17 AM

              Hey Wayne,

              Before I left Tokyo, at a Hanami party (cherry blossom viewing), I grilled hot dogs, and one of the other guests brought kimchi. As you can probably guess, the kimchi found itself on the plump, kosher hot dog.

              Quite a brilliant combo, kimchi and dog. I still buy kimchi at my local asian market to throw on my dogs.


              1. JungMann May 29, 2008 05:51 AM

                Chef David Chang popularized kimchi dogs at an exclusive bar in downtown Manhattan. They've become a highlight, even more so than the $18 drinks.

                1. Das Ubergeek May 29, 2008 08:37 AM

                  What's also really good -- especially after a night of drinking -- is a kimchi burrito, like you get at Jose Bernstein's in Westwood Village (near UCLA).

                  Now that I'm not 20 (when I could eat and drink what I wanted with no problems and still stay fit), it means a lot of aftereffects.

                  1. m
                    melly May 29, 2008 08:39 AM

                    That sounds really good.

                    1. Scrapironchef May 29, 2008 11:54 AM

                      Kimchi is the vegetable version of bacon. Is there anything that it won't make better?

                      4 Replies
                      1. re: Scrapironchef
                        Miss Needle May 29, 2008 12:27 PM

                        Ice cream. Even though I haven't had it, I really don't want to.

                        And I've had bacon brittle in ice cream. It is delicious!

                        1. re: Miss Needle
                          Scrapironchef May 29, 2008 12:54 PM

                          I don't know, there's that garlic ice cream at the Gilroy festival that it just might work with....

                          1. re: Miss Needle
                            kobetobiko May 29, 2008 05:42 PM

                            Hey Miss Needle,

                            In Japan I have had togarashi ice cream before. Even though they said ice cream, it was more like sorbet. It had sort of a strawberry taste at first but a real kick in the end. It was very good!

                            I can totally imagine a kimchi sorbet to be very delicious! Perfect for summer!

                            1. re: kobetobiko
                              Miss Needle May 31, 2008 08:33 AM

                              Kobe, I can definitely see kimchi in sorbet form. I've had savory sorbets and they're pretty good. But I'm having a real huge problem picturing cream and sweet kimchi together.

                              The togarashi ice cream sounds interesting too. But I only see myself ordering that for novelty sake. Can't picture myself sitting on a porch with a scoop of togarashi.

                        2. m
                          moh May 29, 2008 05:38 PM

                          Aghh! You guys are all killing me! For some reason, I have trouble putting kimchi with all these sorts of things!

                          Then again, my mum keeps on threatening to revoke my Korean-ness because I don't like cooked kimchi or green onions... So I don't claim to be a good resource here.

                          1. k
                            kali_MM May 29, 2008 06:31 PM

                            Kimchi on a roast pork sandwich is also a wonderful treat!

                            1. Bill Hunt May 29, 2008 08:59 PM

                              Kimchi. Reminds me of a trip to Honolulu. We were in a 'B&B," that happened to be an apartment in a Waikiki high-rise. We returned to the "room," just as a neighbor uncorked his kimchi pot. The smell was overpowering. We were both gasping for breath and rushed to the lanai. Even with the door to the apartment closed, and the lanai door closed, we had to hang over the railing to get air. I was about ready to call a HASMAT team in, thinking that we had just been bombed with mustard gas.

                              With kimchi, a little goes a very, very long way.


                              6 Replies
                              1. re: Bill Hunt
                                moh May 29, 2008 10:34 PM

                                Bill Hunt, like a great Epoisses, kimchi smells much worse than it tastes. Kimchi is much better to smell if you leave it out. It allows the noxious gases a chance to dissipate. Kimchi is at its worst when you try to keep it in enclosed tight quarters. I have spent many an uncomfortable plane trip trying to import Mom's kimchi back to Montreal as carry-on luggage, and the more you try to hide the smell by putting it in "air-tight" containers and wrapping it in plastic bags, the worse it gets. It would actually be less offensive if you just let it breathe and air out. I have now smartened up, and pack it up for cargo. And when we get home and open up the cooler - Woah Nelly! - HASMAT is the correct response.

                                I had a similar experience with a raw milk Brie sandwich in an airport in France. I got the nastiest looks from the Parisiens around me, and all I could think was "But... but... this is YOUR cheese..." I have to admit, the smell was terrible.

                                Ah fermentation! Where would we be without it?

                                I would also comment that when it comes to kimchi, the nose knows. I can tell just by smelling the batch if it is underripe, overripe, or just right. I also can tell if it will be delicious or incorrectly spiced. Part of the joy that is kimchi is the olfactory experience.

                                Based on what I know about your love of wine, I suspect your nose is a fine-tuned instrument. I have to think the cooped up kimchi would have been quite the assault on your senses!

                                1. re: moh
                                  Bill Hunt May 30, 2008 09:43 AM

                                  Oh, it was assault, all right. Wife & I were almost blinded, and this was from across the hall, and out onto the lanai. I guess I need more of a kimchi education, though I'll go slowly. I'll also share your observations, as my wife still gives the stuff a wide berth in the grocery store.

                                  Loved the line, "but it's YOUR cheese... " Gotta' remember that.

                                  Thanks for the info,


                                  1. re: Bill Hunt
                                    Passadumkeg May 30, 2008 10:30 AM

                                    For real fun visit the Kim Chi Museum in Seoul!
                                    Whether eastern or western, pickled cabbage is soooo good god you. I've got 36 cabbage plants started in our garden, most of which will be turned into kapusta; Russian style saur chi or is it kim kraut?
                                    Gotta get the beer brewing too!

                                    1. re: Passadumkeg
                                      mrbozo Jun 1, 2008 06:02 PM

                                      AFX News Limited

                                      SKorea's LG sells kimchi air conditioner which kills bird flu virus

                                      02.14.2006, 02:32 AM

                                      SEOUL (AFX) - South Korea's LG Electronics said it has begun selling a new air conditioner equipped with a filter made out of kimchi that destroys the killer bird flu virus.

                                      The new air conditioner filters the air through a chemical mix that includes an enzyme extracted from kimchi, which is reportedly capable of eliminating the H5N1 virus.

                                      'It is too early to tally the sales figures yet but we believe the new air-con will sell very well,' company spokesman Jo Chang-Hyun told Agence France-Presse.

                                      Kimchi is a spicy fermented vegetable dish made with red peppers, radishes and a lot of garlic and ginger.

                                      - http://www.forbes.com/home/feeds/afx/...

                                    2. re: Bill Hunt
                                      thkozmo Jun 6, 2008 09:44 AM

                                      Bill, would you mind sharing the recipe for kapusta? I would really like to try making it.

                                      1. re: thkozmo
                                        Passadumkeg Jun 6, 2008 10:05 AM

                                        I think you meant me the old Passadumkegski. I grew up making kapusta every autumn with grandparents, aunts & uncles, etc. I don't have a recipe, but here's what I do. Slice cabbage, onions and carrot coins thinly. I have earthen ware crocks, but you can use a palastic basin and even line it w/ a plastic trash bag (I read this plastic stuff on line.) I lay down a layer of cabbage, a few onion and carrot slices and bless it with a small handful of Kosher salt and repeat until crock is nearly full. I have a plate that fits neatly inside the rim of the crock and weight down the plate w/ a large, clean rock. Leave in warm place for a week or so amd move to cool place when fermentation starts (Boy, do I love fermentation, bread, beer, and kapusta!) The rock and plate keeps the cabbage submerged in the juices that are given off. I skim off surface scum. I keep it
                                        "live", not canned, and it gets stronger and stronger over the winter. I sometimes add carroway seed when I'm cooking a batch. Great w/ kolbasi, beer and rye bread!

                                2. hill food May 29, 2008 09:56 PM

                                  but isn't a little cross-pollination a wonderful thing?

                                  I might have to draw the line at home-made kimchi in a dense high-rise setting. But I would like to be a guest when it's ripe.

                                  1. c
                                    crt May 31, 2008 10:31 AM

                                    Oh yeah, I could definately see kimchi on a hot dog. After all it's sort of kin to sauerkraut in that one of the its main ingredients is cabbage. And it would add a nice crunch to it. And, since I'm big on spicy hot anything., why not spice up a dog with kimchi? Can't wait to try it. Hell speaking the Asian angle, what do you all think of some spicy Chinese mustard instead of that ol traditional plain 'Frenches' style yellow mustard on a dog. Anybody ever tried that???

                                    6 Replies
                                    1. re: crt
                                      Passadumkeg May 31, 2008 02:40 PM

                                      My sinuses are nodding yes, w/ wasabi; hooooot dog.

                                      1. re: Passadumkeg
                                        crt Jun 1, 2008 03:47 PM

                                        Yes you have tried it with Chinese mustard, or yes you would like to try it with Chinese mustard?

                                        1. re: crt
                                          Passadumkeg Jun 1, 2008 04:48 PM

                                          Yes, Chinese mustard on the roll and wasabi on the dog; Whoooooeeee!

                                          1. re: Passadumkeg
                                            CPunches Jun 2, 2008 02:35 PM

                                            couldn't get my paws on any kim-chi so i did this... omg. so good. you are a genius. haha

                                      2. re: crt
                                        Davwud Jun 3, 2008 05:16 AM

                                        Yes please!!!


                                        1. re: crt
                                          JungMann Jun 3, 2008 05:28 AM

                                          There's a kosher Chinese restaurant in NYC that sells hotdog eggrolls. Perfect with hot Chinese mustard. Almost as much so as the pastrami eggrolls.

                                        2. Scrapironchef Jun 2, 2008 09:53 AM

                                          Okay folks, it had to be done - I give you grilled bacon/kimchee rollups!

                                          9 Replies
                                          1. re: Scrapironchef
                                            Passadumkeg Jun 2, 2008 10:32 AM

                                            Open up a cart in Los Angeles and see if the county health dept. shuts you down too.
                                            Looks great, will make when Korean daughter-in-law is here!

                                            1. re: Passadumkeg
                                              Scrapironchef Jun 2, 2008 11:05 AM

                                              I'd use thinner bacon next time, but the results were inhaled by all involved.

                                              For the record, I'm on the side of the health department. These thing shouldn't be sittiing around unrefrigerated.

                                            2. re: Scrapironchef
                                              hannaone Jun 2, 2008 12:18 PM

                                              Inside out Bo Ssam!!!


                                              I have got to try this.

                                              1. re: Scrapironchef
                                                bitsubeats Jun 2, 2008 01:42 PM

                                                hey that's kinda the same thing as ssam gyup sal. My family and I like to throw kimchi on the portable grill while we're grilling our sliced pork belly so the kimchi mingles in with all the delicious pork fat

                                                1. re: Scrapironchef
                                                  moh Jun 2, 2008 03:06 PM

                                                  Ohh! The garlic at the end is a nice touch...

                                                  See this looks ok to me, because I have to have kimchi when I eat Korean spiced pork belly BBQ. Do love my bacon products!

                                                  1. re: moh
                                                    Scrapironchef Jun 2, 2008 03:24 PM

                                                    The garlic kept the tips from burning and held everything on. Even with soaking the skewers, the bacon fat flairs enouch to cause problems with them catching. Next time I'll set up to use indirect heatand just finish them over the coals.

                                                    1. re: Scrapironchef
                                                      moh Jun 3, 2008 05:00 AM

                                                      Raw garlic chunks are often served with grilled meats in Korean cuisine. The idea to add them to the skewer and allow them to grill and get that charred flavour is brilliance! Practical, aesthetically pleasing, harmonious with the culture of the ingredients yet putting a different creative spin on a known combination.

                                                      You are making me wish the weather was better here! Time to fire up the grill...

                                                  2. re: Scrapironchef
                                                    Davwud Jun 3, 2008 05:17 AM

                                                    Oh, that can't possibly suck.


                                                    1. re: Scrapironchef
                                                      prunefeet Jun 8, 2008 10:38 AM

                                                      Holy cow that looks amazing!!!

                                                    2. m
                                                      MacGuffin Jun 6, 2008 06:14 AM

                                                      That sounds super. And speaking of Korean, my favorite hot dog topping is what's known as "Korean carrots," which can be found in Russian delis (you have to make sure that you get good ones, though--they should be spicy). I only eat veggie dogs (Yves produces several; "The Good Dog," and "Veggie Dogs" are both yummy), but on a steamed Martin's potato roll with spicy brown mustard and the crunchy carrots...Nirvana. :)

                                                      1. k
                                                        KailuaGirl Jun 6, 2008 09:40 AM

                                                        Kim chee on any sandwich is great in the place of pickles and/or lettuce. It also makes a great dip when food processed with cream cheese. You get the spiciness of the kim chee with the coolness of the cream cheese. Of course, I'm talking about won bok/cabbage kim chee and not the cucumber or any other varieties, although they might be good in sandwiches, too. Will have to try it the next time I make a batch.

                                                        5 Replies
                                                        1. re: KailuaGirl
                                                          hannaone Jun 6, 2008 10:08 AM

                                                          Cucumber kimchi while still fresh and crisp is pretty good on sammiches.

                                                          1. re: hannaone
                                                            mrbozo Jun 6, 2008 12:17 PM

                                                            I like cabbage kimchi old and sour on a hamburger.

                                                            1. re: mrbozo
                                                              catwm Jun 6, 2008 04:30 PM

                                                              Try kimchi with spaghetti. I know it sounds odd but man, it's soo good.

                                                              1. re: catwm
                                                                MsRetro Jan 4, 2009 02:53 PM

                                                                Kimchi spaghetti is indeed amazing. Add some parmesan on top, and I am in heaven.

                                                                1. re: MsRetro
                                                                  prunefeet May 2, 2010 02:58 PM

                                                                  So what do you do, chop up some kimchee and toss it with spaghetti? Any other ingredients? It sure appeals to me...would be nice in incorporate some pork in there, maybe even bacon...hmmm, now the wheels are turning!

                                                        2. LadyOnO2 Jun 6, 2008 05:02 PM

                                                          Anyone here ever go into a Salvadorean restaurant, where they had those huge jars on every table, filled with some sort of red liquid and shredded cabbage??? It's hot and really spicy, a hot radish kind of taste...I have seen it eaten as a garnish on top of those pupusas. Never knew what the stuff was called, could that be a form of Salvadorean Kimchi?

                                                          1 Reply
                                                          1. re: LadyOnO2
                                                            Humbucker Jun 6, 2008 08:39 PM

                                                            The pickled cabbage slaw is called curtido.

                                                          2. Veggo Jun 6, 2008 05:44 PM

                                                            Curious timing. I bought my first jar of kimchi today; I have passed in the past because I must be missing something that a 10 ounce jar of pickled cabbage costs 5 bucks. Beyond a topping for hotdogs, which I don't eat at home, what are the general uses, short of learning a new cuisine? Absent any replies, ( and I did not expect this opportunity), I planned to eat it out of the cold jar with a fork. Thanks in advance for any better ideas!

                                                            13 Replies
                                                            1. re: Veggo
                                                              wayne keyser Jun 6, 2008 06:28 PM

                                                              Considerin' as it's (in spirit) a pickle, put a little in a little bowl and eat it like a pickle, as one of several side dishes along with a meal.

                                                              1. re: Veggo
                                                                hannaone Jun 6, 2008 08:07 PM

                                                                Kimchi is usually served as a side dish (along with a number of other small sides).
                                                                You can eat it alone, or use it to flavor a mouthful of rice, veggies, fish, or meat.

                                                                Taste it first, then decide what you have that would go with the kimchi.

                                                                1. re: Veggo
                                                                  Das Ubergeek Jun 7, 2008 04:13 PM

                                                                  Veggo, that's very expensive. I don't know where you live but if you've got a Korean market nearby you should pay no more than $2 a lb. for it.

                                                                  1. re: Das Ubergeek
                                                                    Veggo Jun 7, 2008 06:32 PM

                                                                    DU, I did err in that the Kimchi jar I bought is 15 ounces, not 10, but the price was $4.99. It is King's brand. I'm in Bradenton, Florida, on the gulf coast, and I'm not aware of even one Korean restaurant in a 3 county region, let alone a Korean market. From Bradenton south through Sarasota to Naples there is not much good Asian fare; marginal Thai and Chinese and forgettable sushi. There are not substantial asian communities in this part of Florida.

                                                                  2. re: Veggo
                                                                    southernitalian Mar 23, 2011 08:19 AM

                                                                    I just tried kimchi for the first time and I have to say, I'm a little underwhelmed. I got a huge jar (not sure how many ounces, not at home) for $4.99. I got it at the Super G Mart in Charlotte. It;s mostly cabbage, plus a little scallion and some carrot. All I can taste is garlic, but not in a good way. I hate to throw it out but I can't imagine how I could use this up.

                                                                    1. re: southernitalian
                                                                      Das Ubergeek Mar 23, 2011 08:38 AM

                                                                      I hate buying kimchi in Korean markets because it seems only to come in food-service size packaging... I agree, though I do love kimchi, I don't eat it with every meal!

                                                                      1. re: southernitalian
                                                                        Scrapironchef Mar 23, 2011 09:54 AM

                                                                        Keep trying, every brand has their own recipe. If you don't like the one you have add some more red pepper and leave it in the fridge for a week.

                                                                        1. re: southernitalian
                                                                          joonjoon Mar 23, 2011 10:44 AM

                                                                          It's supposed to be mostly cabbage. :)

                                                                          1. re: joonjoon
                                                                            southernitalian Mar 23, 2011 11:00 AM

                                                                            Yes, I'm aware it's supposed to be mostly cabbage. LOVE cabbage. And I know it's fermented so I expected a little tang. But there's an almost chemical taste to it, like it's been sprayed with perfume. I'm going to have to try to add it to things to see if the taste is mellowed.

                                                                            1. re: joonjoon
                                                                              MacGuffin Mar 23, 2011 03:02 PM

                                                                              Are all kimchis supposed to be mostly cabbage? I used to have Korean colleagues who explained to me that there were MANY types of kimchi and in fact, pointed me towards a "water kimchi" while eating out. I don't remember whether or not it contained cabbage.

                                                                              1. re: MacGuffin
                                                                                joonjoon Mar 23, 2011 03:40 PM

                                                                                Kimchi is like the word pickle. By default pickles are made of cucumber but you can pickle anything. The default kimchi preparation is made with cabbage, but you can do kimchi with almost any vegetable. Other popular kimchis are cucumber, radish, scallions, and so on.

                                                                                1. re: joonjoon
                                                                                  MacGuffin Mar 23, 2011 07:11 PM


                                                                            2. re: southernitalian
                                                                              Davwud Mar 23, 2011 10:59 AM

                                                                              That's kinda like saying that sauerkraut is "Mostly cabbage."


                                                                          2. m
                                                                            Mag454 Jun 6, 2008 09:02 PM

                                                                            Kim chee with lau lau is my favorite....

                                                                            1. BeaN Jun 8, 2008 01:40 PM

                                                                              kimchi with cottage cheese - a study i good contrasts!

                                                                              1. chinesechicken Dec 25, 2008 11:07 PM

                                                                                You can also put kimchi in Reuben sandwiches (instead of sauerkraut) and on pizza, too. Yum! http://kr.youtube.com/user/Tamar1973

                                                                                1. u
                                                                                  umbushi plum Dec 26, 2008 01:33 PM

                                                                                  i love kimchi, sounds like a delicious combo! another good combination is a cold salad of kimchi pickled seaweed and asian flavoured pickled eggs oh and i nearly forgot corn kernals mix that together for a tasty treat my grandmother (shes from vietnam) always makes it for me when i visit her. :-)

                                                                                  1. c
                                                                                    chocolatetartguy Mar 24, 2011 06:12 PM

                                                                                    Not that it's particularly groundbreaking, but I have been thinking of ordering mu shu pork at my favorite Northern Chinese restaurant, just so I can top it with the best kim chi I have ever had. It is fiery and tastes slightly sweet, like bbq sauce.

                                                                                    2 Replies
                                                                                    1. re: chocolatetartguy
                                                                                      hill food Mar 24, 2011 07:07 PM

                                                                                      I'd eat that.

                                                                                      1. re: chocolatetartguy
                                                                                        joonjoon Mar 24, 2011 07:44 PM

                                                                                        That sounds like an awesome combo!

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