HOME > Chowhound > General Topics >

Discussion

Kimchi on a hot dog

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. Click to Upload a photo (10 MB limit)
Delete
  1. Minced kimchi is good on a lot of things -
    tacos
    quesadillas
    burgers
    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

      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

        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

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

      2. 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

          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

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

          2. re: bitsubeats

            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

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

              1. re: hannaone

                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

                  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. 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?

            Hunt

            1. 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.

              Yoroshiku,
              Andy

              1. 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. 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. That sounds really good.

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

                      4 Replies
                      1. re: Scrapironchef

                        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

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

                          1. re: Miss Needle

                            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

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

                            1. 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.

                              Hunt

                              6 Replies
                              1. re: Bill Hunt

                                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

                                  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,

                                  Hunt

                                  1. re: Bill Hunt

                                    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

                                      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

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

                                      1. re: thkozmo

                                        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. 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. 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

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

                                      1. re: Passadumkeg

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

                                        1. re: crt

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

                                          1. re: Passadumkeg

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

                                        1. re: crt

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

                                           
                                           
                                           
                                          9 Replies
                                          1. re: Scrapironchef

                                            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

                                              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.

                                              1. re: Scrapironchef

                                                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

                                                  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

                                                    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

                                                      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...

                                                    1. 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. 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

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

                                                          1. re: hannaone

                                                            I like cabbage kimchi old and sour on a hamburger.

                                                            1. re: mrbozo

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

                                                              1. re: catwm

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

                                                                1. re: MsRetro

                                                                  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. 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

                                                            The pickled cabbage slaw is called curtido.

                                                          2. 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

                                                              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

                                                                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

                                                                  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

                                                                    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

                                                                    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

                                                                      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

                                                                        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

                                                                          It's supposed to be mostly cabbage. :)

                                                                          1. re: joonjoon

                                                                            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

                                                                              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

                                                                                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.

                                                                            2. re: southernitalian

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

                                                                              DT

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

                                                                            1. kimchi with cottage cheese - a study i good contrasts!

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

                                                                                1. 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. 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