Earlier this year, Chris and I visited Ann Arbor and we stopped by a Korean diner in Kerrytown for lunch. Chris ordered a bacon wrapped hot dog deep fried with kimchi on it. It was pretty interesting! It inspired me to make my own at-home version so here it is —slightly healthier. I don’t normally eat hot dogs but when you get the organic kind with no nitrates or additives you feel better about eating it.
I made this relish to pair up with my bacon wrapped hot dogs. It is just as tasty without the bacon, if you’re too lazy to wrap them. This would be phenomenal in a bulgogi burrito or a burger. I’ll have to do that in another post. Stay tuned…
As mentioned in my 9/18 post, here’s another recipe with kimchi. I think I’m about half way done with my container. This is a great go-to recipe if you’re tired or lazy or don’t want to put a lot of effort into dinner. It’s easy, tasty and takes no time to make. It’s also a good go-to when you don’t want to put too much heat in the house. Enjoy!
I bought a big container of kimchi at the market so I’ll be doing a few more recipes with it. Naturally, kimchi fried rice comes to mind. The fried egg on top is optional but I think it really completes the dish.
My first authentic Korean food experience was in 1997 when I first met M. This was about the time when E started dating him. Since then, I have been exposed to many wonderful Korean dishes. Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!). Several years ago, I decided to make my at-home version of kimchi jjigae. I think I have come up with a version I’m satisfied with. A warning —this is pretty spicy. I mean BTS (Burning Tonkomong Sensation) spicy. 😀
uni homemaker 