I’ve been on a kimchi rampage lately, using it like relish for everything like hot dogs, hamburgers, eggs and even making kimchi butter to top a perfectly grilled steak. Kimchi goes with everything. I think most would expect me to also say that, “the spicier, the better” but in reality, I’m not a dragon-mouth chili-head. I do enjoy chilies, but just the milder version. In fact, in my cookbook, I couldn’t even decide how to spell chile: Chile, Chili or Chilli or Chillie.
In many Asian countries, the correct spelling is Chilli with a double-L. I had an entire convo with Michael Ruhlman about this and he pulled up some reference guide by some famous food historian dude. So, I went with “chili” for the book.
But honestly, I think I’m a single-L and an E gal, so from now on, “chile” it is. Okay, okay, I just can’t do it. I can’t argue with Ruhlman. CHILI.
This recipe is from The Kimchi Chronicles by Marja Vongerichten, and if you recognize that last name, you’ll know her husband is the one and only Jean-George Vongerichten, or as I affectionately call “J-Vo”
Marja is Korean and the cookbook is a collection of Korean American recipes that her family enjoys. Most of the recipes are accessible for the home cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) – like Korean Baeckeoffe and Jeju Bouillabaisse.
Some of my favs from the book:
Spice-Rubbed Korean Chicken – uses gochugaru (Korean red pepper powder)
Kimchi Fried Rice
Kimchi Bloody Mary
For the Korean food lover, I absolutely recommend this book!
The Kimchi Chronicles, by Marja Vongerichten is available on Amazon)!
Photo Credit: Andre Baranowski
How to make Kimchi Relish
Start with half a cup of kimchi in a bowl. Add 2 teaspoons of rice vinegar.
Then, add 2 teaspoons of honey. Mix well and serve on top of your next hot dog.
Hot Dogs with Kimchi Relish
Servings: serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Recipe from Marja Vongerichten, The Kimchi Chronicles
In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar. All you need is a baseball game and you're good to go.
2 teaspoons honey
2 teaspoons rice vinegar
4 hot dogs
4 hot dog rolls
4 tablespoons Korean hot mustard
Preheat a grill to high or preheat a ridged cast iron grill pan over high heat.
Mix together the kimchi, honey, and vinegar in a small bowl.
Grill the hot dogs until browned and crispy, and lightly grill the rolls until they're golden brown. Put the hot dogs in the rolls and top each one with 1 tablespoon mustard and one-quarter of the kimchi relish.