One of my personal highlights from F&W
’s August issue: The Kogi Dog
, a recipe from L.A.’s awesome, Tweet-happy Kogi truck
. The secret is caramelizing kimchi before piling it on a grilled hot dog with cabbage salad, shredded cheddar and sesame mayo. I’m not sure just what New York Hot Dog & Coffee
, the first U.S. outpost of a South Korean chain, does to its kimchi hot dogs—I have yet to taste one—but I do plan on trying its bulgogi
burger. That’s because the first 100 will be free tomorrow at the West Village stand from 11 a.m. on, as they have been every Wednesday for the past few weeks, and as they will continue to be, possibly forever. The seven-ounce grilled burger sounds delicious: In the New York Times
Dining Out section, Florence Fabricant described it as
“marinated for a day in Asian seasonings—garlic, brown sugar, sesame oil…and topped with Napa cabbage slaw, sesame seeds and, as options, cheese, kimchi or hot sauce.” I’m going for the kimchi.