© Greg DuPree
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 8

When Kogi's truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin and recently opened a Kogi counter at L.A.'s Alibi Room.

In 2018, Food & Wine named this recipe one of our 40 best: Roy Choi was the first chef without a brick-and-mortar restaurant ever named a F&W Best New Chef. His mission to bring great food to the streets via his Kogi Korean BBQ food truck represented a seismic shift in the way food was delivered and consumed around America. A Culinary Institute of America grad and former cook at Le Bernardin, his culinary pedigree was hard-core, but the forward-thinking Korean native opted for a more unconventional path. When Kogi’s first truck tweeted its stops, no one had ever heard of Korean short rib tacos. Soon, lines were endless, and smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite.

How to Make It

Step 1    

In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small bowl. Stir in the mayonnaise and season with salt.

Step 2    

In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, 3 minutes.

Step 3    

Light a grill. Brush the insides of the buns with oil and grill over moderately high heat, cut side down, until crisp, 20 seconds. Turn and grill for 20 seconds longer. Spread the cut sides with the sesame mayonnaise.

Step 4    

Grill the hot dogs over moderately high heat until nicely charred all over, 3 minutes. Tuck the hot dogs into the buns with the kimchi and cheddar. Top with the cabbage salad, romaine, onion and cilantro sprigs. Drizzle a little Sriracha on top and serve.

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