Q's Seoul Bulgogi and Kimchi

Ingredients

• 4  all-beef hot dogs 
• 4 servings butter 
• 1 tablespoon cooking oil 
• 2 teaspoons garlic minced
• 1 tablespoon ginger minced
• 0.5 teaspoon granulated sugar 
• 2 teaspoons coarse ground pepper black
• 0.1 cup honey 
• 4  new hot dog buns england-style
• 4 tablespoons kimchi store-bought chopped
• 0.1 cup rice wine vinegar 
• 1 pound skirt steak thick cleaned thin of all fat, leave layers of fat
• 0.3 cup soya sauce 
• 1 tablespoon sriracha 
• 4 teaspoons sriracha 

Equipment

• frying pan
• oven
• grill

Directions

1. Cook the hot dogs in boiling water, or on a grill or in a frying pan. Toast the buns in the oven with a little butter. While the buns are toasting, heat a saute pan over medium heat with the cooking oil.
2. Add Q's Bulgogi and cook until meat is cooked through, 2 to 3 minutes.
3. When the hot dogs are done cooking, remove the buns from the oven and place a hot dog in each bun. On one side of each hot dog place 1 tablespoon cooked Q's Bulgogi. On the other side place 1 tablespoon kimchi.
4. Drizzle Sriracha over the entire hot dog.
5. Serve.
6. Cut the steak into ribbons about 1/4-inch long and thick.
7. Combine the steak with the soy sauce, honey, vinegar, ginger, Sriracha, garlic, pepper and sugar.
8. Mix thoroughly and place in a storage container to marinate in the fridge at least 30 minutes until ready to use.