Kimchi and Crispy Garlic Dogs

My life as a transient chef is fun. One minute, I’m grilling freshly caught coho salmon at a wedding in Sandy, Oregon; the next I’m creating kimchi burgers and hot dogs for Mama O’s 10th anniversary Kimchipalooza.

My friend Kheedim Oh, the founder of Mama O’s, celebrates the glory of kimchi every year with series of challenges: a kimchi-eating contest, homemade kimchi judged by Mama Oh herself, and a kimchi cooking competition. The winners of each challenge are awarded a giant blingy necklace rivaling WWE championship belts.

I slung grilled kimchi dogs all day for this event and loved the combination so much that I started serving them at Wonderville, a local Brooklyn arcade gallery and bar where I do a weekly hot dog special. It became the first signature hot dog on their bar menu.

For this version, I’ve scored the ends of the hot dogs so they explode out of the bun like firecrackers. The salty, snappy hot dogs are served hot off the grill with sliced kimchi and kimchi-tinged Kewpie mayo, which balances out the fiery crunch of fermented kimchi. And then there’s the crunchy garlic.

When I’m at events I’ll use premade fried garlic, which you can buy at Asian markets, because it’s faster to serve. But when I’m at home, I prefer frying larger smashed garlic pieces. Frying the garlic yourself is a bit more involved, but it can be done ahead and is worth the effort. The smashed garlic is fried for 5 minutes in 300°F degree oil until the edges get crisp and brown but the middles stay golden and sweet.

If You Make Kimchi and Crispy Garlic Dogs, a Few Tips

• Choose your own kimchi adventure. Feel free to celebrate other kinds of kimchi besides cabbage, but make sure to julienne or mince the pieces small enough so they can stay on top of the hot dog.
• Keep an eye on the garlic. You want to pull the garlic out of the oil when it’s golden-brown on the outside. There’s no going back once garlic burns, so just keep a close eye on it.
• Hang on to the garlic oil. The fried garlic is delicious, but so is the garlic-infused oil that’s left over. Use it to roast vegetables, fry eggs, or add to any stir-fry for a hint of garlic flavor.