Tuesday, April 20, 2010

Japadog meets K-pop


A nice couple weeks, it's been. Lovely weather, lots of delicious cooking, but nothing really noteworthy that I can think of. I guess I could show you the nettle risotto I made, but I've already blogged that (though this time I made it with ham instead of lemony chicken or artichokes or somesuch). Besides, everyone blogs risotto-y things this time of year. Steaks with roasted tomato mac and chee is also all well and good, but not anything new.

The weather has been so nice that I've been in the garden nearly every free minute. Free minutes, though, are relatively rare these days, as Zeph fussily teethes and his naps have become somewhat longevity-challenged. Therefore, I'm a little ashamed to admit that we eat the odd hot dog and tots dinner (washed down by either root beer or beer beer). And since I still have that pile of Korean pickled things staring me down every time I open the fridge (but no pickle relish or sauerkraut, oddly), I figured, why not make some Korean relish? It'll be kinda like those Japadogs Scott and I had in Vancouver that one time. Besides, if people go nuts over those bulgogi tacos why can't I bastardize someone's culture with a hot dog?

I coarsely chopped doraji (that spicy balloonflower root) and oijangajji (those spicy cukes) and added a little furikake for some seaweed and sesame kick. Relish done. And for the coup de grâce, I made my new favorite condiment: gochujang mayo. I got the idea from Japadog's Misomayo, but since I was going Korean with this I used gochujang instead. I did also add a little shiro miso for sweetness, and smeared on thick, this is the best hot dog I've eaten in memory. The hot dog was a Nathan's 100% beef (like we care!), but I wouldn't kick a kurobuta frank outta bed either. Daikon sprouts woulda been lovely, too, but I didn't miss them too badly as I shoveled this into my maw while standing over the kitchen sink. Manidŭseyo!

Serve with a crispy wheat beer (I really like Rogue's Morimoto Soba Ale these days) and rice crackers.

15 comments:

Jenn AKA The Leftover Queen said...

Duuude. YUM.

Eric Hensley said...

Eric demands Japadog.

Foodycat said...

Nice! Very nice.

Bellini Valli said...

I will have to hit the hot dog place when I visit my daughter often in Vancouver over the next few years.

Heather said...

Jenn - Chiiiiick. Yah.

Eric - Make Japadog. Japadog goood.

Alicia - Aw, not really. S'just a hot dog.

Val - You should! And go to the other place in that post I linked (Guu on Robson). It's phenomenal.

Manggy said...

Ah, Kogi. I share a full name with the founder of that place. I wonder how much artificial traffic that drives to my site :P Anyway, I would still rather have this, please! How about some candied fried anchovies on the side? ;) (the daikon sprouts sound lovely.)

Christine said...

Oh yum. I very rarely have Korean pickled things in the fridge, as I forget about them and then they are Gah-ross...but gochujang mayo? Oh hells yes.

The Short (dis)Order Cook said...

Very nice way to dress up a hot dog. I once did something similar when I had dogs in the freezer and various jars of (non-Korean) pickled things. I made a relish of peppadews, capers, and, um...something else. Definitely dressed up my dogs.

glamah16 said...

In Vancouver last summerI couldnt find them. Then I saw they post theri locations by day on the web site. You insopire me to attempt my own.

butterface said...

I want that japdog in my mouth.

TerryMontanez2289 said...

IT IS A VERY NICE SUGGESTION, THANK YOU LOTS! ........................................

we are never full said...

i'm so making some of these when i have grill access again. i love the wheat/healthy-looking buns you've paired w/ this "100% beef"(yeah, right...lips and assholes, what???) dog.

Marc @ NoRecipes said...

Ahhhhh genious! Looks like my perfect dog.

tokyoastrogirl said...

GENIUS. PURE GENIUS.

California Medicare Plans said...

Nicely seasoned hot dog. It's full of great flavor. Thanks for the idea.