Dinner Meat Dishes Sausage Dishes Hot Dogs Kogi Dogs 5.0 (1,477) Add your rating & review 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 chef opted for a more unconventional path. Soon after Kogi's first truck tweeted its stops, lines were endless, and these smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite. A drizzle of Sriracha finishes them off — pair them with a refreshing Mexican lager beer, if desired. By Roy Choi Roy Choi Korean-American chef Roy Choi is known for sparking the chef-driven food truck trend with his Korean taco truck, Kogi BBQ, in Los Angeles. Choi produced the movies Chef and Broken Bread as well as The Chef Show on Netflix. Food & Wine's Editorial Guidelines Updated on March 29, 2019 Save Rate PRINT Share Total Time: 40 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 2 cups finely shredded cabbage 1 large scallion, finely chopped 1 tablespoon fresh lime juice Salt and freshly ground pepper 1 tablespoon toasted sesame seeds 1/2 cup mayonnaise Vegetable oil 1 cup kimchi, drained and patted dry 8 hot dog buns, split 8 all-beef hot dogs, partially split 1 cup shredded sharp cheddar 2 cups shredded romaine 1 small onion, thinly sliced 2 cups cilantro sprigs Sriracha, for drizzling Directions 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. In a nonstick skillet, heat 1 tablespoon of oil. Add the kimchi and cook over high heat until browned all over, 3 minutes. 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. 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. 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. © Greg DuPree Originally appeared: August 2009 Rate It Print