Serves 4


  • 4 slices bacon
  • 4 hot dogs, preferable Thumann's brand skinless pork and beef
  • 4 hot dog buns, preferably Sabrett brand
  • 1 cup kimchi, preferably using the Napa Cabbage Kimchi recipe from Momofuku , by David Chang and Peter Meehan
  • Vegetable oil, for frying


    Total time: 25 minutes

    Wrap bacon in a spiral around a hot dog, like stripes on a barber's pole. Use 2 wooden toothpicks to secure bacon at each end, leaving as much of the toothpicks sticking out as possible. Repeat with remaining bacon and hot dogs. Line a plate with paper towels and set aside. In a deep pot, heat 2 to 3 inches oil over medium-high heat until a deep-fry golden brown, 5 to 7 minutes. Transfer to prepared plate and let rest 1 minute. Remove toothpicks and discard. Place hot dogs in buns and top with 1/4 cup kimchi each. Serve immediately.

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