I love Sydney. I really do. But I just wish we had decent food trucks roaming around the city. I’ve been reading about how gourmet food trucks have taken over in cities like New York, L.A., and San Francisco and how they let their customers know their latest locations via twitter or facebook… and feel a twinge of envy. All we have is Mr Whippy.
From dumplings in New York, boeuf bourguignon in San Francisco, and chicken adobo in L.A., these trucks are changing the foodie landscape in major U.S. cities…. I am surprised they haven’t caught on in Sydney… yet. Food trucks would be the perfect answer to the city’s exorbitant cost of rent and real estate.
I first heard of Roy Choi, chef and owner of Kogi BBQ, from an article in the Australian Gourmet Traveller. Intrigued, I did a little more research – turns out he’s been around for sometime – earning a degree at the Culinary Institute of America and working at Le Bernardin in New York. However he is most known for his gourmet food truck serving Korean/Mexican fusion food such as kimchi quesadillas, Korean short ribs on tacos and of course, the famous Kogi Dog.
I was, to be honest, a little taken aback when I read the ingredient list for the kogi dog. Kimchi? Cabbage? Cheese? Sesame mayonnaise? I decided it would “not work” and went on to other recipes. Weeks went by…
I could not stop thinking about the kogi dog.
So I gave in… one Saturday morning and bought myself a jar of kimchi and took the plunge… and did not regret it one bit.
If you aren’t lucky enough to live in L.A. and have access to one of the Kogi Travelling Food Trucks, then do try making this at home. A hot dog sandwich with an Asian inspired coleslaw and the spicy pickled flavour of the kimchi really does work. So while I wait for Sydney to have its own food trucks serving gourmet food, I’ll help myself to another one of these kogi dogs!
Recipe from Food & Wine Magazine, Serves 8
- 2 cups finely shredded cabbage
- 1 green onion, finely chopped
- 1 tablespoon fresh lime juice
- salt and pepper to taste
- 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
- 1 cup sharp cheddar cheese
- 2 cups shredded romaine
- 1 small onion, thinly sliced
- 2 cups cilantro
- sriracha sauce, for drizzling
- 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.