400 gr. Kimchi, Thinly Sliced
100 gr. Honey
75 gr. Rice Vinegar
Squeeze out excess liquid from Kimchi and slice chiffonade style.
Mix together the Kimchi, honey and vinegar in a small bowl. Leave in bowl and refrigerate.
Must be freshly made every day. Cannot carry over for the next day.
Shaller & Weber pork and beef wieners
Martin’s Potato Hot Dog Rolls
Scallion-very thinly sliced on bias
U.S. & World
Grill 1 doggie until browned and crispy. Butter and toast a roll. Put the hot dogs in the rolls and spread with a little mustard. Top with a generous amount of Kimchi relish. Garnish with scallion. Serve on an oval plate with fries.