Kimchi Ripper Hot Dogs with the Pomme Frites and mayonnaise curry dip tastes faulous. Join James in his kitchen and see him prepare Kimchi Ripper Hot Dogs. Try out and enjoy!
1 Cup (16 tbs) (For Frying)
1⁄2 Cup (8 tbs)
Pepper jack cheese
Prepare the dip in a small serving bowl. Add the mayonnaise and curry powder, mix well and keep aside.
For the Pomme Frites, square the potato and cut out the fries. Fry in the fryer at 325 F for a few min. Remove and meanwhile fry the hot dogs at 350 F. Refry the fries , remove on a paper towel. Sprinkle with the salt and garlic powder.
On the long buns, spread pepper jack cheese and lay the hot dog. Top with the kimchi.
Serve the hot dog with the Pomme Frites and the dip.
Your favorite American street food gets a Korean makeover! Add a little kimchi to your hot dog, fry some French fries , make a spicy Korean dip, turn on your favorite sports channel and you’re good to go! What a great way to use up leftover kimchi and what a delicious Korean hot dog!