Team COOK would like to preface this post with two tidbits. First, heartfelt congrats to the post’s contributor, Hahri Shin, a COOK regular who took second place at the First Hot Dog Cook Off! Given the number of COOK classes he’s attended, I suppose we could say we taught him everything he knows…Second, if this post has you jonesing for a hot dog, there are still a few seats available for COOK’s upcoming hot dog class (“Dog Gone It: A Hot Dog History with Keith Garabedian of Hot Diggity and Hawk Krall, Local Artist and Hot Dog Expert”) this Saturday. So don’t delay–ENROLL NOW!
Last week, the South Street Headhouse District presented “The Dog Days of Summer” in honor of National Hot Dog Month. Participating in the Dog Days of Summer, Hot Diggity hosted their First Hot Dog Cook Off on Sunday July 22nd. This wasn’t a traditional cook off, but a topping off!
Contestants had to prepare toppings which followed the theme of providing a refreshing hot dog to cool off during the hot summer months. The winner would have their hot dog on the Hot Diggity Menu for a month, an illustration of their winning dog by Hawk Krall who provides the current illustrations of the Hot Diggity Menu, a gift certificate to Hot Diggity, as well as some schwag.
15 Contestants were selected from all the email entries received, and yours truly was selected to present hot dog toppings to the judges this past Sunday.
Judging the competition:
Holly Moore (left) – writer and greasy spoon expert and Scott Schroeder (right) – chef at the South Philly Tap Room and creator of the famous Scott Dogs Hot Dog Cart
Keith Garabedian (left) – Owner of Hot Diggity and Hawk Krall (right) – hot dog illustrator and lover of tubed meat
Calling on my heritage, I emailed Hot Diggity a submission for a Korean-Style Hot Dog. When looking for toppings that follow the theme, I started thinking of things that I found refreshing. I started with a cold pickle, and I wanted to do something spicy because the idea that people in hot climates eat spicy foods to cool off by sweating. Also, I definitely needed to incorporate Kimchi. I imagined the culinary kin to sauerkraut would go well on a hot dog.
Here’s me with my lovely COOK bag holding my supplies and toppings. They’re available for purchase in the COOK Pantry.
After two days of testing, I came up with Hahri’s Summer Seoul Dog
I used a Gochujang Mayo as the base for the Dog. Gochujang is a Hot Chili Paste used in many Korean dishes. Followed by, julienne’d Radish Kimichi and Korean Pear. Next, I layered the hot dog with quick pickled English cucumbers. I pickled them for 4 hours in rice vinegar, water, chili sauce, salt, sugar, garlic and Korean chili flakes. And then I finished it off with a Pa Muchim, a Korean Scallion Salad tossed in sesame oil, rice vinegar, salt, Korean chili flakes and toasted sesame seeds.
Each judge consumed an approximate total of 7 1/2 hot dogs. Thankfully, they saved enough room for my hot dog, the final entry in the afternoon’s lineup.
Under the Watchful Eye of Scott Schroeder
The Criteria for judging as followed:
100 Points Total
1) Taste (50 Points)
2) Appearance (10 Points)
3) Creativity (30 Points)
4) Technique (10 Points)
It was a close battle for first, but alas my Summer Seoul Dog came in second. First place went to the Marakech with harissa lentils, orange and date relish, cilantro and onion crisps.
I had a blast and it was a great experience! My Summer Seoul Dog now joins my 2nd place Korean Fried Chicken. Maybe I’ll open a place that serves my Hot Dog and Wings and call it 2nd Place!
Still need to feed your inner Joey Chestnut or Kobiyashi with all things hot dogs? Here’s your chance as tickets are still available for Hot Diggity’s class at COOK this Saturday July 28th! Click here to purchase!
Photos: Yoni Nimrod.
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