Recipe by Bill Kim
Start to Finish: 45 minutes
1/2 lb. napa cabbage (about 1/2 medium head), coarsely chopped (about 4 cups)
2 tbsp. kosher salt
1/2 cup Magic Paste
1/4 cup sliced white onion
1/4 cup thinly sliced seedless cucumber
6 hot dogs
6 hot dog buns
1. Place the cabbage in a medium heatproof bowl. In a small saucepan, bring 1 1/2 cups water to a boil. Add the salt and stir until it dissolves. Pour over the cabbage. Let sit for 15 minutes. Drain and rinse thoroughly under cold water. Drain well. Return the cabbage to the bowl. Mix in the Magic Paste, onion, and cucumber. Cover and chill the kimchi salsa for up to 1 day.
2. Prepare the grill for medium-high heat. Grill the hot dogs, turning often, until charred in spots, about 5 minutes. Place the buns, cut-side down, on the grill. Grill the buns until grill marks form, 1 to 2 minutes. Place the hot dogs in the buns. Top with the kimchi salsa.