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Fried rice gets even better  

| Recipes | Rebekah Peppler

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


We always thought that a hot dog and a bun were just fine as is. Then along came Dennis Lee, who, at San Francisco's soon to open Namu Gaji, throws frankfurters into a genius new environment: kimchi fried rice. Lee begins with cooked white rice, then adds chopped hot dogs, kimchi and bacon and a wallop of both toasted sesame oil and Korean pepper sauce. Topped with a egg and a sprinkle of nori, it's our new favorite way to get our frankfurter fix.

Kimchi Fried Rice

Yield: Serves 4

Cook Time: 20 minutes

  • 1 stick unsalted butter

    3 hot dogs, halved lengthwise and thinly sliced crosswise (about 1 cup)

    6 bacon strips, thinly sliced crosswise (about 1 cup)

    1 yellow onion, thinly sliced

    4 cups cooked and cooled rice (preferably Koshihikari)

    1 teaspoon fine sea salt

    1 tablespoon toasted sesame oil

    4 cups napa cabbage kimchi

    ¼ cup gochujang (Korean chile sauce) or substitute 2 tablespoons Sriracha

    4 teaspoons extra-virgin olive oil, divided

    4 large eggs

    1 green scallion top, thinly sliced

    1 tablespoon kizami nori (thinly sliced nori; optional)


1. In a wok or a large skillet set over medium-high heat, add the butter, hot dogs, bacon and onion and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes. Mix in the rice and salt, then add the sesame oil and cook for 1 minute without stirring. Continue to cook, stirring occasionally, until the rice is slightly browned and heated through, 6 to 8 minutes.

2. Add the kimchi and stir until incorporated. Add the gochujang and cook, stirring frequently, until it starts to caramelize and stick to the bottom of the pan, 1 to 2 minutes. Turn off the heat and divide the rice among 4 bowls.

3. In a small skillet set over medium heat, warm 2 teaspoons of the olive oil. Carefully add two eggs and fry until the whites are set and the yolks are still runny, about 1½ to 2 minutes. Use a spatula to transfer the eggs to two of the bowls of rice. Repeat with the remaining oil and eggs. Sprinkle some of the scallion and nori over each bowl and serve.

Go to Namu Gaji's Website
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Namu Gaji 499 Dolores St. San Francisco CA 94110 415-431-6268
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