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Hot Dogs and Rice
Total 25 mins, includes cooling time
Active 20 mins
Makes 6 servings
    • 6 servings white rice
    • 1 teaspoon vegetable oil
    • Two 8-packs all-beef hot dogs, sliced into rounds
    • 2 green onions, thinly sliced
    • 1/2 teaspoon sesame seeds, crushed
    • 1/2 teaspoon gochugaru (Korean red pepper flakes)
  • Optional Add-Ins
    • 1/2 teaspoon minced garlic
    • 1 jalapeño, finely diced
    • 1/4 cup finely diced onion
  1. Cook the rice according to the directions on the box or bag.
  2. In a large skillet, heat the oil over medium-high heat. Add the hot dogs and green onions and sauté, stirring occasionally, until slightly browned, 5 to 7 minutes. Add any optional add-ins and sauté another few minutes; if using garlic, only sauté for about 30 seconds, until fragrant.
  3. Add the sesame seeds to the center of the pan and toast for a few seconds.
  4. Turn off the heat and add the gochugaru. Toss well to coat.
  5. Remove from the heat and mix in the rice. Toss well to coat well and serve immediately.

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