Cafe 5: A New Take on a Ballpark Favorite - NBC Chicago
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Cafe 5: A New Take on a Ballpark Favorite

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    NEWSLETTERS

    In this segment of "Dishing With Chicago Chefs," Chef Bill Kim of Urbanbelly and bellyQ shares with us how to make his incredible Belly Dog.

    (Published Tuesday, Aug. 8, 2017)

    In this segment of "Dishing With Chicago Chefs," Chef Bill Kim of Urbanbelly and bellyQ shares with us how to make his incredible Belly Dog. 

    The signature dish will be served at Ballpark Fare Goes Gourmet at The Park at Wrigley next month. The event brings in highly-acclaimed chefs to serve their creative take on ballpark favorites. 

    The event takes place Sept. 23 from 7-10 p.m. Tickets to the event cost $99 for general admission and $149 for VIP. They can be purchased here.

    BELLY DOG

    Yield: 10 Belly Dogs

    Standard serving size: 1 Hot Dog


    Main Ingredients

    1 qt Egg noodles

    10 TB Curry mayo 10 Tablespoons

    10 TB Korean chili paste

    10 Hot dogs

    10 Hot dog buns

    2 cups Papaya slaw

    ½ cup Cilantro, chiffonade

    Nuoc Cham Sauce

    1/3 cup Fish sauce

    2 TB Garlic, minced

    2 TB Lime juice

    2 Thai bird chiles, sliced

    ¾ cup Water

    1/4 cup White Vinegar

    2 TB Sugar

    1 TB Frozen lemongrass

    Whisk all ingredients together and set aside.

    Curry Mayo

    2 cups Mayonnaise

    1.5 tsp Sambal

    2 TB Togarashi

    3 TB Garlic, minced

    1 Lime, zested and juiced

    2 TB Cilantro chiffonade

    3 TB Curry powder

    1 tsp Turmeric

    Mix all ingredients together and set aside.

    Korean Chili Paste

    ¾ lb. Gochujang chili paste

    1/4 Cup Sugar

    1/3 Cup Hot water

    Mix water and sugar first, then add chili paste and mix in. Set aside.

    Pickled Green Papaya

    2 Cups Shredded green papaya

    1.5 Cups Rice wine vinegar

    3/4 Cup Sugar

    1 ¼ Cup Water

    1 tsp Salt

    Boil all ingredients except papaya. Pour over papaya and let sit overnight.

    Dog Slaw

    2 Cups Pickled green papaya

    ¼ Cup Sliced onion

    1.5 tsp Korean chili flakes

    1 tsp Nuoc Cham

    1.5 tsp Fish sauce

    1 tsp Sesame oil

    2 TB Chiffonade Thai basil

    1 TB Chiffonade cilantro

    Mix all ingredients and set aside.


    To assemble:

    1. Toast bread in oven until warm and golden, 2-3 minutes.

    2. Boil dogs until hot, about 2-3 minutes.

    3. Boil egg noodle for 2 minutes until al dente. Shock in an ice bath, drain and toss with

    2 TB of oil. Each dog will need about a lightly packed ½ cup of egg noodle.

    4. Toast egg noddle on a flat top (griddle) until golden, 5 minutes.

    5. Place egg noodle on the bread, crispy side up. Spread 1 TB each Korean chili paste and curry mayo over egg noodle.

    6. Top with hot dog, slaw, and chiffonade cilantro.

    7. Enjoy!

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