To Make the Pulled Beef:
To make the rub, combine ginger, salt, and pepper, to taste.

Trim excess fat from short ribs and massage dry rub into short ribs.

Heat a cast-iron pan with canola oil over high heat. Sear short ribs for 4-5 minutes per side, or until browned; remove from heat and set aside.

In a large pot, combine garlic, vinegar, sugar, beef stock, soy sauce, and 3 cups of water. Bring pot to a boil over high heat.

Add the short ribs to the pot and return to a boil; reduce heat to low, cover, and simmer for 4-5 hours, or until the meat can easily be separated from the bone.

Remove ribs from the pot and set aside to cool to room temperature. Once cooled, use a fork to shred meat off the bones.

Assembly:
Preheat grill to 250-275ºF; lightly brush grill with canola oil.

Grill hot dogs for 5-7 minutes, turning frequently, until cooked through; toast buns on grill for 2 minutes.

Place hot dogs in buns and top with pulled beef short ribs, kimchi, scallions, and a pinch of sesame seeds. Serve.