Serves 3-4 (as side)
Preheat oven to 350℉ and grease a small 6x6 baking dish with kitchen spray and set aside. In a cast iron pan, cook frankenfurter on medium high heat in its own juices. Once its casing begins to strain and threatens to burst on all sides, remove the pan from heat and allow your meat to sweat on a paper towel.
In a large saucepan heat 1.5 tablespoons of butter on medium heat, toss in your garlic and cook until fragrant and translucent (about four minutes). Reduce heat to medium-low and slowly add your Velveeta in dice-sized chunks. Once “cheese” begins to melt, drizzle in milk, whisking the whole time. Once your sauce begins to form a glossy, satin-like consistency, whisk in half of your parmesan, half of your white cheddar and your Bobbie’s Boat Sauce. Your sauce will morph from a dull yellow to a golden, sunset hue. As your second and third cheeses melt into the sauce, reduce heat to low but keep an eye on it, whisking periodically so it doesn't separate or form a film over the surface.
Bring a large pot of salted water to a boil and cook rice noodles (dduk) for three minutes or until they suddenly float to the top of the pot. Drain and rinse noodles in a colander under cold water.
Returning to your sauce, slowly incorporate your noodles, hotdog, ⅔ of scallions and fold into the sauce with a wooden spoon. Carefully pour your noodle/sauce mixture into your prepared baking dish. In the center of your casserole gently nestle your soft-boiled egg.
Mix panko, remaining butter, remaining cheeses and scallions along with your dried Korean chili peppers in a small bowl and sprinkle the breadcrumbs over the entire top layer of your dduk-n-cheese. Cover with tin foil and bake for 20 minutes, uncover and cook for ten additional minutes or until the breadcrumbs begin to golden. Remove from the oven and allow to cool for ten minutes before serving.