For this edition of Food Gold, we brought the cameras to Baohaus on Rivington Street for a special behind-the-scenes cook sesh with master chef Eddie Huang and the Ninjasonik bros. Check out their adventures in grilling in the above clip, and peep the full recipe after the jump.
For more kitchen A/V action, dive into the other episodes of Food Gold Video Party: seared skirt steak, tofu tacos, after-hours mojitos, latkes with A-Trak, biscuits with Justine D, and a very special pork excursion at the Meatball Shop.
Baohaus Loco Moco
- 5 lbs 80% lean / 20% fat ground beef
- 1 tbs white pepper
- 5 oz soy sauce
- 5 oz rice wine
- 2 oz chopped scallions
- 2 cups sweet chili sauce
- 2 oz soybean oil
- 6 oz rice wine
- 9 oz pork bone or beef stock
- 3 oz soy sauce
- 6 oz fermented sweet rice sauce
- 0.5 oz minced ginger
- Dash of chopped cilantro
- 2 oz fried onions (done on griddle next to beef patty)
- 2 fried eggs w/ squirt of soy sauce (1 tsp)
1. Take all beef patty ingredients and mix well with hands, put in bowl and cover with saran wrap to marinate. Leave in fridge for at least 2 hrs.
2. To make gravy, sauté scallions in wok on medium heat with soybean oil.
3. Let scallions brown, then add rice wine. Let vaporize 15 sec until it is mostly cooked off but keep a bit of funk in the pan.
4. Add pork or beef stock, sweet chili and soy sauce.
5. Add fermented rice sauce. Let simmer 15 sec, then turn off heat.
6. Cook beef patty on griddle until medium temp with sliced white onions on the side. Let onions soak up juices from the patty.
7. Fry your egg on same grill you cooked burgers on for about 2 minutes.
8. Serve patty over rice with fried onions, sunny side up egg, sweet chili gravy and garnish on top.
9. Eat and enjoy!
Fork the world,