Chef Roi Burrito
Burritos, Tortas & More,  Testing Kitchen

Testing Kitchen: The Chef Roi Burrito – Takes 1 & 2

The Chef Roi is a Korean inspired burrito. It get its name after Roi Choi, a Korean-American chef that has been rocking the taco scene in L.A. since 2008. 

I just first came in contact with his food while making the menu for a Taco Night at HM. We made Bulgogi Beef tacos inspired in his Kogi Truck tacos and they were mind blowing, maybe the best tacos we served there. 

Chef Roi Burrito – Take One

So following that experience and looking for a different and interesting burrito, I created the Chef Roi, a Korean burrito made with beef marinated in Bulgogi sauce, Korean rice and beans and slaw with a Korean dressing. That was the first version and it wasn’t that good. 

So following that experience and looking for a different and interesting burrito, I created the Chef Roi, a Korean burrito made with beef marinated in Bulgogi sauce, Korean rice and beans and slaw with a Korean dressing. That was the first version and it wasn’t that good. 

Trying to make simple and easy recipes, I put the same slaw base for this burrito and the JFC. I also choosed a very basic -but authentic- recipe of rice and beans -Patbap, in Korean-. Then, the beef. I couldn’t find short ribs and made the mistake of choosing a roasting joint. As you can imagine now, this first take on the Chef Roi was shit: the meat was hard and kinda tasteless, the rice and beans mushy and flavourless. Just the slaw was nice. 

But, in general, this was a lazy and shitty burrito. You could feel there wasn’t enough work and love in it. The slaw and the Patbap were first cousins of the Caribbean slaw and Rice & Peas from the JFC. So I removed them and started from scratch. 

Chef Roi Burrito – Take Two

Take 2: with slow roasted beef brisket.

In order to improve this burrito, I decided to go for a Korean fried rice, soya braised beans and a simple salad with Korean dressing. Koreans have some amazing fried rice recipes that will resuscitate you on a serious hangover day. They basically put anything edible they’ve got in their fridges, but that’s a lot for a burrito rice, so I’m just frying some cooked rice and seasoning it with sesame oil, and soya and oyster sauces. This is a very nice rice, much better than the Patbap; it only needs the right amount of sauces to be perfect. By the way, Take 3 on the Chef Roi Burrito will also have bean sprouts and sweetcorn. 

For the salad, I used Chinese leaves, Savoy cabbage and carrot with a dressing made of grated garlic, soya sauce, fish sauce, sesame oil, brown sugar and chilli powder. This salad was very nice, crunchy and tasty, maybe too spicy. Next time, please remind me to remove the stalks from the savoy cabbage. They are fucking hard to eat so the Take 3 will only have Chinese leaves and carrot and, maybe, just maybe, no dressing. What about that? You didn’t expect it, isn’t it? But if all the other ingredients are very tasty, what’s the point of adding some flavour to the salad? 

And finally, the beef! I chose brisket this time. Marinated in the bulgogi sauce overnight and slow roasted. Much better than the roasting joint! However, I have to improve the cooking and some tweaks in the marinade to make it as I really want it. 

After roasting the whole brisket, I cut it in medium size pieces that I kept in their juice with some leftover marinade. Before serving them, I chopped a portion and reheated it with some of the sauce. That beef gave me the feeling I’m in the right way, but I really need to try the short ribs for Take 3. 

And that’s all for the moment at our Testing Kitchen. To get updated, follow us on Instagram, where we publish pictures and videos of what we are doing. 

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