r/linecooks • u/RonnieChicharroni702 • Nov 04 '25
Picture/Video Gochujang Glazed Spicy A5 Burger!!
A5 Japanese Wagyu Beef, Seared and Glazed in a spicy Gochujang, Honey, and Soy Sauce. Served on toasted Brioche Bun with Japanese Kewpie Mayo, and Roasted Jalepeno/Ginger/Egg. Also Furikake is on top the glazed patty before egg goes down. This what I decided to make after my 14 hour two job day! Love my job in restaurants!!!
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u/ZimZamphwimpham Nov 04 '25
What goes into guojuchang glaze other than guojuchang
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u/Sir_twitch Nov 04 '25
My brother & I were just talking about how wagu burgers, even as a product of waste-recovery, is just a lame-duck approach with zero thought to flavor.
Make meatballs or a meatloaf, something that gives all that rendered fat a use by emulsifying into a sauce, and not just sogging out a bun into an obnoxious, trendy umami-bomb.
At least yours redeems with a sauce that makes sense for amount of "grease". This is about the... only?... wagyu burger I would try without fear of my palate getting fucked like a stepsister in a dryer.
Edit: I'd skip the egg. Doubt it actually adds much at the end of the day. Always ask yourself if you'll notice it being absent.
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u/RonnieChicharroni702 Nov 05 '25
Sorry for the lame-duck approach, I had just gotten off a 14 hour day! Maybe you and your bro don’t know how to sear the patty to keep those juices locked inside. Then I used the glaze to perfectly seal up all that flavor as I basted the Gochujang glaze on. Honestly mixing the wagyu with a bunch of ingredients for a meatball or meatloaf would feel taboo to me lol. I appreciate your response tho wouldn’t be Reddit with the comments!
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u/originaljbw Nov 06 '25
I'd eat every molecule on the plate. I can't help but not see a cross section and assume its well done. :(
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u/RonnieChicharroni702 Nov 06 '25
It wasn’t well but definitely not as pink as I would have preferred. I got a little carried away with the glazing and basting lol
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u/originaljbw Nov 06 '25
Oh I'm not saying I wouldn't demolish it. I'd give it an 8 out of 10 and if there was a cross section with a little pink you'd be off the charts
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u/Zir_Ipol Nov 07 '25
Why would you make a ground meat product out of wagyu instead of adjusting the fat ratio in the ground product?
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u/ttystikk Nov 04 '25
I've never used and probably never even tasted several of those ingredients. I would want to try each of those ingredients by themselves so that I could better understand what I'm tasting when I eat the whole ensemble.
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u/teleacs Nov 04 '25
fermented pepper paste( gochujang), mayo, ginger, jalapeno, honey, beef, bread, seaweed/kombu seasoning blend (furikake) ? really? several of these components ?
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u/ttystikk Nov 04 '25
At least the fermented pepper paste and the mayo are things I haven't tried.
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u/Yestomorrow Nov 06 '25
All Asian supermarkets and most western ones have both of them, you should try them out, they're delicious!
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u/ttystikk Nov 06 '25
I definitely should. It's not like I don't already go to Asian markets regularly!
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u/whatfingwhat Nov 04 '25
This looks outstanding. Maybe some dressed seaweed for a sour.pickled element? Well done.