Kogi Chef Roy Choi 'Purees Leprechaun' for St. Paddy's Day Burrito in New Google Glass Film

Food Truck Pro Brings Irish Twist to His Street Meat

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Google and Anomaly have tapped Kogi's Chef Roy Choi, the man widely credited for jumpstarting the food truck revolution, for this new Google Glass Explorer film, in which he puts an Irish twist to his famous ethno-Mexican hybrid eats to celebrate St. Patrick's Day.

Produced out of Decon and directed by Jason Goldwatch, the video shows Choi accessing info on Irish cuisine through Google Glass in order to devise a new St. Paddy's Day burrito, complete with a salsa verde he dubs "pureed Leprechaun."

For those of you interested in reproducing the burrito at home to soak up all your drinking tonight, the recipe for Chef Choi's "East Los Leprechaun Burrito" is below, courtesy of Decon.

East Los Leprechaun Burrito

Carne Asada Corned Beef

Brine

2 tablespoons kosher salt
Juice of ½ lemon
Juice of ½ orange
Juice of 1 lime
½ cup sugar
3 garlic cloves, peeled and smashed
½ cup red wine vinegar
½ cup whole dried chiles de árbol
1½ whole dried guajillo chiles
1 cup roughly chopped fresh cilantro
2 quarts water
1 pound beef brisket

Potatoes Anna Banana

4 tablespoons (½ stick) butter
1 / 4 cup vegetable oil
2 medium-size Idaho potatoes (about 8 ounces), peeled, thinly sliced into disks, and held in water
Kosher salt and freshly ground black pepper
Couple of sprigs fresh thyme
Couple of garlic cloves, peeled and crushed

Salsa Verde

1 ½ tomatillos, charred
1 ½ cups roughly chopped fresh cilantro
1 ½ serrano chiles, with seeds
1 ½ jalapeños peppers with seeds, charred
Juice of 1 lime
2 ½ garlic cloves, peeled
½ cup roughly chopped scallions, charred
½ cup natural rice vinegar (not seasoned)
Caramelized Kimchi
1 cup minced kimchi
1 tablespoon butter

For Burrito

1 pack of 12-inch flour tortillas
Finely shredded cheddar cheese
Extra Virgin Olive Oil

Method:

Brisket: In a large pot, combine all the brine ingredients. Bring the brine to a boil, then remove from the heat and let it cool. Add the brisket to the cooled brine (if you add the meat to the hot brine, the meat will cook instead of marinate). Place the pot in your fridge and marinate the brisket, uncovered, in the brine overnight.

The next morning, set the brisket (still in the brine) over high heat and bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the brisket is tender, about 1 hour.

Remove the brisket from the pot, discarding the brine, and let them cool. Once the brisket has cooled, roughly chop it into small pieces.

Potatoes Anna Banana:

Preheat the oven to 400 degrees fahrenheit. Place a 10-inch cast-iron skillet over very low heat and add the butter and oil to the pan. When the butter has melted, drain and pat dry the potatoes and begin to layer them in the pan in concentric circles, overlapping them a bit. Generously season the first layer with salt and pepper and continue to layer the potatoes, being sure to season the potatoes between layers. The layers don't have to be perfect -- they can be a little sloppy, even, so long as they cover the bottom of the pan. And it's okay if the butter and stuff bleeds into everything.

Turn up the heat to medium-high and start to get some action in the skillet. The potatoes on the bottom of the pan will start to brown, and that's what you want. Cook until they're nice and crispy, about 10 minutes (check to see how they're doing by grabbing a spatula and lifting up an edge to take a peek). Then place a plate large enough to cover the pan, or a cookie sheet if you don't have a plate that's big enough, over the pan and flip the skillet so the potatoes are crispy side up on the plate. Being careful, slide the potatoes, crispy side up, back into your pan and return it to the heat.

Cook the potatoes just a little more, then place the thyme sprigs and crushed garlic cloves all over the potatoes. Pop it all into the oven for 5 minutes.
Out of the oven, transfer the potatoes to a plate, remove the thyme and garlic,
Salsa Verde: Combine all of the ingredients for the Salsa Verde in a blender or food processor and puree.

To assemble Burrito:

Cook minced kimchi with butter in a pan over medium heat. Stir kimchi until caramelized and charred. Set aside.
Heat the oil on the plancha and cook tortillas over medium heat for 30 seconds to crisp up, then flip. Remove the tortilla to a cutting board.

Add more oil to plancha. Add the brisket to the plancha, cooking for about 3 minutes until the meat is caramelized. Season with salt and pepper.

To bring everything together, place potatoes, brisket, kimchi, cheddar cheese and salsa verde in the center of a warm tortilla. Fold in the sides and tightly roll to form a burrito.

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About

Credits
Date
Mar 14, 2014
Agency:
Anomaly
CCO:
Mike Byrne
Client:
Google Glass
ECD:
Eric Segal
CD:
Jason Musante
Art Director:
Wan Kang
Copywriter:
Westley Taylor
Head of Production:
Andrew Loevenguth
Executive Producer:
Niki Polyocan
Business Director:
Simon Owen
Production Company:
Decon
Director:
Jason Goldwatch
EP:
Misha Louy
Line Producer:
Anton Maillie
Director of Photography:
Julian Whatley
Editorial Company:
Decon
Editor:
John McSwain
Producer:
Cynthia Angel
VFX Company:
My Active Driveway
Designer:
Han Gyeol Lyu
VFX Supervisor:
Steve Choo
Smoke Artist:
Shawn King
Telecine Company:
Company 3
Colorist:
Tom Poole
Mix Company:
Sound Lounge

See more credits

Category
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