Directions

Braise the beef

1. Add the beef to a big pot and fill it with 2 liters or enough water to immerse the meat. Partially put on the lid and bring it to a boil over high heat.
2. Once the water comes to a boil, remove the beef from the pot, discard the blanching water, and set the beef aside.
3. Add the oil and sugar to a separate pot and stir the sugar over low heat until caramelized; this will take about 3 minutes.
4. When you see the amber caramelized sugar is bubbling, pour 4 cups of water into the pot. Please use a lid to protect yourself because the hot caramel will splash everywhere.
5. Add the blanched beef, soy sauce, and salt to the caramel solution and bring it to a simmer over high heat.
6. Meanwhile, add the cinnamon stick, cloves, fennel seed, black peppercorns, licorice root, Sichuan peppercorns, garlic cloves, ginger slices, and scallion stalks into a spice bag.
7. Add the spice bag into the stockpot and switch the heat to low. Simmer the beef for 2 hours or until tender.

Make the white bun bai ji mo (白吉馍 )

1. In a stand mixer bowl, thoroughly stir the yeast with the lukewarm water and wait for 5 minutes to allow the yeast to wake up.
2. Meanwhile, wrap the baking soda with a tin foil and place it into a cast-iron skillet. Heat it over medium heat for a few minutes.
3. Add the sodium carbonate to the yeast water and stir well. Add the all-purpose flour to the water and mix with a spatula until all the liquid is well absorbed.
4. Use the hook attachment and let the stand mixer run over low speed to knead the dough for 8 minutes. If you don't have a stand mixer, knead the dough by hand for 8-10 minutes or until the dough becomes smooth and elastic.
5. Cover the dough and let it proof for 20 minutes at room temperature. Bai ji mo (白吉馍) is a type of half-leavened bun so we don't need the dough to rise fully.
6. Divide the dough into 6 even pieces and cover them so they don't dry out.
7. Take one piece of the dough and roll it into a long strip. Flatten the strip into a long ribbon by using a rolling pin. Roll the ribbon to make a cylinder, tucking the end under. Set it aside and apply the same technique to the rest of the dough pieces.
8. Flatten one piece of the cylinder and roll it into a thick round patty, about 3.5 inches in diameter. Set it aside and apply the same technique to the rest of the dough pieces.
9. Preheat a heavy-duty frying pan over low heat for a minute. Rub the bottom with a tiny bit of oil by using a kitchen paper. Toast the bun patties over low heat for 2-3 minutes per side or until sightly golden. Please put on the lid when toasting the first side of the bun and remove the lid when flipped to toast the other side to keep the crispy texture. You may be able to cook 2-3 buns at the same time depending on the size of your frying pan.
10. Do the same thing to toast the rest of the buns.

Assemble the rou jia mo burger

1. Once the beef is done braising, take it out of the stockpot and chop it finely on the cutting board, adding the braising liquid in batches until the meat can no longer absorb, about 5-6 Tbsps. This is the key step to a juicy rou jia mo.

2. Use a knife to cut a white bun (bai ji mo白吉馍) but stop in the middle. Then use the tip of the knife to wiggle the inside to create a pocket.
3. Stuff the chopped braised beef into the bread and add 1 Tbsp of the braising brine so the bread can soak it up and become soft.
4. Feel free to sprinkle diced scallions, cilantro, or your favorite chili sauce onto the burger.
5. Enjoy your rou jia mo with orange soda.