Loco Moco with kimchi gravy Ohana Style
This was the first recipe I tried from Sheldon Simeon’s second cookbook, *Ohana Style*. I met him during his 2026 book tour in Austin and got to taste the Longganisa Sliders, which I can’t wait to make next! His cooking brings me back to Hawaii, and I love how he puts a fresh twist on classic favorites.
The kimchi gravy was a fun spin on loco moco and tasted amazing. I was surprised by how long the smell of kimchi lingered in the house—next time I’ll be sure to turn on the stove fan. Good thing we enjoy the smell!
The best part was how fluffy and tender the hamburger is. Must be from the mayo and panko. I like the gochujang SPAM as it adds enough spice to the kimchi. The runny yoke from the egg is what puts this over the top and will keep this in the rotation.
Hamburger patty
- 1 pound ground beef
- 1/2 C minced onions
- 1/4 C panko
- half can SPAM Gochujang diced; I pan fried since already making musubi
- 2 T mayo
- 1 T tallow/fat
Directions
- Add all ingredients in bowl, mix until just combined.
- Divide to 4 burgers about 1/2" thick.
- In large pan, heat tallow over medium high heat about 2 minutes.
- Add burgers to pan and fry about 4 minutes per side, until slightly charred.
- Keep warm in oven while making gravy.
Kimchi gravy
- 1 C chopped kimchi
- 3 T butter
- 1 T shoyu
- 2 T flour
- 2 C beef stock
- Eggs to top loco moco
Directions
- Using the same pan, wipe extra bits keeping enough to coat bottom of pan.
- Over medium high heat, add the kimchi and stir until most of the juice evaporates, about 3 minutes.
- Reduce heat to medium.
- Add butter and shoyu and stir about 4 minutes.
- Add flour and stir about 30 seconds until combined.
- Add beef stock.
- Simmer about 10 minutes uncovered.
- Serve with rice, hamburger, sunny side up runny egg and kimchi gravy.