Chi’Lantro BBQ is a mobile truck serving Korean-Mexican inspired tacos, burritos, quesadillas and burgers in Austin, Texas. The Hawaiin Bulgogi Burger is one of our favourites, why not try it for yourself. Read the article for the recipe.
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KOREAN BULGOGI (BEEF):
1 yellow onion
6 cloves garlic, minced (2 tablespoons)
4 tablespoons white sugar
1 teaspoon minced fresh ginger root
14 tablespoons soy sauce
2 tablespoons vinegar
2 teaspoons sesame oil
2 pounds rib-eye beef, thinly sliced
1 cup prepared mayonnaise
2 tablespoons Sriracha
1 tablespoon Shichimi Togarashi powder (Japanese 7 spice mixture)
Cheddar Jack cheese
1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
Julienned green leaf lettuce and Napa cabbage, for serving
Sliced tomatoes, for serving
For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor. Pour marinade over beef in a bowl, toss to coat. Cover and refrigerate 24 hours.
For the spicy mayonnaise: Combine the mayonnaise, Sriracha and Shichimi Togarashi powder in a bowl.
Heat a grill. Remove beef from marinade and grill to desired doneness. The ribeye will cook fast and will be tender. Grill the onions next to the meat to desired tenderness.
After the onion is cooked, grill the Cheddar Jack and Monterey cheese on top of the onions.
The grilled cheese puts the meat and onions together nicely to put on the bun (like a patty). Garnish with the grilled pineapple, lettuce, cabbage, and sliced tomatoes.
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