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Chi’Lantro BBQ, a mobile truck serving Korean-Mexican inspired tacos, burritos, quesadillas and burgers in Austin, Texas, zests things up with a little cilantro in nearly every dish.

Korean Bulgogi (beef):
2 pounds thinly sliced beef ribeye
14 tablespoons soy sauce
2 tablespoons vinegar
4 tablespoons white sugar
6 teaspoons minced garlic
1 teaspoon minced ginger
1 yellow onion
2 teaspoons sesame oil
Process the ingredients, marinate meat, and keep it in the refrigerator for 24 hours.
Burger Garnish:
Cheddar Jack cheese
Monterey cheese
1 whole freshly grilled pineapple
Julienne green leaf lettuce and Napa cabbage
Sliced tomatoes
Spicy mayo (1 cup mayo, 2 tablespoons Sriracha, 1 tablespoon Shichimi powder)
Sesame seed buns

Grill the meat (rib eye cooks fast and it will be tender). Grill onions next to meat.

After onion is cooked, grill cheddar jack & Monterey cheese on top of onions.

The grilled cheese puts the meat and onions together nicely to put on the bun (like a patty). Garnish with remaining ingredients.

Yield: 6 servings

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.

  • Ajarn Donald

    I surely could go for a Hawaiian Bulgogi Burger right about now:)

    • StitchesnDishes

      Hahaha! Me too, actually. LOL!