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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jae Kim, Chi'lantro