Full Premium Menu Recipe

Prep and marinate

Divide meats into portions for grilling and hotpot. Reserve wagyu and premium cuts mostly unmarinated to appreciate natural flavor. Marinate beef short rib and pork belly in 200 ml Korean BBQ marinade for 30–60 minutes in the refrigerator. Marinate chicken strips in 100 ml teriyaki glaze for 30 minutes. Lightly brush lamb with 1 tbs sesame oil, sprinkle with 1 tsp coarse sea salt and 1/2 tsp black pepper and let rest 15 minutes.

Seasoning before grilling

Pat slices dry with paper towel. Lightly oil each slice with neutral cooking oil to prevent sticking. Season non-marinated cuts (wagyu, lamb) with a pinch of coarse sea salt and freshly ground black pepper just before placing on the grill.

For thicker cuts (short rib), grill over medium-high heat 2–3 minutes per side for medium-rare (adjust to desired doneness). For thin slices (wagyu, pork belly, lamb), grill 30–60 seconds per side until just browned. Let meats rest 2–3 minutes before slicing or serving.

Prepare shellfish

If snow crab legs are frozen, thaw overnight in the refrigerator or under cold running water. Split large legs down the center with kitchen shears for easier eating. Clean blue crabs (if whole): remove apron, break shell, extract gills and innards, rinse thoroughly; if you prefer, pre-steam whole blue crab 8–10 minutes until just cooked. Keep oysters cold on a bed of ice until serving.

Season and cook seafood for BBQ

Brush prawns, scallops, and calamari lightly with garlic butter (about 60 g melted mixed with 2 minced garlic cloves and 1 tbs parsley) and a small pinch of salt. Grill prawns 2–3 minutes per side until opaque and slightly charred. Grill scallops 1.5–2 minutes per side until golden crust forms. Grill calamari rings 45–60 seconds per side to avoid toughness. For snow crab, warm on grill 2–3 minutes per side with garlic butter to finish, or serve chilled with lemon and garlic butter. For blue crab pre-steamed, toss in garlic butter on a hot pan or briefly on the grill to glaze (2–3 minutes).

Oysters on the half shell

Keep oysters on crushed ice. Serve raw with lemon wedges, ponzu, chili oil, and scallion oil. For grilled oysters, place on grill over indirect heat, add 1 tsp garlic butter and a few drops of soy or ponzu, grill 3–4 minutes until juices bubble, then top with scallion oil and a squeeze of lemon.

Broth setup

Set up two or three hotpot pots or a divided pot: one with chicken bone broth (2,000 ml) for a mild base, one with dashi (1,000 ml) for umami/seafood, and an optional spicy mala (1,000 ml) for heat. Bring each broth to a gentle simmer on the hotpot burner and keep at a low steady simmer during service.

Prep vegetables, tofu and noodles

Arrange napa cabbage, bok choy, enoki and shiitake mushrooms, and cubed tofu on platters. Keep udon noodles cooked and drained separately; keep rice vermicelli soaked and drained. During service, add hardy vegetables (napa cabbage stems, shiitake) early to soften (3–6 minutes), leafy greens and enoki for 30–60 seconds, and tofu 1–2 minutes to warm through. Thinly sliced meats should be swished in the simmering broth 10–20 seconds until cooked; thicker pieces 1–3 minutes. Seafood: prawns 1–2 minutes, scallops 30–60 seconds, calamari 30–45 seconds, snow crab 1–2 minutes to warm through.

Skim surface foam occasionally and adjust heat so broth remains simmering but not violently boiling. Allow diners to retrieve cooked items with slotted spoons or strainers.

Prepare sauces and compound butters

Place Korean BBQ marinade and teriyaki glaze in small bowls for basting or dipping. Mix softened butter (100 g) with 2 minced garlic cloves and 1 tbs chopped parsley to create garlic butter for brushing seafood and crab. Put ponzu, gochujang sauce, soy sauce, sesame oil, chili oil, and scallion oil into separate small serving bowls for guests to customize. Reserve lemon wedges on a platter.

For basting during grilling, keep a small pot of melted garlic butter warm. Brush meats and shellfish once while grilling and again when finishing for best gloss and flavor.

Grill management

Preheat grill to high, then create zones: direct high heat for quick searing and a cooler zone for finishing or resting. Oil the grates with a paper towel dipped in neutral oil using tongs. Grill thin meats over high heat for short times; move to cooler zone if charring too quickly. Use tongs, not forks, to preserve juices.

Finishing & garnishes

After cooking, transfer meats and seafood to warm plates. Spoon melted garlic butter over crab and shellfish, sprinkle chopped parsley and sesame seeds where desired, and finish meats with a light pinch of coarse sea salt and cracked black pepper. Offer lemon wedges, scallion oil and ponzu alongside oysters and seafood.

Keep oysters on crushed ice bowl during service and replenish ice as needed to maintain safe temperature.

Sequence service for best experience: start with chilled oysters and a few grilled scallops/prawns as an appetizer. Move into a shared BBQ round with wagyu, pork belly and short rib. While guests enjoy grilled items, maintain hotpot simmering so diners can begin cooking lighter items (vegetables, tofu, thin-sliced meats) in the broth. Alternate rounds of grill and hotpot so the table always has cooked items. Replenish platters as needed. Total active service recommended across 90–120 minutes for leisurely dining.

Keep utensils (tongs, slotted spoons, ladles), small plates, dipping bowls and napkins accessible. Provide a waste bowl for shells and bones.