Unlimited Korean Bbq Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs clear. Combine rice with 2.2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Let rest 10 minutes, then fluff with a fork.

Wash and dry lettuce leaves. Arrange kimchi and pickled radish in small bowls for the table.

Marinate beef ribeye (bulgogi-style)

In a bowl combine 1 cup store-bought bulgogi marinade, 1 tsp minced garlic (from 3 tsp), 2 tbsp brown sugar or honey, and 1/4 cup grated Asian pear or apple if using. Add the thinly sliced beef ribeye and toss to fully coat. Refrigerate for 30–60 minutes (can do up to 4 hours).

Season pork belly and short ribs

Leave pork belly plain or very lightly season with 1/2 tsp kosher salt and a pinch of pepper so its fat crisps on the grill. If using plain beef short ribs (kalbi-style) you can brush with remaining bulgogi marinade or 1 tbsp soy-based marinade; if pre-marinated, pat off any excess so it won’t flare up too much on the grill. Refrigerate until ready to grill.

Marinate seafood

In a medium bowl combine 2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tsp crushed garlic, and 1 tbsp lemon juice. Toss the shrimp and squid in the mixture and refrigerate for 15–20 minutes. Do not marinate seafood too long to avoid toughening.

Slice mushrooms, zucchini, onion and trim scallions or enoki. Toss mushrooms and zucchini lightly with 1 tsp sesame oil and a pinch of salt.

Place ssamjang, gochujang, sesame oil with salt & pepper, chopped garlic and toasted sesame seeds into small dipping bowls so guests can assemble sauces to taste.

Preheat the tabletop grill to medium-high heat (about 400–450°F / 200–230°C). If using charcoal, ensure coals are hot and even. Oil the grill grates lightly using an oiled paper towel held with tongs to prevent sticking.

Arrange meats, seafood, and vegetables on separate platters near the grill for easy access.

High-fat cuts first (pork belly)

Place pork belly slices on the hot grill. Cook 2–4 minutes per side, turning once, until fat renders, edges crisp and internal temperature is opaque and lightly browned. Cut into bite-sized pieces using scissors on the grill if desired.

Thin beef (bulgogi)

Lay marinated thin beef slices flat on the grill in a single layer. Because they are thin, cook 30–90 seconds per side until just browned and caramelized. Remove promptly to avoid overcooking.

Short ribs / kalbi

Cook short rib pieces 2–3 minutes per side, watching for flare-ups due to the marinade. Move to cooler part of grill if charring too fast; finish until nicely caramelized.

Seafood and vegetables

Grill shrimp 1–2 minutes per side until opaque and slightly charred. Grill squid rings 30–60 seconds per side until just firm. Grill mushrooms, zucchini and onion slices 2–3 minutes per side until tender and charred at edges. Keep vegetables in a separate zone or tray so they don't pick up too much meat flavor if preferred.

To make a ssam (wrap): place a lettuce leaf in your hand, add a small spoonful of rice, a piece of grilled meat or seafood, a dab of ssamjang (or gochujang), a piece of kimchi or pickled radish, and finish with a few drops of sesame oil (optional). Fold and eat in one or two bites.

Provide scissors and tongs at the table so diners can cut larger grilled pieces and share. Refill grill platters and banchan as needed to simulate an 'unlimited' BBQ experience during the weekday lunch service.

When finished grilling, turn off the grill and allow it to cool slightly before wiping down grates with a grill brush while still warm (but safe to touch) to remove residue. Dispose of charcoal ash safely if used.