Unlimited Korean Bbq & Hotpot Recipe

Combine beef broth, dashi stock and water in a large hotpot or stock pot. Bring to a gentle simmer over medium heat.

Whisk in gochujang, soy sauce, mirin, minced garlic, minced ginger and sugar until dissolved. Add smashed scallion whites for aroma. Simmer 10 minutes to marry flavors, then keep at a gentle simmer on the tabletop burner.

Taste and adjust seasoning with additional soy sauce or water to reach a balanced savory-spicy profile. Keep hot for guests to cook hotpot items.

Marinate Galbi (if not pre-marinated)

If short ribs are not pre-marinated, combine 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs mirin, 1 tsp minced garlic and 1 tsp sesame oil. Marinate short rib slices for 30 minutes.

Pat all grilling meats (ribeye, marinated galbi, wagyu-style slices, pork belly) dry with paper towel. Lightly brush both sides with neutral oil to prevent sticking.

Preheat tabletop grill to high (or indoor skillet). Grill thin ribeye and wagyu slices for 30–60 seconds per side for medium-rare; pork belly 1–2 minutes per side until crisp; galbi 1–2 minutes per side until caramelized. Transfer grilled meat to a warm plate.

For short rib bone-in pieces meant for hotpot, sear them briefly in a hot pan (1–2 minutes per side) to lock flavor, then add directly to the simmering hotpot broth to finish cooking (30–40 minutes until tender) or simmer longer if desired.

Snow crab legs are pre-cooked: warm them in the simmering broth for 5–8 minutes until heated through and fragrant. Split larger pieces so guests can extract meat easily.

Add shrimp and scallops to a small wire basket or directly to the hotpot. Shrimp cook in 2–3 minutes; scallops 2–4 minutes until opaque and firm. Avoid overcooking.

Add mussels to the hotpot and cook 4–6 minutes until shells open. Discard any unopened shells.

Add hearty items first: napa cabbage, sliced onion, zucchini, shiitake mushrooms, and rice cakes. Simmer 6–10 minutes until softened.

Add enoki mushrooms, spinach, and cubed tofu in the last 2–3 minutes of cooking to keep texture delicate.

To serve, scoop cooked vegetables and broth into individual bowls or allow diners to fish items from communal pot.

Keep steamed rice warm in a rice cooker or covered bowl. Offer udon noodles blanched separately: drop into boiling water 1–2 minutes until tender, then transfer to a bowl and reserve for finishing the broth near the end of the meal.

Toward the end of the meal, add udon to the concentrated broth and simmer 2–3 minutes to absorb flavor; serve as a finishing bowl for guests.

Arrange ssamjang, sesame oil with salt, and soy dipping sauce in small bowls. Provide lemon wedges alongside seafood and a small bowl of toasted sesame seeds and gochugaru for garnish.

Encourage guests to dip grilled meats in ssamjang or sesame oil, wrap in lettuce (if available) with rice, scallion, and a squeeze of lemon for crab and seafood.

Scatter thinly sliced scallions, toasted sesame seeds, a pinch of gochugaru and cracked black pepper over grilled items and finished broth bowls.

Drizzle a small amount of sesame oil over finished hotpot bowls for aroma. Offer fresh cilantro optional as a bright note.

Set the tabletop grill and hotpot in the center of the table. Keep raw items chilled until ready to cook. Maintain hotpot at a gentle simmer and the grill at steady high heat.

Guide guests to cook proteins to their preferred doneness: thin beef slices take seconds on the grill; seafood and thick bones should be cooked fully in the hotpot. Replenish broth with hot water if level drops during extended service.

Allow diners to finish the meal with udon or rice in the remaining broth for a rich, savory finish.