Weekday Lunch Recipe

Portion and chill

Trim proteins and slice thinly (if not pre-sliced). Arrange beef, pork, chicken, and fish on separate chilled trays to prevent cross-contamination. Keep seafood on ice until ready to cook.

For BBQ service: offer pre-marinated and plain options. Reserve sweet soy glaze and ssamjang for basting and dipping. Provide tongs for guests to place meats on the grill and retrieve when cooked (beef 30–90 seconds per side thin-sliced; pork 60–90 seconds per side; chicken until juices run clear, ~3–4 minutes per side depending on thickness).

For hotpot: thin slices of beef and pork cook in simmering broth in 10–30 seconds; chicken 1–2 minutes; seafood 1–2 minutes or until opaque and firm. Use a wire skimmer or ladle to remove cooked items to individual bowls.

Clear chicken broth

In a large stockpot, bring 3 qts low-sodium chicken broth to a simmer. Add 1/2 cup soy sauce, 1/4 cup mirin, 2 sliced garlic cloves, and 1 tbs sliced ginger. Keep at a gentle simmer on the table hotpot burner; replenish as needed.

Spicy kimchi broth

Combine 3 qts prepared kimchi broth or stock with 4 tbs gochujang, 2 tbs doenjang, 1/4 cup soy sauce, and 1/4 cup mirin. Bring to a boil, then reduce to a steady simmer. Taste and adjust heat with more gochujang or a splash of dashi concentrate for umami. Keep hot on the burner.

To offer a vegetarian-friendly hotpot, reserve a clear dashi (kombu) base with added soy sauce and mirin in a separate pot and keep tofu and vegetables near that pot.

Wash and trim all vegetables and mushrooms. Cut napa cabbage into bite-sized pieces, halve bok choy, slice roots into 1/4" rounds. Arrange on chilled or room-temperature platters grouped by type for easy grabbing.

Cut firm tofu into 1" cubes and silken tofu into larger spoonable pieces. Keep tofu refrigerated until service; add directly to boiling broth to warm through (silken tofu carefully using ladle to avoid breaking).

For grill service, provide sturdy vegetables (mushrooms, whole garlic slices, carrot rounds, bok choy halves) that grill well; toss lightly with sesame oil and a pinch of salt before grilling.

Cook short-grain rice in a rice cooker; keep warm in a covered container. Offer self-serve bowls for guests.

Par-cook ramen/udon and glass noodles to al dente, toss with a small drizzle of oil to prevent sticking, and place in shallow pans. For hotpot, guests may finish noodles in the broth—label cooking times: glass noodles 3–5 minutes; udon/ramen 1–3 minutes; rice cakes 2–4 minutes.

Prepare or procure banchan ahead of service. Portion into small shallow bowls and replenish frequently: kimchi, seasoned spinach, pickled radish, soy-marinated mushrooms, and spicy cucumber salad. Keep at room temperature or slightly chilled depending on item (spinach chilled; kimchi room temp).

Label each banchan for guests (vegetarian, spicy, contains soy, etc.). Refill often to maintain the 'unlimited' offering.

Place ssamjang, sesame oil with salt & pepper, soy dipping sauce, and sweet soy glaze in small bowls at the table. Offer lemon wedges for seafood. Replenish as needed.

Guide guests to use separate utensils for raw and cooked foods and to dip cooked items only. Keep marinades used for raw meats off the dining table to avoid cross-contamination.

Place green onions, toasted sesame seeds, sliced garlic, ginger, and sliced red chilies in small bowls for guests to garnish hotpot or grilled items. Refill frequently.

Keep fresh fruit chilled and arrange on a platter. Offer mini mochi and scoops of vanilla ice cream in a chilled dessert station. Provide spoons and small plates.

Set up tabletop grill and hotpot burner per manufacturer's safety instructions. Place a drip tray under the grill and a splash guard between grill and hotpot if both are on the same table. Provide tongs, ladles, wire skimmers, chopsticks, and spoons. Instruct staff to monitor grill temperature and broth levels regularly to keep the 'unlimited' experience safe and continuous.

Sanitation: provide separate cutting boards for meat and vegetables during prep; keep raw proteins refrigerated until service and maintain hot holding temperatures (above 140°F / 60°C) for cooked items when necessary. Replace or refresh broth and grill surfaces as needed during busy periods.