Korean BBQ Hot Pot Recipes For The Best Dinner Ever

Korean BBQ hot pot recipes are the best of two worlds in one meal. You get a bubbling pot of broth in the middle of the table, plus grill-style meat and bold sauces.

It feels like eating out, but you can do it at home with one burner and one pot.

I love how flexible it is. You can keep it simple with ramen, mushrooms, and thin beef. Or you can go big with seafood, dumplings, and spicy broth.

This post gives you Korean BBQ hot pot recipes with clear steps and real measurements. Each one includes low and high options so you can cook on a budget or treat yourself.

I’ll also point out easy places to add product links, like a portable burner, a wide hot pot, Korean chili flakes, and a grill pan.

What Is Korean BBQ Hot Pot?

Korean BBQ hot pot is exactly what it sounds like. It is a table top grill with a moat around the edge for broth.

You grill your meat right in the middle. All the delicious juices and marinade drip down into the broth, making it more and more flavourful as the night goes on. You can cook noodles, vegetables, dumplings or anything else you want in that broth.

It is not just hot pot with Korean meat. It is a whole experience. And once you try it, you will never go back to regular hot pot or regular Korean BBQ again.

Why Korean BBQ Hot Pot Is The Best Dinner Party Meal

I have hosted a lot of dinner parties. And I can say without a doubt that Korean BBQ hot pot is the single best meal you can make for a group.

No one is stuck in the kitchen. Everyone cooks their own food. People can eat exactly what they want, exactly how they want it. It works for 2 people or 10 people.

It is also extremely low stress. You do all the prep ahead of time. Then you just sit down and eat.

Essential Tools For Korean BBQ Hot Pot At Home

You do not need a fancy restaurant setup to make amazing Korean BBQ hot pot at home. You only need a few things:

1. A Korean BBQ hot pot grill. This is the most important item. The one I use and recommend is the Iwatani table top grill with the hot pot moat. It is affordable, works perfectly, and is easy to store.
2. Butane canisters. Make sure you have at least 2, they run out faster than you think.
3. Two pairs of long tongs. One for raw meat, one for cooked. Do not cross contaminate.
4. Small strainer baskets. These are perfect for fishing noodles and vegetables out of the broth.
5. Small individual bowls. For dipping sauce.

Dipping Sauces That Work With Every Recipe

Make one or two and you’re set.

Simple sesame soy dip

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1 green onion, sliced

Spicy gochujang dip

• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp water to thin

Korean BBQ Hot Pot Recipes

Now for the good part. All of these recipes are designed to work with a Korean BBQ hot pot. They are all simple, use easy to find ingredients, and taste absolutely incredible.

Classic Bulgogi Korean BBQ Hot Pot

This is the original, and for good reason. Sweet, savoury, perfectly caramelized bulgogi is the king of Korean BBQ, and it works even better in hot pot.

The thin slices of beef cook in seconds on the grill, and the marinade drips down into the broth making it even more delicious. This is the recipe I make most often, and it is always a hit.

It is mild enough for kids and people who don’t like spicy food, but has so much flavour. Perfect for date night, dinner parties, or just a really good Tuesday night dinner.

Serve: 4 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins

Ingredients
For the bulgogi:

• 1.5 lbs thinly sliced ribeye or sirloin
• 6 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame seeds
• 1/4 tsp black pepper

For the broth:

• 6 cups low sodium beef broth
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 1 tsp soy sauce

For serving:

• 1 pack udon noodles
• 1 bunch green onions, sliced
• 1 pack enoki mushrooms
• 1 head napa cabbage, chopped

How To Make
Marinate the beef – Mix all the bulgogi marinade ingredients in a large bowl. Add the beef and toss to coat. Let marinate for at least 2 hours, or overnight.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the beef – Heat the grill to medium high. Cook the beef in small batches for 30-60 seconds per side, until caramelized.
Cook the sides – Add noodles, mushrooms and cabbage to the broth as you eat.
Low heat option – Keep the broth at 160°F, a very gentle simmer. This is best if you are eating slowly over 1-2 hours.
High heat option – Bring the broth to a rolling boil. This is best if you want to cook noodles and vegetables quickly.

Spicy Galbi Korean BBQ Hot Pot

Galbi is marinated short rib, and it is one of the most popular Korean BBQ dishes for a reason. It is rich, juicy, and has an incredible depth of flavour. This version adds a little bit of gochugaru for a gentle heat that builds without being overwhelming.

The marinated short ribs grill up perfectly, and the fat renders down into the broth making it absolutely incredible. This is my go to recipe when I want something a little more special.

Serve: 4 | Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hour 10 mins

Ingredients
For the galbi:

• 2 lbs bone in short ribs, sliced 1/4 inch thick
• 6 tbsp soy sauce
• 3 tbsp brown sugar
• 2 tbsp mirin
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp sesame seeds

For the broth:

• 6 cups beef broth
• 1 small onion, quartered
• 2 cloves garlic
• 1 tsp gochugaru

For serving:

• 1 pack glass noodles
• 1 bunch spinach
• 1 pack king oyster mushrooms, sliced
• 2 green onions, sliced

How To Make
Marinate the ribs – Mix all the galbi marinade ingredients in a large bowl. Add the ribs and toss to coat. Let marinate for at least 4 hours, overnight is best.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the ribs – Heat the grill to medium high. Cook the ribs for 2-3 minutes per side, until caramelized and cooked through.
Cook the sides – Add noodles, mushrooms and spinach to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. This will keep the ribs warm and the broth from boiling too fast.
High heat option – Bring the broth to a rolling boil. This is perfect for cooking glass noodles quickly.

Pork Belly Korean BBQ Hot Pot

Pork belly is the unsung hero of Korean BBQ. It is crispy, fatty, salty and absolutely perfect. This recipe is super simple, but it is one of the most popular ones I make.

The pork belly gets crispy on the grill, and you can wrap it in lettuce with garlic and ssamjang. The fat drips down into the broth making it rich and delicious. This is the ultimate comfort food.

Serve: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients
For the pork belly:

• 1.5 lbs pork belly, sliced 1/4 inch thick
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp black pepper

For the broth:

• 6 cups chicken broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 tsp soy sauce

For serving:

• Lettuce leaves
• Ssamjang
• Garlic cloves, sliced
• 1 pack kimchi
• 1 pack rice cakes

How To Make
Marinate the pork belly – Mix all the pork belly marinade ingredients in a bowl. Add the pork belly and toss to coat. Let marinate for 30 minutes.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the pork belly – Heat the grill to medium high. Cook the pork belly for 2-3 minutes per side, until crispy and cooked through.
Cook the sides – Add rice cakes and kimchi to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This is perfect for slow eating and keeping the rice cakes warm.
High heat option – Bring the broth to a rolling boil to cook the rice cakes quickly.

Kimchi Jjigae Korean BBQ Hot Pot

Kimchi jjigae is one of the most beloved Korean stews, and it makes the perfect base for a Korean BBQ hot pot. The spicy, sour kimchi broth is the perfect complement to grilled pork or beef.

This is the recipe I make when I want something that is equal parts comforting and exciting. It is also extremely forgiving, you can add almost anything to it.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the meat:

• 1 lb thinly sliced pork shoulder
• 2 tbsp soy sauce
• 1 tbsp gochugaru
• 1 clove garlic, minced

For the broth:

• 6 cups anchovy or beef broth
• 2 cups well fermented kimchi, chopped
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, minced

For serving:

• Tofu, cubed
• Green onions
• 1 pack udon noodles
• 1 can spam, sliced (optional)

How To Make
Marinate the pork – Mix all the pork marinade ingredients in a bowl. Add the pork and toss to coat. Let marinate for 30 minutes.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a simmer and let cook for 15 minutes to develop the flavour.
Grill the pork – Heat the grill to medium high. Cook the pork for 1-2 minutes per side.
Cook the sides – Add tofu, spam and noodles to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. Kimchi jjigae only gets better the longer it sits.
High heat option – Bring the broth to a rolling boil to cook the noodles and tofu quickly.

Doenjang Jjigae Korean BBQ Hot Pot

Doenjang jjigae is the savoury, umami rich cousin of kimchi jjigae. It is made with fermented soybean paste, and it has a deep, complex flavour that is absolutely addictive.

This is the perfect recipe for people who don’t like super spicy food, but still want a lot of flavour. It pairs perfectly with grilled beef or pork.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the meat:

• 1.5 lbs thinly sliced sirloin
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 clove garlic, minced
• 1 tsp sesame oil

For the broth:

• 6 cups anchovy broth
• 3 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp gochujang
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 medium potato, cubed
• 1 zucchini, sliced

For serving:

• Tofu, cubed
• Green onions
• 1 pack glass noodles

How To Make
Marinate the beef – Mix all the beef marinade ingredients in a bowl. Add the beef and toss to coat. Let marinate for 1 hour.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a simmer and let cook for 15 minutes.
Grill the beef – Heat the grill to medium high. Cook the beef for 30-60 seconds per side.
Cook the sides – Add tofu and noodles to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This will let the flavours continue to develop as you eat.
High heat option – Bring the broth to a rolling boil to cook the noodles quickly.

Spicy Pork Bulgogi Korean BBQ Hot Pot

Spicy pork bulgogi, also called dwaeji bulgogi, is one of the most popular Korean BBQ dishes. It is spicy, sweet, savoury and absolutely addictive.

This is the recipe I make for people who love spicy food. The thin slices of pork cook in seconds, and the spicy marinade makes the broth absolutely incredible.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the pork:

• 1.5 lbs thinly sliced pork shoulder
• 4 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger

For the broth:

• 6 cups chicken broth
• 1 tbsp gochujang
• 1 tsp soy sauce
• 1 small onion, sliced

For serving:

• 1 pack udon noodles
• 1 bunch perilla leaves
• 1 pack enoki mushrooms
• Green onions

How To Make
Marinate the pork – Mix all the pork marinade ingredients in a large bowl. Add the pork and toss to coat. Let marinate for at least 1 hour.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the pork – Heat the grill to medium high. Cook the pork for 1-2 minutes per side, until caramelized and cooked through.
Cook the sides – Add noodles and mushrooms to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This is perfect for slow eating.
High heat option – Bring the broth to a rolling boil to cook the noodles quickly.

Shrimp and Scallop Korean BBQ Hot Pot

This is the perfect recipe for anyone who loves seafood. Sweet, juicy shrimp and buttery scallops grill up in less than a minute, and they pair perfectly with a light, savoury broth. This is a great lighter alternative to beef or pork, and it is always a huge hit.

It is also one of the fastest recipes on this list, you can have everything ready in 30 minutes flat. Perfect for summer dinners, or for anyone who doesn’t eat red meat.

Serve: 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Ingredients
For the seafood:

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops, patted very dry
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp black pepper

For the broth:

• 6 cups dashi or chicken broth
• 1 small onion, sliced
• 1 inch piece ginger, sliced
• 1 tbsp soy sauce
• 1 tsp mirin

For serving:

• 1 pack glass noodles
• 1 pack enoki mushrooms
• 1 bunch baby bok choy
• Lemon wedges

How To Make
Marinate the seafood – Mix the soy sauce, sesame oil, garlic and pepper in a bowl. Add the shrimp and scallops and toss gently to coat. Let marinate for 15 minutes.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the seafood – Heat the grill to medium high. Cook shrimp for 1 minute per side, scallops for 2 minutes per side. Do not overcook them.
Cook the sides – Add noodles, mushrooms and bok choy to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. Seafood overcooks easily, so you don’t want the broth too hot.
High heat option – Bring the broth to a rolling boil to cook noodles and vegetables quickly.

Vegetarian Korean BBQ Hot Pot

You do not need meat to have an incredible Korean BBQ hot pot. This vegetarian version is so good, even the most dedicated meat eaters will be going back for seconds.

We use marinated mushrooms, tofu and zucchini that grill up perfectly, and the broth is rich, savoury and full of flavour. This is also a great option if you want to add some vegetarian options to a mixed dinner party.

Serve: 4 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins

Ingredients
For the grill:

• 1 block extra firm tofu, pressed and sliced 1/2 inch thick
• 2 large portobello mushrooms, sliced
• 1 large zucchini, sliced 1/4 inch thick
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp gochugaru (optional)

For the broth:

• 6 cups vegetable broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 tbsp doenjang
• 1 tsp soy sauce

For serving:

• 1 pack udon noodles
• 1 pack enoki mushrooms
• 1 head napa cabbage
• Lettuce leaves
• Ssamjang

How To Make
Marinate the grill items – Mix the soy sauce, brown sugar, sesame oil, garlic and gochugaru in a bowl. Add the tofu, mushrooms and zucchini and toss to coat. Let marinate for 30 minutes.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the vegetables – Heat the grill to medium high. Cook the tofu for 3 minutes per side, mushrooms and zucchini for 2 minutes per side.
Cook the sides – Add noodles and cabbage to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This is perfect for slow eating and letting the flavours develop.
High heat option – Bring the broth to a rolling boil to cook noodles quickly.

Army Stew (Budae Jjigae) Korean BBQ Hot Pot

Budae jjigae, or army stew, is one of the most fun and delicious Korean dishes. It is a weird, perfect combination of Korean flavours and American military surplus ingredients. This version adds grilled pork belly to the mix, and it is absolutely insane.

It is cheesy, spicy, savoury and completely addictive. This is the recipe you make when you want to have a very fun, very messy dinner with friends.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the grill:

• 1 lb pork belly, sliced 1/4 inch thick
• 1 tsp salt
• 1 tsp black pepper

For the broth:

• 6 cups chicken or beef broth
• 1 cup kimchi, chopped
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 pack instant ramen noodles
• 1 can spam, sliced
• 1 pack of sausages, sliced
• 1 cup shredded mozzarella cheese

For serving:

• Rice cakes
• Tofu
• Green onions

How To Make
Prep the pork belly – Season the pork belly with salt and pepper. Let sit for 15 minutes.
Make the broth – Add all the broth ingredients except the ramen and cheese to the moat of your hot pot. Bring to a simmer.
Grill the pork belly – Heat the grill to medium high. Cook the pork belly for 2-3 minutes per side, until crispy.
Cook the sides – Add ramen, spam, sausages and rice cakes to the broth as you eat. Top with cheese right before serving.
Low heat option – Keep the broth at a gentle simmer. This will keep everything warm without overcooking the noodles.
High heat option – Bring the broth to a rolling boil to cook the ramen and rice cakes quickly.

Garlic Butter Beef Korean BBQ Hot Pot

If you want something a little more indulgent, this is the recipe for you. Thin slices of ribeye are marinated in garlic butter, grilled until perfectly caramelized, and the butter drips down into the broth making it absolutely incredible.

This is not a light meal, but it is one of the most delicious things you will ever eat. Perfect for date night, or for when you want to treat yourself.

Serve: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients
For the beef:

• 1.5 lbs thinly sliced ribeye
• 4 tbsp unsalted butter, melted
• 6 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp black pepper
• 1 tbsp parsley, chopped

For the broth:

• 6 cups beef broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 tbsp soy sauce

For serving:

• 1 pack udon noodles
• 1 pack king oyster mushrooms
• 1 bunch spinach
• Green onions

How To Make
Marinate the beef – Mix the melted butter, garlic, soy sauce and pepper in a bowl. Add the beef and toss to coat. Let marinate for 30 minutes.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the beef – Heat the grill to medium high. Cook the beef for 30-60 seconds per side, until caramelized.
Cook the sides – Add noodles, mushrooms and spinach to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. The butter will make it rich, and you don’t want it to boil too hard.
High heat option – Bring the broth to a rolling boil to cook noodles quickly.

Chicken Bulgogi Korean BBQ Hot Pot

Chicken bulgogi is a lighter, milder alternative to beef bulgogi, and it works perfectly in a hot pot. It is sweet, savoury, and juicy, and it cooks in less than a minute on the grill.

This is a great option for kids, or for anyone who prefers chicken. It is also one of the most affordable recipes on this list.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the chicken:

• 1.5 lbs boneless skinless chicken thighs, sliced very thin
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp black pepper

For the broth:

• 6 cups chicken broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 tsp soy sauce

For serving:

• 1 pack glass noodles
• 1 pack enoki mushrooms
• 1 head napa cabbage
• Lettuce leaves

How To Make
Marinate the chicken – Mix all the chicken marinade ingredients in a bowl. Add the chicken and toss to coat. Let marinate for 1 hour.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the chicken – Heat the grill to medium high. Cook the chicken for 1 minute per side, until cooked through and caramelized.
Cook the sides – Add noodles, mushrooms and cabbage to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This is perfect for slow eating.
High heat option – Bring the broth to a rolling boil to cook noodles quickly.

Miso Korean BBQ Hot Pot

This is the perfect recipe for anyone who doesn’t like spicy food. The miso broth is rich, umami packed, and incredibly comforting. It pairs perfectly with almost any grilled meat, but it is especially good with pork belly or chicken.

This is also a great base recipe that you can customize with almost any vegetables or noodles you have on hand.

Serve: 4 | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients
For the grill:

• 1.5 lbs thinly sliced pork belly or chicken thigh
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced

For the broth:

• 6 cups dashi or chicken broth
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tsp soy sauce
• 1 small onion, sliced
• 1 inch piece ginger, sliced

For serving:

• 1 pack udon noodles
• 1 pack enoki mushrooms
• 1 bunch baby bok choy
• Tofu, cubed

How To Make
Marinate the meat – Mix the soy sauce, sesame oil and garlic in a bowl. Add the meat and toss to coat. Let marinate for 30 minutes.
Make the broth – Add all the broth ingredients except the miso to the moat of your hot pot. Bring to a gentle simmer, then turn off the heat and stir in the miso until dissolved.
Grill the meat – Heat the grill to medium high. Cook the meat for 2 minutes per side.
Cook the sides – Add noodles, mushrooms and bok choy to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. Do not boil miso, it will ruin the flavour.
High heat option – Bring the broth just to a boil, then turn it down immediately to add noodles.

Spicy Octopus Korean BBQ Hot Pot

If you love spicy food and seafood, this is the recipe for you. Tender, chewy octopus is marinated in a spicy gochujang marinade, grilled until slightly charred, and it is absolutely incredible.

This is a more adventurous option, but it is always a huge hit with anyone who tries it. It pairs perfectly with a light, savoury broth.

Serve: 4 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins

Ingredients
For the octopus:

• 1.5 lbs baby octopus, cleaned
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger

For the broth:

• 6 cups dashi or chicken broth
• 1 small onion, sliced
• 1 tsp soy sauce
• 1 tsp gochugaru

For serving:

• 1 pack glass noodles
• 1 pack enoki mushrooms
• 1 bunch perilla leaves
• Lemon wedges

How To Make
Marinate the octopus – Mix all the marinade ingredients in a bowl. Add the octopus and toss to coat. Let marinate for at least 2 hours.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the octopus – Heat the grill to medium high. Cook the octopus for 2-3 minutes per side, until slightly charred and tender.
Cook the sides – Add noodles and mushrooms to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. Octopus can get tough if overcooked, so you don’t want the broth too hot.
High heat option – Bring the broth to a rolling boil to cook noodles quickly.

Cheese Dakgalbi Korean BBQ Hot Pot

Dakgalbi is spicy marinated chicken, and when you add cheese to it, it becomes one of the most delicious things on the planet. This version combines grilled spicy chicken with a bubbling cheese broth that you can dip everything in.

It is messy, it is indulgent, and it is absolutely perfect. This is the recipe you make when you want to impress your friends.

Serve: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Ingredients
For the chicken:

• 1.5 lbs boneless skinless chicken thighs, cubed
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1 tbsp sesame oil
• 2 cloves garlic, minced

For the broth:

• 4 cups chicken broth
• 1 tbsp gochujang
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

For serving:

• 1 pack rice cakes
• 1 head napa cabbage
• 1 pack enoki mushrooms
• Sweet potato, sliced

How To Make
Marinate the chicken – Mix all the chicken marinade ingredients in a bowl. Add the chicken and toss to coat. Let marinate for 1 hour.
Make the broth – Add the chicken broth and gochujang to the moat of your hot pot. Bring to a gentle simmer. Stir in the cheese right before you start eating.
Grill the chicken – Heat the grill to medium high. Cook the chicken for 3-4 minutes per side, until cooked through and caramelized.
Cook the sides – Add rice cakes, cabbage and mushrooms to the broth as you eat.
Low heat option – Keep the broth at a very gentle simmer. This will keep the cheese melted without burning it.
High heat option – Bring the broth to a rolling boil to cook rice cakes quickly, then turn it down before adding the cheese.

All Meat Lovers Korean BBQ Hot Pot

This is the ultimate recipe for anyone who loves meat. We have bulgogi, galbi, pork belly and spicy pork all in one meal.

This is the recipe you make when you have a group of very hungry people, and you want to make sure no one leaves disappointed. It is over the top, it is delicious, and it is the most fun you can have at a dinner table.

Serve: 6 | Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1 hour 10 mins

Ingredients
For the grill:

• 1 lb thinly sliced ribeye for bulgogi
• 1 lb bone in short ribs for galbi
• 1 lb pork belly, sliced
• 1 lb thinly sliced pork shoulder for spicy pork
• All the marinades from recipes 1, 2, 3 and 6

For the broth:

• 8 cups beef broth
• 1 small onion, sliced
• 2 cloves garlic
• 1 tbsp soy sauce

For serving:

• 2 packs udon noodles
• 1 pack glass noodles
• 2 packs enoki mushrooms
• 1 head napa cabbage
• Lettuce leaves
• Ssamjang

How To Make
Marinate the meats – Marinate each type of meat in their respective marinades for at least 2 hours, or overnight.
Make the broth – Add all the broth ingredients to the moat of your hot pot. Bring to a gentle simmer.
Grill the meats – Heat the grill to medium high. Cook each type of meat in small batches, to your liking.
Cook the sides – Add noodles and vegetables to the broth as you eat.
Low heat option – Keep the broth at a gentle simmer. This is perfect for eating slowly over 2-3 hours.
High heat option – Bring the broth to a rolling boil to cook noodles quickly.

How to Serve Korean BBQ Hot Pot Recipes Like a Pro

Korean BBQ hot pot recipes taste better when the table is set up right. You want everything close, simple, and safe. This also makes dinner feel like an event, even on a random Tuesday.

Best table layout

• Put the hot pot on a burner in the center.
• Place raw meat on one side (with its own tongs).
• Place veggies and noodles on the other side.
• Keep sauces in small bowls near each person.

Cooking order (works for most recipes)

1. Start with broth and aromatics (garlic, onion, green onion).
2. Add harder veggies (onion, mushrooms, cabbage stems).
3. Add meat (thin slices cook fast).
4. Add soft items (tofu, leafy greens).
5. Add noodles last so they do not get mushy.