Ingredients
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200g oysterblade steak, thinly sliced
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200g pork shoulderor belly, thinly sliced
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200g squidtubes, scored and sliced
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Optional: 200g beef short rib, thinly sliced across the bone
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½ cup korean bbq marinadeshop-bought or our “Homemade Korean BBQ Marinade”
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To serve
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200g cooked glass noodlesor rice noodles
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100g bean sproutsblanched
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2 spring onionssliced
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Kimchi
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lettuce leavesfor wrapping
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ssamjangkorean dipping sauce
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Optional: sesame seeds and sliced red chilli
Directions
An interactive feast of thinly sliced steak, marinated pork, squid, and optional short rib — all grilled to perfection on the Panasonic Multi-Cooker Grill Plate. Served with a vibrant spread of noodles, fresh vegetables, and Korean sides, this dish invites everyone to grill, wrap, and dip together at the table.
Ingredients
| 200g oyster | |
| 200g pork shoulder | |
| 200g squid | |
| Optional: 200g beef short rib, thinly sliced across the bone | |
| ½ cup korean bbq marinade | |
To serve |
|
| 200g cooked glass noodles | |
| 100g bean sprouts | |
| 2 spring onions | |
Kimchi |
|
| lettuce leaves | |
| ssamjang | |
| Optional: sesame seeds and sliced red chilli | |
Steps
|
1
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Place the sliced steak, pork, squid, and short rib (if using) in separate bowls. Pour over the Korean BBQ marinade, dividing it evenly between the proteins. Mix well and let marinate for at least 10 minutes while you prepare the other ingredients. |
|
2
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Place the Grill Plate on the Panasonic Multi-Cooker. Press the Barbecue icon and push Start. |
|
3
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Once hot, grill the meats and squid in batches for 2–4 minutes per side, or until caramelised and cooked through. Grill the short ribs last, allowing slightly more time per side due to the bone. |
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4
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Arrange the grilled steak, pork, squid, and optional short rib on a large serving platter. Surround with glass noodles, bean sprouts, spring onions, kimchi, lettuce leaves, and ssamjang. |
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5
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Enjoying Korean BBQ: Let guests assemble their own lettuce wraps with a piece of grilled meat or squid, a spoonful of noodles or bean sprouts, a dab of ssamjang, and a sprinkle of spring onion or chilli. Wrap it all up and enjoy in one bite. Grill as you go, eating hot and fresh from the plate in classic Korean BBQ style. |
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