Recipes for korean table grills

Table-top grilling where everyone cooks their own, built for thin cuts.

Korean Galbi, LA-Cut Short Ribs

Short ribs cut thin across the bone so they cook in minutes. The marinade uses pear, which genuinely tenderises rather than just flavouring.

8 min · serves 4

Skewers

Grilled Lamb Koftas

Spiced minced lamb moulded onto skewers, the Middle Eastern cousin of the Turkish kebab. The trick is kneading the mince until it is tacky so it grips the skewer.

12 min · serves 4

Cheese

Halloumi and Vegetable Skewers

Halloumi is the one cheese that holds its shape on a skewer, threaded between peppers and courgette and charred until it squeaks and softens.

10 min · serves 4

At a glance

Recipe	Method	Grill temp	Cook time	Pull at
Korean Galbi, LA-Cut Short Ribs	Direct heat	230 to 290°C (450 to 550°F)	8 min	Cooked through
Grilled Lamb Koftas	Direct heat	230 to 290°C (450 to 550°F)	12 min	70°C (160°F)
Halloumi and Vegetable Skewers	Direct heat	230 to 290°C (450 to 550°F)	10 min	Charred

Techniques used

Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.

Cookers these suit

Foukou rotisseries. Kettle grills. Korean table grills. Portable grills.