Korean BBQ: Wang Galbi

[Demosthenes9]

You're doing it right! I do lot of indoor tabletop cooking as well. Especially in the winter. I have two tabletop electric grills and one butane stove with dome lid setup just like in your picture. I also have Weber Smokey Joe, Weber Go Anywhere, and Lodge Hibachi grill I use for camping and outdoor tabletop cooking. Cooking indoors do create bit of smoke but we just open the windows and cook away at the table. It's just fun way to eat and everyone at the table interacts with each other.

Like I mentioned, I prefer grilling unseasoned meats when cooking table side. Here's me cooking samgyeopsal (grilled pork belly).
http://www.bbq-brethren.com/forum/showthread.php?t=265607

Here's another thread of me grilling chadolbagi (grilled beef brisket) and boneless galbi.
http://www.bbq-brethren.com/forum/showthread.php?t=257515

Pork belly, beef brisket, and short ribs were all grilled naked with zero seasoning. Not even salt and pepper. I use various dipping sauces with the cooked meat as I eat it. This way I can have different flavor profile with every bite instead of just having one taste of the marinade.

Thanks for the links! I'll have to give some of those a try. And yeah, cooking at the table is awesome. Meat right off the grill and as you said, the interactive aspect of it is great. Its funny when someone new to it is kind of reserved at the start. They just want to sit back and let me or someone else put the meat on, tend to it, hand it to them when it's ready. Then, as the night goes on, they start getting adventurous and will grab cooked meat off the pan. Next thing you know, they are diving in the raw bowl and doing it all themselves.