Savory and Comforting Mongolian Hot Pot: A Step-by-Step Recipe

Ingredients

1 litre chicken broth
2 slices of ginger
2 cloves of garlic, minced
2 star anise
1 small cinnamon stick
4 tablespoons soy sauce
2 tablespoons rice wine
500 grams thinly sliced beef
500 grams thinly sliced lamb
200 grams tofu, cubed
200 grams mushrooms, sliced
2 bunches of bok choy
1 bunch of spring onions, chopped
250 grams noodles of your choice
Chilli oil, sesame oil, hoisin sauce and soy sauce for dipping

Steps and instructions

In a large pot, combine chicken broth, ginger, garlic, star anise, cinnamon stick, soy sauce and rice wine. Bring to a boil over high heat.
Once the broth has come to a boil, reduce the heat and let it simmer for about 20 minutes to allow all the flavors to meld together.
While the broth is simmering, prepare your meats and vegetables by slicing them into thin pieces. This will allow them to cook quickly once they're added to the hot pot.
After 20 minutes, strain the broth to remove the ginger, star anise, and cinnamon stick. Return the broth to the pot and keep it at a simmer.
Arrange the meats, tofu, mushrooms, bok choy, spring onions and noodles on a platter for everyone to add to the hot pot as they like.
Place the hot pot in the middle of the table. Everyone should take a portion of meats, vegetables and noodles, and cook them directly in the hot pot. The thinly sliced meats will cook quickly, in about 30 seconds, while the vegetables and noodles may take 1-2 minutes.
Once the food is cooked, each person removes their food from the pot and seasons it with chilli oil, sesame oil, hoisin sauce and soy sauce according to their preference.
Continue cooking and eating until all the food is gone. Add more broth to the pot as needed.

Tools for making

Large pot - to simmer the broth and cook the hot pot
Strainer - to strain the broth and remove the aromatics
Platter - to arrange the meats, vegetables, and noodles for serving
Hot pot - a specialized pot with a built-in heating element to cook the ingredients at the table
Chopsticks - to cook and eat the hot pot ingredients
Soup ladle - to serve the hot pot broth
Bowls - for each person to have their own portion of hot pot ingredients
Dipping bowls - for the various sauces and condiments
Tabletop burner - if using a traditional hot pot, to keep the broth warm during the meal
Hot pot strainer spoon - a perforated spoon to scoop out cooked ingredients from the hot pot

Recipe variations

Vegetarian/Vegan Option: Replace meat with tofu, tempeh, or seitan. Use vegetable broth instead of chicken broth.
Seafood Hot Pot: Add shrimp, fish fillets, scallops, or other seafood to the hot pot.
Spicy Hot Pot: Add spicy chili peppers, chili sauce, or Sichuan peppercorns to the broth for a fiery kick.
Mushroom Lover's Hot Pot: Use a variety of mushrooms such as shiitake, oyster, or enoki mushrooms for a rich and earthy flavor.
Spicy Tom Yum Hot Pot: Use a tom yum broth base with lemongrass, lime leaves, and Thai chili paste for a tangy and spicy twist.
Vegetable Medley Hot Pot: Load the hot pot with an assortment of colorful vegetables like bell peppers, carrots, snow peas, and baby corn.
Meat Lover's Hot Pot: Include a variety of meats such as chicken, pork, beef, and lamb for a protein-packed hot pot experience.
Custom Dipping Sauces: Create your own unique dipping sauces by mixing various ingredients like garlic, soy sauce, chili flakes, sesame oil, and vinegar.

Recipe overview

Enjoy a warm and cozy evening with family and friends with this authentic Mongolian Hot Pot recipe. This dish is a communal cooking experience where diners cook their choice of thinly sliced meats, tofu, vegetables and noodles in a simmering pot of flavorful broth. It's not just about eating, but also about the fun and interactive process of cooking and sharing food together. The hot pot broth is infused with ginger, garlic, star anise, and cinnamon, providing a rich and aromatic base for your chosen ingredients. Don't forget the dipping sauces - chilli oil, sesame oil, hoisin sauce and soy sauce, which add a personalized touch. With this recipe, you will experience not only a hearty and delicious meal, but also a unique dining experience that brings people closer together.

Common questions

Can I use a different type of broth instead of chicken broth? Yes, you can use vegetable broth or beef broth as an alternative to chicken broth.
Can I substitute the beef and lamb with other types of meat? Absolutely! You can use thinly sliced chicken, pork, or even seafood like shrimp or fish in your hot pot.
What are some other recommended vegetables to use in the hot pot? Besides bok choy and mushrooms, you can also add sliced cabbage, spinach, bean sprouts, or any leafy greens of your choice.
Can I make this recipe vegetarian or vegan? Certainly! You can substitute the meat with tofu, seitan, or tempeh, and use vegetable broth instead of chicken broth. Just make sure to choose vegan-friendly dipping sauces.
How can I adjust the spiciness level? To make the hot pot spicier, you can add chili flakes or fresh chili peppers to the broth. Alternatively, serve the hot pot with additional spicy sauces or condiments on the side.
Can I make the broth in advance? Yes, you can prepare the broth ahead of time and store it in the refrigerator. Just reheat it before serving and bring it to a simmer.
Is it necessary to strain the broth? Straining the broth helps remove any aromatics and spices, resulting in a clearer soup. However, if you prefer a more intense flavor, you can skip this step.

Serving dishes and utensils

Hot pot - A large pot with a heating element or portable stove for cooking the broth at the table.
Strainer - To strain the broth and remove the ginger, star anise, and cinnamon stick.
Platter - For arranging the sliced meats, tofu, mushrooms, bok choy, spring onions, and noodles.
Chopsticks - The preferred utensil for cooking and eating the hot pot ingredients.
Soup ladle - For scooping and serving the hot broth.
Small bowls - For dipping sauces and individual portions of cooked food.
Dipping sauce dishes - Small dishes for holding individual servings of chilli oil, sesame oil, hoisin sauce, and soy sauce.
Portable stove - If using a hot pot without a built-in heating element, a portable stove is necessary for cooking the broth at the table.

Origin stories

Mongolian Hot Pot, aptly named for its birthplace, carries a story steeped in the nomadic and communal lifestyle of Mongolia's past. It's believed to have originated over a thousand years ago in the frigid expanse of Inner Mongolia. As the Mongolian warriors traversed harsh terrains, they carried with them large helmets which, when turned upside down over fires, served as cooking vessels for a communal meal. They'd gather around this helmet-turned-pot, dipping thinly sliced meat and vegetables into the boiling broth. This shared experience not only provided much-needed nourishment, but also reinforced the bonds of brotherhood and unity among the warriors. This spirit of camaraderie has endured through the ages, making the Mongolian Hot Pot a centerpiece of social gatherings even today. It encapsulates a beautiful blend of history, culture, and culinary tradition, serving as a testament to Mongolia's rich heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.