Are you looking for a new and exciting way to enjoy a meal with friends and family? Look no further than the Mongolian Hot Pot! This traditional Chinese dish brings people together at the dinner table by encouraging everyone to cook their own food in a communal pot.
The Mongolian Hot Pot is perfect for any occasion – from a cozy night in with your loved ones to a fun gathering with friends. Plus, it’s easy to customize with different ingredients, making it an ideal choice for vegans or meat-lovers alike.
At first glance, the ingredient list may seem intimidating, but fear not – this recipe is simple to make and full of flavor. So, gather your loved ones and let’s dive into this delicious recipe that will warm your heart and soul!
Why You’ll Love This Recipe
Are you tired of the same old boring meals? Do you crave something adventurous and exciting? Then the Mongolian Hot Pot Recipe is just for you! This hot pot recipe is an authentic Chinese-Mongolian dish that will take your taste buds on a trip to Asia.
You’ll love this recipe because it’s not just about the taste, it’s about an experience. The Mongolian Hot Pot is a unique dining experience that allows everyone to cook their own food right at the table. It’s a social way of eating, perfect for family gatherings or dinner parties with friends.
Did I mention that this recipe is also easy to make? The ingredient list includes simple items that you probably already have in your pantry. You’ll need some fresh ginger, garlic cloves, soy sauce, water, and other veggies like carrots, scallions, bok choy and red pepper flakes. This hot pot recipe can be made with meat or kept vegetarian by using tofu.
Aside from being a delicious meal for special occasions, hot pot is also very healthy. It’s a steamy soup filled with fresh ingredients that are good for you! Sliced meats, vegetables and glass noodles are all served in a flavorful broth that’s been simmering on your stove all day.
So why not give this Mongolian Hot Pot Recipe a try? It’s a tasty adventure that will bring new flavors to your table and might even become one of your new family favorites.
Let’s begin by gathering all the ingredients you’ll need for this Mongolian Hot Pot Recipe. Don’t worry if some of them sound unfamiliar or hard to find, I’m here to help!
For the hot pot ingredients:
- 2 quarts of water
- 1 lb of thinly sliced beef flank
- 8 ounces of tofu
- 1 cup of bean sprouts
- 1 cup of chopped carrots
- 3 cups of chopped bok choy
- 2 garlic cloves, minced
- A thumb-size piece of gingerroot, sliced
- Red pepper flakes, to taste
For the dipping sauce:
- 2 tablespoons of sesame paste
- 2 garlic cloves, grated or peeled
- 1 tablespoon of brown sugar
- ½ tablespoon of grated peeled fresh ginger
- ½ tablespoon of soy sauce (low-sodium)
- 1 tablespoon of sherry wine
- ¼ teaspoon of red pepper flakes
To prepare the meat for the hot pot, you can use either beef flank or thinly sliced lamb. In traditional Mongolian hotpot recipes, boiled mutton is often eaten, but don’t worry if you don’t feel comfortable cooking that at home. Flank steak will do the trick!
For a vegetarian twist on this dish, feel free to omit the meat and add more tofu or any other plant-based protein of your choice.
The Recipe How-To
Now that you have gathered all the hot pot ingredients, it’s time to cook! This recipe for Mongolian Hot Pot is actually quite simple, but the result is a flavorful broth filled with tender meat and vegetables.
Step 1: Prepare the Broth
To start, fill the hot pot vessel with water until it’s about 2/3 full. Then, add roughly sliced gingerroot, 2-3 smashed and peeled garlic cloves, 2-3 sliced carrots, and some sliced scallions (white parts only) to give the broth an aromatic base. Bring this mixture to a boil over medium-high heat.
Step 2: Seasoning the Broth
Once the broth has come to a boil, it’s time to season it. The main seasoning for Mongolian Hot Pot broth is hot pot sauce which is a combination of soy sauce, sherry wine, hoisin sauce, brown sugar, and red pepper flakes. Mix these ingredients well in a bowl and add it to the broth. You can adjust the amount of sauce depending on your taste buds.
Step 3: Preparing Meat and Vegetables
While waiting for the broth to cook, prepare your favorite meats and veggies by thinly slicing them into bite-size portions. For this recipe, I suggest using thinly sliced flank steak, as it works harmoniously with this type of recipe.
In addition to meat, don’t forget about vegetables such as bok choy, carrots, mushrooms, spinach or other leafy green vegetables that complement the dish.
Step 4: Cooking Time
After adding your desired meat and vegetables to the boiling broth, allow everything to cook through before devouring it all up. Cook the food according to its cooking time or until everything is tender and cooked through.
As you’re cooking, keep in mind that you can use a dipping sauce. A common dipping sauce is sesame paste sauce, which connects flavors and adds freshness to the dish.
Enjoy your delicious bowl of Mongolian Hot Pot, filled with all of your desired ingredients!
Substitutions and Variations
If you’re feeling adventurous, there are numerous substitutions and variations you can make to this Mongolian hot pot recipe to fit your personal taste and dietary preferences.
For a vegetarian option, skip the meat altogether and use vegetable broth instead of the water for the base. Add more veggies like mushrooms, tofu, bean sprouts or anything else that suits your fancy. To add an extra creamy texture to the dish, use a tablespoon or two of sesame paste in place of the hoisin sauce.
If you’re not a fan of spicy food, cut back on the red pepper flakes or eliminate them altogether for a milder version. Change up the dipping sauce as well by adding grated peeled ginger, low-sodium soy sauce, and a dash of red pepper flakes for an extra kick.
To switch things up even further, try swapping out the flank steak for thinly sliced chicken or pork. You can also change the vegetables to whatever is in season and readily available where you are. Instead of bok choy, try using napa cabbage, spinach or kale.
An alternative to traditional Mongolian hot pot ingredients could be used as well. For example, instead of boiled mutton or sliced lamb cellophane noodles sometimes called mung bean glass noodles, try using Happy Lamb or another type of meat that’s favored where you live.
Overall, don’t be afraid to experiment with different combinations until you find what works best for you.
Serving and Pairing
Ah, the moment of truth. The time to bring your masterpiece to the table and impress your guests with your culinary prowess. Serving Mongolian hot pot is meant to be communal and fun. The whole family gathers around a simmering pot as they cook raw ingredients in it. Use chopsticks or a long-handled skimmer to fish out the hot ingredients as they cook through.
Pair Mongolian hot pot with a side of steamed rice or some Chinese pancakes to wrap the cooked meat and veggies into a delicious bundle before dipping into the sesame sauce. The noodles that come in the hot pot can also be enjoyed alongside rice.
Vegetarians don’t have to miss out on this one-pot wonder. Use tofu, mushrooms, and bean sprouts as your vegetarian protein options in place of meat. These plant-based items will absorb all the flavors and carry the hot pot experience for vegetarians that everyone gets to enjoy.
Finish up with some ice cream or fresh fruit as dessert to cleanse your palate after indulging in this flavorful delight.
Make-Ahead, Storing and Reheating
The Mongolian Hot Pot is a delightful dish that can be prepared in advance for those busy days when you just don’t have time to cook. To save on precious time, I suggest that you slice and chop all of the ingredients beforehand and store them separately in air-tight containers until it’s time to prepare the hot pot.
If you want to make the hot pot ahead of time, I recommend cooking it on low heat for about 20 minutes until all the ingredients are tender, but not mushy. Once it’s cooked, let it cool down to room temperature before transferring it to an air-tight container. Place the container in the refrigerator where it will keep for up to 4 days.
If you’re planning on reheating the hot pot from leftovers, I would suggest re-heating it on low heat until the desired temperature is met. If necessary you may add water to thin out the consistency as some ingredients may absorb more liquid overnight in the refrigerator.
It’s important to note that if you’re using meat or seafood like sliced lamb or shrimp, It’s best to only cook what you plan on eating later that day. Lastly, I would like to point out that this dish can be made vegetarian by substituting “Sheep Mongolian” (meat) with vegetables and tofu.
Tips for Perfect Results
As a chef specializing in Asian cuisine, I’ve learned some tips and tricks that can help make sure your Mongolian hot pot turns out perfectly. Follow these tips to make the most of this delicious dish!
1. Don’t overcook the meat
When cooking the meat for your Mongolian hot pot, it’s important not to overcook it. The thin slices of beef or lamb cook quickly, so just a few seconds on each side is all you need.
2. Use high-quality ingredients
To get the best results from your Mongolian hot pot, it’s important to use high-quality ingredients. Look for fresh produce like bok choy, carrots, and scallions, and choose a good-quality cut of beef or lamb.
3. Cook the vegetables separately
Some vegetables like bok choy and carrots take longer to cook than others. To ensure that everything is cooked perfectly, cook these vegetables separately before adding them to the hot pot.
4. Make sure the dipping sauce is flavorful
The dipping sauce is an important part of the Mongolian hot pot experience, so make sure it’s packed with flavor. Mix together hoisin sauce, soy sauce, garlic cloves, gingerroot, brown sugar, sherry wine, and red pepper flakes for a delicious dipping sauce.
5. Add noodles at the end
If you’re using cellophane noodles or glass noodles in your Mongolian hot pot, add them at the end of cooking as they cook quickly.
6. Have enough broth on hand
Make sure you have enough broth on hand for your Mongolian hot pot. You don’t want to run out when everyone is still hungry! If you’re not sure how much broth to make, aim for around 4 cups.
7. Experiment with different meats and veggies
While beef and lamb are traditional choices for Mongolian hot pot, feel free to experiment with other meats like chicken or pork, or use a vegetarian-friendly meat alternative. You can also try using different vegetables based on what’s in season.
Follow these tips and you’ll be sure to have a delicious Mongolian hot pot every time!
As your chef guide, I know that cooking can sometimes pose questions and doubts. Therefore, I have gathered some Frequently Asked Questions and provided you with answers to make your experience with the Mongolian Hot Pot recipe smooth and enjoyable. Keep reading, and let’s clear up any doubts you may have!
What is Mongolian hot pot?
Picture a steaming pot of flavorful broth with thin slices of lamb, delicate cellophane noodles, savory tofu, and leafy Chinese greens waiting to be cooked to perfection. It’s Mongolian Hot Pot, a delicious dish accompanied by a dipping sauce made with a blend of soy sauce, roasted sesame paste (or peanut butter), sesame oil, sherry, vinegar, sugar, and a kick of spicy red chili oil.
What is Mongolian pot?
A dish commonly found in Chinese cuisine that involves cooking sliced meat, seafood, and vegetables in a hot broth, often served in a clay pot and spiced with a hot sauce, is known as a stew-like hot pot.
What is a Mongolian hot pot used for?
Mongolian Hot Pot, also referred to as dip-boil mutton or Mongolian Fire Pot, is a Chinese cuisine staple. It is a popular hot pot dish that is typically served during the chilly winter months; however, it is now enjoyed throughout the year.
What is in an authentic Chinese hot pot?
When it comes to hot pot, the Chinese tend to use a wide variety of ingredients. Sliced meats such as chicken, pork, beef, or lamb are a popular choice, as are different types of vegetables including leafy greens, lettuce, baby bok choy, napa cabbage, and various types of mushrooms like shiitake or enoki. Noodles and dumplings are also common ingredients found in hot pot, along with bean curd and seafood such as scallops and shrimp, and even shellfish.
In conclusion, the Mongolian Hot Pot recipe is a must-try for any food lover who wishes to experience the taste of authentic and delicious Chinese Mongolian hot pot right in the comfort of their home. With a combination of fresh and flavorful ingredients such as thinly sliced lamb, bok choy, carrots, scallions, and cellophane noodles, this dish is sure to tantalize your taste buds.
With simple steps and easy-to-find ingredients, this recipe can be made in no time. Plus, the versatility of the recipe allows for substitutions and variations to cater to your dietary preferences or even to please your vegetarian friends.
If you’re a meat lover, try adding some boiled mutton or flank steak to infuse a unique flavor that will take your taste buds on an unforgettable journey. For dipping sauce enthusiasts, try mixing hoisin sauce with sesame paste for a delightful dipping sauce.
To top it off, the Happy Lamb Mongolian Hot Pot ingredients provide excellent quality at an affordable price that’s worth giving a try. You don’t have to travel all the way to China or Mongolia to enjoy this dish when you could easily make it at home.
In summary, it’s about time to ditch the take-out boxes and bring the Chinese Mongolian hot pot culture right into your kitchen with this simple and easy-to-follow recipe. Trust me; your taste buds will thank you!
Mongolian Hot Pot Recipe
- 1/4 cup sherry wine or 1/4 cup white grape juice
- 2 1/2 tablespoons gingerroot, finely grated
- 2 tablespoons soy sauce
- 2 tablespoons peanut oil
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 large garlic cloves, crushed
- 1/2 teaspoon red pepper flakes
- 12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
- 1 lb bok choy, thinly sliced crosswise
- 3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
- 4 large scallions, thinly sliced
- 2 medium carrots, peeled and cut into 1/4 inch slices
- 4 cups beef stock (I would use more...at least a cup more)
- 2 cups water
- 1/3 cup hoisin sauce
- 4 ounces soba noodles
- chinese hot pepper oil, to taste
- Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
- Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
- Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!
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