Mongolian Bbq Hot Pot: Building A Flavorful Feast

Mongolian BBQ hot pot is a fun, interactive meal that's perfect for a celebration or a cold winter night. It's a great way to bring people together and get them involved in the cooking process. The dish consists of thinly sliced meats, fresh vegetables, and noodles cooked in a spicy broth. It is said to have originated in Mongolia over a thousand years ago when soldiers cooked broth in their helmets over a fire. Here's how to build your own delicious Mongolian BBQ hot pot at home.

Choosing a hot pot

When choosing a hot pot for your Mongolian BBQ, there are a few things to consider. Firstly, the size of your pot is important. If you are cooking for a large group, you will need a bigger pot to accommodate all the ingredients. A small Dutch oven is a good option for a smaller group. You can also use an electric wok, electric skillet, or portable induction cooktop, especially if you are setting up a hot pot at the dining table.

The material of the hot pot is also important. You will need a pot that can handle high heat and has a thick base for even cooking. Cast iron or stainless steel pots are good options, as they are durable and can retain heat well. Make sure the pot has a lid to keep the heat in while cooking.

Another thing to consider is the type of hot pot. There are two main types of hot pots: electric and stovetop. If you choose an electric hot pot, make sure it has temperature control settings so you can adjust the heat as needed. Stovetop hot pots are placed directly on a heat source, such as a gas stove or induction cooktop.

Finally, consider the price and where you will purchase the hot pot. The cost of a hot pot can vary depending on the size, material, and brand. You can find hot pots at kitchen supply stores, online retailers, or specialty Asian grocery stores.

By considering the size, material, type, and price of the hot pot, you can choose the best option for your Mongolian BBQ.

Preparing the broth

To make the lamb broth, start by purchasing a leg of lamb. Heat the lamb in boiling water, then remove it and slice it into thin, rectangular pieces. Next, add the lamb slices back into the pot with the stock and soy sauce. You can also add green onion and other spices like red pepper flakes to taste. Bring the broth to a boil, then reduce the heat and let it simmer.

If you prefer a milder broth, opt for chicken broth instead of lamb. You can either make your own by boiling a chicken carcass or buying pre-made chicken broth from a store. Follow the same steps as above, adding soy sauce, ginger, and any other desired spices to the broth and simmering until ready to serve.

Keep the broth simmering throughout the meal, adding more broth as needed to ensure the pot remains about two-thirds to three-quarters full.

Selecting and preparing ingredients

Meat Selection and Preparation:

• Thinly sliced meats are ideal for Mongolian hot pot as they cook quickly in the broth. Look for pre-sliced meats specifically meant for hot pot in the frozen section of Asian grocery stores. You can also slice the meats yourself by partially freezing boneless meat and then using a sharp knife to cut thin slices.
• Common meat options include beef (such as ribeye, flank steak, or filet mignon), lamb, and chicken. You can also use pre-cooked meatballs or go for more exotic options like fish cakes or shrimp balls.
• To add flavour to the meat, prepare a marinade with ingredients such as ginger, soy sauce, red pepper, and garlic. Place the meat in a zip-lock bag with the marinade and refrigerate for a few hours, turning the bag occasionally.

Seafood Selection and Preparation:

• For seafood options, go for shrimp, scallops, squid, oysters, clams, or thin slices of fish. Avoid flaky fish like flounder, as they will fall apart in the broth.
• Make sure to pat the seafood dry before adding it to the hot pot.

Vegetable Selection and Preparation:

• When it comes to vegetables, baby bok choy, watercress, Chinese broccoli, spinach, carrots, mushrooms, and daikon are all great choices.
• Slice root vegetables into thin pieces, about ⅛ to ¼ inch thick. For leafy greens, you can leave small leaves whole, but chop up larger leaves to make them more manageable.
• Some vegetables, like broccoli and green beans, benefit from being parboiled or steamed before adding them to the hot pot.

Other Ingredients:

• Tofu is a great addition to your hot pot. Use extra-firm tofu and press out as much water as possible before cutting it into cubes.
• Noodles are also essential for a Mongolian BBQ hot pot. You can use Chinese noodles, cellophane noodles, or any other type of Asian noodle. Prepare the noodles according to the package instructions, but be sure to undercook them slightly as they will continue cooking in the hot pot.
• Don't forget the sauces! Provide a variety of dipping sauces for your guests, such as sesame soy sauce, hoisin sauce, or peanut sauce.

Remember, the key to a successful Mongolian BBQ hot pot is to offer a variety of ingredients and allow your guests to customise their own bowls. Happy cooking!

Cooking the ingredients

The cooking process for a Mongolian hot pot is interactive and fun. It involves several steps and a variety of ingredients, which can be customised based on individual preferences. Here is a detailed guide on cooking the ingredients for a delicious Mongolian hot pot:

Step 1: Prepare the Broth

Begin by preparing a flavourful broth as the base for your hot pot. You can choose from various options, such as a spicy Sichuan broth or a mild chicken broth. For a simple and mild broth, combine chicken stock with ginger, scallions, and goji berries. If you're feeling adventurous, try adding ingredients like cinnamon sticks, star anise, or brown sugar to enhance the flavour. Bring the broth to a boil in your hot pot or electric skillet.

Step 2: Cook the Meat

Thinly sliced meats, such as beef, lamb, or chicken, are commonly used in Mongolian hot pots. Add the meat to the boiling broth and cook for a few minutes until it is cooked through. You can also briefly sear the meat in a separate pan before adding it to the broth to enhance the flavour and texture.

Step 3: Add Vegetables

Once the meat is cooked, it's time to add an assortment of fresh vegetables. Chop vegetables like bok choy, cabbage, carrots, mushrooms, and onions into thin slices or small pieces. Place them in the broth and cook until tender. You can also add tofu at this stage for a protein boost.

Step 4: Noodles and Starch

Noodles are an essential component of a Mongolian hot pot. Choose your favourite type of noodle, whether it's Chinese noodles, cellophane noodles, or even thin spaghetti. Cook the noodles according to the package instructions, ensuring they are al dente as they will continue cooking in the hot pot. Add the cooked noodles to the broth and let them soak up all the delicious flavours.

Step 5: Season and Sauce

To elevate the flavour of your hot pot, incorporate a variety of sauces and seasonings. You can use ready-made sauces or create your own. Try hoisin sauce, soy sauce, or a spicy peanut sauce for a punch of flavour. Don't be afraid to experiment with different combinations to find your perfect blend.

Step 6: Final Touches and Serving

Once all the ingredients have been cooked in the broth, it's time to serve. Place a portion of noodles in each bowl and ladle the hot soup over them. Top with your choice of fresh herbs, such as cilantro or green onions. Provide additional sauces on the side for guests to customise their bowls. Enjoy your delicious and interactive Mongolian hot pot!

Serving the meal

Once you've prepared your ingredients and cooked the hot pot, it's time to serve the meal.

Place your pot on the table and fill it two-thirds with hot broth. Bring it to a boil on the table, then adjust the temperature gauge so the broth maintains a slow boil throughout the meal.

Using their spider sieves, your guests can begin by lowering soft vegetables, mushrooms, tofu, some of the seafood, and fish balls and small dumplings if you're using them. They should remove them from the broth as soon as they are done.

When the broth returns to a boil, your guests can begin dipping some of the meats and fish. They should hold the pieces in their sieve and move it about in the broth. The pieces are cut thin, so they shouldn't take long to cook.

Continue alternating between vegetables and proteins until the last person has finished. Replenish the pot with more broth or water, bringing it back to a boil each time.

Remove the cooked pieces and dip them into one of the sauces.

Finish the meal with a bowl of noodles. Add noodles to the broth until they are cooked to taste. Place noodles in each soup bowl, then fill it with the flavorful broth.

Frequently asked questions