The Sizzling Social Experience Of Hot Pot Dining

Hot pot, or 'huǒguō' in Chinese, is a dish where a heat source is placed on the dining table to keep a pot of soup stock simmering. An array of raw ingredients, such as meat and vegetables, are placed into the simmering broth and cooked. The cooked pieces are then dipped into sauces for additional flavouring.

Hot pot is considered a main course and is usually served without rice or noodles on the side. It is often served with a variety of dipping sauces, and can be prepared and eaten at home or in a restaurant.

There are many variations of hot pot, with different ingredients used across China, Japan, Korea, Taiwan, Cambodia, Thailand, Vietnam, and Switzerland. In Korea, Jeongol or Jjigae can be compared to hot pot, with variations including Budae-Jjigae and Kimchi-Jjigae.

Hot pot's Chinese origins

Hot pot, or huǒguō in Chinese, is a dish that involves cooking various raw ingredients in a pot of simmering soup broth placed at the dining table. It is believed that hot pot originated in Mongolia 800 to 900 years ago, with the primary ingredient being meat, including mutton and horse, in a non-spicy broth. Mongolian horsemen, who were nomads, would use their overturned metal helmets as pots, filling them with water and heating them over flames, adding different ingredients such as meat and vegetables.

As the Mongols travelled into northern China, they brought this style of eating with them, and it was gradually adopted and modified by the Chinese. During the Shang and Zhou dynasties (approximately 1600-256 BC), the first form of hot pot appeared, and the use of copper pots during the Three Kingdoms period (220-280 AD) is now recognised as the origin of the hot pot.

Over time, hot pot spread throughout China, and regional variations emerged, incorporating different ingredients and flavours. For example, during the Northern and Southern Dynasties (420-589), people used hot pots to cook chicken and duck, and the Mongols of the Yuan Dynasty introduced beef and lamb to the hot pot. The most famous variation is the Chongqing or Sichuan hot pot, which is known for its spicy broth flavoured with Sichuan peppers and chilli peppers.

Today, hot pot is a popular dish in China, with many regional variations, and it has also spread to other parts of East Asia, including Japan, Korea, Taiwan, and Thailand, where it has been adapted to local tastes and ingredients.

Korean variations

Hot pot, or "Jeongol" and "Jjigae" in Korean, is a popular dish in Korea with many variations. One of the most popular is the Korean Army Stew (Budae Jjigae), a fusion stew that includes American-style processed foods such as spam, sausages, canned baked beans, and sliced cheese. The name combines the Korean words for "military base" and "stew". This dish became popular after the Korean War, when surplus food from US military bases helped to alleviate hunger in Korea.

Another popular variety is Kimchi-jjigae, which is made with kimchi, a traditional Korean side dish of salted and fermented vegetables, typically napa cabbage and Korean radish. Kimchi-jjigae often includes other ingredients such as pork belly, tofu, and scallions, and is seasoned with gochugaru (Korean chilli powder), and gochujang (Korean chilli paste).

Korean hot pots often feature a variety of meats and vegetables, and there are many sauces and condiments to add flavour. A unique aspect of Korean hot pot culture is the inclusion of a fried rice bowl at the end of the meal. After most of the ingredients have been eaten, rice is added to the pot and cooked in the remaining broth and spices.

Typical ingredients

A Korean hot pot is a highly customizable dish, with a variety of ingredients that can be used. The basic ingredients for a hot pot include a broth, a selection of vegetables, meat, and noodles.

Broth

The broth is typically made by combining water, dried anchovies, and dried kelp. This is brought to a boil and then left to simmer. A spicy sauce can be added to the broth for extra flavor.

Vegetables

A variety of vegetables can be used in a Korean hot pot, including:

• Napa cabbage
• Crown daisy
• Bok choy
• Kale
• Water spinach
• Yu choy
• Spinach
• Korean watercress or regular watercress
• Green onions
• Serrano chilis
• Mushrooms (oyster, beech, enoki, etc.)

Meat

Meat is typically thinly sliced for a hot pot. Options include:

• Beef
• Chicken
• Pork
• Lamb
• Bean curd

Noodles

Noodles are not always included in a Korean hot pot, but when they are, options can include:

• Kalguksu noodles
• Konyak noodles
• Ramen
• Udon noodles

Other Ingredients

Other ingredients that can be added to a Korean hot pot include:

• Fried rice
• Eggs
• Potatoes
• Kimchi
• Tofu
• Dumplings

Broths and sauces

A dipping sauce can also be prepared by mixing seasoned soy sauce with vinegar. Other sauces and condiments can be used for additional flavour, such as mustard, wasabi, and sesame sauce. The variety of sauces and condiments used in a hot pot can enhance the dining experience and cater to different taste preferences.

In addition to the sauces, the hot pot also includes a variety of ingredients that are cooked in the broth. These can include meats, seafood, tofu, vegetables, noodles, and eggs. The ingredients are typically cut into thin slices to ensure quick and consistent cooking in the simmering broth. The cooked ingredients are then dipped into the sauces, adding extra flavour to the dish.

Hot pot etiquette

Hot pot is a communal dining experience, so it's important to be mindful of your fellow diners. Here is some hot pot etiquette to keep in mind:

Choose your broth

Hot pot restaurants will usually offer a variety of broths, ranging from mild to very spicy. Chongqing and Sichuan are two of the most popular options. You can also opt for a yin-yang pot to sample two different broths.

Pick your ingredients

Wait until the broth has come to a simmer before adding your chosen ingredients. Thinly sliced beef, meatballs, tofu, and lotus root slices are popular choices. Meat takes longer to cook, so add it to the broth first using tongs or designated cooking chopsticks. Then, add your vegetables with chopsticks. Pacing is important—don't add too many ingredients at once, as this will slow down the cooking process.

Dipping sauces

The right dipping sauce can enhance your hot pot experience. Most hot pot restaurants will offer a variety of sauces, including peanut, soy, and chilli. You can also create your own by mixing ingredients such as minced garlic and oyster sauce.

Table manners

Use separate utensils for cooking and eating. This ensures that cross-contamination doesn't occur. Don't overcrowd the broth with too many ingredients at once, as this will make it difficult to retrieve them. It's also important to respect your fellow diners by sharing and not double-dipping.

Drinks

Cold beer or báijiǔ, a Chinese sorghum liquor, pair well with hot pot.

Frequently asked questions