Mongolian Hot Pot Adventure: Navigating The Spicy, Savory Delights

Mongolian hot pot is a popular soup in northern China, often served as a festive meal for celebrations such as Christmas, New Year's, and Chinese New Year. It is similar to fondue, with a large pot of broth and a variety of raw ingredients that diners cook themselves. The basic ingredients of a Mongolian hot pot include thinly sliced meat, leafy green vegetables, mushrooms, noodles, and dipping sauces. The meat is usually lamb, but can also be beef or chicken. The broth is typically made with chicken or lamb stock, and spiced with ginger, garlic, and green onions. The dipping sauces can include soy sauce, sesame paste, chili oil, hoisin sauce, and rice vinegar.

Meat options: lamb, beef, chicken, or seafood

When it comes to meat options for a Mongolian hot pot, there are several choices available. Lamb, beef, chicken, or seafood can be used, and these are usually sliced thinly so that they cook quickly and evenly in the broth. Lamb is a traditional choice for Mongolian hot pot, and the meat is typically cooked first, before being dipped in a rich sauce made from roasted sesame paste or peanut butter, soy sauce, sesame oil, sherry, vinegar, sugar, and spicy red chili oil. Beef is another popular option, and flank steak is a good cut to choose as it takes on flavour well. Chicken is also an option and can be substituted for lamb or beef if desired.

For those who enjoy seafood, there are several options to choose from. Fish, either whole or sliced, can be used, as can shrimp balls and paste, clams and other bivalves, squid and other inkfish, and fish tofu. These seafood options can be cooked in the same way as the meat, by being placed in the simmering broth and cooked until done.

Noodles: cellophane, soba, or udon

When it comes to choosing noodles for a hot pot, you want to select the right type to elevate your dining experience. Here's a guide to help you decide between cellophane, soba, and udon noodles for your next Mongolian hot pot:

Cellophane Noodles

Also known as glass noodles, bean thread noodles, or mung bean threads, cellophane noodles are a popular choice for hot pots. They are made from mung bean starch and turn translucent when cooked, with a slightly chewy texture. Cellophane noodles are excellent for hot pots because they absorb the broth's flavour well. They come dried in packs and need to be soaked in hot water for about 20 minutes before cooking. This helps to hydrate them and ensure they don't get soggy. Cellophane noodles are also versatile and can be used in salads, soups, and braised dishes.

Soba Noodles

Soba noodles are thin, round Japanese noodles made from buckwheat flour and water. Some varieties also include a percentage of whole wheat flour to make them sturdier. Pure buckwheat soba, called ju-wari soba, is gluten-free and has a stronger nutty flavour. Soba noodles have a chewy, grainy mouthfeel and are sold in multiple thicknesses, either round or square-shaped. They are a great option for hot pots as they can hold their own against bold flavours. Soba noodles are also commonly used in cold noodle salads and brothy noodle soups.

Udon Noodles

Udon noodles are thick, chewy, and slightly sweet Japanese wheat noodles. They have a neutral flavour, making them a versatile choice for hot pots as they pair well with strongly-flavoured dishes. Udon noodles hold up well in the broth and have a satisfying texture. You can find fresh or dried udon noodles, with the dried variety resembling fettuccine in shape and size. Fresh udon noodles often have rounder, plumper shapes. They are commonly served in hot broth but can also be stir-fried or served cold with dipping sauce.

In summary, all three types of noodles – cellophane, soba, and udon – can be great choices for a Mongolian hot pot. Consider the unique characteristics of each noodle type and how they will complement your broth and other ingredients. Remember to prepare the noodles properly before adding them to your hot pot for the best dining experience.

Vegetables: bok choy, spinach, or cabbage

Vegetables are a key component of a Mongolian hot pot. The most popular vegetables to include are bok choy, spinach, or napa cabbage.

Bok choy is a type of Chinese cabbage with a mild flavour and a high water content, making it perfect for hot pots. It is often added to the pot raw and cooked in the broth, but it can also be stir-fried before adding the broth for a more wilted texture. Spinach is another leafy green vegetable that can be used in a hot pot. It will cook quickly in the broth and add a boost of nutrients to the dish. Napa cabbage, also known as Chinese cabbage, is a good alternative to bok choy, with a similar flavour and texture.

When preparing vegetables for a Mongolian hot pot, it is important to cut them into thin, bite-sized pieces. This ensures that they will cook quickly and evenly in the broth. The vegetables can be added to the pot all at once or in stages, depending on the desired level of doneness. In addition to the vegetables, a variety of proteins, noodles, and dipping sauces are typically served with a Mongolian hot pot, making it a fun and interactive meal for family and friends.

Dipping sauces: sesame, soy sauce, or hoisin

Sesame, soy sauce, and hoisin are all popular dipping sauces for a Mongolian hot pot. Sesame sauce is made from sesame paste, which is created using roasted sesame seeds. This paste has a distinctive dark brown colour and a nutty flavour. It is often thinned out with hot water to give it a more pourable consistency.

Soy sauce is a common seasoning sauce in Chinese cuisine and is often used as a dipping sauce on its own. It can be used to thin out other sauces, add saltiness, and harmonise flavours.

Hoisin sauce is made from fermented soybeans and has a sweet flavour. It is a common option at many hot pot restaurants and can be used to add sweetness to your dipping sauce or as a vegan source of umami.

Sesame Sauce

This sauce is rich and flavourful, and pairs well with thinly sliced lamb. It can be made by blending roasted sesame paste or peanut butter with soy sauce, sesame oil, sherry, vinegar, sugar, and spicy red chilli oil. You can also add in tofu, leafy green Chinese vegetables, and cellophane noodles to be cooked in the hot pot and dipped in the sauce.

Soy Sauce

A simple combination of light soy sauce, minced garlic, and chopped scallions can be used as a dipping sauce. This sauce will be salty and savoury, with a strong flavour from the garlic and scallions.

Hoisin Sauce

Hoisin sauce can be combined with sesame paste, coconut aminos, toasted sesame oil, rice vinegar, and water to create a sweet and nutty sauce. This sauce will have a milder flavour than some of the other options, but can easily be adjusted to your taste.

Broth: chicken or lamb stock

The key to a successful hot pot is the broth. Mongolian hot pot is traditionally made with mutton, but chicken broth can be substituted. The easiest way to prepare the broth is to purchase a leg of lamb and heat it in boiling water before slicing. You will need 6 cups of stock for 4 to 6 servings.

Mongolian Broth Ingredients

• Lamb or chicken stock
• 1 tablespoon dark soy sauce
• Ginger
• Green onion

Preparation

First, bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that your fondue pot is approximately 2/3 to 3/4 full. Place the fondue pot on the burner and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

Serving

Invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked. They can then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle them into soup bowls. Cook the noodles and serve at the end of the meal.

Frequently asked questions