Chinese Hot Pot

Chinese hot pot is a beloved culinary tradition and communal dining experience that brings people together around a simmering pot of flavorful broth.

Course Main Course

Cuisine Asian, Chinese

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 527kcal

Author Tracy O.

Equipment

1 Pot with divider or pot
1 Portable stove
2-3 Portable gas
3 Tongs
3 Strainers

Ingredients

1 pound Tong ho (Leafy green vegetable)
1 pound Baby bok choy
1 Daikon (1 pound, medium large)
1 pack Enoki mushrooms (5.29 oz)
1 pack Seafood mushrooms (5.29 oz)
1 pack Fried tofu (8 oz)
1 block Soft tofu (19 oz)
1 pack Soya ring rolls (5.93 oz)
1 pack Fish balls (8 oz)
1 pack Fish balls with roe (8 oz)
1 pack Imitation of lobster balls (8 oz)
1 pack Beef balls (8 oz)
1 pack Shrimp (12 oz, XL no shell)
1 pound Thinly sliced beef
1 pack Udon noodles (2.42 pounds, have 5)

Soup base:

16 cups Water (8 cups each side on the pot depends on the size of the pot)
1 pack Tomato flavored soup base (7.1 oz)
¼ cup Korean soybean paste (doenjang)
¼ cup Fried shallots

Dipping sauce:

2 tablespoons Sa cha sauce
3 tablespoons Soy sauce
2 tablespoons Chili oil

Instructions

Put 1 pound of tong ho into the bowl. Then, pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times before using it because it has sand and mud.
Next, put 1 pound of baby bok choy into the bowl. Pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times because it has sand and mud.
Peel 1 daikon (1 pound). Then, cut it into chunks.
Open 1 pack (5.29 oz) of enoki mushrooms. Then, cut the bottom root. Wash and rinse it.
Cut open 1 pack (5.29 oz) seafood mushrooms. After that, remove the root. Then, wash and rinse it.
After, cut 8 oz of long deep fried tofu into squares or cubes.
Cut 1 block (19 oz) of soft tofu into cubes.
Personally, I like soya ring roll (deep fried tofu skin) for Chinese hot pot. Open 1 pack (5.93 oz) of soya ring roll and put them on the plate.
Then, open 1 pack (8 oz) of fish ball, 1 pack (8 oz) of fish ball with roe, 1 pack (8 oz) of beef balls and 1 pack (8 oz) of imitation of lobster balls. Put them on the plate.
We like shrimp as a seafood option. Open 1 bag (12 oz) of raw XL no shell shrimp, rinse it and place them in a bowl.
Buy or cut your own thin sliced meats. We like thin sliced beef with some fat. Usually it is ribeyes or beef steak for hot pot. Place 1 pound of thin sliced beef on the plate.
Our family likes udon noodles for hot pot. Therefore, open 1 package (2.42 pounds) of frozen udon noodles and place them on the plate.
Pour 8 cups of water into each side of the pot. (Adjust the amount of water depending on the size of your pot.)
Then, add 1 pack (7.1 oz) of tomato flavored soup base into one side of the pot. ( I used non-spicy tomato flavored, you can use spicy soup base.)
The other side of the pot, we like to use miso paste or Korean soybean paste. Add ¼ cup of Korean soybean paste (doenjang) into the water. Mix it well. Then, add ¼ cup of fried shallots. Turn on a high fire and let it boil.
While waiting for the soup base to boil, put 2 tablespoons of sa cha sauce, 3 tablespoons of soy sauce, and 2 tablespoons of chili oil into a bowl.
Mix it well and divide it into a small dipping dish.
Once the soup base boils, you can start adding ingredients like daikon, dried tofu, noodles, vegetables, shrimp and beef.

Video

Notes

Cooking tips for how to hot pot at home:

Preparation:

Shop for ingredients, tools and choose your favorite ingredients.
Then, open packages, wash and cut ingredients if necessary.
For leafy greens vegetables, I usually soak them for 15 minutes. Then, rinse and wash them at least 3 times because it has sand and mud.
After that, start with the broth. You can use soup base packages or customize your own.
Usually, I will put the food that takes longer to cook into the broth first such as daikon, dried or fried tofu.

Rules while cooking hot pot:

Be patient and wait until the broth is boiling.
Then, add a small amount of food each time.
Do not overcook the food.
Only cook the food you plan to eat.
Add more water or broth when you see the soup base is low level.

Nutrition