Best 4 Broth For Mongolian Hot Pot Recipes

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**Mongolian Hot Pot: A Flavorful and Immersive Dining Experience**

Mongolian hot pot, also known as Mongolian fondue, is a traditional Mongolian dish that has gained popularity worldwide for its unique and interactive dining experience. It involves a simmering pot of broth placed in the center of the table, surrounded by a variety of raw ingredients such as thinly sliced meats, vegetables, mushrooms, tofu, and noodles. Diners then cook their desired ingredients in the broth, creating a personalized and flavorful meal. This dish not only offers a delicious and customizable culinary journey but also fosters a convivial and social atmosphere, making it perfect for gatherings and special occasions.

The broth is the heart of the Mongolian hot pot, and this article provides three distinct recipes for creating an authentic and flavorful base. The classic Mongolian broth features a rich and savory combination of beef bones, aromatic vegetables, and herbs, while the spicy Mongolian broth adds a fiery kick with the addition of chili peppers and Sichuan peppercorns. For those who prefer a milder option, the vegetarian Mongolian broth offers a delicate balance of flavors with a medley of vegetables and mushrooms.

In addition to the broth recipes, the article also includes a comprehensive guide to preparing and assembling the Mongolian hot pot. It covers selecting the right ingredients, preparing the dipping sauces, and cooking techniques to ensure a successful and enjoyable hot pot experience. With its detailed instructions and helpful tips, this article equips readers with the knowledge and confidence to create an authentic Mongolian hot pot in the comfort of their own homes.

Embark on a culinary adventure with Mongolian hot pot, where the flavors are as diverse as the ingredients and the experience is as warm and inviting as the bubbling broth itself. Whether you're a seasoned hot pot enthusiast or a curious foodie seeking new culinary frontiers, this article provides everything you need to master this beloved Mongolian dish.

Let's cook with our recipes!

RED CURRY HOT POT BROTH



Red Curry Hot Pot Broth image

Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.

Provided by Heidi

Categories     Main Course

Time 45m

Number Of Ingredients 9

2 teaspoons vegetable oil
1 large sweet onion (, thinly sliced)
2 containers (, 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups))
1/4 cup Thai Kitchen® Red Curry Paste
2 tablespoons reduced sodium soy sauce
1 tablespoon packed light brown sugar
1 tablespoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger (, ground)
2 tablespoons lime juice

Steps:

  • For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
  • Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
  • To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
  • NOTE: Instant Pot or Pressure Cooker Method
  • Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

TRADITIONAL MONGOLIAN HOT POT WITH LAMB



Traditional Mongolian Hot Pot With Lamb image

Guests cook for themselves in this northern Chinese version of fondue. This recipe features lamb rather than the traditional mutton.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 30m

Yield 6

Number Of Ingredients 8

6 cups stock (lamb or chicken)
1 tablespoon soy sauce (dark)
1 slice ginger
2 scallions
3 pounds lamb (boneless)
1 - 2 pieces bean curd
1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach)
3 1/2 ounces noodles (bean thread vermicelli)

Steps:

  • Cut the lamb into paper-thin rectangular slices. Slice the bean curd.
  • Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.
  • Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.
  • Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot.)
  • Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
  • To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, 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 out into the soup bowls. Cook the noodles and serve at the end of the meal.

Nutrition Facts : Calories 711 kcal, Carbohydrate 17 g, Cholesterol 218 mg, Fiber 2 g, Protein 66 g, SaturatedFat 16 g, Sodium 753 mg, Sugar 6 g, Fat 41 g, ServingSize 4-6 people (6 servings), UnsaturatedFat 0 g

THE ULTIMATE GUIDE TO HOT POT AT HOME



The Ultimate Guide to Hot Pot at Home image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Categories     dinner

Time 1h30m

Yield 12

Number Of Ingredients 46

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
  • Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
  • Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
  • This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
  • We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
  • My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
  • All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
  • For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

MONGOLIAN HOT POT



Mongolian Hot Pot image

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.

Provided by breezermom

Categories     Steak

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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!

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your broth. Choose fresh, organic vegetables and herbs, and use a good quality meat or chicken stock.
  • Don't be afraid to experiment: There are many different ways to make Mongolian hot pot broth. Feel free to adjust the ingredients and proportions to suit your own taste.
  • Make a big batch: Mongolian hot pot is a great dish for a party. Make a big batch of broth so that you have plenty to share with your guests.
  • Keep the broth warm: Mongolian hot pot is best served hot. Keep the broth warm over a low heat or in a slow cooker.
  • Enjoy your Mongolian hot pot! Mongolian hot pot is a delicious and fun dish that is perfect for any occasion.

Conclusion:

Mongolian hot pot is a delicious and versatile dish that can be enjoyed by people of all ages. With its variety of ingredients and flavors, Mongolian hot pot is sure to be a hit at your next party or gathering. So gather your friends and family, and enjoy a delicious meal of Mongolian hot pot!

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