This traditional Mongolian Hot Pot is a delightful communal dining experience that brings warmth and flavor to the table. The dish centers on thinly sliced boneless lean lamb, which cooks almost instantly in a simmering broth infused with ginger, scallions, and garlic. Fresh vegetables like spinach and Chinese cabbage add texture and nutrition, while bean thread noodles provide a satisfying finish to the meal. The accompanying dipping sauce, made with sesame paste, soy sauce, and chili bean sauce, offers a rich, nutty, and spicy counterpoint to the savory broth. Perfect for cold evenings or gathering with friends, this recipe allows everyone to cook their own ingredients to their liking. It is simple to prepare yet impressive in presentation, making it an ideal choice for a cozy family dinner or a special occasion with guests.
Mongolian Hot Pot
Description
This traditional Mongolian Hot Pot is a delightful communal dining experience that brings warmth and flavor to the table. The dish centers on thinly sliced boneless lean lamb, which cooks almost instantly in a simmering broth infused with ginger, scallions, and garlic. Fresh vegetables like spinach and Chinese cabbage add texture and nutrition, while bean thread noodles provide a satisfying finish to the meal. The accompanying dipping sauce, made with sesame paste, soy sauce, and chili bean sauce, offers a rich, nutty, and spicy counterpoint to the savory broth. Perfect for cold evenings or gathering with friends, this recipe allows everyone to cook their own ingredients to their liking. It is simple to prepare yet impressive in presentation, making it an ideal choice for a cozy family dinner or a special occasion with guests.Ingredients
Directions
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Slice the boneless lean lamb into very thin strips using a sharp knife or cleaver.
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Soak the bean thread noodles in warm water for 5 minutes, then drain and cut into 5-inch lengths.
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Separate spinach leaves from stalks, wash thoroughly, and discard the stalks.
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Cut the Chinese cabbage into 3-inch pieces.
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In a small bowl, combine sesame paste, soy sauce, chili bean sauce, sugar, rice wine, hot water, ginger, scallions, garlic, and coriander to make the dipping sauce. Mix well.
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Divide the dipping sauce among small bowls for each guest. Arrange plates with portions of lamb, spinach, and Chinese cabbage for each person.
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Bring the chicken stock to a boil in a hot pot or fondue pot.
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Add the ginger, scallions, garlic, and coriander to the boiling stock.
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Place the pot on the table over a heat source. Guests should dip pieces of meat and vegetables into the simmering broth to cook them quickly.
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Dip cooked items into the individual dipping sauces before eating.
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Once the meat and vegetables are finished, add the soaked bean thread noodles to the pot.
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Let the noodles heat through in the broth for 1-2 minutes, then ladle the soup and noodles into bowls to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 178.0kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 4.5g23%
- Cholesterol 48.5mg17%
- Sodium 42.0mg2%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 2.7g11%
- Sugars 3.3g
- Protein 14.3g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is traditionally served communally, allowing diners to cook their own ingredients. Ensure the broth is kept at a gentle simmer throughout the meal.
Variations: This style of hot pot can also be made with beef, fish balls, shrimp, squid, mushrooms, or lettuce. Using these ingredients creates a dish similar to the Cantonese Chrysanthemum Pot.
Safety: When using a tabletop heat source like a fondue burner, ensure it is stable and away from the edge of the table. Supervise children closely.
Ingredient Tip: If you cannot find bean thread noodles, clear rice noodles can be used as a substitute.
Storage: Leftover broth can be refrigerated for up to 2 days and reheated, but it is best enjoyed immediately as part of the fresh cooking experience.
