We may earn money or products from the companies mentioned in this post.
Mongolian hot pot is one of the many dishes that you can make for yourself at home instead of coughing up the money at a restaurant. It’s super easy to do and that’s why I’m encouraging you to make it.
I remember passing by Little Sheep Mongolian Hot Pot every time I roamed around Old Town Pasadena. I never went whether it was because of the weather or because no one I was with wanted it. It wasn’t until one day that I came down by myself for a bite to eat, went all over Old Town, and then settled on Little Sheep. Their hot pot is different than most restaurants around. And that’s because it’s Mongolian instead of Japanese’s version, Shabu Shabu.
There are two types of hot pot– Mongolian Hot Pot & Shabu Shabu. In this post, I will show you how to make Mongolian Hot Pot.
The difference comes down to soup stocks and sauces. For Shabu Shabu, it’s mainly kombu and/or dashi stock or just water with an emphasis on dipping sauces. For Mongolian hot pot, you can use sauces, but its rich soup stock is where it’s at.
Hot pot is usually cooked at the table. You gather close friends and/or family… or just yourself. You have the soup stock ready and cook everything else as you eat. Typically, everything cooks right away except for noodles or dumplings. So if you have a tabletop burner, you’re in luck. If not, it’s okay. You just won’t have the full experience.
Here’s what you need:
Hot Pot Base / Soup Stock
For a quick and easy soup base, go for Little Sheep Mongolian Hot Pot soup base. Besides the fact that you’re skipping a whole day’s work of making beef soup stock, Little Sheep’s hot pot soup base includes everything you need to make a similar version of their own hot pot (they also include goji berries!). Add garlic, ginger, and green onions to boiling water and pop in the mix. You’ve got a hot pot ready to use. They even have a spicy version if you’re up for that.
Alternatively, you could opt for another mix. This is just the only one I’ve used & loved. Or you can make your own beef stock to your liking.
Meat / Seafood / Dumplings
The greatest thing about hot pot is its varieties.
For meat, usually beef and lamb are popular options. You must use THINLY SLICED meat. The whole point of a hot pot is to cook everything quickly. Using thinly sliced meat, it’ll be done in about a minute.
You can choose any kind of seafood whether its shrimp, octopus, squid, etc.
Dumplings is a good addition too. But be warned! They will fill you up and take a wee bit longer.
Everyone’s got their favorite vegetables. Choose the ones you eat and don’t bother with the rest. Alternatively, many Asian markets sell common hot pot vegetables packaged and can be found in the produce section.
Rice / Noodles
Don’t forget rice and/or noodles!! It isn’t hot pot without the carbs! 🙂
Let’s talk about sauce.
Sauce isn’t recommended. I wouldn’t really say optional either. But if you must have some type of dipping sauce, these are some popular ones:
Hot pot is a great dish that takes little time and effort, but most importantly fills your tummy up in the best (yummiest) ways. Whether you’re inviting friends over or want to treat yourself, hot pot can be easily made at home.