When you’re ready to serve hot pot, just put all of your ingredients in bowls or plates around the base and get cooking once it boils. Combine rice vinegar, soy sauce, green onion, and a little brown sugar in a plastic bag with the sliced meat and let sit until ready to serve. To infuse your meat with more flavor before boiling it in savory stock, a simple marinade the night before serving or even a few hours before will amp it up.
If you can’t find bulgogi or short ribs, a classic rib-eye steak can be sliced as thin as possible for a similar effect.
Pork belly, rib-eye, chicken thighs, and short ribs make for simple cuts that you can find at most butchers or grocery stores.īulgogi, which is popular in Korean barbecue for its crispy exterior, cooks quickly in hot pot as well you can find it at most Korean markets. Mix a few of these together to create a combination tailored to your taste-or put a little of each in a small bowl.įor the meat that makes for the main event of your hot pot dinner, just about any protein that lends itself to being thinly sliced will do. Some common sauces served alongside hot pot are sriracha, sambal chili sauce, hoisin, ponzu, sesame, and soy sauce. You’ll want to make sure you have spicy, sweet, and sour sauces for dipping, depending on the ingredient. Traditionally, you’ll see enoki mushrooms floating in hot pot broth, which can be found at most local markets. It’s also easy to add seasonal ingredients to the pot like asparagus, eggplant, mushrooms, and snap peas. A combination of lettuce, cilantro, scallions, and Thai basil adds crunch and aromatic flavors when hot pieces of freshly cooked meat are wrapped inside. Root vegetables like taro, purple sweet potato, or even little Yukon gold potatoes make a great addition to hot pot, as they can sit in the broth until tender and add starchiness to the broth. As you cook individual pieces of meat and add aromatics to the broth, it will deepen and make for a delicious soup to sip on when the meat is gone. Use one side for meat and the other for vegetables if catering to vegetarians, or a soft and spicy broth for those with sensitive taste. The joy of a double-based pot is that two broths can be housed over one flame. Pastes like gochujang and miso are great for adding a boost of heat and creamy umami flavor, while a simple chicken broth is nice for a lighter base if everyone isn’t comfortable with spice. If your broth is too concentrated in flavor, you can add water as it starts to boil down. You can also create your own broth base with chicken and goji berries for a unique flavor profile, or lean into a vegetable-based broth with mushrooms and miso. Making Fly By Jing’s hot pot base is as easy as adding water and bringing it to a boil. Similarly, slotted spoons help scoop out any larger items that may sink to the bottom of the pot and a ladle will spoon generous amounts of broth into each eater’s bowl. To hold onto each ingredient you dunk into the broth base, tongs or metal chopsticks work best. If you’re looking to build out your own hot pot set-up piece, you’ll want to pick up a few tools. The set comes with an electric pot, chopsticks, slotted spoons, and a soup base made with a “warming medley of ginger, star anise, and clove, and rounded out with Sichuan pepper extract to electrify your tastebuds,” according to Fly By Jing’s website. Fly By Jing, makers of cult-favorite chili crisps, dumplings, and condiments, recently released an all-in-one hot pot set. Or, if you’re keen on doing it more often and are willing to make the investment in a standalone base, there are a variety of electric pots to choose from. You can use a hot plate with a pot on top for your broth. There are a few ways to set up hot pot at home.
FLY BY JING RECIPES PLUS
Keep reading for all of our tips to make hot pot at home, plus variations on traditional sides and flavor-packed bases. To boost the flavor of the meats, try marinating them lightly-and don’t forget dipping sauces. This way, you can make a spicy broth on one side-perfect for meats and tofu-and a clear broth on the other for boiling vegetables that may need a little more time. Some hot pots allow for two bases with a divider that splits the pot down the middle.
By investing in a few tools and requesting some special cuts from your butcher (or putting your knife skills to the test) you can have a simmering and delicious hot pot with all of the toppings your heart desires in your dining room.
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