Mongolian Fire Pot
Experience the communal joy of cooking and dining with this flavorful Mongolian Fire Pot, a dynamic hot pot recipe perfect for gatherings. Featuring an assortment of thinly sliced beef, lamb, chicken, shrimp, firm tofu, and a medley of fresh vegetables like Napa cabbage, bok choy, and mushrooms, this dish turns mealtime into an interactive feast. A rich and aromatic broth, infused with garlic, ginger, soy sauce, sesame oil, and optional chili flakes, serves as the centerpiece, simmering on the table for diners to cook their ingredients individually. As the session progresses, the broth intensifies with bold, savory flavors, making it a treat to sip as a finishing touch. Served with rice noodles and a variety of dipping sauces, this dish is customizable, fun, and packed with hearty, nutritious ingredients. Perfect for cozy dinners or festive occasions, Mongolian Fire Pot is a warm, sociable culinary adventure that brings everyone together.
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Recipe Information
Ingredients
- 300 g Beef (thinly sliced sirloin or ribeye)
- 300 g Lamb (thinly sliced)
- 300 g Chicken breast (thinly sliced)
- 250 g Shrimp (peeled and deveined)
- 200 g Firm tofu (cut into cubes)
- 300 g Napa cabbage (sliced into bite-sized pieces)
- 200 g Bok choy (halved lengthwise)
- 100 g Enoki mushrooms (trimmed)
- 150 g Shiitake mushrooms (sliced)
- 100 g Carrots (thinly sliced on a bias)
- 3 stalks Green onions (cut into 2-inch pieces)
- 150 g Rice noodles or glass noodles
- 2 liters Chicken stock (or vegetable stock)
- 4 cloves Garlic (minced)
- 30 g Ginger (sliced)
- 4 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tsp Red chili flakes (optional, for spice)
- 1 assortment Sauces for dipping (e.g., soy sauce, sesame sauce, or hoisin sauce)
Instructions
Prepare all the ingredients ahead of time: thinly slice the meats, cut the vegetables, clean the seafood, and soak the noodles in warm water if using dried noodles.
In a large pot or traditional fire pot, combine the chicken or vegetable stock, minced garlic, sliced ginger, soy sauce, rice vinegar, sesame oil, and red chili flakes (if using). Bring the broth to a boil, then reduce to a simmer.
Set up a portable burner or a built-in tabletop fire pot at the dining table. Place the simmering broth in the center of the table.
Arrange the sliced meats, seafood, tofu, vegetables, and noodles on separate plates or platters. Place dipping sauces in small bowls for each diner.
Each diner selects their desired ingredients and places them into the simmering broth using tongs or chopsticks. Allow the items to cook for 1–3 minutes, depending on the type and thickness of the ingredient.
Once cooked, retrieve the items from the broth, dip them into the sauce of choice, and enjoy. Repeat until everyone is satisfied.
As the meal progresses, the broth becomes richer and more flavorful. Optionally, serve some of the broth as a delicious soup at the end of the meal.
Nutrition Facts
Calories |
3497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 11427 mg | 497% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 28.0 g | ||
| Protein | 351.8 g | 704% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 2142 mg | 165% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6938 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
