How To Make Taiwanese Hot Pot at Home

thinly sliced meat

🥗Healthier: lean chicken

💰Cheaper: pork belly

Lean chicken offers lower fat content while pork belly is more affordable.

seafood

🥗Healthier: fish

💰Cheaper: surimi

Fish is a healthier alternative, while surimi is a budget-friendly seafood option.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

dipping sauces

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade sauce

Low-sodium soy reduces salt intake, and homemade sauce can be cheaper.

Roast 2 lb beef bones, 1 lb pork bones, and 1 lb lamb in a preheated oven at 450°F for 30 minutes.

Quarter an onion and cut daon into 2-inch cubes.

Slice 2 inches of ginger without peeling.

Prepare a roasting pan with the bones and vegetables.

De-glaze the roasting pan with rice wine after roasting the bones.

Fill a pot with water to cover the bones and bring to a gentle boil.

Simmer the broth for at least 6 hours, up to 24 hours if desired.

Drain the broth and season with salt to taste.

Prepare dipping sauces: mix sesame seeds, soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger, lime juice, and chili flakes for one sauce.

For the second sauce, mix raw eggs with saja sauce and scallions.

Set the table with bowls for sauces and various hot pot ingredients.

Cook vegetables first in the hot pot, followed by meat, and add noodles last to soak up the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens