David's Hot Pot Recipe: DIY Broth, Dipping Sauces & Tips

David’s Hot Pot is a fun, interactive meal where everyone cooks their own thinly sliced meats, fresh vegetables, and noodles in a simmering pot of flavorful broth at the table. It’s perfect for gatherings because it’s customizable, social, and surprisingly easy to set up at home. This recipe gives you a rich, savory broth and a lineup of classic dipping sauces, so you can recreate the full hot pot experience in your own kitchen.

Ingredients

For the Broth:
8 cups (1.9 L) low-sodium chicken or vegetable broth
4 cups (950 ml) water
4 slices fresh ginger (about 1/4 inch / 6 mm thick)
4 cloves garlic, smashed
2 scallions, cut into 2-inch (5 cm) pieces
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Chinese rice wine or dry sherry (optional)
1 teaspoon (5 g) sugar
Salt to taste
For the Dipping Sauces (choose 2-3):
Sesame Sauce: 1/4 cup (60 g) tahini, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) chili oil, 2 tablespoons (30 ml) warm water
Spicy Soy: 1/4 cup (60 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) sesame oil, 1 teaspoon (5 g) sugar, 1 teaspoon (2 g) chili flakes
Garlic-Chive: 1/4 cup (60 ml) soy sauce, 2 cloves garlic, minced, 2 tablespoons (30 ml) chopped fresh chives, 1 teaspoon (5 ml) sesame oil
For Cooking (choose 4-6 items per person):
1 lb (450 g) thinly sliced beef (ribeye or sirloin) or lamb
1/2 lb (225 g) firm tofu, cubed
2 cups (200 g) Napa cabbage, chopped
2 cups (200 g) baby bok choy, halved
8 oz (225 g) shiitake or enoki mushrooms, cleaned
2 cups (300 g) cooked udon noodles or 4 oz (115 g) glass noodles
1 cup (150 g) sliced carrots
1 cup (150 g) snow peas
4 large eggs (optional, for poaching in broth)

Instructions

Prepare the broth: In a large pot, combine chicken or vegetable broth, water, ginger, garlic, scallions, soy sauce, rice wine (if using), and sugar. Bring to a boil over high heat, then reduce to a simmer. Let it simmer for 10 minutes to infuse flavors. Taste and add salt if needed. Keep warm.
Set up the table: Arrange all the raw ingredients on large platters around the table. Give each person a small bowl for dipping sauce and a slotted spoon or tongs for cooking.
Make the dipping sauces: In small bowls, whisk together the ingredients for your chosen sauces. Adjust consistency with warm water for sesame sauce. Set aside.
Cook the hot pot: Transfer the hot broth to a portable electric burner pot or a tabletop butane burner pot. Bring to a gentle boil. Each person adds their chosen ingredients to the broth, cooking them in small batches. Thinly sliced meat cooks in 30-60 seconds; vegetables take 2-3 minutes; tofu and noodles need 2-4 minutes. Use a slotted spoon to retrieve cooked food.
Cook eggs (optional): If using eggs, crack one into a small bowl, then gently slide it into the simmering broth. Poach for 3-4 minutes until the white is set and the yolk is still soft. Remove with a slotted spoon.
Monitor the broth: As you cook, the broth will reduce and become richer. Add more hot water or broth if it gets too low. Keep the heat at a gentle simmer so food cooks through without falling apart.
Serve and enjoy: Each person dips their cooked food into the sauces and eats. Continue cooking in batches until all ingredients are used.

Tips

Slice meat thinly: For best results, partially freeze the meat for 20-30 minutes before slicing so it’s firm enough to cut into paper-thin slices. If you can’t slice it yourself, ask your butcher for hot pot–sliced beef or lamb.
Don’t overcrowd the pot: Add only a few items at a time to keep the broth at a rolling simmer. Overcrowding drops the temperature and makes food cook unevenly.
Keep broth hot: Use a pot with a lid to bring the broth to a boil, then uncover when serving. If using a portable burner, keep it on medium-high to maintain a gentle boil.
Substitutions: Use vegetable broth for a vegetarian version, and swap meat for extra tofu, mushrooms, or plant-based protein. For a gluten-free option, use tamari instead of soy sauce and ensure your noodles are gluten-free.

Serving Suggestions

Serve hot pot with steamed rice on the side to help balance the rich broth. Offer a variety of dipping sauces so guests can customize their flavor. For a complete meal, add a simple cucumber salad or edamame as a starter. Finish with fresh fruit or a light dessert like mango pudding.

Variations

Spicy Mala Broth: Add 2 tablespoons (30 g) doubanjiang (fermented chili bean paste) and 1 teaspoon (2 g) Sichuan peppercorns to the broth for a numbing, spicy kick.
Tomato Broth: Replace half the broth with crushed tomatoes and add a tablespoon of ketchup for a tangy, slightly sweet base.
Seafood Hot Pot: Add shrimp, scallops, and fish balls to the ingredient list. Cook seafood until opaque and firm—fish should reach 145°F (63°C) internally.
Mushroom Broth: Use only vegetable broth and add a handful of dried shiitake mushrooms to the simmering liquid for extra umami.

Storage and Reheating

Store leftover cooked ingredients and broth separately in airtight containers. The broth keeps for up to 3 days in the refrigerator; cooked meats and vegetables keep for 2-3 days. Reheat the broth in a pot over medium heat until bubbling. Reheat cooked items in the broth or in a microwave until steaming hot (165°F / 74°C). Do not refreeze raw meat that has been thawed.

Frequently Asked Questions

Can I use pre-made hot pot broth? Yes, store-bought hot pot bases are convenient. Just follow the package instructions, usually diluting with water. You can still add fresh ginger and garlic for extra flavor.

What if I don’t have a portable burner? You can cook everything in a large pot on the stove and transfer to a serving bowl, but it won’t stay simmering. Alternatively, use a slow cooker on high to keep the broth hot at the table.

How do I keep the broth from getting too salty? Start with low-sodium broth and go easy on the soy sauce. As the broth reduces, it concentrates; add water to dilute if needed.

Can I prepare ingredients ahead of time? Absolutely. Slice meat, chop vegetables, and make sauces up to a day in advance. Store them separately in the refrigerator, and bring to room temperature before cooking.

Is it safe to cook raw meat in the broth? Yes, as long as the broth is kept at a rolling boil. Cook beef and lamb until no longer pink and reach 145°F (63°C) for whole cuts, or 160°F (71°C) for ground meat. Use a food thermometer to check.

What can I do with leftover broth? Use it as a base for noodle soup or ramen. Strain it and refrigerate for up to 3 days, or freeze for up to 3 months.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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David’s Hot Pot Recipe: DIY Broth, Dipping Sauces & Tips