De Hot Pot Brooklyn Recipe: DIY Broth & Dipping Sauce

De Hot Pot Brooklyn is a DIY hot pot experience inspired by the bustling, do-it-yourself hot pot restaurants of Brooklyn’s Chinatown and Sunset Park. It’s a communal meal where a simmering pot of flavorful broth sits at the center of the table, surrounded by platters of thinly sliced meats, fresh vegetables, tofu, and noodles. Everyone cooks their own ingredients in the broth, then dips them into a personalized sauce. This recipe works because it breaks down the process into manageable components—a rich, aromatic broth, a balanced dipping sauce, and a curated list of ingredients that are easy to find at most supermarkets—so you can recreate the fun and flavor of a Brooklyn hot pot spot at home.

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 thick)
4 cloves garlic, smashed
2 scallions, cut into 2-inch pieces
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Shaoxing wine or dry sherry (optional)
1 teaspoon (5 ml) sesame oil
1 star anise
1 cinnamon stick (about 2 inches)
2 dried shiitake mushrooms (optional)
Salt to taste

For the Dipping Sauce (Sesame-Soy):
1/4 cup (60 ml) soy sauce
2 tablespoons (30 ml) Chinese black vinegar or rice vinegar
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (15 g) sugar
1 teaspoon (5 g) chili crisp or sriracha (adjust to taste)
2 cloves garlic, minced
2 tablespoons (30 g) toasted sesame seeds
2 scallions, thinly sliced

For the Hot Pot Ingredients (choose 4-6 per person):
1 lb (450 g) thinly sliced beef (ribeye or sirloin, ask butcher to slice paper-thin)
1/2 lb (225 g) thinly sliced lamb (optional)
1 block (14 oz / 400 g) firm tofu, cut into 1-inch cubes
4 oz (115 g) enoki mushrooms, trimmed
4 oz (115 g) shiitake mushrooms, stems removed, caps sliced
1 head napa cabbage, cut into 2-inch pieces
2 cups (200 g) baby bok choy, halved lengthwise
1 large carrot, peeled and sliced into thin ribbons
4 oz (115 g) udon noodles or 8 oz (225 g) rice noodles (vermicelli), cooked according to package
1/2 cup (75 g) frozen corn kernels (optional)
2 large eggs (optional, for cracking into the broth at the end)

Instructions

Make the broth: In a large pot (at least 5 quarts), combine the chicken broth, water, ginger, garlic, scallions, soy sauce, Shaoxing wine (if using), sesame oil, star anise, cinnamon stick, and dried shiitakes (if using). Bring to a boil over high heat, then reduce to a simmer. Cover and let simmer for 20 minutes to allow the flavors to meld. Season with salt to taste, then remove the large aromatics (ginger, scallions, star anise, cinnamon) with a slotted spoon. Keep the broth hot on the stove or transfer to a portable electric hot pot at the table.
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, black vinegar, sesame oil, sugar, chili crisp, and minced garlic. Stir in the sesame seeds and scallions. Set aside. (This can be made up to a day ahead and refrigerated.)
Arrange the ingredients: While the broth simmers, arrange the sliced meats, tofu, mushrooms, cabbage, bok choy, carrot ribbons, and cooked noodles on large platters or plates. Place them around the table, within easy reach of each person.
Cook at the table: When ready to eat, bring the broth to a gentle boil at the table (using a portable burner or electric hot pot). Each person uses chopsticks or a small strainer to cook their chosen ingredients in the bubbling broth. Thinly sliced meat cooks in 30-60 seconds; tofu and mushrooms take 2-3 minutes; vegetables take 1-2 minutes; noodles are already cooked and only need a 30-second dip to warm through.
Check meat doneness (if using raw meat): For beef or lamb, cook until no longer pink and the internal temperature reaches 145°F (63°C) for whole cuts, or 160°F (71°C) for ground meat, as per USDA FSIS safe minimum temperatures. Use a food thermometer to verify. Since slices are very thin, they will reach this temperature quickly.
Dip and enjoy: Once cooked, dip each piece into the prepared sauce and enjoy. As the meal progresses, the broth will become richer and more flavorful. Add more broth or water if the level gets low.
Optional: Finish with eggs and noodles: When most of the ingredients are gone, crack the eggs into the remaining broth and stir gently to make egg drop soup. Add the cooked noodles and let them soak up the broth for 1-2 minutes before serving as a final course.

Tips

Thinly sliced meat is essential: If you can’t get paper-thin slices from your butcher, partially freeze the meat for 30-45 minutes, then slice it as thin as possible with a sharp knife. Thicker slices will take longer to cook and be chewier.
Use a portable burner or electric hot pot: A dedicated hot pot burner (electric or butane) keeps the broth at a rolling boil at the table. If you don’t have one, you can cook everything in the kitchen and bring the pot to the table, but it won’t stay boiling for long. A slow cooker on high can also work in a pinch.
Don’t overcrowd the pot: Add only a few pieces at a time to keep the broth at a consistent boil. Overcrowding lowers the temperature and makes food cook unevenly.
Make the sauce your own: The sesame-soy sauce is just a starting point. Offer additional condiments like minced cilantro, chopped peanuts, chili oil, hoisin sauce, or fresh lime wedges so everyone can customize their dip.

Serving Suggestions

Serve the hot pot with steamed rice on the side to help fill everyone up. Offer a variety of dipping sauces, such as a spicy chili oil, a peanut sauce, or a simple soy-vinegar mixture. For a complete Brooklyn-style spread, add some crispy fried shallots, pickled vegetables, or a simple cucumber salad to balance the rich broth.

Variations

Spicy Mala Broth: Add 2 tablespoons (30 g) of Sichuan peppercorns and 1 tablespoon (15 g) of dried red chili flakes to the broth while simmering. Strain before serving. This gives a numbing, spicy kick.
Tomato Broth: Replace 4 cups of the chicken broth with 2 cups (480 ml) of crushed tomatoes and add 2 tablespoons (30 g) of tomato paste. This creates a sweeter, tangier broth that pairs well with seafood.
Seafood Hot Pot: Swap the beef and lamb for a mix of raw shrimp (peeled and deveined), scallops, and white fish fillets (like cod or tilapia) cut into 1-inch pieces. Cook fish to 145°F (63°C) as per USDA FSIS safe minimum. Add a few slices of lime to the broth.
Vegetarian Hot Pot: Use vegetable broth and load up on mushrooms, tofu, and a variety of greens like spinach, watercress, and pea shoots. Add some cooked sweet potato or pumpkin cubes for heartiness.

Storage and Reheating

Broth: Cool the broth completely, then refrigerate in an airtight container for up to 3 days. To reheat, bring to a rolling boil on the stove. The broth will become more concentrated as it sits; add water to thin if needed.

Cooked ingredients: Leftover cooked meat, vegetables, and tofu can be stored separately in the refrigerator for up to 3 days. Reheat them in the simmering broth or in a microwave. Leftover noodles should be stored separately and can be reheated in the broth or with a splash of water in a pan.

Dipping sauce: The sauce can be refrigerated for up to 5 days. Bring to room temperature before serving, or give it a quick whisk to recombine.

Important: Never leave raw or cooked hot pot ingredients at room temperature for more than 2 hours. Refrigerate promptly after the meal.

Frequently Asked Questions

Can I use a regular pot on the stove instead of a hot pot burner? Yes, absolutely. Just bring the broth to a boil on the stove and have everyone serve themselves. The broth will cool down quickly, so you may need to reheat it between rounds. A Dutch oven or any large heavy-bottomed pot works well.

What is the best cut of meat for hot pot? Ribeye, sirloin, or even brisket are great choices because they have some marbling, which keeps the meat tender when cooked briefly. Look for pre-sliced

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

Spotted an error? Tell us and we will correct it (corrections policy).