Dragon hot pot is a dramatic, spicy Chinese hot pot built on a broth that gets its fire from dried chilies, Sichuan peppercorns, and a generous scoop of spicy bean paste. It’s called “dragon� for the swirling, fiery look of the chili-oil slick on the surface, and it’s meant to be shared. The broth is deeply savory, numbing, and intense, and it turns whatever you dip into it—meat, seafood, tofu, vegetables—into a warming, communal meal.
Ingredients
- 8 cups (1.9 L) chicken or vegetable stock
- 1/4 cup (60 ml) Sichuan doubanjiang (fermented broad bean paste)
- 2 tbsp (30 ml) gochujang (Korean chili paste) or extra doubanjiang
- 1/4 cup (60 ml) Chinese rice wine (Shaoxing) or dry sherry
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 1/4 cup (60 ml) neutral oil (like canola or grapeseed)
- 8–10 dried red chilies (like Sichuan or arbol), stems removed
- 1 tbsp (8 g) Sichuan peppercorns
- 1 head of garlic, cloves smashed
- 1 (2-inch / 5 cm) piece of ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
- For dipping: 1 lb (450 g) thinly sliced beef (ribeye or sirloin), 1 lb (450 g) firm tofu (cut into cubes), 8 oz (225 g) shiitake mushrooms (sliced), 1 head napa cabbage (chopped), 8 oz (225 g) glass noodles (soaked in warm water for 15 min), 4 baby bok choy (halved)
Instructions
- Heat the oil in a large pot over medium heat. Add the dried chilies, Sichuan peppercorns, star anise, cinnamon, and bay leaves. Cook, stirring, until fragrant, about 1 minute. Be careful not to burn them.
- Add the garlic, ginger, and scallions. Cook for 2 minutes, until soft.
- Add the doubanjiang and gochujang. Stir-fry for 2–3 minutes, until the paste darkens and becomes aromatic.
- Pour in the rice wine, soy sauce, and sugar. Stir to combine.
- Add the stock and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes to allow the flavors to meld.
- Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. (You can keep a few chilies for garnish if you like.)
- Return the broth to a simmer. Transfer to a hot pot burner at the table.
- Arrange the beef, tofu, mushrooms, cabbage, noodles, and bok choy on platters around the pot.
- Each person cooks their own ingredients in the simmering broth. Thinly sliced beef cooks in about 30 seconds; tofu and mushrooms take 2–3 minutes; cabbage and bok choy take 3–4 minutes; glass noodles take 1–2 minutes once softened.
- For beef, cook until no longer pink. If using whole cuts (like sliced sirloin), the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. For ground beef mixtures, cook to 160°F (71°C). Use a food thermometer to check.
Tips
- Substitutions: If you can’t find doubanjiang, use 3 tbsp (45 ml) gochujang mixed with 1 tbsp (15 ml) miso paste. The broth will be slightly sweeter and less fermented.
- Control the heat: Remove the seeds from the dried chilies for a milder broth, or add more chilies for extra fire. The Sichuan peppercorns provide a numbing sensation, not just heat—adjust the amount to your tolerance.
- Thinly slice meat: For best results, partially freeze the beef for 30 minutes before slicing. This makes it easier to cut into paper-thin slices that cook quickly.
- Don’t overcook the broth: Simmering for more than 45 minutes can make the broth bitter. Strain and serve within that window.
Serving Suggestions
Serve the hot pot with steamed rice, a bowl of sesame dipping sauce (mix 1/4 cup tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar), and a cold beer or jasmine tea. Offer extra chilies and Sichuan peppercorns on the side for guests who want more heat.
Variations
- Seafood Dragon Hot Pot: Add shrimp, fish fillets, and squid. Cook fish until it reaches 145°F (63°C) and shrimp until pink and opaque.
- Vegetarian Dragon Hot Pot: Use vegetable stock and omit the beef. Add extra mushrooms, lotus root, and tofu puffs.
- Milder Dragon Hot Pot: Reduce the chilies to 4 and the Sichuan peppercorns to 1 tsp. Add 1 tbsp of tomato paste for sweetness.
Storage and Reheating
Store leftover broth in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until bubbling. Cooked ingredients can be stored separately for up to 2 days. Reheat leftovers to 165°F (74°C) before eating. The broth can be frozen for up to 3 months; thaw overnight in the fridge.
Frequently Asked Questions
Can I use pre-made hot pot base? Yes, but this recipe gives you control over the heat and salt. If using a store-bought base, skip the doubanjiang and gochujang, and use about 4 oz (115 g) of the base in place of the oil and spices.
What is the best cut of beef for hot pot? Ribeye or sirloin, sliced very thin. Fat marbling adds flavor and keeps the meat tender. Avoid tough cuts like chuck.
Can I make the broth ahead of time? Absolutely. Prepare the broth up to 2 days ahead, cool, and refrigerate. Reheat gently before serving.
How do I keep the broth simmering at the table? Use a portable butane burner or an electric hot pot. If you don’t have one, keep the broth hot on the stove and return it to the table in batches.
What if I don’t have Sichuan peppercorns? You can skip them, but the broth will lose its signature numbing quality. Substitute with 1/2 tsp of black peppercorns and a pinch of citric acid for a slightly different tang.
Is the broth very spicy? Yes, this is a spicy dish. For a milder version, reduce the chilies and use less doubanjiang. You can also serve with a bowl of plain broth for those who prefer less heat.
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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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