Hot Pot Grill Multi: Cook Both at Once

Hot pot grill multi is a two-in-one tabletop cooker that lets you simmer a bubbling broth on one side while grilling meat, seafood, and vegetables on the other. It’s a social, DIY meal where everyone cooks their own food at the table, perfect for parties or a fun weeknight dinner. The combination of steaming hot pot and smoky grill means you get two very different textures and flavors in one sitting, and the setup is surprisingly simple once you know the basics.

Ingredients

For the hot pot broth: 6 cups (1.4 L) chicken or vegetable stock
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) mirin or dry sherry
1 tablespoon (15 g) brown sugar
2 cloves garlic, smashed
1 thumb-sized piece ginger, sliced
2 green onions, cut into 2-inch pieces
1 star anise (optional)
1 small dried chili (optional, for heat)
For the grill: 1 lb (450 g) thinly sliced beef (ribeye or sirloin) or chicken breast, sliced thin
8 large shrimp, peeled and deveined
1 block (14 oz / 400 g) firm tofu, cut into 1-inch cubes
2 cups (200 g) mixed mushrooms (shiitake, enoki, oyster), cleaned
2 bell peppers, sliced into strips
1 zucchini, sliced into rounds
2 tablespoons (30 ml) vegetable oil
Salt and pepper to taste
For dipping sauces: 1/2 cup (120 ml) soy sauce
2 tablespoons (30 ml) rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon toasted sesame seeds
1 tablespoon gochujang (Korean chili paste) or sriracha (optional)
For serving: 4 cups (400 g) cooked rice or noodles (udon, ramen, or rice sticks)
2 cups (100 g) leafy greens (spinach, bok choy, or napa cabbage)

Instructions

Prepare the broth: In a medium pot, combine the stock, soy sauce, mirin, brown sugar, garlic, ginger, green onions, star anise, and dried chili (if using). Bring to a boil over high heat, then reduce to a simmer and let it cook for 10 minutes. Strain out the solids and keep the broth warm on the stove.
Prep the grill ingredients: While the broth simmers, season the beef or chicken with a pinch of salt and pepper. Toss the shrimp with a little salt. Brush the tofu, mushrooms, bell peppers, and zucchini with vegetable oil and season lightly with salt.
Set up the hot pot grill: Place the multi cooker in the center of the table. Fill the hot pot side with the warm broth and turn the heat to medium-high. Brush the grill surface with a thin layer of oil.
Cook the hot pot: Once the broth is bubbling gently, add the leafy greens and any firm vegetables (like carrots or potatoes) to the hot pot. Let them cook for 5–7 minutes until tender. Add the tofu and mushrooms and let them simmer for another 5 minutes.
Grill the proteins: Place the meat, shrimp, and remaining vegetables on the grill. Cook beef for 2–3 minutes per side until browned; chicken should cook until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum). Shrimp will turn pink and opaque in about 2–3 minutes per side. Tofu needs 4–5 minutes per side to get crispy.
Make the dipping sauce: While things cook, whisk together the soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, and gochujang (if using) in a small bowl. Divide among small individual bowls.
Eat as you go: As the broth absorbs flavors, add more stock or water if it gets low. Cook the noodles or rice in the broth at the end, or serve them on the side. Dip the grilled and hot-pot items into the sauce and enjoy.

Tips

Substitutions: Use pork belly, lamb, or firm fish like salmon for the grill. For a vegetarian version, skip the meat and add more tofu, tempeh, or seitan. Replace the chicken stock with mushroom or vegetable stock.
Keep the broth flavorful: As you cook, the broth will dilute from the ingredients. Add a splash of soy sauce or a pinch of salt to keep it savory.
Don’t overcrowd the grill: Cook in batches so the food gets a nice sear instead of steaming. If you pile too much on, it will lower the temperature and make everything soggy.
Slice meat thinly: For the grill, very thin slices cook quickly and are easier to eat. If your meat is thick, freeze it for 20 minutes before slicing to get paper-thin pieces.

Serving Suggestions

Serve the hot pot and grilled items with steamed rice or cooked noodles on the side. Provide small bowls of dipping sauce, and offer extra toppings like chopped cilantro, sliced chilies, and lime wedges. This meal is interactive—let everyone cook their own pieces and dip as they like.

Variations

Spicy Sichuan style: Add 2 tablespoons of doubanjiang (fermented broad bean paste) and a handful of Sichuan peppercorns to the broth for a numbing, spicy kick.
Japanese shabu-shabu twist: Use a kombu-based broth (soak a 4-inch piece of kombu in cold water for 30 minutes, then heat gently) and serve with ponzu sauce instead of the soy-based dip.
Seafood lover’s: Add clams, mussels, and squid to the hot pot. Cook clams until they open (discard any that stay closed), and squid for only 1–2 minutes to keep it tender.
Korean barbecue fusion: Marinate the beef in a mixture of soy sauce, pear puree, garlic, and sesame oil for 30 minutes before grilling. Serve with ssamjang (thick dipping sauce) and lettuce leaves for wrapping.

Storage and Reheating

Leftover cooked meat, seafood, and vegetables can be refrigerated in an airtight container for up to 3 days. The broth can be stored separately for up to 3 days as well. To reheat, bring the broth to a boil on the stove and add the leftovers; cook until heated through to 165°F (74°C) for leftovers. The grilled items can be reheated in a skillet over medium heat for 2–3 minutes. Do not freeze the broth if it contains dairy (this recipe doesn’t), but you can freeze the cooked meat and vegetables for up to 2 months.

Frequently Asked Questions

Can I use a regular hot pot instead of a multi cooker? Yes, but you’ll need a separate grill or griddle. The multi cooker is convenient because it has both sides, but you can easily use a portable burner with a pot and a cast-iron skillet.

What kind of meat is best for the grill? Thinly sliced beef (like ribeye or sirloin) or chicken breast works well. Pork belly is also delicious. Just make sure to cook chicken to 165°F (74°C) and ground meats to 160°F (71°C) (USDA FSIS safe minimums).

Can I make this vegetarian? Absolutely. Use vegetable stock, and replace the meat with extra tofu, tempeh, or seitan. You can also add more mushrooms and vegetables. The dipping sauce is already vegetarian if you use a vegan gochujang (some brands contain fish sauce).

How do I keep the broth from getting too salty? Start with a lighter broth and add soy sauce gradually. When you add ingredients, they release water and dilute the broth, so you may need to add a little salt or soy sauce as you go. Always taste before adding more.

Can I prepare everything ahead of time? Yes, you can slice the meat, chop the vegetables, and make the broth up to a day in advance. Store them separately in the refrigerator. When ready to eat, just reheat the broth and set up the cooker.

Is it safe to cook raw meat at the table? Yes, as long as you cook it thoroughly. Use a food thermometer to check that chicken reaches 165°F (74°C) and beef steaks reach 145°F (63°C) with a 3-minute rest. Keep raw meat separate from cooked food and use clean tongs for each.

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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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