Hot Pot Chicago: A Cozy DIY Tabletop Dinner

Hot pot is a shared meal of thinly sliced meat, vegetables, noodles, and other add-ins cooked in a simmering broth at the table. This Chicago-inspired version brings together the city’s broad range of Asian groceries and dining influences in a practical home setup; hot pot has many regional styles, so treat the ingredients as a flexible guide rather than a single traditional formula.

Ingredients

8 cups (1.9 L) low-sodium chicken broth
2 cups (475 ml) water
3 slices (about 15 g) fresh ginger
3 cloves garlic, lightly crushed
2 scallions (about 30 g), cut into 2-inch (5 cm) lengths
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) toasted sesame oil
1 pound (450 g) beef sirloin, very thinly sliced
12 ounces (340 g) boneless, skinless chicken thighs, cut into thin strips
8 ounces (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
8 ounces (225 g) napa cabbage, cut into bite-size pieces
8 ounces (225 g) shiitake mushrooms, stems removed and caps sliced
6 ounces (170 g) enoki mushrooms, roots trimmed and strands separated
1 medium daikon radish (about 300 g), peeled and sliced into ¼-inch (6 mm) rounds
8 ounces (225 g) fresh or frozen udon noodles
2 cups (60 g) baby spinach
2 tablespoons (30 ml) soy sauce, for a dipping sauce
2 tablespoons (30 ml) Chinese sesame paste or tahini
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 ml) chili oil, or to taste
2 tablespoons (30 ml) warm water, plus more as needed for the sauce

Instructions

Arrange the beef, chicken, tofu, cabbage, mushrooms, daikon, udon, and spinach on separate platters. Keep the raw meat on its own plates, away from ready-to-eat ingredients. If the beef is not sold thinly sliced, partially freeze it for about 20 minutes so it is easier to slice thinly. Thaw frozen udon according to its package directions.
Make the dipping sauce by whisking together 2 tablespoons soy sauce, the sesame paste, rice vinegar, chili oil, and 2 tablespoons warm water. Add water a teaspoon at a time until it is easy to dip into. Divide among four small bowls.
Pour the broth and water into an electric hot pot or a sturdy pot suitable for your tabletop burner. Add the ginger, garlic, scallions, 1 tablespoon soy sauce, and sesame oil. Bring to a full simmer on the stove, then transfer the electric hot pot to the table and keep it simmering. If using a portable burner, follow its instructions and keep it on a stable, heatproof surface with good ventilation.
Add a few pieces of daikon, cabbage, and shiitake to the broth and simmer for 5 minutes to season it. Keep the broth gently bubbling, not splashing or boiling so vigorously that it is hard to cook safely.
Cook ingredients in small batches. Add vegetables and tofu directly to the broth until tender and hot, usually 2–5 minutes depending on size. Swish thin beef slices in the simmering broth until no longer pink; check a folded piece with a food thermometer to confirm whole-cut beef reaches the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Cook chicken strips until their thickest parts reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Avoid putting cooked food back on plates that held raw meat.
Cook enoki mushrooms and udon in the broth until tender and thoroughly hot, following the noodle package timing when applicable. Add spinach near the end; it wilts quickly. Top up the pot with hot water or extra broth if the liquid gets low, and bring it back to a simmer before adding more food. Ladle broth into bowls with the cooked ingredients, or enjoy each batch as it comes from the pot.

Tips

Ask a butcher for hot-pot-thin beef, or slice beef yourself while it is partly frozen. Thin slices cook quickly and are easier to check without overcooking.
Keep raw chicken and beef separate from vegetables and cooked food. Use clean chopsticks or a small wire basket for raw ingredients, and serving chopsticks for food that is ready to eat.
Chinese sesame paste has a deep, roasted flavor. Tahini is a useful substitute, though it tastes lighter and less toasty; add a little extra sesame oil if you like.
Keep the broth at a steady simmer and cook a few bites at a time. Crowding the pot cools the broth and makes cooking times less predictable.

Serving Suggestions

Set out the platters, dipping sauce, individual bowls, and long-handled cooking chopsticks or a wire skimmer before bringing the hot pot to the table. Offer extra sliced scallions, cilantro, chili oil, and toasted sesame seeds for diners to add to their bowls. Steamed rice is a good side, though noodles and the broth make the meal substantial on their own. Let guests cook only what they can eat promptly, and keep raw meat utensils separate from serving utensils.

Variations

For a seafood version, replace the chicken with 12 ounces (340 g) of peeled shrimp or firm fish cut into bite-size pieces; cook fish to 145°F (63°C) and shrimp until opaque and firm. Use a separate, clearly marked platter if serving seafood alongside other proteins. For a vegetarian pot, use vegetable broth and add extra tofu, napa cabbage, mushrooms, and a handful of frozen dumplings; cook dumplings according to their package directions and ensure they are steaming hot throughout. For a spicier broth, stir in 1–2 tablespoons (15–30 ml) chili bean paste, adjusting for salt. Dried shiitakes can stand in for fresh: soak 1 ounce (28 g) in hot water until soft, then add both the sliced mushrooms and strained soaking liquid to the broth.

Storage and Reheating

For the safest leftovers, remove cooked ingredients from the communal pot with clean utensils and refrigerate them in shallow, covered containers within 2 hours. Keep cooked meat, vegetables, noodles, and broth in separate containers when possible; refrigerated leftovers keep for 3–4 days. Discard broth or food that has been sitting at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C). Reheat leftovers on the stove or in a microwave to 165°F (74°C), checking with a food thermometer. Bring broth to a boil, stirring, and reheat solid ingredients until hot throughout. Freeze leftovers for up to 2–3 months for best quality; thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I make hot pot without a tabletop cooker?
Yes. Simmer the broth on the stove and cook ingredients in small batches there, transferring cooked pieces to bowls. A tabletop cooker is convenient but not essential; don’t carry a full pot of boiling broth across the room.

What cut of beef works best?
Sirloin is flavorful and fairly tender when sliced very thinly. Ribeye is richer, while top round is leaner. Whatever cut you choose, slice across the grain and cook just until done.

Can I prepare the ingredients ahead?
Yes. Slice vegetables and mix the dipping sauce up to a day ahead, then cover and refrigerate them. Keep raw meat sealed and chilled separately, and bring everything to the table only when the broth is ready.

How do I keep the broth from getting too salty?
Start with low-sodium broth and dilute it with water as needed. Soy sauce, dipping sauce, and ingredients such as dumplings can add salt as the meal goes on, so taste the broth before adding any extra seasoning.

Is it safe to cook raw meat at the table?
It can be, provided the broth stays simmering, meat is cooked to its safe internal temperature, and raw and cooked foods are kept separate. Use a food thermometer for chicken and beef, and never reuse a plate or utensil that touched raw meat for cooked food without washing it first.

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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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