Hot Pot Grand Forks: Easy DIY Broth & Dipping Sauce

Hot pot is a communal Chinese meal where everyone cooks bite-size ingredients in a simmering pot of broth at the table. This recipe recreates the Grand Forks-style hot pot experience—a rich, mildly spicy broth with a savory sesame dipping sauce—that you can easily make at home. It’s perfect for gatherings because it’s interactive, customizable, and requires minimal hands-on cooking.

Ingredients

For the broth:
8 cups (1.9 L) chicken or vegetable stock
2 cups (470 ml) water
3 slices fresh ginger (about 1/4 inch thick)
4 cloves garlic, smashed
2 green onions, cut into 2-inch pieces
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Chinese rice wine (or dry sherry)
1 teaspoon (5 ml) sesame oil
1–2 dried red chilies (optional, for heat)
1 star anise (optional)
Salt to taste

For the dipping sauce (per person):
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Chinese black vinegar (or balsamic vinegar)
1 teaspoon (5 ml) sesame oil
1 teaspoon (5 g) sugar
1 clove garlic, minced
1 tablespoon (15 g) toasted sesame seeds
1 small red chili, sliced (optional)
2 tablespoons (30 g) prepared chili crisp (optional, for extra heat)

For cooking (choose 3–4 per person):
8 oz (225 g) thinly sliced beef (ribeye or sirloin)
8 oz (225 g) thinly sliced chicken breast
8 oz (225 g) firm tofu, cubed
4 oz (115 g) enoki mushrooms, trimmed
4 oz (115 g) shiitake mushrooms, sliced
4 oz (115 g) baby bok choy, halved
4 oz (115 g) napa cabbage, chopped
4 oz (115 g) udon noodles or rice noodles
2 oz (60 g) glass noodles (mung bean vermicelli)
4 oz (115 g) wonton or dumplings (optional)

Instructions

Make the broth: In a large pot (or a hot pot appliance at the table), combine stock, water, ginger, garlic, green onions, soy sauce, rice wine, sesame oil, chilies, and star anise. Bring to a boil over high heat, then reduce to a simmer. Let simmer for 10 minutes to meld flavors. Season with salt to taste.
Prepare the dipping sauce: In a small bowl, whisk together soy sauce, black vinegar, sesame oil, sugar, garlic, sesame seeds, and chili (if using). Set aside. If using chili crisp, swirl it in just before serving.
Arrange the ingredients: Place all raw meats, vegetables, tofu, and noodles on separate plates or platters around the hot pot. Make sure raw meats are kept separate from cooked items.
Cook at the table: When ready to eat, bring the broth to a gentle boil. Using chopsticks or a slotted spoon, add a few pieces of meat or vegetables to the broth. Cook until done: beef and chicken should reach a safe minimum internal temperature of 165°F (74°C) for chicken and 145°F (63°C) for beef, checked with a food thermometer. Remove cooked food from the pot and dip into the sauce.
Add noodles last: Cook noodles according to package instructions (usually 2–4 minutes for fresh, 5–7 for dried) in the broth. They will absorb flavor and thicken the broth slightly.
Finish with broth: After all ingredients are cooked, ladle the remaining broth into bowls and sip it as a soup. This is a traditional way to end a hot pot meal.

Tips

Slice meat thinly: For quick cooking, freeze the meat for 30 minutes before slicing—it will be easier to cut into paper-thin slices. If using a hot pot appliance, keep the broth at a gentle boil, not a rolling boil, to prevent splattering.
Substitutions: No Chinese black vinegar? Use balsamic vinegar mixed with a pinch of salt. No rice wine? Dry sherry or a splash of apple cider vinegar works. For a vegetarian broth, use vegetable stock and omit meat; cook tofu and mushrooms thoroughly.
Don’t overcrowd the pot: Cook in small batches so the broth stays hot and ingredients cook evenly. Overcrowding lowers the temperature and can lead to undercooked meat.
Keep raw and cooked separate: Use separate chopsticks or utensils for raw ingredients to avoid cross-contamination. Always use a clean plate for cooked food.

Serving Suggestions

Serve hot pot as the main event with a side of steamed rice to balance the flavors. Offer extra chili crisp, fresh herbs like cilantro and Thai basil, and lime wedges for guests to customize their dipping sauce. For a complete spread, add a simple cucumber salad or edamame as appetizers.

Variations

Spicy Mala Hot Pot: Add 2 tablespoons (30 g) doubanjiang (fermented broad bean paste) and 1 teaspoon Sichuan peppercorns to the broth for a numbing, spicy kick.
Mushroom Hot Pot: Use only mushrooms (shiitake, oyster, enoki) and add a sheet of kombu (kelp) to the broth for an umami-rich vegetarian version.
Seafood Hot Pot: Add shrimp, scallops, and fish fillets (cook to 145°F/63°C) along with the meat. Use a lighter broth like miso or a clear chicken stock.
Tomato Hot Pot: Replace 2 cups of stock with crushed tomatoes and add a tablespoon of tomato paste for a tangy, sweet broth.

Storage and Reheating

Store leftover cooked ingredients and broth separately in airtight containers. Refrigerate within 2 hours of cooking. The broth will keep for 3–4 days; cooked meats and vegetables for up to 3 days. To reheat, bring the broth to a rolling boil on the stove, then add the cooked ingredients and heat through until steaming (165°F/74°C for leftovers). Do not freeze the broth as it may separate; instead, freeze cooked ingredients for up to 2 months and reheat in fresh broth.

Frequently Asked Questions

Can I use a regular pot instead of a hot pot appliance? Yes, a large Dutch oven or stockpot works perfectly. Just place it on a portable burner at the table to keep it simmering.

What if I can’t find some ingredients? Most Asian ingredients are available online or in specialty stores. For hard-to-find items like black vinegar, substitute with balsamic vinegar; for star anise, you can omit it—the broth will still be flavorful.

How do I know when the meat is done? Use a food thermometer. Chicken must reach 165°F (74°C), beef 145°F (63°C) with a 3-minute rest, and fish 145°F (63°C). Since pieces are thin, they cook quickly, but always check.

Can I make the broth ahead of time? Absolutely. Prepare the broth up to 2 days in advance, refrigerate, and reheat before serving. The flavors will actually deepen.

What’s the best way to eat hot pot? Cook a small batch, dip in sauce, and enjoy. Don’t forget to cook noodles last so they don’t turn mushy. It’s a social meal—take your time.

Is it safe to eat raw vegetables in hot pot? Yes, but cook them briefly in the broth to soften and heat through. Leafy greens like bok choy only need 1–2 minutes.

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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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