Hot pot grill, also known as a dual-function hot pot and grill or Korean BBQ hot pot, is a tabletop appliance that lets you simmer a bubbling broth in one side while grilling meat, seafood, and vegetables on the other. It’s a social, interactive meal where everyone cooks their own food at the table, and the combination of steaming and searing means you get two distinct cooking methods in one sitting. This guide walks you through setting up, cooking, and enjoying a hot pot grill at home, with practical tips for success.
Ingredients
- For the broth (choose one):
- 6 cups (1.4 L) chicken or vegetable stock
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce (optional)
- 1 tablespoon (15 g) brown sugar
- 2 cloves garlic, smashed
- 1 thumb-size piece ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 1 star anise (optional)
- 1 cinnamon stick (optional)
- For the grill (choose a mix):
- 1 lb (450 g) thinly sliced beef (ribeye or sirloin), for grilling
- 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) firm tofu, sliced 1/2-inch thick
- 2 cups (200 g) mixed mushrooms (shiitake, enoki, oyster), cleaned
- 2 bell peppers, sliced into strips
- 1 zucchini, sliced into rounds
- For dipping sauces:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 g) sugar
- 1 tablespoon (15 g) gochujang (Korean chili paste) or sriracha (optional)
- 1 clove garlic, minced
- 1 tablespoon (15 g) toasted sesame seeds
- For serving:
- 4 cups (200 g) leafy greens (napa cabbage, bok choy, spinach)
- 8 oz (225 g) rice noodles or udon, cooked according to package
- Fresh herbs (cilantro, Thai basil) for garnish
- Lime wedges
Instructions
- Prepare the broth: In a medium pot, combine the stock, soy sauce, fish sauce (if using), brown sugar, garlic, ginger, green onions, star anise, and cinnamon. Bring to a simmer over medium heat, then reduce to low and let it gently simmer while you prep the other ingredients. Taste and adjust seasoning—you want it slightly salty since the food will dilute it.
- Prep the grill ingredients: Slice beef and chicken thinly (if not pre-sliced) against the grain. Pat shrimp dry. Arrange all meats, seafood, tofu, and vegetables on a large platter, keeping raw proteins separate from ready-to-eat items. Set out dipping sauce ingredients in small bowls.
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, gochujang (if using), garlic, and sesame seeds. Divide among small individual bowls. Set aside.
- Set up the hot pot grill: Place the appliance in the center of the table, plugged in safely away from spills. Pour the hot broth into the pot side, filling about 2/3 full. Brush the grill surface lightly with oil. Turn the appliance on to medium-high heat. Wait until the broth bubbles gently and the grill is hot (a drop of water sizzles immediately).
- Cook the proteins: Start with the meats and seafood on the grill. Cook beef slices for 1–2 minutes per side until browned and cooked through. For chicken thighs, cook until no longer pink and the internal temperature reaches 165°F (74°C) as measured with a food thermometer—this is the USDA FSIS safe minimum for poultry. Shrimp turn pink and opaque in about 2–3 minutes per side. Remove cooked items to individual plates.
- Add vegetables and tofu to the grill: Grill mushrooms, peppers, zucchini, and tofu until tender and charred in spots, about 3–5 minutes per side. Tofu may stick—use a spatula and a little oil if needed.
- Cook in the broth: Add leafy greens, noodles, and any remaining tofu or mushrooms to the simmering broth. Cook until greens are wilted (about 2 minutes) and noodles are heated through (1–2 minutes). Use a slotted spoon to serve the broth ingredients into bowls.
- Serve and repeat: Everyone can dip grilled items into the sauce, and enjoy the broth as a soup course at the end. Keep the heat on and continue cooking in batches as needed.
Tips
- Substitutions: Use vegetable stock and skip fish sauce for a vegetarian version; replace beef with more tofu or mushrooms. For a gluten-free option, use tamari instead of soy sauce.
- Storage: Leftover cooked meats and vegetables can be refrigerated in airtight containers for up to 3 days. Broth can be strained and refrigerated for up to 3 days, or frozen for up to 3 months.
- Common mistakes: Overcrowding the grill causes steaming instead of searing—cook in small batches. Also, don’t let the broth boil too vigorously; a gentle simmer prevents splattering and keeps the grill from overheating.
- Safety: Keep raw meat juices away from cooked foods and dipping sauce. Use separate plates and utensils for raw and cooked items. Never leave the hot pot grill unattended while in use.
Serving Suggestions
Serve with steamed rice on the side to soak up the broth. Offer extra dipping sauces like a spicy sesame oil with chili crisp, or a peanut sauce. For a full meal, add a simple cucumber salad or kimchi as a refreshing contrast. Finish with fresh fruit or a light dessert.
Variations
- Korean-style: Use a gochujang-based broth and marinate the beef in soy, sesame oil, and garlic before grilling.
- Japanese shabu-shabu style: Use a kombu dashi broth and serve with ponzu sauce and sesame dipping sauce.
- Spicy Sichuan: Add Sichuan peppercorns and chili bean paste to the broth for a numbing, spicy kick.
- Seafood-focused: Use fish fillets, scallops, and crab sticks; cook fish until it flakes easily and reaches 145°F (63°C).
Storage and Reheating
Refrigerate any leftover cooked meats, vegetables, and broth separately within 2 hours of cooking. Cooked items keep for up to 3 days. Reheat broth in a pot over medium heat until bubbling; reheat meats and vegetables in a skillet over medium-high heat until hot, or in the microwave in 1-minute intervals. Ensure leftovers reach 165°F (74°C) before eating. Do not refreeze previously frozen broth more than once.
Frequently Asked Questions
Can I use a regular hot pot or grill instead of a combined appliance? Yes, you can use a standalone hot pot and a separate grill or stovetop griddle. The cooking times and temperatures remain the same, but you’ll need to manage two heat sources.
What’s the best meat for the grill? Thinly sliced ribeye or sirloin works best because it cooks quickly and stays tender. Chicken thighs are more forgiving than breasts due to higher fat content. Always slice against the grain.
How do I prevent the grill from smoking? Use a high smoke-point oil like canola or grapeseed, and wipe the grill between batches. Avoid marinating meats with sugary sauces before grilling, as sugar burns and causes smoke.
Can I use the broth as a soup after grilling? Absolutely—many people enjoy the broth at the end, as it’s infused with flavors from the meat and vegetables. Just make sure any raw meat juices have been cooked thoroughly in the broth (the broth is simmering, so it’s safe).
Is it safe to cook raw meat on the grill and then dip it in the broth? Yes, as long as the meat is fully cooked on the grill. Use a food thermometer to check doneness: beef steaks should reach 145°F (63°C) with a 3-minute rest, ground meat 160°F (71°C), and poultry 165°F (74°C).
What if I don’t have a hot pot grill? You can use a large skillet for grilling and a separate pot for broth, or even a slow cooker for the broth. The key is to keep both at the right temperature and serve immediately.
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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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