Entree: China – Beijing / Imperial North – 蒙古火锅 ➤ Ménggǔ Huǒguō (Communal simmering broth used to cook thinly sliced meats and vegetables at the table)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 40 min

Ingredients

- 8 cups (1.9 L) beef or lamb stock (or water with stock cubes)
- 6 cups (1.4 L) additional water if needed for topping up during service
- 3 slices fresh ginger, about 1 oz (30 g)
- 3 scallions, smashed and halved, about 2 oz (60 g)
- 2 tbsp (30 ml) light soy sauce for the broth
- 1 tbsp (15 ml) Shaoxing wine or dry sherry, optional
- 1 lb (454 g) lamb leg, very thinly sliced (partially frozen for slicing)
- 8 oz (225 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 1 small napa cabbage, separated into leaves, about 1 lb (450 g)
- 8 oz (225 g) shiitake mushrooms, stems removed and sliced
- 6 oz (170 g) enoki mushrooms, trimmed
- 6 oz (170 g) glass noodles (mung bean or sweet potato), soaked per package
- 1 cup (100 g) sliced carrots or daikon, optional
- 2 cups (120 g) assorted leafy greens (spinach, watercress), washed
- 1/2 cup (50 g) chopped scallions for serving
- 1/4 cup (60 ml) sesame oil for drizzling
- 1/3 cup (80 g) sesame paste (tahini-style) or ground toasted sesame for dipping
- 1/4 cup (60 ml) soy sauce for dipping
- 2 tbsp (30 ml) chili oil or chili crisp, optional
- 2 tbsp (30 g) minced garlic
- 2 tbsp (30 g) toasted sesame seeds
- 1/4 cup (15 g) chopped cilantro for serving

Instructions

1. Prepare the broth and mise en place: In a large electric or tabletop hot pot insert, combine 8 cups (1.9 L) stock, ginger slices, smashed scallions, 2 tbsp (30 ml) soy sauce, and 1 tbsp (15 ml) Shaoxing wine if using; bring to a gentle simmer and skim any foam. Arrange all raw ingredients on plates around the pot for easy access.
2. Make dipping sauces: In small bowls combine sesame paste with a little warm broth to loosen, set out soy sauce, minced garlic, chili oil, chopped scallions, toasted sesame seeds, and cilantro so diners can mix personal dipping sauces.
3. Heat and cook at the table: Bring the broth to a sustained simmer on a portable burner or electric hot pot. Diners add thinly sliced lamb, tofu, mushrooms, cabbage, greens, noodles, and other items to the simmering broth, cooking each item briefly until done (lamb slices take 10–30 seconds; vegetables and tofu take longer).
4. Serve and replenish: Dip cooked items into individual sauces and eat immediately. Keep extra hot broth on hand to top up the pot during service and add more aromatics if desired.
5. Finish the meal: Near the end, reduce the pot and cook noodles or a handful of leafy greens to absorb concentrated flavors; ladle broth into bowls as a light soup to accompany the remaining cooked ingredients.