Easy Hotpot Recipe! (spicy homemade hot pot)

Ingredients

• 2 tablespoons Vegetable Oil (neutral oil for frying whole spices)
• 2 tablespoons Whole Spices (mix of star anise, cinnamon stick, cloves, bay leaf (roughly 1 each))
• 2 tablespoons Chili Oil (store‑bought or homemade (see channel video))
• 1 tablespoon Chili Paste (any Asian chili bean paste (e.g., doubanjiang))
• 1 inch Fresh Ginger (peeled and minced)
• 3 cloves Garlic (minced)
• 2 stalks Green Onion (white and green parts chopped)
• 2 pieces Chicken Stock Cubes (dissolved in water)
• 4 cups Water
• 200 grams Mushrooms (sliced (shiitake or button))
• 200 grams Prawns (peeled and deveined)
• 100 grams Mini Sausages (pre‑cooked, sliced)
• 100 grams Baby Corn (cut into bite‑size pieces)
• 100 grams Rice Cakes (tapioca rice cakes, sliced)
• 100 grams Spinach (washed, roughly chopped)
• 200 grams Chinese Cabbage (thinly sliced)
• 200 grams Beef (thinly sliced) (marbled cut, sliced against grain)
• 2 packs Instant Ramen Noodles (any flavor, seasoning packet kept for later)
• 2 tablespoons Soy Sauce (for dipping sauce)
• 1 tablespoon Vinegar (rice vinegar preferred)
• 1 teaspoon Sesame Oil (toasted sesame oil for aroma)
• 2 tablespoons Peanuts (crushed, for dipping sauce)

Instructions

1. Heat Oil and Toast Whole Spices

   Add vegetable oil to the deep pot over medium heat. Once hot, add the whole spices and stir for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

2. Remove Spices

   Using a slotted spoon, quickly remove the whole spices and discard them to avoid bitterness.

   Time: PT30S

3. Add Chili Base

   Stir in the chili oil and chili paste, letting them meld with the oil for 30 seconds.

   Time: PT30S

4. Build the Broth

   Add minced ginger, garlic, and chopped green onion. Then crumble in the chicken stock cubes, pour in 4 cups of water, and bring to a gentle boil.

   Time: PT2M

   Temperature: Medium‑high heat

5. Simmer the Broth

   Reduce heat to low and let the broth simmer for 15 minutes, allowing flavors to develop.

   Time: PT15M

   Temperature: Low heat

6. Prepare Raw Ingredients

   While the broth simmers, slice mushrooms, baby corn, rice cakes, and spinach. Slice the Chinese cabbage thinly and cut the beef into bite‑size pieces. Keep all raw proteins separate.

   Time: PT5M

7. Add Proteins & Veggies to Broth

   One by one, add mushrooms, prawns, mini sausages, baby corn, rice cakes, spinach, Chinese cabbage, and the sliced beef into the simmering broth.

   Time: PT2M

8. Cook Instant Ramen Noodles

   Separate the ramen noodles from their seasoning packets, briefly dip them in hot water to loosen, then add them to the pot. Sprinkle the ramen seasoning packet over the broth, cover, and cook for 8–10 minutes.

   Time: PT10M

   Temperature: Medium heat

9. Prepare Dipping Sauce

   In a mixing bowl, combine chili oil, soy sauce, rice vinegar, toasted sesame oil, chopped garlic, chopped green onion, and crushed peanuts. Mix well.

   Time: PT2M

10. Serve Hotpot

    Transfer the bubbling broth and its ingredients to a serving pot or keep the deep pot on the table. Provide each guest with a small bowl of the dipping sauce and let everyone scoop, cook, and enjoy the hotpot together.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Whole Spices: Chinese five‑spice powder (use half amount)
• Instead of Chili Oil: Sichuan pepper oil
• Instead of Chili Paste: Sriracha, Thai red curry paste
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Green Onion: Chives
• Instead of Chicken Stock Cubes: Bouillon powder, homemade chicken broth
• Instead of Mushrooms: Enoki mushrooms
• Instead of Prawns: Shrimp, Chicken strips
• Instead of Mini Sausages: Chicken meatballs
• Instead of Baby Corn: Corn kernels
• Instead of Rice Cakes: Rice noodles
• Instead of Spinach: Swiss chard
• Instead of Chinese Cabbage: Napa cabbage
• Instead of Beef (thinly sliced): Thinly sliced lamb, Thinly sliced chicken
• Instead of Instant Ramen Noodles: Egg noodles, Udon
• Instead of Soy Sauce: Tamari
• Instead of Vinegar: Apple cider vinegar
• Instead of Sesame Oil: Peanut oil (smaller amount)
• Instead of Peanuts: Cashews

Equipment Needed

• Deep Pot
• Chopping Board
• Chef Knife
• Ladle
• Mixing Bowl
• Measuring Spoons
• Strainer (optional) (optional)

Critical Steps — Do Not Skip

• Releasing the aroma of whole spices without burning them.
• Simmering the broth for at least 15 minutes for depth of flavor.
• Adding thinly sliced beef last to avoid over‑cooking.
• Cooking the instant ramen noodles just until al dente.

Chef Tips from the Video

• Use high‑quality chili oil for authentic heat and aroma.
• Add a handful of fresh cilantro or Thai basil at the table for extra freshness.
• If you like extra spice, toss a few dried red chilies into the broth while it simmers.

Troubleshooting

Storage

Refrigerator: Store leftover broth in an airtight container for up to 3 days.

Freezer: Freeze broth in portion‑size bags for up to 1 month.

Room temperature: Do not leave hotpot at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spicy broth a day ahead and refrigerate; reheat before adding fresh ingredients.
• The dipping sauce can be mixed and stored in a sealed jar for up to 5 days.

Frequently Asked Questions