Mongolian Hot Pot

Go on an adventure and treat your family and friends to this enchanting hot pot from the East Asian country of Mongolia.

Try making this slow cooked dish with your trusty Chasseur cast iron fondue pot.

Mongolian hot pot
PREP TIME 10 COOK TIME 30 MAKES 6
  • 2 ½ tablespoons of grated peeled fresh ginger
  • 2 tablespoons of light soy sauce
  • ¼ teaspoon of crushed red pepper
  • 230g thinly cut flank steak
  • 2 large minced garlic cloves
  • 7 cups of thinly sliced bok choy
  • 1 cup of thinly sliced mushrooms
  • 1 cup of slices carrots
  • ½ cup of thinly sliced green onions
  • 2 cups of hot water
  • 2 tablespoons of hoisin sauce
  • 400g beef broth
  • 115g uncooked soba
  • 1 tablespoon of rice vinegar
  • 1 1/2 teaspoons sesame oil

Preparation method

  1. Combine the grated ginger, soy sauce, crushed red pepper, steak and garlic into a sealed plastic bag and leave to marinate in the fridge for 2 ½ hours.
  2. In a frying pan, place some cooking oil onto the pan and add the beef. Stir-fry the beef until it has browned before removing from the pan.
  3. In your cast iron fondue pan, add the bok choy, mushrooms, carrots and green onions. Slowly cook the ingredients until the bok choy has begun to wilt.
  4. Add the 2 cups of hot water into the pot, along with the broth, hoisin sauce and leave to slowly boil.
  5. Stir in the noodles.
  6. Reduce the heat and allow the mixture to simmer for approximately 5 minutes until the noodles have cooked.
  7. Add in the cooked beef from earlier and the vinegar.
  8. Place the fondue pot in the centre of the table with a ladle and allow your guests to pour their meal themselves.