Classic Hotpot Essentials
Classic hotpot (火锅 huǒguō /hwor-gwor/ 'fire-pot') is a common comfort meal in Asia where a simmering pot of soup is placed in the centre of the table, where various ingredients are cooked in.
Every group has their own rotation of ingredients, so let us help you find yours!
Korean-style hotpot is referred to as Jeongol (전골). It is also made by putting a variety of ingredients into a pot of boiling broth. A more well-known variety would be Budae Jjigae (부대찌개) A.K.A Korean Army Stew, a Korean fusion stew with American-style processed ingredients such as canned beans, sliced cheese and luncheon meat.
But don't worry, we've compiled different options for
K-style hotpots here!
Commonly known Japanese hotpots would be sukiyaki and shabu-shabu. Although both cuisines are based around thinly-sliced beef, they are cooked with completely different methods. Sukiyaki offers a rich flavour, seasoned with soy sauce and sugar, while shabu-shabu is fatty meat with a light flavour.
Southeast Asian-style hotpots' wide range of diverse styles is due to the influence of countries in the region such as Malaysia, Singapore, Thailand, Vietnam, the Philippines and more.
Southeast Asia is known for their rich culture and cuisine, fostered by diversity. There's much to be explored but we will dive into Thailand's spicy and sour Tom Yum as well as savoury and rich peanut-based Satay hotpot!