Beijing-Style Lamb Hot Pot recipe - ingredients, nutrition and when to eat it
This Beijing-style hot pot features thinly sliced lamb briefly cooked in clear broth and dipped in sesame sauce.
This Beijing-style hot pot features thinly sliced lamb briefly cooked in clear broth and dipped in sesame sauce. The mild meat and nutty sauce pair beautifully, making it a cozy choice for an evening when you’re in the mood for a warming soup dish.
Chinese · 25 minutes to cook
Nutrition (per 736.5g serving): 516.6 kcal · protein 29g · carbohydrate 6.9g · fat 41.3g · sodium 801.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook just a few slices of meat at a time so the broth keeps simmering and the meat stays tender.
Tips: If the sauce is too thick, stir in a little hot broth at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Thinly Sliced Lamb Shoulder — 150 g
- Water — 500 ml
- Green onion — 0.5 pc
- Ginger — 10 g
- Sesame seeds — 1 Tbsp
- Sesame oil — 1 tsp
- Doenjang (Korean soybean paste) — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Vinegar — 1 tsp
- Water — 1 Tbsp