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If Korean BBQ and Japanese Shabu Shabu had a baby, you'd get this glorious Thai communal meal.

Thai BBQ Hot Pot

Ingredients

  • ½ lb pork belly, Thinly sliced

  • ½ lb ribeye, Thinly sliced

  • ½ lb pork jowl, sliced

  • ½ lb shrimp, peeled with head on

  • ½ lb squid, cleaned and sliced

  • Assorted fish balls

  • 5 oz enoki mushrooms, trimmed

  • 4 oz shitake mushrooms, sliced

  • 2 cups Shanghai cabbage, sliced

  • 2 cups Chinese broccoli, roughly chopped

  • 1 cup Chinese chives, chopped

  • 1 cup cilantro, chopped

  • 1-2 pkgs glass noodles

  • Water for soup base

  • Nam Jim Jaew sauce:

  • ⅓ cup fresh lime juice

  • 3 tbsp fish sauce

  • 2 tsp sugar

  • ¼ cup shallots, thinly sliced

  • ¼ cup cilantro, finely chopped

  • 1 tbsp dried ground Thai chili

  • 1 tbsp toasted ground rice powder

  • Nam Jim Seafood sauce:

  • 8 cloves garlic

  • ¼ cup cilantro root, stem, and leaves, roughly chopped

  • 3 tbsp fish sauce

  • 2 tsp sugar

  • ½ cup lime juice

  • 6 birds eye chilies, roughly chopped

Instructions

  1. Prep the dipping sauces: For Nam Jim Jaew, combine all ingredients in a bowl and divide into individual bowls for serving. For Nam Jim Seafood, combine all ingredients in a mortar and pestle or food processor and divide into individual bowls.

  2. Arrange 3 platters: one for raw pork and beef, one for shrimp, squid, fish tofu and balls, and one for veggies and glass noodles on another.

  3. Preheat your moo kata grill or two burners with a grill pan and pot on another. Pour water into the reservoir and add veggies and proteins of your choice.

  4. Grill and dip items, and keep adding items to the water to build a flavorful soup as your meal progresses.

Thai BBQ Hot Pot
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Transcript

- Having your friends over for a fun communal meal is the best. And what's even better is a meal where you don't have to cook a damn thing. Now how is that possible without ordering out? You throw a Thai style barbecue hotpot night, also known as mookata, which translates to pork skillet. And it's kind of like a Korean barbecue and Japanese shabu-shabu all in one. During my last visit to Thailand, my family invited me for my first ever mookata, and it was glorious. They prepared an assortment of proteins and veggies and it was so fun grilling the meat and dunking ingredients into this moat of steamy soup underneath. So I'm really excited to show you how to prepare this for yourself at home. First up let's talk about the dipping sauces. Now you could buy these pre-made Thai sauces in a bottle, but they're super easy to make on your own. My favorites are nam jim jaew, which is perfect for any Thai barbecue, and nam jim seafood, that's how it is in Thai. It's not the English translation, it's just nam jim seafood. For nam jim jaew, combine lime juice, fish sauce, and sugar. Then add sliced shallots, cilantro, dried ground Thai chili, and toasted rice powder. Like most of Thai cuisine there's that really nice balance of all the different flavors. So you got sour, salty, spicy, sweet, and you gotta play around with it. Depending on what your taste preferences are you can add a little more spice, a little more sourness with lime juice, totally up to you. For nam jim seafood throw a bunch of garlic into a mortar and pestle, or a food processor, followed by a bunch of cilantro. The leaves, stem, and even the root, it's the most flavorful part. Fish sauce, lime juice, sugar. Then mix in some chopped Thai chilies. You can add a little or a lot. Both of these sauces really hit all of those spots on your tongue. I'm sorry, I apologize for my behavior. For the veggie platter I've got an assortment of delicious, flavorful ingredients, like assorted mushrooms. I've got some sliced shitake, and some enoki. When these hit either the grill or the soup, they release as a very deep meaty flavor. So freaking good. Along with some sliced napa cabbage. This just makes it easier to pick up and cook. Some sliced up Chinese chives. You can also use scallions, Chinese broccoli. Again, use any other type of veggie you want along with some cilantro for that herby freshness. And glass noodles for lovers of noods. For the meat platter I have some ribeye pork belly and pork jowl. That's the meaty, fatty part here. If you noticed, they've all got a nice ratio of fat to meat, and that's because it's gonna make it super tender either on the grill or in the soup. And they're also very thinly sliced. Now you could get 'em like this at the Asian market, or you can get a whole piece of meat, freeze it a little bit, and then go ahead and slice it yourself, and then arrange it in a platter just like this. Now the last platter is the seafood one. It's actually my favorite. I've got some clean squid which I slice into rings, fish balls, so yummy. I've got fish tofu squares here, and an assortment of fish balls, and some shrimp. I got them whole and I just removed the skin but left the head and the tail intact. And the head is just delicious to suck on. Right, right? You know what I'm talking about. This beauty right here is my cooking device. It's an electric version of a mookata. Now traditionally they have the dome center plate, just like this, for grilling, and underneath, they heat it up with a lot of charcoal. Now this is the electric version so I have some switches here, then I can control the heat. And around it is a reservoir for the base of the soup. And all you have to do is add some hot water. You can add a flavored soup base if you want, but what I love about this is that it starts off plain and then as you add all of the ingredients it just intensifies the flavor of the soup. It is so bomb. And for each person in your group, give 'em a plate, a bowl with a spoon, and divide the sauce into their own little individual bowls so that we're not swappin' spit, you know? I like to start off by adding the veggies to the water so you could start developing flavor. Some of those fish balls. The grill pan is nice and hot. I'm gonna start off with my favorite, some pork jowl. And to sanitize your chopsticks, just dip 'em for a few seconds in the hot water and keep cooking. Sometimes people like to marinate the meat beforehand and then grill it, but I like it just plain, because the sauces are so flavorful. My mouth is watering. I'm trying to keep drool in my mouth. Let's try the seafood. Oh yeah, lots of chilies there. Mm-mm! It's so refreshing, this sauce, paired with the seafood, excellent. If you don't know how to eat shrimp with the head let me show you. You just twist off the body, hang on to this, dip that in the seafood sauce. Mm-mm. Mm-mm! Also dip the head. Use your teeth to kind of grab everything into your mouth and suck at the same time. Heaven, heaven. Grab some soup, with some of those veggies. We have a sip of this broth. It's been building up some flavor. So comforting. I really hope you give this a try. Invite your friends over and let them do the cooking for once. See you next time. Fish balls in my mouth. Too hot, too hot! Mm-mm!