Beijing Hot Pot Bowl
A TikTok-friendly hot pot reimagined as a one-pot dinner. Sear mixed proteins, simmer in a spiced Sichuan-forward broth, then eat straight from the pan with fresh greens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 batch mixed proteins (8 oz chicken thigh + 4 oz large shrimp + 4 oz beef sirloin, cut into bite-sized pieces)
- 2 cups chicken or vegetable broth
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp soy sauce
- ½ tsp Sichuan peppercorns (or red pepper flakes for numbing heat)
- 2 whole star anise pods
- 3 cups fresh greens (baby bok choy, spinach, or napa cabbage, chopped)
- 1 batch fresh ginger (1-inch knob, thinly sliced) + garlic cloves (3, minced)
Instructions
- 1
Heat 1 tbsp oil in a large shallow pot or wide skillet over medium-high until it shimmers.
- 2
Working in batches, sear the chicken, shrimp, and beef 90 seconds per side until surface is opaque. Remove and set aside.
- 3
Add ginger and garlic to the pot, stir for 30 seconds until fragrant, then pour in broth, gochujang, soy sauce, and spices.
- 4
Bring to a simmer, then return the seared proteins to the pot. Cover and simmer 6 minutes until shrimp is cooked through.
- 5
Add fresh greens to the pot and stir gently until they begin to wilt, about 60 seconds. Taste and adjust seasoning.
- 6
Serve straight from the pot into bowls with the hot broth, proteins, and greens. Drizzle with a touch more soy sauce if desired.
Tools you’ll need
- large shallow pot or 12-inch skillet with lid
- cutting board
- chef's knife
- spoon or slotted spoon
- soup ladle
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