Mongolian Hot Pot with Lamb and Sesame Sauce

Mongolian hot pot is what Germany calls the Beijing lamb hot pot, in Chinese shuan yangrou. A clear broth with ginger and scallions simmers in the pot. Each guest swishes lamb slices through the broth with chopsticks for a few seconds and dips them in a thick sauce of sesame paste. The classic copper pot with a chimney in the middle is heated with charcoal. At home you use an electric hot pot or a wide pot on a tabletop burner.

By Laura Chen· November 4, 2026

2 Std 40 Mintotal

4servings

830kcal

ChineseCuisine ›

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The lamb must be 1 to 2 mm thin. Put a boneless leg of lamb in the freezer for 90 minutes until partly frozen, and slice it across the grain with a long knife. At the butcher you can have the meat cut on the slicer. Plan 200 g of meat per person. Salt the broth sparingly, because you get the seasoning from the bowl of sauce.

The spicy version with chili and Sichuan pepper is at Szechuan hot pot, and Huo guo gives an overview. With beef and ponzu you cook Shabu shabu at the table.

Image: AI-generated.

Mongolian Hot Pot with Lamb and Sesame Sauce

Name: Mongolian Hot Pot with Lamb and Sesame Sauce
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 2.5 l water; 30 g ginger, sliced; 3 scallions, in long pieces; 4 dried shiitake mushrooms; 1 tsp salt; 800 g boneless leg of lamb; 400 g napa cabbage, in wide strips; 200 g firm tofu, cubed; 150 g baby spinach; 200 g mung bean glass noodles; 120 g Chinese sesame paste; 100 ml warm water; 2 tbsp light soy sauce; 1 cube fermented tofu with 1 tbsp brine; 1 tsp sugar; 2 tbsp chili oil; 1 bunch cilantro, chopped

Laura Chen

Servings

Prep time

120 Minuten

Cook time

40 Minuten

Calories

830

Cuisine

Chinese

Ingredients

For the broth:

2.5 l water
30 g ginger, sliced
3 scallions, in long pieces
4 dried shiitake mushrooms
1 tsp salt

For cooking at the table:

800 g boneless leg of lamb
400 g napa cabbage, in wide strips
200 g firm tofu, cubed
150 g baby spinach
200 g mung bean glass noodles

For the sesame sauce:

120 g Chinese sesame paste
100 ml warm water
2 tbsp light soy sauce
1 cube fermented tofu with 1 tbsp brine
1 tsp sugar
2 tbsp chili oil
1 bunch cilantro, chopped

Instructions

Put the lamb in the freezer for 90 minutes. Meanwhile soak the glass noodles in warm water for 20 minutes and drain.
Bring the water, ginger, scallions, shiitake and salt to a boil and simmer the broth for 20 minutes.
Slice the partly frozen lamb across the grain into slices 1 to 2 mm thin. Lay them slightly overlapping on plates and keep cold until eating.
Stir the sesame paste with the warm water by the spoonful until smooth and thick enough to run off the spoon. Mash the fermented tofu with the brine and stir it in with the soy sauce and sugar.
Divide the sauce among four bowls and top with chili oil and cilantro. Arrange the napa cabbage, tofu, spinach and glass noodles on platters.
Put the pot with the broth on the tabletop burner and keep it at a gentle boil. First put in some of the napa cabbage and tofu.
Swish each lamb slice through the broth with chopsticks for 10 to 20 seconds, until no longer pink, and dip it in the sesame sauce.
Add the spinach and glass noodles to the broth toward the end. At the end, ladle the broth into the bowls as soup with a little salt and scallions.

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Mongolian Hot Pot with Lamb and Sesame Sauce

Ingredients

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For the sesame sauce:

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