Beijing Hot Pot Dipping Sauce (京式火锅蘸料)
Sharing a nutty, savory, Beijing-style dipping sauce for hot pot that I’ve eaten my whole life. It uses a few fermented ingredients to create a super umami taste that pairs well with many types of hot pot soups. {Vegan, gluten-free adaptable}For gluten-free, replace the soy sauce with tamari.
Ingredients
Instructions
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Continue Reading at Omnivorescookbook →Chef's Notes
Shop for premium sesame paste that is made with 100% sesame seeds. Do not get the ones that are made with a combination of sesame seeds and peanuts.You can use unsweetened peanut butter or tahini, both will be delicious but with a very different nutty note.
You can use cold or warm water. If you use hot pot broth, portion out the broth when it’s warm but not boiling. If you add boiling broth to the sesame paste it might separate.
Start with 1 teaspoon if you’ve never tried the sauce before. Gradually increase the amount if you like the taste.
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Reviews from the Original Source
The perfect dipping sauce for hot pot. It’s so balanced and creamy and unctuous!
This is very informative--I love hot pot and sauces to go with it.
On the section where you explain further about sesame paste with a picture, it says both bottles are on the right. I can't read Chinese so I am not sure which one is 100% sesame or mixed with peanut. Today is cold rainy day--will buy 100% sesame paste to go with my hot pot dinner.
I couldn't stop thinking about this sauce, so I whipped up a batch even though I don't have a hotpot set up. I put it in a jar and I've been dolloping it on blanched gailan. It's a real time saver, and it's stupid delicious. I'll be making it again when I run out, which will be soon. I'm very glad I picked up the leek paste. It turns out I like it a lot! I'm excited to learn about more things to do with it.
WOW. Another home run recipe. Made this for hot pot night at home this last weekend and it was incredible, especially for dipping the meats in - couldn't find the leek flower sauce unfortunately, but I actually doubled the fermented red tofu because I liked the flavor so much. It is a more delicate flavor than I expected... much less offensive than blue cheese in my opinion.
Your recipes consistently turn out well, I've been using your website looking for chinese dishes I haven't made or was afraid to try, or had tried before and failed haha. My source of chinese recipes growing up was Irene Kuo's Key to Chinese Cooking, and just like hers, I always know I can trust your recipes to turn out the way you say they will! Thanks Maggie!
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