Beijing Hot Pot Dipping Sauce

If you go to a hot pot restaurant, chances are, you will find many sauce options or a sauce bar where you can build your own sauce. When it comes to sauces for hot pot, there are limitless ways to combine the flavors and everyone has their own preferences. Today, I want to share the savory Beijing-style dipping sauce that I’ve eaten as long as I can remember. It’s still my favorite hot pot dipping sauce and I make it whenever I have a hot pot dinner.

Flavor profile & ingredients

Chinese sesame paste (芝麻酱)

If you cannot find Chinese sesame paste, it’s OK to use unsweetened natural peanut butter or tahini. Both of them have very different taste but the result will be delicious nonetheless.

Red fermented bean curd (酱豆腐)

Fermented bean curd is also called furu. Some people call this stinky tofu. I call it Chinese blue cheese. These little squares have a creamy texture and a salty and fermented umami that’s very similar to cheese. In China we usually serve it with plain congee and use it to braise spare ribs. It’s also a key ingredient in the hot pot dipping sauce to add some fermented umami.

Fermented leek flower sauce (韭菜花)

Fermented leek flower is another flavor bomb, and may be the weirdest ingredient ever. I wouldn’t blame you if you think it smells stinky. It’s made with leek flowers (and chives, sometimes) and salt, then fermented until it forms a dark green paste. It is very pungent and salty, with a distinctive, garlicky umami that’s hard to describe. It adds further dimension to the dipping sauce but you can skip it just as well. Even my mom thinks it’s too stinky and refuses to eat it (lol). It’s like anchovies. You either love it or hate it. Next time if you’re at a hot pot restaurant, try to add a small amount to your dipping sauce to see if you like it. If so, you can gradually add a bit more.

Other ingredients

Among the rest of the ingredients, the sesame oil is the most important. Especially if you are using peanut butter or tahini, it will add a very delicious nutty flavor. If you do not use the fermented leek flower sauce, I recommend adding more sesame oil and garlic to boost the taste. You can also use homemade chili oil to boost the taste if you like a spicy sauce. The minced cilantro balances out the flavor and I really like it. If you do not like cilantro, minced green onion is another good option.

How to mix the sauce

The key to mixing the sauce is to dilute the sesame paste into a runny sauce. At a hot pot restaurant sauce bar, the sesame paste is already diluted and ready to use. At home, you will need to mix in some water so it forms a saucy consistency. The best way to mix the sesame paste is to add water gradually and whisk continuously with a spatula (or a spoon). You will notice the sesame paste thickening at first, then thinning out as you blend in more water. I also prefer to use hot pot base instead of water to further boost the taste of the sauce. If you decide to do so, spoon out the warm broth before it starts to boil. Adding boiling water to the sesame paste might cause separation.

Afterthoughts

I hope this guide will help you create a flavorful hot pot dipping sauce that you enjoy. Again, everyone has their own preferences and do feel free to change up the ingredient ratio according to your taste. In fact, I never measured the ingredients before writing this recipe, and I felt it tastes slightly better when I don’t measure them 😉