Hot pot is one of those meals that turns dinner into an event without asking much of the
host. A simmering pot of broth sits in the middle of the table, everyone cooks their own
thin-sliced meat, vegetables and noodles in it, and the meal stretches out comfortably
over an hour or two of dipping, chatting and going back for more. It's interactive,
endlessly customisable, and genuinely easy once you understand the handful of choices
that matter. This guide covers all of them.
What is hot pot? (and the regional styles)
Hot pot is a shared meal built around a communal pot of simmering broth kept hot at
the table. Diners cook raw ingredients in the broth a few pieces at a time, then dip the
cooked food in a sauce of their choosing. It exists in many forms across Asia: Chinese
hot pot (including the famously fiery Sichuan mala and the gentler split "yin-yang" pots),
Japanese shabu-shabu (where wafer-thin beef is swished briefly through a light broth),
and Korean styles like budae jjigae. The equipment and method are broadly the same;
only the broths, ingredients and sauces really change.
Choosing your pot
The pot is the one piece of equipment that defines your setup, and it's where most
beginners get stuck. Three questions sort it out: divided or single, what heat source, and
what size.
Divided vs single pot
A single pot holds one broth and is the simplest, cheapest place to start. A divided
pot (often a yin-yang shape) holds two broths at once - typically one mild and one
spicy - so you can please a mixed table or run a clear and a flavoured broth side by
side. If your household has different spice tolerances, a divided pot is well worth it; if
everyone eats the same way, a single pot is perfectly fine.
Electric vs stovetop vs induction
- Electric hot pots have the heating element built in. Plug in, set the dial, and the
pot maintains its own simmer at the table - the easiest, most self-contained
option, and great for beginners. - Stovetop pots are heated on a portable gas burner placed on the table. They
heat fast and get very hot, which suits styles that need a rolling boil, but you'll
need a butane burner. - Induction uses a portable induction cooktop with an induction-compatible pot. It's
precise, safe (no flame, cool surface), and increasingly the home favourite - just
confirm the pot has a magnetic, induction-ready base.
Sizing for your group
Size the pot to the number of diners, not the size of the table. A small electric pot suits
one to two people; a standard pot handles three to four; for five or more, go large, or run
a divided pot so the broth doesn't get crowded. An overcrowded pot cools down and
turns the meal into a waiting game, so err slightly larger if you're unsure.
Broths and dipping sauces
The broth carries the meal. Beginners can start with something as simple as a good
chicken or vegetable stock with aromatics - ginger, spring onion, garlic - and build
from there. Store-bought hot pot soup bases make spicy mala, tomato or herbal broths
effortless. For a divided pot, a classic pairing is a clear, mild broth alongside a spicy one.
The dipping sauce is where each diner makes the meal their own. A common base is
sesame paste or soy with garlic, spring onion, chilli oil and a touch of vinegar. Set out a
few components and let everyone mix their own bowl - it's part of the fun.
What to put in a hot pot?
Almost anything that cooks quickly works. A good spread covers a few categories: thinsliced meats (beef, pork, lamb - usually sold pre-sliced and partially frozen for hot pot), seafood (prawns, fish balls, squid), leafy greens and mushrooms, tofu in various forms, and starches like noodles or dumplings to finish. Cook in a logical order - items that take longer or release flavour (like fish balls and mushrooms) go in earlier; quick-cooking leafy greens and thin meat go in near the end. Save the noodles for last, when the broth has built up the most flavour.
Setting the table for a hot pot night
Place the pot in the centre on a heatproof mat. Give each diner a small bowl for their
dipping sauce, a rice bowl, chopsticks, and a small mesh strainer or slotted spoon for
fishing food out. Arrange raw ingredients on platters within easy reach - a nearby side
table or trolley helps if your dining table is small. Keep a jug of extra broth or hot water
on hand to top up as the liquid reduces.
Frequently asked questions
Do you need a special pot for hot pot?
Not strictly - any pot that holds a simmer at the table works — but a dedicated hot pot makes it far easier. Electric pots have the heat source built in, and divided pots let you run two broths at once. The main requirement is a way to keep the broth gently simmering throughout the meal.
Should you use electric or induction for hot pot?
Both are excellent for home use. Electric pots are the simplest, self-contained option for beginners. Induction (with an induction-compatible pot) offers precise control and a safe, flame-free surface. Stovetop on a butane burner gets the hottest but needs gas canisters.
What's the best broth for beginners?
A simple chicken or vegetable stock with ginger, garlic and spring onion is a reliable, crowd-pleasing start. Store-bought hot pot soup bases make spicy or specialty broths easy, and a divided pot lets you offer a mild and a spicy option together.
How much food do you need per person?
Plan for a generous mix across categories - roughly 150–200g of combined meat and seafood per person plus vegetables, tofu and a starch - but hot pot is forgiving, so lay out a varied spread and let people graze.
What's the difference between hot pot and shabu-shabu?
Shabu-shabu is a Japanese style of hot pot using a light broth and very thin beef swished through briefly; "hot pot" more broadly covers many regional broths and ingredients.
Can you reuse hot pot broth?
The broth becomes richer as the meal goes on and can be enjoyed as a soup at the end; leftover broth can be strained, cooled and refrigerated for a day, though it's best used promptly.
Want to host your own hot pot night? Explore our Electric Hotpot, induction
cooktops, and Asian cookware to get set up - and if you love interactive dining, see
our [Korean BBQ at home guide] for another table-cooked feast.
