The Best Hot Pot Dipping Sauce Recipe
Servings: 4 servings
Calories: 72kcal
Cost: $0.21 per serving
This is my family’s favourite hot pot dipping sauce. It can be easily customized to your own taste. Easy to whip up while you wait for the hot pot to boil!
Print Recipe
Equipment
- Mortar and pestle (see Note 1)
Ingredients
- 3 to 12 cloves garlic (see Note 2)
- 1 tbsp hot water
- 2 tbsp soy sauce
- 1 tbsp black vinegar (see Note 3)
- 1 tbsp chili crisp
- 1 tbsp Homemade Sesame Paste (*optional)
- ½ tbsp sesame oil
- ½ tsp MSG
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 scallion
- 1 tbsp cilantro (*optional)
Instructions
- Mash garlic into a paste with a mortar and pestle (see Note 1 if you don’t have one). Cover with hot water and set aside while you gather the other ingredients.
- Mix together the soy sauce, black vinegar, chili crisp, sesame oil, MSG, salt, and black pepper in a bowl. Pour over the garlic and water.
- Spoon in the sesame paste. Sesame paste really changes the flavour and texture of the dip, so add it to taste.
- Top with a generous sprinkling of scallion and cilantro.
Notes
- No Mortar & Pestle? No Problem: Seal the garlic cloves in a ziploc bag and smash them with a rolling pin.
- Garlic: Use anywhere from 3 cloves to a whole bulb, depending on how much you like your garlic. 🧄 We prefer using around 5–6 cloves.
- Chinese Black Vinegar is also known as Zhenjiang Vinegar or Chinkiang Vinegar. It tastes intensely malty and a little bit sweet, a must for many Chinese condiment recipes. You can buy this from an Asian grocery store or online; but in a pinch, substitute another type of black vinegar or balsamic vinegar.
Nutrition
Calories: 72kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 632mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg