Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Mar 7, 2005 08:05 PM

Origin of: Hot Pot

  • j

Don't ask me why I want to know but I'm curious. Where did Hot Pot originate? ---you know the thing with the coals on the table and the broth and the meat et al that you cook in the broth.. . gets me hungry just thinking about it.

Heres the deal: The family and pups recently had hot pot at the home of a Chinese friend. The experience was wonderful and most yummy. In describing it later to a third party, we said that hotpot was a Chinese dish. The third party contested this and said that it was Korean.

While its not important in the grand scheme of things, I'd like to know if my know it all third party is right or wrong. I always thought the dish was Chinese and dated back to the Mongels. . ..


and while we are on the topic---can you use a brass hotpot safely? I have this beautiful one that I thought was decorative until I found it on the Wok Shop website for $275. . .

  1. Click to Upload a photo (10 MB limit)
  1. I thought Hot Pot was Mongolian in origin. At least, the Chinese cookbooks I have refer to it as "Mongolian Hot Pot".

      1. re: Krys

        That link re-enforces what I know (that Northern Tribes started hot pot dishes in Tang Dynasty).

      2. Here's a Solomonic answer. The website linked below, by a group of hobby historians interested in Mongolian culture, maintains that Mongolian **barbecue** is a Chinese invention loosely based on Korean bulgogi, but that Mongolian **hot pot** is apparently really of Mongolian origin.

        It's from a group that seems to have done its homework well.



        1. There is a Korean style hotpot called Sinsullo. It's different - has gingko nuts, and koreans are quite proud of it. First time I tried a Taiwanese hotpot in LA was at a place called Coriya, so I think it's possible that the way they do it in Taiwan may be influenced by the Korean style. Name means angel brazier, or fire.

          The "Mongolian" hotpot was always called rinsed mutton (shuanyangrou) when I was in China. The variety isn't the same as in the Korean dish. There could be a common ancestor in Manchuria where Mongols, Koreans and other Tungusic speaking peoples moved around (Manchu, Ewenki, etc.). And there are often separate origins to something easily made by nomadic peoples.

          At least no one is claiming that the Japanese shabu shabu is the source of it all.

          For more on nomadic foods, check out the kazakhstan cooking link below