Arteflame Grilled Hot Pot Recipe

Introduction:

Hot pot is a communal dish filled with a flavorful broth, fresh vegetables, and a variety of proteins. Using the Arteflame grill, you can prepare a unique version of hot pot where the ingredients are grilled to perfection before dipping them into a savory broth.

Ingredients

For the Broth:

• 6 cups chicken or vegetable stock
• 2 cloves garlic, smashed
• 1-inch piece of ginger, sliced
• 2 green onions, cut into large pieces
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili flakes (optional, for heat)
• Salt and pepper, to taste

For the Proteins:

• 1/2 pound thinly sliced beef (ribeye or sirloin)
• 1/2 pound thinly sliced pork loin
• 1/2 pound peeled and deveined shrimp
• 1/2 block firm tofu, sliced into cubes

For the Vegetables:

• 1 cup Napa cabbage, chopped
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup baby corn
• 1/2 cup bok choy, halved
• 1/2 cup carrots, thinly sliced
• 1/2 cup snow peas
• 1/2 cup enoki mushrooms (optional)

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp chili oil (optional)
• 1 tsp minced garlic
• 1 tsp rice vinegar

Instructions

Step 1: Prepare the Broth

1. In a large pot, combine the chicken or vegetable stock, garlic, ginger, green onions, soy sauce, rice vinegar, sesame oil, and chili flakes.
2. Put the pot on the grill as the grill heats up.  Alternatively, simmer on a side burner or stovetop while you prepare the grill. Keep warm.

Step 2: Fire Up the Arteflame Grill

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Grease the flat cooktop lightly with vegetable oil to prevent sticking.

Step 3: Grill the Proteins

1. Place the beef, pork, and shrimp on the medium-heat zone of the grill.
2. Cook for 1-2 minutes per side until seared and just cooked through. Move to a cooler zone to keep warm.
3. Grill the tofu cubes on all sides until golden brown, about 2 minutes per side.

Step 4: Grill the Vegetables

1. Place the cabbage, mushrooms, baby corn, bok choy, carrots, and snow peas on the flat cooktop.
2. Grill for 2-3 minutes, turning occasionally, until lightly charred and tender. Move to the cooler zone.

Step 5: Assemble the Hot Pot

1. Transfer the warm broth to a large, heatproof bowl or pot placed at the center of the table.
2. Arrange the grilled proteins and vegetables around the hot pot for easy access.

Step 6: Serve with Dipping Sauce

1. Mix soy sauce, sesame oil, chili oil, garlic, and rice vinegar in a small bowl to make the dipping sauce.
2. Dip the grilled ingredients into the broth to warm and flavor them before enjoying with the dipping sauce.

Tips for Perfect Grilled Hot Pot

1. Prep in Advance: Slice and arrange all ingredients before starting to grill.
2. Heat Management: Use the high-heat center for quick searing and the cooler outer zones for keeping ingredients warm.
3. Customizable: Offer a variety of proteins and vegetables for guests to choose from.
4. Serve Fresh: Keep the broth warm and grill ingredients in small batches for freshness.

Variations

1. Seafood Hot Pot: Include scallops, crab legs, and squid for a seafood feast.
2. Spicy Broth: Add Szechuan peppercorns and chili paste for a fiery broth.
3. Vegetarian Hot Pot: Use vegetable stock and tofu with a variety of vegetables.
4. Herbal Broth: Add star anise, lemongrass, or cinnamon for a fragrant twist.
5. Noodle Additions: Serve with cooked udon, rice noodles, or glass noodles.

Pairings

• Sides: Serve with steamed jasmine rice or dumplings.
• Drinks: Pair with green tea, a crisp lager, or sparkling water with lemon.
• Sauces: Offer additional chili oil, soy sauce, or hoisin sauce for dipping.

Conclusion

Arteflame Grilled Hot Pot is a unique and interactive dish that combines the smoky flavors of grilled ingredients with a warm, savory broth. Perfect for gatherings, this recipe lets everyone enjoy a personalized and flavorful dining experience.