Chinese Hot Pot Sauce is a bold, savory, and customizable dipping sauce that perfectly complements the flavors of hot pot. With a rich base of sesame paste, soy sauce, vinegar, and chili oil, it balances nuttiness, saltiness, and spiciness for a flavor-packed condiment you can tailor to your taste.
Why You’ll Love This Recipe
This sauce is quick to prepare, versatile, and endlessly customizable. Whether you like it rich and nutty, tangy and sharp, or fiery with spice, you can adjust the ingredients to your preference. It’s the perfect dipping sauce for hot pot meats, seafood, vegetables, and noodles, bringing all the flavors together in one delicious bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tbsp Chinese sesame paste
- 2 tbsp soy sauce
- 1–2 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp vegetarian oyster sauce
- 1 tbsp sugar (adjust to taste)
- 1/2 tbsp sesame oil
- 1 tsp roasted sesame seeds
- 1/2 to 1 tbsp chili oil (adjust to desired heat)
- 1 tbsp doubanjiang or fermented chili bean paste (optional)
- 1/2 to 1 tbsp minced garlic
- Chopped green onions (scallions)
- Chopped fresh cilantro
- 2–3 tbsp water (adjust for desired consistency)
Directions
- In a mixing bowl, combine sesame paste, soy sauce, vinegar, vegetarian oyster sauce, and sugar.
- Stir in sesame oil, sesame seeds, chili oil, and doubanjiang (if using).
- Add minced garlic, chopped green onions, and cilantro.
- Mix in 2–3 tbsp water until the sauce reaches your desired consistency.
- Taste and adjust seasoning—add more chili oil for heat, more vinegar for tang, or more sugar for sweetness.
- Serve immediately with hot pot meats, vegetables, noodles, or dumplings.
Servings and timing
- Servings: about 4 small dipping bowls
- Prep time: 5 minutes
- Total time: 5 minutes
Variations
- Creamier: Add a spoonful of peanut butter for extra nuttiness.
- Milder: Reduce chili oil and omit doubanjiang for a less spicy version.
- Sweeter: Add honey or more sugar for a sweeter balance.
- Tangier: Increase vinegar for a sharp, refreshing kick.
- Savory depth: Stir in a dash of mushroom sauce or miso for umami.
Storage/Reheating
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as sesame paste may thicken or separate slightly. This sauce does not require reheating—simply bring to room temperature before use.
FAQs
Can I substitute tahini for Chinese sesame paste?
Yes, but tahini has a lighter flavor. Toasted Chinese sesame paste is richer and more authentic.
Do I have to use vegetarian oyster sauce?
No, regular oyster sauce works too, though vegetarian versions keep it plant-based.
Can I make this sauce without chili oil?
Yes, simply omit it for a non-spicy dipping sauce.
What is doubanjiang?
It’s a fermented chili bean paste from Sichuan cuisine that adds deep umami and spice. It’s optional but highly recommended.
Can I make this ahead of time?
Yes, prepare it up to a day in advance and store it in the fridge.
How do I thin out a thick sauce?
Add a little more water until it reaches your preferred consistency.
What can I use instead of Chinese black vinegar?
Rice vinegar is the best substitute, though balsamic vinegar can work in a pinch.
Can I use this sauce for something other than hot pot?
Absolutely—it works well as a dip for dumplings, drizzle for noodles, or dressing for salads.
Is this sauce vegan?
Yes, if you use vegetarian oyster sauce or substitute with soy sauce.
Can I freeze this sauce?
It’s best enjoyed fresh, but you can freeze it in small portions for up to 1 month. Stir well after thawing.
Conclusion
Chinese Hot Pot Sauce is the ultimate customizable condiment to enhance your hot pot experience. With nutty sesame paste, tangy vinegar, umami oyster sauce, and spicy chili oil, it creates a balanced dipping sauce you can adjust to your liking. Quick to make and versatile beyond hot pot, this sauce is a must-have for any Asian-inspired meal.
Print
Chinese Hot Pot Sauce
- Total Time: 5 mins
- Yield: 4 small dipping bowls
- Diet: Vegan
Description
Chinese Hot Pot Sauce is a savory, spicy, and customizable dipping sauce that brings out the best in hot pot dishes. With a rich base of sesame paste, soy sauce, vinegar, and chili oil, it’s nutty, tangy, and deeply flavorful—perfect for meats, vegetables, noodles, and tofu.
Ingredients
2 tbsp Chinese sesame paste
2 tbsp soy sauce
1–2 tbsp Chinese black vinegar or rice vinegar
1 tbsp vegetarian oyster sauce
1 tbsp sugar (adjust to taste)
1/2 tbsp sesame oil
1 tsp roasted sesame seeds
1/2 to 1 tbsp chili oil (adjust to desired heat)
1 tbsp doubanjiang or fermented chili bean paste (optional)
1/2 to 1 tbsp minced garlic
Chopped green onions (scallions)
Chopped fresh cilantro
2–3 tbsp water (adjust for desired consistency)
Instructions
- In a bowl, combine sesame paste, soy sauce, vinegar, vegetarian oyster sauce, and sugar. Stir until smooth.
- Add sesame oil, sesame seeds, chili oil, and optional doubanjiang. Mix well.
- Stir in minced garlic, chopped green onions, and cilantro.
- Gradually add water to reach your desired consistency.
- Taste and adjust: add more chili oil for heat, vinegar for tang, or sugar for sweetness.
- Serve immediately with hot pot or other dishes like dumplings or noodles.
Notes
- Use tahini if you can’t find Chinese sesame paste, but note the flavor will be milder.
- Make the sauce up to 1 day in advance and refrigerate for convenience.
- Peanut butter can be added for extra creaminess and nuttiness.
- Adjust water to thin the sauce if it thickens in the fridge.
- Omit chili oil and doubanjiang for a mild version.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Sauce
- Method: No-Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1 small bowl
- Calories: 110
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
