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
