I craved dry hotpot the other day, so I made this, and it hit the spot at just the right time. I love Chinese sesame paste (芝麻酱) so much, but I know it’s not very calorie-friendly, which means I can’t have a lot of it. So I wanted to recreate a similar texture but make it a lot more calorie-friendly, and this sauce gave me a lot of satisfaction. Roasted bean powder substitutes for the nuttiness of the sesame paste, and the texture was pretty much there once I mixed it with a little Greek yogurt as well. If you’re a macro-conscious person who loves hotpot, try this!

I highly recommend adding about 5g of Lao Gan Ma or your favourite chilli oil. It really brings the whole dish together and gives it that delicious, hot pot-style flavour! The macros already include 5g of chilli oil per serving.

High protein Dry Hot pot

Recipe by Minseo Kim

0.0 from 0 votes

Difficulty: easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

385

kcal

Protein

Carbs

Fat

Ingredients

Hotpot ingredients
Enoki mushroom 400g
Chives 400g
Sliced beef for hotpot 450g
Frozen baby squid 500g
Sauce ingredients (4 serves)
Minced garlic 40g
Soy sauce 20g
Rice vinegar 20g
Allulose 60g
Greek yogurt (fat-free) 100g
Lao gan ma 1 tsp
Optional
Chopped spring onion

Directions

Bring the water in your steamer to a boil.
Once the water is boiling, layer the enoki mushrooms, chives, sliced beef, and squid in the steamer.
Cover with the lid and steam for 5 minutes. Once the squid is cooked, take it out first to prevent it from overcooking. Continue steaming the beef and vegetables until the beef is fully cooked.
Divide the cooked meat and vegetables into 4 servings.
Make the Sauce
In a separate bowl, add all the sauce ingredients and mix well.
Pour the sauce over each serving, then garnish with chopped spring onions and Lao Gan Ma (chilli oil).
Enjoy! ❤️