Make your hot pot unforgettable with these 5 dipping sauces! Bold, tangy, spicy, creamy, or mild and sweet—there’s a sauce for everyone!
Hot pot is more than just a meal—it’s an experience that brings family and friends together, especially during festive occasions like Chinese New Year. The bubbling broth, fresh ingredients, and lively chatter make it an unforgettable centerpiece for any celebration.
But let’s not forget one of the most exciting parts: the hot pot dipping sauces! Hot pot is just not complete without a perfectly crafted sauce!
In this blog post, I’ll guide you through five of my favourite hot pot dipping sauces: Garlic Soy Sauce Dip, Chili Oil Sauce (Là Jiāo Yóu), Sesame Sauce (Zhī Má Jiàng), Thai Spicy Lime Sauce (Nam Jim), and a Ponzu Dip.
Each sauce brings its own unique flavour profile and is guaranteed to please everyone at the table—even the kids!
Want to get straight to the recipe? Scroll all the way to the end of the post!
What is Hot Pot?
Hot pot is a communal dining experience where a simmering pot of delicious broth (or two!) takes center stage. Surrounding the pot are plates of fresh meats, seafood, vegetables, tofu… pretty much any other ingredients you like! Everyone picks and choose their favourite ingredients and cook it individually in the simmering broth.
The beauty of hot pot lies in its adaptability—you can choose broths that range from mild to spicy, and the variety of ingredients means there’s something for everyone. Most times it is served in a dual-sided pot, so everyone can have their pick of broths.
But while the broth sets the stage, the dipping sauces are the real finishing stars to let you truly personalise each bite to suit your taste buds.
Why Are Hot Pot Dipping Sauces So Important?
Hot pot dipping sauces are essential for adding layers of flavour to cooked ingredients. The broth imparts a baseline taste that is meant to suit everyone’s palate.
The sauces add that extra layer to amplify all of your favourite flavour notes. Think of them as the finishing touch that ties the entire dish together. Sauces are deeply personal and customizable.
For example, I love mine bite extra spicy and garlicky, while someone else at the table would prefer a more savoury and tangy finish.
The Best Hot Pot Dipping Sauce is the One You Make Yourself!
The beauty of hot pot is that everyone gets to create their own perfect bite—and that includes the dipping sauce.
If you’re hosting hot pot, set up a corner with a variety of ingredients and let your guests get creative. Here’s what you can include:
- Light soy sauce
- Vinegar (Chinese black vinegar, rice vinegar or apple cider vinegar which is not as sharp as white vinegar is preferred)
- Chili oil (my homemade one is excellent, or you can use store-bought versions such as lao gan ma)
- Sesame oil
- Minced garlic
- Minced chilies
- Chopped cilantro
- Chopped scallions
- Sugar
- Salt
Encourage your guests to mix and match until they find their ideal combination!
But if you’re a total hot pot newbie (or just want to try different flavour profiles) and need a starting point on which sauces to try, here’s my guide to five tried-and-true favourites.
5 Must-Try Hot Pot Dipping Sauces
1. Garlic Soy Sauce Dip
This classic sauce goes with EVERYTHING!
This is the perfect balance of savoury and aromatic, with a garlicky kick that enhances everything from seafood to thinly sliced beef. I always add chopped bird’s eye chillies for a kick of spice.
Recommended Broth: This goes with most broths including clear broth, herbal broth, mala broth.
Ingredients:
- Soy sauce
- Vinegar (Chinese black vinegar, rice vinegar or apple cider vinegar which is not as sharp as white vinegar is preferred)
- Sugar
- Sesame oil
- Minced garlic
- Chopped scallions / spring onions
- Minced chillies or chilli oil (optional, for heat)
- Water or hot pot broth (optional, to dilute)
2. Chili Oil Sauce (Là Jiāo Yóu)
A must-have for spice lovers! You can just use a good chilli oil and be done with it, but adding a few extras will elevate the sauce for depth of flavour.
Recommended Broth: This goes with most broths including clear broth, herbal broth, mala broth.
Ingredients:
- Soy sauce
- Vinegar (Chinese black vinegar, rice vinegar or apple cider vinegar which is not as sharp as white vinegar is preferred)
- Sesame oil
- Minced garlic
- Cilantro
- Optional: Toasted sesame seeds
3. Sesame Sauce (Zhī Má Jiàng)
Creamy, nutty, savoury and rich, sesame sauce is a staple for hot pot dipping.
I love this especially with mala hotpot; the creaminess helps with the spicy, greasiness.
Recommended Broth: Mala broth, clear broth, mushroom broth.
Ingredients:
- Chinese sesame paste or zhi ma jiang (or tahini)*: This is a thick and nutty paste made purely from toasted sesame paste. Incredibly aromatic, with no added seasonings such as salt or sugar. Tahini is a close alternative, albeit a slightly lighter flavour than Chinese sesame paste.
- Water (to thin the consistency)
- Soy sauce
- Oyster sauce (optional, for extra umami)
- Sugar
- Sesame oil
- Garlic
- Chilli Oil or chopped chillies (optional, for heat)
- Chopped cilantro, for garnish
*The best sauce to use will be Chinese sesame paste, HOWEVER, this is not an easy ingredient to find, and tahini is too expensive here in Singapore.
Most of the time I use: Japanese Sesame Salad Dressing! Kewpie makes a good one, but any will work. Unlike Chinese sesame paste, these are already seasoned and sweetened. Omit the sugar and add less soy sauce in this case.
4. Thai-Style Spicy Lime Dip (Nam Jim Seafood)
This is my ALL-TIME favourite dipping sauce! I have a post dedicated to Nam Jim right here.
Bright, tangy, and spicy, this Thai-inspired dip adds a refreshing twist to your hot pot spread. It’s excellent with seafood and vegetables.
Recommended Broth: Tom Yum broth, seafood broth, clear broth, mushroom broth.
Ingredients:
- Lime juice
- Fish sauce
- Sugar
- Bird’s eye chilies, minced
- Minced garlic
- Chopped cilantro (with roots preferably)
5. Ponzu Dip
Light and citrusy, ponzu is a great option for kids or anyone looking for a milder dipping sauce.
You can serve the ponzu without any further add-ins.
Recommended Broth: Seafood broth, clear broth.
Ingredients:
- Ponzu sauce (store-bought or homemade)
- Grated ginger (optional)
- Chopped scallions (optional)
- Water (if ponzu sauce is too concentrated)
Wrapping Up
Whether you’re hosting a Chinese New Year feast or a casual gathering, these sauces will take your hot pot game to the next level.
A great hot pot experience isn’t just about the broth and ingredients—it’s about the sauces that bring everything together and customise every bite making it a truly personal experience.
These five dipping sauces cater to a range of tastes, and serve as a great starting point to explore flavours. But don’t stop there! Let them inspire you to create your own signature blend!
Do you have a go-to hot pot dipping sauce? I would love to know your combo – share your favorites in the comments below!
More Recipes Like This
- Crispy Chilli Oil| My Homemade Chilli Oil
- Homemade Chilli Oil (my easy, go-to recipe!)
- Nam Jim Sauce | Thai Spicy Seafood Dipping Sauce
- Sambal Cili Kicap for Mee Soto | Spicy Chilli Soy Sauce
- Nuoc Cham | Vietnamese sweet, spicy and tangy dipping sauce
Hot Pot Dipping Sauces (5 easy dips!)
2
servings10
minutes0
minutesKeep the screen of your device on
Ingredients
- Garlic Soy Sauce Dip (Suan Rong Jiang You)
3 tbsp soy sauce
1 tbsp Vinegar (Chinese black vinegar, rice vinegar or apple cider vinegar)
1 tsp sugar
1 tbsp finely minced garlic
1 tsp sesame oil
1 tsp sliced chili or chili oil (optional, for heat)
Chopped scallions (for garnish)
1 tbsp water or stock (optional, to dilute)
- Chili Oil Sauce (Là Jiāo Yóu)
2 tbsp chili oil with sediment (e.g., Lao Gan Ma or homemade chili oil)
1 tbsp soy sauce
2 tsp vinegar (Chinese black vinegar, rice vinegar or apple cider vinegar)
1 tsp sesame oil
1 tbsp minced garlic
Chopped cilantro (for garnish)
1 tsp toasted sesame seeds (optional)
- Sesame Sauce (Zhī Má Jiàng)
2 tbsp Chinese sesame paste / zhi ma jiang (or tahini or Japanese sesame dressing)* (see Notes)
1 tbsp water (to thin out the sauce)
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sugar
1/2 tsp sesame oil
1 tsp minced garlic
1 tsp chili oil or minced bird’s eye chili (optional, for heat)
Chopped cilantro (for garnish)
- Thai Spicy Lime Dipping Sauce (Nam Jim Sauce)
3 tbsp fresh lime juice
2 tbsp fish sauce
1 tbsp sugar
1 tbsp garlic, minced
1 -2 bird’s eye chilies, minced
1 stalk cilantro, finely chopped (including roots if possible)
- Savory and Citrusy Ponzu Dip
3 tbsp ponzu sauce (store-bought or homemade)
1 tbsp water (optional, to dilute ponzu sauce)
1 tsp grated ginger (optional)
Chopped scallions (optional, for garnish)
Directions
- Garlic Soy Sauce Dip
- In a small bowl, mix the soy sauce, Chinese black vinegar, and sugar until the sugar is dissolved.
- Stir in the minced garlic and sesame oil. For a spicy kick, add sliced chili or a drizzle of chili oil.
- Taste-test, if it’s too salty or you’d like a milder dip, add 1 tbsp of water or stock from the hot pot to dilute.
- Garnish with chopped scallions before serving.
- Chili Oil Sauce (Là Jiāo Yóu)
- Combine chili oil, soy sauce, vinegar, and sesame oil in a small bowl. Stir in minced garlic. Mix well.
- Garnish with chopped cilantro and toasted sesame seeds.
- Sesame Sauce (Zhī Má Jiàng)
- In a bowl, whisk the sesame paste with water until smooth and creamy.
- Add soy sauce, oyster sauce, sugar, and sesame oil. Mix in the minced garlic and chili oil (if desired) for a spicy kick. Stir until well combined.
- Garnish with chopped cilantro.
- Thai Spicy Lime Dipping Sauce (Nam Jim)
- Mix by Hand: In a small bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Mix in minced garlic, bird’s eye chilies and chopped cilantro.
- Add to Food Processor: Add all of the ingredients above, with the cilantro roots in a food processor. Pulse until all of the ingredients are well combined. Serve and enjoy!
- Ponzu Dip
- Pour into serving bowl and serve immediately!
- If needed, dilute the ponzu sauce with 1 tbsp of water for a milder flavor.
- To make it pop more, stir in grated ginger and garnish with scallions (optional).
Notes
- *If you can’t find sesame paste or tahini, you can also use Japanese sesame salad dressing. Kewpie makes a good one, but any will work. Unlike sesame paste, they are already seasoned and sweetened. Omit the sugar and add less soy sauce, to taste.
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