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A Moo Krata recipe for Thai BBQ and Hot Pot by MisoHungrry.

Moo Krata by Miso Hungrry - Thai BBQ and Hot Pot Recipe

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    30 mins

  • Cooking

    10 mins

BBQ Hot Pot Thai Recipe Video Asian Food Multifunctional Cooker Pork Seafood Vegetable Rice or Noodle Lunch Dinner Less Than 60 mins Beef

Moo Krata is a Thai BBQ and Hot Pot Recipe. Miso Hungrry shows us how to make the marinade and dipping sauce at home!

 

This Thai street food classic is popular because it brings together the savory and smoky heat of grilled meats with the savory and craveable sharing experience of hot pot. Common in places like Thailand, Singapore, and other places in Southeast Asia, the grilling juices from the barbecued meats help to flavor the hot pot, combining the flavors for a unique experience. We're grateful to Miso Hungrry for showcasing this experience, which you can recreate at home with friends for a special dining experience!

 

At home, this can be replicated with a combo hot pot and barbecue appliance. The one show in Miso's video can be found on Amazon at the bolded link, for example. While there, make sure to pick up some Lee Kum Kee Premium Oyster Sauce, which is key to both the marinade and the dipping sauce for adding layers of complex umami! Premium Soy Sauce adds more umami and aroma to the marinade, while Honey Sriracha adds the sweet and spicy components to the dipping sauce that will make them unforgettable.

 

*NOTE: Cooking time in this recipe refers to the time it takes to heat the broth in the hot pot. Once everything is ready, how long cooking takes depends on how many people are enjoying and how much food you are cooking together, it's all about the experience!*

What You Will Need

Ingredients

  • --PROTEINS--
  • 1/2 lb. Pork belly, thinly sliced
  • 1 lb. Pork shoulder or loin, thinly sliced (for marinating)
  • 1 lb. Brisket/sirloin, thinly sliced
  • 1 lb. Shrimp, head-on
  • 1/2 lb. Squid or cuttlefish, scored and cut into rings
  • 1/2 lb. Fish balls, meatballs, or shrimp balls
  • --VEGETABLES--
  • 2 cups Chinese cabbage (napa cabbage) leaves, separated
  • 2 cups Morning glory (pak boong, water spinach)
  • 2 cups Baby corn
  • 2 cups Carrot slices
  • 2 cups Pumpkin or squash slices
  • 2 cups Mushrooms (enoki, oyster, or straw mushrooms)
  • 2 cups Lettuce leaves
  • --NOODLES AND STARCH--
  • 4 oz. Glass noodles (mung bean vermicelli, soaked)
  • Instant noodles as desired
  • Cooked White Rice, for serving (1 cup per person)

Marinade

  • 1 ½ Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 tsp. Lee Kum Kee Premium Soy Sauce
  • 1 tsp. sugar (palm sugar if possible, or white sugar)
  • 1 tsp. Lee Kum Kee Minced Garlic
  • ¼ tsp. Lee Kum Kee White Pepper Powder
  • ½ tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. cornstarch

Dipping

  • 3 Tbsp. Lee Kum Kee Honey Sriracha
  • 2 Tbsp. tomato ketchup
  • 2 Tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 tsp. Lee Kum Kee Sodium Reduced Seasoned Soy Sauce
  • 3 Tbsp. sugar
  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar
  • ½ tsp. Lee Kum Kee Pure Sesame Oil
  • 2 tsp. white sesame seeds, lightly toasted
  • ½ tsp. fresh bird’s eye chili (prik kee noo), finely chopped
  • ½ tsp. Lee Kum Kee Minced Garlic
  • ½ tsp. cilantro root (with stems/leaves), pounded or minced
  • 6 Tbsp. Water (adjust to consistency)

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Lee Kum Kee Honey Sriracha Sauce bottle showcasing sweet and spicy flavor with a hint of honey, ideal for drizzling, dipping, or glazing

Chili Sauces, Sriracha Sauces

Honey Sriracha Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Lee Kum Kee Sodium Reduced Seasoned Soy Sauce 16.9oz

Soy Sauces

Sodium Reduced Seasoned Soy Sauce
Seasoned Rice Vinegar, 16.9 fl oz (500 ml), Bottle

Vinegars

Seasoned Rice Vinegar
Garlic

Other Specialty Sauces

Minced Garlic
White Pepper Powder 0.95 oz (27 g), Bottle

Spices

White Pepper Powder

How to make it

  1. Make the marinade for the thinly sliced pork loin (Use the ingredients from the "Marinade" section):

    • Pound Lee Kum Kee Minced Garlic into a paste
    • Add Lee Kum Kee Premium Oyster Sauce and Premium Soy Sauce into a bowl, then add the sugar, garlic, and white pepper.
    • Mix together thoroughly, then while whisking, add cornstarch so it dissolves thoroughly.
    • Coat the thinly sliced pork loin in the marinade and marinate for at least 30 minutes. 2-3 hours or overnight is optimal.

  2. Make the Moo Krata / Suki Dipping Sauce (use ingredients from the "Dipping" section):

  3. Prepare the Moo Krata Spread for enjoying:

     

    • Add water or broth to the hot pot portion of your appliance, and turn both heating elements on.
    • Once hot, start grilling the marinated pork loin while adding vegetables as desired to the hot pot to flavor the broth.
    • Cook meats, other veggies and noodles as desired. 
    • Once something is cooked on the grill or in the hot pot, dip in the dipping sauce and enjoy!

    For more inspirations for Thai food, hot pot, or BBQ, make sure to follow our recipes page!

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