Gyakok (Tibetan Hot Pot)
A Tibetan hot pot loved by the royal family. A sumptuous feast blowing fire from the chimney
Description
A premium pot dish using a beautiful, uniquely shaped brass pot (Gyakok) with a thick chimney-like cylinder in the center (holding red-hot coals). A Tibetan dish rooted in Chinese 'Hot Pot', ordered in Nepal at high-end Tibetan restaurants in Kathmandu or special banquets to entertain VIPs. Packed with every imaginable luxurious ingredient: meat, veg, vermicelli, and Momo (dumplings).
Restaurants serving Gyakok (Tibetan Hot Pot)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork/Chicken bone broth
- Pork
- Chicken
- Seafood
- Seasonal veg
- Mushrooms
- Vermicelli
- Tofu
- Boiled eggs
- Momo(Dumplings)
Instructions
- [Authentic Recipe]
- [Make Broth]: Boil pork/chicken bones, daikon, ginger etc. for hours, making an umami-condensed milky premium broth (Qing Tang).
- [Pot Prep]: Pack red-hot coals into the chimney of the Gyakok (brass pot).
- [Arrange Ingredients]: In the pot's donut-shaped sea of soup, artistically and beautifully arrange parboiled pork, chicken, shrimp, napa cabbage, spinach, mushrooms, tofu, vermicelli, boiled eggs, and freshly steamed 'Momo'. Cover and let the coal heat simmer it vigorously.
Learn more Spice, substitutes, tips
Key spices
Premium milky broth umami、Momo meat juices
Substitutes at Japanese supermarkets
Add commercial 'Boiled Gyoza' and 'Vermicelli' to JP 'Yosenabe' or 'Shabu-shabu', eat with Ponzu and chili oil
Pairing
Chhaang (Tibetan unfiltered beer) / Nepali Beer / Aila
Trivia
The symbol of the 'pinnacle of hospitality' in Nepal. Because the heat source is 'charcoal' not gas, the soup is kept warmly and softly heated through the metal pot, allowing enjoyment of the ultimate soup—blended with all ingredients' broth—piping hot to the last drop.
Eating tips & etiquette
Feel the heat and coal aroma from the chimney while transferring simmering ingredients to your small bowl. Tasty as is, but ultimate when dipping ingredients into a small bowl with a little dissolved 'Golbheda ko Achar' (spicy Timur/tomato sauce) like Ponzu.
Allergen
Meat, Wheat (Momo skin/Vermicelli), Egg