Malatang became very popular in South Korea in the late 2010s. Is there a difference between Chinese and Korean malatang? Many other countries also have their own version of hot pot like shabu-shabu and sukiyaki (Japan), Thai suki (Thailand), lẩu (Vietnam) and fondue (Switzerland). Hot pot is also generally viewed as a dine-in food, while the “build-your-own” version is frequently ordered for take-away as well as dine-in. However, while hot pot is ordered and cooked by diners at their own tables, malatang is made of ingredients hand-picked by the diner, then cooked by a worker in a communal pot.
They both use the same types of ingredients (meats, vegetables, tofu, etc.) cooked in hot broth. Malatang and hot pot are essentially the same type of food that follow different cooking processes. What is the difference between malatang and hot pot? (Of course, most places allow for modifications, so if you tend to shy away from spicy foods, you can always request for a mild version.) Although diners miss out on the experience of picking their own individual ingredients, in the end, they can still enjoy the finished product-a savory “tongue numbing” soup. Other restaurants completely opt-out of the self-serve concept of malatang and simply serve dishes with established ingredient combinations according to their menus. Then, just like the street food version, the items are cooked in a communal pot before being topped with any requested condiments and served to the diners. Diners choose their ingredients by placing them in a bowl which is weighed for pricing-not unlike self-serve froyo. The fast-casual restaurant concept of malatang is pretty similar to the street food version, but instead of organizing the ingredients with skewers, they are typically displayed in a self-serve “salad bar.” There also tends to be a larger selection of ingredients at these restaurants due to refrigeration and additional space. an array of ingredients at a fast-casual establishment The cooked items are then placed in a bowl and topped with an assortment of condiments and spices like Sichuan pepper and chili pepper to give customers a mouth-numbing sensation. Customers hand-select their desired ingredients, which are cooked by a worker in a large communal pot filled with broth. The spread often includes fresh vegetables, thinly-sliced beef or lamb, sausages, seafood, tofu noodles and other typical hot pot ingredients. The original street food format of malatang features an outdoor cart or a stall displaying an organized spread of hundreds of skewered ingredients. Since then, it quickly spread throughout Asia, Australia and major cities around the world. This early form of hot pot originated at the Yangtze River in the Chinese province of Sichuan and became a popular food in the streets of China in the early 2010s. It is commonly translated to “spicy numbing hot soup.” ma la tang or mala tang) is a create-your-own Sichuan variation of traditional Chinese hot pot.
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