Hwaseong hotpot with rich tomato broth: Lao Chongqing Hotpot

It had been a while since I visited Dongtan, and when did it get so many delicious-looking places? I was looking for a good spot around Bukgwangjang with my family when I found a place serving traditional Chinese hotpot, so naturally I went straight there.

Lao Chongqing Hotpot at Dongtan Bukgwangjang: location and atmosphere

Lao Chongqing Hotpot is in the Dongyang Paragon building at Dongtan Bukgwangjang, so it was convenient to park in the underground garage and head in. Hours are 5 p.m. to 11 p.m.

Inside, it was decorated with Chinese-feeling items such as various Chinese liquors and panda goods. The restaurant itself was neat and clean, too.

The interior was cozy for a meal, too. There are private rooms, so it seems like a great option for gatherings or work dinners.

Chongqing mala red broth and the hotpot broth selection

At Lao Chongqing Hotpot, there are two kinds of red broth. There is Chengdu mala red broth, ideal for red-broth fanatics, and Chongqing mala red broth, a cleaner, smoother, more approachable flavor! We chose the Chongqing mala red broth.

There were also plenty of other broths—mushroom, tomato, beef rib, and beef bone broth—so it was easy to choose according to your taste.

We also ordered sweet Binghongcha iced tea, which I always have with hotpot~!

Self-serve sauce bar combinations and recommended recipes

Try all sorts of combinations at the self-serve sauce bar. If making a sauce feels difficult, there are recommended recipes at the front, so give those a go, too.

A friend who recently visited China told me that local red-broth hotpot is made by letting a solid block melt and complete the broth like this. It was so fascinating to find proper, authentic hotpot here in Korea, too.

Choosing hotpot ingredients by kiosk

You can easily order the ingredients you want at the kiosk and enjoy them. The meat looked high-quality, and the vegetable platter was generous, so I was satisfied. Along with beef, there was lamb and a variety of other meats ready to choose from. I tend to go for beef whenever I eat hotpot, though. Beyond the platters, there are lots of individual ingredients as well, so choosing what to eat is part of the fun.

How to enjoy spicy red broth and tomato broth

The red broth, for which you can choose the spice level, was more intense than I expected. If it feels too spicy, I recommend taking the chilies out of the hotpot early. On the other hand, remember that tomato broth gets tastier the longer you let the tomatoes steep.

The red broth also becomes richer as it steeps. If you love heat, you can properly experience Chongqing hotpot's signature numbing flavor and fragrant spices here. Put the vegetables in first, and do not leave the meat in too long—it can become tough. Dip it in gently at the end, then enjoy!

With hotpot, the fun is that you do not eat the same flavor from start to finish; you add ingredients little by little and enjoy the broth changing.

The tomato broth this spice wimp liked even more

As a total spice wimp, I found the sweet-tangy tomato broth even tastier than the red broth. Since it keeps steeping over time, the broth became deeper and deeper, and even though I was full, I just could not put down my spoon. Eee!

I love hotpot, so I have visited quite a few places in Seoul and Yongin. Now that there is this great spot in Dongtan Bansong-dong, I have added it to my own list of favorite restaurants.

This is a great restaurant in Dongtan Bansong-dong for a day when you want something more exciting than your usual meal out, for a group get-together, or for filling up warmly when the weather suddenly starts turning chilly like it has lately. Next time, I want to try a broth other than tomato broth, too. I was too full to order more, but they have cooked dishes besides hotpot as well, so keep that in mind and enjoy a lovely meal out!!!