Hey foodie, are you ready to learn the secrets of the best mookata recipe? This complete guide will have your taste buds dancing! Whether you’re wondering how to make the meat marinade, or the delicious dipping sauces, or the amazing BBQ soup base, I’ve got you covered! Tonight, you’ll be impressing everyone around the dinner table.

What is mookata

The most fun, unique and popular dining experience in Thailand is definitely Thai barbecue!

In Thai language, we call it “mookata” or “mu kratha” which literally translates to “pork pan” (don’t sweat if pork ain’t your thing – you can grill up whatever meat you desire!)

All across Thailand, you can find restaurants that offer an all-you-can-eat buffet-style BBQ at a fixed rate – and let me tell you, the seafood is incredibly fresh! And if you’re feeling adventurous, some places even let you catch live shrimps yourself. What an amazing experience, right?!

And my favorite part of Thai BBQ? Definitely the family time it comes with. There’s nothing that compares to gathering around a tabletop grill with your loved ones and grilling up some tasty marinated meat and fresh veggies, while talking and laughing the night away.

Imagine this: a large pot of thinly sliced meat, a variety of fresh seafood, several types of mushrooms and vegetables, some glass noodles, ice-cold beers, and a smoking hot grill with a mouthwatering soup on the side.

You cook the raw meat on a raised dome in the center area, while a tasty hotpot-like soup simmers around it – in which the vegetables, meatballs, fish balls, crab sticks etc. go in. And don’t forget the sauces it comes with! With a pair of chopsticks in your hand, you can easily dip the meat in some of the most delicious sauces you’ve ever tasted! Yummy yummy!

Thai-style meat marinade

Before you can light up the charcoal, the meat has to be soaked in a sweet and salty marinade. And this is not your average Thai-style meat marinade – it’s the real deal!

For our Thai BBQ, my hubby and I used 1kg of tenderloin pork, and 300g of bacon, but you do you! Whether you want chicken, beef, seafood, or a mix of everything – the choice is yours, my friend. Just make sure it’s protein-packed and belongs on the grill!

Ingredients

• Oyster sauce
• Golden mountain sauce
• Sesame oil
• Palm sugar
• Sesame seeds
• Eggs
• Baking powder
• Sparkling water

MEAT MARINADE instructions

Cut your chosen meat into thin slices before whipping up the marinade sauce. The thinner, the better – it’ll cook up in no time when it’s real thin!

• Add oyster sauce, golden mountain seasoning sauce, sesame oil, baking powder, and palm sugar in a large bowl and stir until palm sugar is fully dissolved.

• Toss thin meat slices into the bowl and give it a good mix, then break the eggs into the container and pour in sparkling water.

• Mix well and sprinkle sesame seeds on top of the meat.

• Transfer the meat to an airtight container and let it rest in your refrigerator for at least 6 hours to overnight for the best results flavorwise.

Pro-tip: You can use this amazing meat marinade in other dishes too, like Thai suki! This is a pot of broth in which you cook your goodies before dipping them into a spicy sukiyaki sauce.

Soup base recipe

The secret to a drool-worthy Thai BBQ is all in the soup base. I cooked up an easy, healthy, and nutritious vegetable soup. Don’t hesitate to add in more spices or herbs to your taste.

Ingredients

• White radish
• Celery
• Garlic
• Bouillon (Flavor seasoning RosDee)
• Salt
• Water
• White pepper

Soup base instructions

Fill a large cooking pot with water and heat over medium heat. Toss in white radish, celery, garlic, bouillon, salt, and white pepper, then close the lid and bring to boil. Let the soup boil for 20 minutes.

Dipping sauces

One of the best things about the mookata dining experience is the flavorful dipping sauces that it comes with.

From a spicy kick, to a sweet garlicky sauce, there’s something for every taste bud!

• This homemade spicy Thai barbecue sauce is the perfect match for this mookata recipe.

• This easy Thai green chili sauce goes hand in hand with grilled seafood – and it has a refreshing taste to it.

• Take a look at my other Thai sauce recipes for more options from sweet to spicy to salty.

Note: Store-bought sauces can be found in Asian grocery stores or at Asian markets.

Vegetables

You can throw in any veggies that you want to cook in the savory soup base. I’m a big fan of Chinese cabbage, morning glory, mushrooms, and basil.

Checklist

Before lighting up the charcoal, make sure to gather the following items.

• Marinated meat
• Soup base
• Dipping sauces
• Raw vegetables of your choice
• Glass noodles (First soak them in water according to the package label.)
• A Thai / Korean BBQ grill top (Amazon) – or a variation that works on electricity
• Chopsticks
• Charcoal
• Optional: meatballs / fish balls (Found at Asian supermarkets.)
• Optional: a few cold beers

How to make Thai BBQ

Now that you have everything you need, you’re so close to enjoying some delicious moo kata.

• Light up the charcoal.

• Using a spoon, carefully pour the soup into the sides of the Thai tabletop grill, making sure not to fill it up too much. Keep adding soup until it reaches the level below the lowest air openings, just like in the image below!
  Tip: Keep an eye on the soup level and refill in time, else the vegetables may end up burned.

• Place a fatty piece of pork in the center of the grill (or use a fat cube). The juices that drip down from the fat serve as oil, which prevent the meat from sticking to the grill.

• Once the soup is hot, add vegetables, glass noodles, and crab sticks to it. Additionally, you can prepare meat and eggs within the soup as well.
• Fill the grill with meat and make sure to flip it regularly. Since it’s thinly sliced, it will burn quickly.

• Take a tasty dip into one of the dipping sauces after your ingredients have been cooked to perfection, let the party begin!

Notes

• You can choose a variety of meats such as chicken, beef, pork, seafood, and cut them into thin slices.
• Marinate for at least 6 hours to overnight for the best results.
• Serve with different kind of dipping sauces, and fresh herbs and vegetables.

Thank you for reading my mookata recipe (Thai BBQ)! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to stay updated on the latest Thai food.

Print Recipe

5 from 4 votes

Mookata recipe (Thai BBQ)

Author: Praew Cooking Method: Grilling Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein Low Carb Low Fat Nut Free

Difficulty: Advanced Prep Time 1 hour Total Time 1 hr

Servings: 3

Description

How to make Thai BBQ. From marinating the meat yourself, to making your own broth soup, this recipe covers it all.

Ingredients

Servings

For the meat marinade

• 1.3 kilogram pork meat (thin slices)
• 4 tablespoons oyster sauce
• 3 tablespoons golden mountain seasoning sauce
• 1.5 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 teaspoon baking powder
• 50 grams palm sugar
• 2 eggs
• 200 milliliters sparkling water

For the soup

• 1 white radish
• a handful Chinese celery
• 2 cloves garlic
• 2 tablespoons flavor seasoning
• 1 tablespoon salt
• 2 liters water
• 1 teaspoon white pepper

For the BBQ

• 70 grams glass noodles
• meatballs / fish balls
• crab sticks
• vegetables of your choice (My personal favorites are Chinese cabbage, morning glory, mushrooms, and basil.)
• seafood
• dipping sauces

Instructions

For the meat marinade

1. Mix oyster sauce, golden mountain seasoning sauce, sesame oil, baking powder, and palm sugar in a big bowl until palm sugar is dissolved.

2. Add meat and mix with the rest.

3. Crack the eggs into the bowl and pour in sparkling water.

4. Mix well, after mixing sprinkle sesame seeds on top of the meat.

5. Let the meat marinade rest for at least 6 hours in the refrigerator.

   For the best results, rest overnight.

For the soup base

1. Fill a large cooking pot with water and heat over medium heat. Add in all other ingredients, close the lid and bring to boil. Let the soup boil for 20 minutes.

For the BBQ

1. Light up the charcoal.

2. Using a spoon, carefully pour the soup into the sides of the Thai tabletop grill, making sure not to fill it up too much. Keep adding soup until it reaches the level below the lowest air openings.

3. Place a fatty piece of pork in the center of the grill (or use a fat cube). The juices that drip down from the fat serve as oil, which prevent the meat from sticking to the grill.

4. Once the soup is hot, add vegetables, glass noodles, and crab sticks to it. Additionally, you can prepare meat and eggs within the soup as well.

5. Fill the grill with meat and make sure to flip it regularly. Since it’s thinly sliced, it will burn quickly.

6. Take a tasty dip into one of the dipping sauces after your ingredients have been cooked to perfection, let the party begin!

7. Family-time!

Note

• You can choose a variety of meats such as chicken, beef, pork, seafood, and cut them into thin slices.
• Marinate for at least 6 hours to overnight for the best results.
• Serve with different kind of dipping sauces, and fresh herbs and vegetables.

Keywords: mookata meat marinade recipe, mookata recipe, Thai bbq, Thai bbq recipe, mu kratha recipe, mookata soup base recipe

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