Mookata Recipe (Thai BBQ) -

Mookata Recipe (Thai BBQ)

Host an authentic Thai BBQ at home with this step-by-step mookata recipe, complete with marinade, broth, and dipping sauces.

Prep Time 1

Resting Time 6

Total Time 7

Cuisine Asian, Thai

Course Main Course

Serving Size people

500 g mixed vegetables, Chinese cabbage, morning glory, mushrooms, Thai basil

Marinate the meat: Combine the marinade ingredients until the sugar dissolves. Add the thinly sliced meat and mix until evenly coated. Cover and refrigerate for at least 6 hours or overnight.
Make the soup broth: Add the water, rosdee seasoning, white radish, Chinese celery, garlic, white pepper, and salt to a pot. Bring to a boil, then simmer for 20 minutes.
Prepare the sauces: Make the homemade mookata sauce (or your favorite dipping sauces) before heating the grill.
Prepare the vegetables: Wash and cut the vegetables into bite-sized pieces.
Set up the grill: Fill the outer moat of the mookata grill with the hot broth. Light the charcoal or preheat the grill. Rub a piece of fatty pork over the dome to help prevent sticking.
Start cooking: Add vegetables, glass noodles, seafood, or other soup ingredients to the broth. Grill the marinated meat on the center dome, turning frequently until cooked through.
Serve and enjoy: Dip the grilled meat into your favorite sauce and enjoy with the vegetables and noodles from the broth. Refill the broth with hot water if needed throughout the meal.

You can choose a variety of meats such as chicken, beef, pork, seafood, and cut them into thin slices.
If you're making mookata for the first time, I recommend pork, Chinese cabbage, morning glory, glass noodles, and homemade mookata sauce. That's the combination I make most often at home.