A delicious mookata recipe to bring a taste of Thailand into your kitchen
This complete guide walks you step by step through recreating an authentic Thai barbecue experience at home. If you already love Korean barbecue, you definitely won’t be disappointed!
Picture juicy meats sizzling in a fragrant marinade, a comforting, flavorful broth, and a fresh mix of crisp vegetables and vermicelli, all served with a variety of irresistible sauces. Get ready to enjoy “mu kratha” and invite everyone to join the feast!
What Is Mookata?
Mookata, also known as Thai barbecue, is a unique culinary experience that combines the fun of grilling with the comfort of hot pot. Originally from Thailand, this cooking style uses a dome-shaped grill, perfect for searing meat and seafood, with a surrounding moat filled with fragrant broth for cooking vegetables and noodles.
In Thai, “mookata” or “mu kratha” literally means “pork pan” — but don’t worry if pork isn’t your thing! This versatile cooking style lets you grill your favorite proteins, whether that’s chicken, beef, or even seafood.
All over Thailand, you’ll find all-you-can-eat, buffet-style mookata restaurants offering a single fixed price. And the seafood? It’s incredibly fresh — juicy shrimp and tender fish, straight from the waters of southern Thailand, especially around Phuket! The most surprising part? In some places, you can even catch your own live shrimp.
This clever setup lets you enjoy both the bold flavor of grilled meat and the gentle comfort of ingredients simmered in broth. Unlike a solo plate of pad Thai, this traditional dish from Thai cuisine is all about sharing: a warm, generous meal gathered around the table.
How to Enjoy Mookata: The Family Spirit of the Meal
Here’s what Praew, the Thai contributor behind this recipe, has to say: What I love most about Thai barbecue is the precious time it creates with family. Nothing beats gathering around a tabletop grill with loved ones, sizzling marinated meats and fresh vegetables together. The laughter, the lively conversations… it all comes together in this recipe, which promises an unforgettable evening.
Imagine a steaming pot filled with thin slices of meat, fresh seafood, plenty of mushrooms, crisp greens, and aromatic herbs, all served with delicate vermicelli. Add ice-cold beers, a crackling grill, and soup gently bubbling away… It’s like Christmas, but even better!
The meat cooks on a raised dome, perfect for getting that ideal sear, while the broth simmers gently around it. Drop in meatballs, crab sticks, vegetables, or whatever else you’re craving.
And the dipping sauces? That’s where the magic happens: spicy, tangy, sweet, salty, and incredibly versatile. Pure delight!
The Main Components of Mookata
Meat and seafood to use
- Pork
- Chicken
- Beef
- Seafood
Marinade ingredients
Golden Mountain sauce: A classic Thai seasoning sauce, more complex than soy sauce, that adds a deep umami flavor.
Oyster sauce: A thick, rich sauce that brings salty, slightly sweet flavor and coats the meat in a glossy glaze.
Palm sugar: Adds a distinctive caramel-like sweetness, different from white sugar or other sweeteners.
Sesame oil: A splash of sesame oil adds an aromatic, lightly toasted note.
Sparkling water: Helps tenderize the meat and keep it juicy.
Baking powder: Another tenderizing ingredient, essential for a soft, tender texture.
Sesame seeds: Toasted sesame seeds add delicious crunch and nutty flavor.
Eggs: Help bind the marinade so it clings well to each slice of meat.
Mookata broth
The secret to excellent mookata lies in its fragrant broth: simple to make and full of nourishing flavor. Feel free to adjust the seasoning to your taste.
White radish: Adds gentle, earthy sweetness.
Celery: Adds crunch and a light peppery note.
Garlic: Gives the broth savory depth and aromatic bite.
Powdered broth (RosDee): A popular Thai seasoning that enriches the soup with umami flavor. If you can’t find it, use a good-quality chicken bouillon powder.
White pepper: Adds subtle, balanced warmth.
Water: Forms the base that brings all the flavors together.
Salt: Enhances the aroma and balances the broth.
Vegetables and vermicelli
You can customize your mookata with a wide variety of vegetables and vermicelli. Some of the most popular options include:
Napa cabbage: A tender leafy vegetable with a slight crunch that beautifully absorbs the flavors of the broth while adding subtle sweetness. Its delicate texture makes it ideal for simmered dishes and soups.
Water spinach: Also called “morning glory” or “pak boong,” it has hollow stems and tender green leaves that stay slightly crisp after cooking. Its lightly peppery, herbaceous flavor adds freshness to any broth or stir-fry.
Enoki mushrooms: These slender mushrooms have long white stems and small round caps. Their delicate crunch pairs beautifully with broths and hot dishes, while their mild flavor makes them a versatile way to add lightness.
Thai basil: An aromatic herb with long, deep green leaves and a peppery, anise-like fragrance. Its distinctive, slightly spicy flavor sets it apart from other types of basil and brings a uniquely fresh note to Thai dishes, especially curries and soups.
Rice vermicelli: Available in Asian grocery stores, rice vermicelli deliciously soaks up the fragrant broth. Quick tip: soak the vermicelli before using, following the package instructions for the perfect texture.
Thai barbecue sauces
Dipping sauces are essential for a great mookata. They complement the grilled meat and cooked vegetables with a balance of spicy, tangy, sweet, and salty flavors.
Homemade mookata sauce: Ideal with marinated meats, this sauce combines gentle heat with a touch of sweetness.
Thai green chili sauce: Perfect with grilled seafood, it’s packed with fresh, tangy flavor.
Thai sweet chili sauce: A crowd favorite that’s both sweet and spicy.
Homemade sriracha sauce: For spice lovers, it’s the perfect finishing touch!
Tip: You can also find ready-made sauces in Asian supermarkets if you prefer a quick option.
Quick checklist for successful mookata
Before you begin, make sure you have everything you need for a great Thai barbecue night:
- A Thai or Korean barbecue grill
- Your choice of marinated meats
- Seafood and meatballs (optional)
- Fresh vegetables
- Rice vermicelli (soaked beforehand)
- Prepared broth
- A variety of dipping sauces
- Chopsticks
- Charcoal for grilling
Ingredients
- 1 kg pork shoulder thinly sliced
- 200 g pork fat fresh, thinly sliced; optional
- 200 g pork liver sliced; optional
- 2 eggs
- 200 ml sparkling water
Marinade
- 4 tablespoons oyster sauce
- 3 tablespoons Golden Mountain sauce Thai seasoning sauce
- 1.5 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon baking powder
- 50 g palm sugar or coconut sugar
For the Soup
- 1 white radish
- 1 handful Chinese celery
- 2 cloves garlic
- 2 tablespoons bouillon powder
- 1 tablespoon salt
- 2 liters water
- 1 teaspoon white pepper
- 2 eggs optional
For the Barbecue
- 70 g rice vermicelli
- meatballs or fish balls
- crab sticks
- vegetables of your choice Chinese cabbage, water spinach, mushrooms, basil
- seafood
- dipping sauces
Mookata Sauce
- Thai chilies to taste
- 50 g garlic
- 200 g sriracha sauce
- 75 ml water
- 70 g palm sugar or coconut sugar
- 25 g rice vinegar
- 2 tablespoons toasted sesame seeds
- 4 coriander roots or substitute coriander stems
- 90 g ketchup
Instructions
Meat Marinade
- Slice the pork shoulder very thinly. The thinner the slices, the faster they will cook on the grill and the better they will absorb the marinade.1 kg pork shoulder
- In a large bowl, combine the marinade ingredients. Stir until the sugar is completely dissolved.4 tablespoons oyster sauce, 3 tablespoons Golden Mountain sauce, 1.5 tablespoon sesame oil, 1 teaspoon baking powder, 50 g palm sugar
- Add the meat slices to the bowl and mix well to coat each piece evenly.
- Crack the eggs into the marinade, then add the sparkling water.2 eggs, 200 ml sparkling water
- Mix well, then sprinkle the sesame seeds over the meat.1 tablespoon sesame seeds
- Transfer the marinated meat to an airtight container. Refrigerate for at least 6 hours, ideally overnight.
Soup Base
- Fill a large pot with water and heat over medium heat.2 liters water
- Add the white radish, chopped Chinese celery, garlic, bouillon powder, salt, and white pepper.1 white radish, 1 handful Chinese celery, 2 tablespoons bouillon powder, 1 tablespoon salt, 1 teaspoon white pepper, 2 cloves garlic
- Cover and simmer the soup for 20 minutes.
Mookata Sauce
- Blend the chilies, garlic, and coriander roots in a blender.Thai chilies, 50 g garlic, 4 coriander roots
- Cook the mixture in a pan for 1 minute.
- Add the water, palm sugar, sriracha sauce, ketchup, and rice vinegar.200 g sriracha sauce, 75 ml water, 70 g palm sugar, 90 g ketchup, 25 g rice vinegar
- Stir until the palm sugar is completely dissolved.
- Stir the toasted sesame seeds into the sauce.2 tablespoons toasted sesame seeds
Barbecue Preparation
- Light the charcoal and let it heat until very hot.
- Carefully pour the prepared soup into the moat of the Thai grill, taking care not to overfill it.
- Place a piece of pork fat in the center of the grill to grease it. Alternatively, use a little sunflower oil or vegetable oil. Add the remaining meats as well.200 g pork fat, 200 g pork liver
- Once the soup starts to boil, add the vegetables, vermicelli, and crab sticks.70 g rice vermicelli, meatballs, crab sticks, vegetables of your choice, seafood
- Grill the marinated meat slices, turning them regularly so they cook evenly.
- Serve the grilled meats with dipping sauces and the vegetables cooked in the soup.
- For extra flavor, crack the eggs into the soup.2 eggs
Notes
Marinate for at least 6 hours, or overnight for the best results.
Serve with a variety of dipping sauces, fresh herbs, and vegetables for extra flavor.
Nutrition
Culinary Sources
This recipe is shared in full, with permission, from the English-language Thai cooking blog “Hungry in Thailand.” The article and recipe have been slightly adapted after our conversations to better suit the needs of beginner cooks in France. In any case, for excellent Thai recipes, I highly recommend checking out her site — it’s a real gem!
