{"id":132639,"title":"Authentic Mookata \u2013 Thai Barbecue","modified":"2026-06-13T11:18:10+02:00","plain":"A delicious mookata recipe to bring a taste of Thailand into your kitchen\n\n\n\nThis 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\u2019t be disappointed!\n\n\n\nPicture 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 \u201cmu kratha\u201d and invite everyone to join the feast!\n\n\n\nWhat Is Mookata?\n\n\n\nMookata, 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. \n\n\n\n\n\n\n\nIn Thai, \u201cmookata\u201d or \u201cmu kratha\u201d literally means \u201cpork pan\u201d \u2014 but don\u2019t worry if pork isn\u2019t your thing! This versatile cooking style lets you grill your favorite proteins, whether that\u2019s chicken, beef, or even seafood.\n\n\n\nAll over Thailand, you\u2019ll find all-you-can-eat, buffet-style mookata restaurants offering a single fixed price. And the seafood? It\u2019s incredibly fresh \u2014 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.\n\n\n\nPraew catching her shrimp right at the restaurant!\n\n\n\nThis 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.\n\n\n\nHow to Enjoy Mookata: The Family Spirit of the Meal\n\n\n\nHere\u2019s 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\u2026 it all comes together in this recipe, which promises an unforgettable evening.\n\n\n\nImagine 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\u2026 It\u2019s like Christmas, but even better!\n\n\n\nThe 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\u2019re craving.\n\n\n\nAnd the dipping sauces? That\u2019s where the magic happens: spicy, tangy, sweet, salty, and incredibly versatile. Pure delight!\n\n\n\n\n\n\n\nThe Main Components of Mookata\n\n\n\nMeat and seafood to use\n\n\n\n\nPork\n\n\n\nChicken\n\n\n\nBeef\n\n\n\nSeafood\n\n\n\n\nMarinade ingredients\n\n\n\n\n\n\n\nGolden Mountain sauce: A classic Thai seasoning sauce, more complex than soy sauce, that adds a deep umami flavor.\n\n\n\nOyster sauce: A thick, rich sauce that brings salty, slightly sweet flavor and coats the meat in a glossy glaze.\n\n\n\nPalm sugar: Adds a distinctive caramel-like sweetness, different from white sugar or other sweeteners.\n\n\n\nSesame oil: A splash of sesame oil adds an aromatic, lightly toasted note.\n\n\n\nSparkling water: Helps tenderize the meat and keep it juicy.\n\n\n\nBaking powder: Another tenderizing ingredient, essential for a soft, tender texture.\n\n\n\nSesame seeds: Toasted sesame seeds add delicious crunch and nutty flavor.\n\n\n\nEggs: Help bind the marinade so it clings well to each slice of meat.\n\n\n\nMookata broth\n\n\n\nThe 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.\n\n\n\n\n\n\n\nWhite radish: Adds gentle, earthy sweetness.\n\n\n\nCelery: Adds crunch and a light peppery note.\n\n\n\nGarlic: Gives the broth savory depth and aromatic bite.\n\n\n\nPowdered broth (RosDee): A popular Thai seasoning that enriches the soup with umami flavor. If you can\u2019t find it, use a good-quality chicken bouillon powder.\n\n\n\nWhite pepper: Adds subtle, balanced warmth.\n\n\n\nWater: Forms the base that brings all the flavors together.\n\n\n\nSalt: Enhances the aroma and balances the broth.\n\n\n\nVegetables and vermicelli\n\n\n\nYou can customize your mookata with a wide variety of vegetables and vermicelli. Some of the most popular options include:\n\n\n\nNapa 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.\n\n\n\nWater spinach: Also called \u201cmorning glory\u201d or \u201cpak boong,\u201d 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.\n\n\n\nEnoki 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.\n\n\n\nThai 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.\n\n\n\nRice 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.\n\n\n\nThai barbecue sauces\n\n\n\nDipping 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.\n\n\n\nHomemade mookata sauce: Ideal with marinated meats, this sauce combines gentle heat with a touch of sweetness.\n\n\n\nThai green chili sauce: Perfect with grilled seafood, it\u2019s packed with fresh, tangy flavor.\n\n\n\nThai sweet chili sauce: A crowd favorite that\u2019s both sweet and spicy.\n\n\n\nHomemade sriracha sauce: For spice lovers, it\u2019s the perfect finishing touch!\n\n\n\nTip: You can also find ready-made sauces in Asian supermarkets if you prefer a quick option.\n\n\n\nQuick checklist for successful mookata\n\n\n\nBefore you begin, make sure you have everything you need for a great Thai barbecue night:\n\n\n\n\n\n\n\n\nA Thai or Korean barbecue grill\n\n\n\nYour choice of marinated meats\n\n\n\nSeafood and meatballs (optional)\n\n\n\nFresh vegetables\n\n\n\nRice vermicelli (soaked beforehand)\n\n\n\nPrepared broth\n\n\n\nA variety of dipping sauces\n\n\n\nChopsticks\n\n\n\nCharcoal for grilling\n\n\n\n\n\n\n\tAuthentic Mookata \u2013 Thai Barbecue\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg pork shoulder (thinly sliced)200 g pork fat (fresh, thinly sliced; optional)200 g pork liver (sliced; optional)2 eggs200 ml sparkling waterMarinade4 tablespoons oyster sauce3 tablespoons Golden Mountain sauce (Thai seasoning sauce)1.5 tablespoon sesame oil1 tablespoon sesame seeds1 teaspoon baking powder50 g palm sugar (or coconut sugar)For the Soup1 white radish1 handful Chinese celery2 cloves garlic2 tablespoons bouillon powder1 tablespoon salt2 liters water1 teaspoon white pepper2 eggs (optional)For the Barbecue70 g rice vermicellimeatballs (or fish balls)crab sticksvegetables of your choice (Chinese cabbage, water spinach, mushrooms, basil)seafooddipping saucesMookata SauceThai chilies (to taste)50 g garlic200 g sriracha sauce75 ml water70 g palm sugar (or coconut sugar)25 g rice vinegar2 tablespoons toasted sesame seeds4 coriander roots (or substitute coriander stems)90 g ketchup\t\n\t\n\t\tMeat MarinadeSlice 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.In a large bowl, combine the marinade ingredients. Stir until the sugar is completely dissolved.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.Mix well, then sprinkle the sesame seeds over the meat.Transfer the marinated meat to an airtight container. Refrigerate for at least 6 hours, ideally overnight.Soup BaseFill a large pot with water and heat over medium heat.Add the white radish, chopped Chinese celery, garlic, bouillon powder, salt, and white pepper.Cover and simmer the soup for 20 minutes.Mookata SauceBlend the chilies, garlic, and coriander roots in a blender.Cook the mixture in a pan for 1 minute.Add the water, palm sugar, sriracha sauce, ketchup, and rice vinegar.Stir until the palm sugar is completely dissolved.Stir the toasted sesame seeds into the sauce.Barbecue PreparationLight 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.Once the soup starts to boil, add the vegetables, vermicelli, and crab sticks.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.\t\n\t\n\t\tChoose your preferred protein (chicken, beef, pork, or seafood) and cut it into thin slices.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.\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nCulinary Sources\n\n\n\nThis recipe is shared in full, with permission, from the English-language Thai cooking blog \u201cHungry in Thailand.\u201d 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 \u2014 it\u2019s a real gem!","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132639"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132639\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/18432"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}