Use beef bone broth or chicken bone broth as foundational broth. Chili oil, garlic, and warm spices perfume the stock you already have—this is a finishing layer, not a new extraction.
Ingredients
- 2.5–3 L beef bone broth or chicken bone broth
- 44 mL–59 mL chili oil (homemade or good-quality)
- 6 cloves garlic, smashed
- 15 mL gochugaru or crushed dried chilies (to taste)
- optional15 mL doubanjiang or miso for depth
- Scallion, sesame, and salt to finish
Method
- Warm the bone broth over medium heat.
- Bloom gochugaru or dried chilies in a spoon of oil 1–2 minutes until fragrant.
- Add garlic; cook 30 seconds, then stir chili oil and aromatics into the broth.
- Simmer 15–20 minutes gently; skim excess oil if you want a cleaner bowl.
- Season at the bowl; top with scallion and sesame.