Traditional hotpot soup bases can take hours to prepare. Many classic versions start with slowly rendered beef tallow, carefully bloomed whole spices, and long simmering times to develop depth. The result is rich and complex. However, it is not always practical for everyday cooking.
This easy homemade hotpot soup base is not meant to replace traditional methods. Instead, it is a simplified version I like to keep in my own kitchen. It captures the bold, savory spirit of hotpot without the long prep time.
The structure still matters. Traditionally, beef tallow is used as the primary fat. That animal fat gives the base body and depth. It also allows the mixture to solidify when chilled. That texture is important. A proper hotpot base should firm up in the refrigerator. If it does not, the fat ratio is too low.
In this version, I use a mixture of butter and olive oil instead of pure beef tallow. However, the principle remains the same. You need at least 50 percent animal fat in the blend. Without enough animal fat, the base will not solidify properly. When reheated, that solid base melts into a silky, glossy broth.
To build flavor quickly, butter and olive oil are melted together. Ginger, garlic, and scallions are added to infuse the fat. Then gochugaru blooms gently in the hot oil. Instead of traditional dried Chinese chilies, I use gochugaru because it is what I keep on hand. It gives steady warmth and beautiful color without harsh heat.
Next comes the umami boost. Doubanjiang adds fermented depth. Soy sauce enhances savoriness. And dashi brings a natural MSG effect that rounds everything out. Dashi is key here. It provides that subtle backbone that makes the broth taste fuller and more layered, even though it simmers for a short time.
This easy homemade hotpot soup base comes together in under an hour. There are no preservatives. No packaged concentrates. Just real ingredients and smart technique.
It may not be fully traditional, but it is practical, flavorful, and perfect for weeknights.
Nutrition & Key Ingredients
This easy homemade hotpot soup base focuses on quality and balance rather than long cooking times.
Key highlights include:
• Butter (animal fat base): Provides richness and ensures proper solidification when chilled.
• Olive oil: Balances texture and helps carry spice flavor evenly.
• Dashi: Adds natural umami and enhances overall savoriness.
• Gochugaru: Delivers warmth and vibrant color.
• Doubanjiang: Brings fermented depth and complexity.
• Ginger and garlic: Create aromatic brightness that keeps the broth balanced.
Because you control every ingredient, this base stays free from preservatives while still delivering bold flavor. Sodium content can also be altered depending on your personal tastes and health goals.
Why You Should Make This Recipe
You should make this easy homemade hotpot soup base because it fits real life. It respects traditional structure, especially the importance of proper fat content, but simplifies the process for modern kitchens.
It is fast. It is customizable. And it delivers deep umami without hours of prep. Once you see it firm up in the fridge and melt into a silky broth when heated, you will know you built it correctly.
Stir in gochugaru and cook gently for 30 seconds to bloom the spice.
Pour into molds and refrigerate until solidified. Add these cubes into bone broth for the easiest homemade hotpot soup base
