A Decadent, Savory Broth Inspired by Korean Cheese Budae and Japanese Tonkotsu Styles

This hotpot base is milky, rich, and comforting—infused with the depth of slow-simmered pork bones, mellowed by fresh milk, and lifted by melty cheese for that stretchy, creamy finish. Think Korean cheese ramyeon meets Japanese tonkotsu, reimagined as a bubbling, indulgent soup base perfect for hotpot nights with sliced pork belly, tteok, and even instant noodles.

Ingredients

Serves 4–6 as a hotpot base

For the pork bone base

• 800g pork neck bones or pork ribs (1.75 lbs)
• 2 litres water (8 cups)
• 2 slices ginger
• 2 cloves garlic, crushed
• 1 small onion, halved
• 1 stalk spring onion
• Optional: 1 tbsp Shaoxing wine

To enrich the broth

• 300ml fresh milk (1¼ cups)
• 3 slices processed cheese or ½ cup mozzarella/cheddar mix
• 1 tbsp butter
• 1 tbsp chicken bouillon powder or tonkotsu stock concentrate
• 1 tsp white pepper
• Salt, to taste
• Optional: 1 tsp garlic powder or onion powder, for extra savory depth

To garnish (optional)

• Sprinkle of parmesan cheese
• Cracked black pepper
• Chopped chives or parsley

Instructions

Start by parboiling the pork bones: cover with water, bring to a boil, and cook for 5 minutes. Drain, rinse, and discard scum.

In a clean pot, combine the pork bones, ginger, garlic, onion, and spring onion with 2 litres of fresh water. Bring to a boil, then reduce heat and simmer gently for 1.5–2 hours, skimming as needed, until the broth is cloudy and rich.

Strain the broth and return to the pot. Add milk, butter, bouillon powder, and cheese slices. Stir over low heat until the cheese melts and fully incorporates. The broth should be creamy, slightly stretchy, and fragrant.

Season with white pepper, a pinch of salt, and optional garlic/onion powder to enhance flavor. Keep warm over low heat or in your hotpot base.

Top with a sprinkle of parmesan, chives, or black pepper just before serving for a little flair.

Cooking Tips

Use processed cheese slices or melty mozzarella for a smooth, stretchy texture. Whole milk gives the best richness—avoid skim. For a stronger flavor, stir in a spoon of cream cheese or a splash of evaporated milk. This broth pairs perfectly with pork belly, tteok (Korean rice cakes), instant noodles, cabbage, and fish tofu. Don’t let the broth boil once the milk is added—keep it just below simmer to maintain the creamy consistency.