Hazırlanışı
1Steep 1g dried kombu in 2 liters cold water for 30 minutes, then heat slowly to 80°C and remove kombu.
2Add 5g salt, 236g soy sauce, and 5g chile powder to the kombu broth and simmer for 10 minutes.
3Sauté 15g ginger, 5g garlic cloves, 5g Doubanjiang, and 5g shiitake mushrooms in 28g sesame oil until fragrant.