Sichuan Peppercorn Doenjang Jjigae
A Chinese-inspired twist using numbing peppercorns and silken tofu.
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Ingredients
- 3 tablespoons Doenjang (Korean soybean paste)
- 1 tablespoon Sichuan peppercorns
- 14 ounces Silken tofu
- 3 cups Dried anchovy and kelp stock
- 100 grams Pork belly, thinly sliced
- 3 pieces Shiitake mushrooms, sliced
- 1/2 cup Zucchini, diced
- 1 tablespoon Garlic, minced
- 1 teaspoon Gochugaru (Korean chili flakes)
- 2 stalks Green onions, chopped
- 1 tablespoon Chili oil(optional)
Instructions
- 1
Toast the Sichuan peppercorns in a dry pot over medium heat until fragrant, then crush them into a coarse powder using a mortar and pestle.
- 2
In the same pot, sear the pork belly slices until the fat begins to render and the edges turn slightly crispy.
- 3
Add the minced garlic and crushed Sichuan peppercorns to the pork, stirring for 30 seconds to infuse the oil with the numbing aroma.
- 4
Pour in the anchovy and kelp stock, then whisk in the Doenjang paste until fully dissolved and bring to a gentle boil.
- 5
Add the shiitake mushrooms and zucchini to the pot, simmering for about 5 minutes until the vegetables are tender.
- 6
Carefully slide the silken tofu into the stew, breaking it into large chunks with a spoon, and add the Gochugaru for color.
- 7
Simmer for another 3 minutes to allow the tofu to absorb the flavors without breaking it down too much.
- 8
Garnish with chopped green onions and a drizzle of chili oil before serving hot with steamed rice.
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