Sichuan Peppercorn Doenjang Jjigae

Ingredients

• 3 tbsp Doenjang (Korean soybean paste)
• 1 tbsp Sichuan peppercorns
• 14 oz Silken tofu
• 3 cups Dried anchovy and kelp stock
• 100 g Pork belly, thinly sliced
• 3 pieces Shiitake mushrooms, sliced
• 1/2 cup Zucchini, diced
• 1 tbsp Garlic, minced
• 1 tsp Gochugaru (Korean chili flakes)
• 2 stalks Green onions, chopped
• 1 tbsp Chili oil(optional)

Instructions

1. 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. 2

   In the same pot, sear the pork belly slices until the fat begins to render and the edges turn slightly crispy.

3. 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. 4

   Pour in the anchovy and kelp stock, then whisk in the Doenjang paste until fully dissolved and bring to a gentle boil.

5. 5

   Add the shiitake mushrooms and zucchini to the pot, simmering for about 5 minutes until the vegetables are tender.

6. 6

   Carefully slide the silken tofu into the stew, breaking it into large chunks with a spoon, and add the Gochugaru for color.

7. 7

   Simmer for another 3 minutes to allow the tofu to absorb the flavors without breaking it down too much.

8. 8

   Garnish with chopped green onions and a drizzle of chili oil before serving hot with steamed rice.