Szechuan Peppercorn Kimchi Stew
A Chinese-influenced spicy stew featuring numbing peppercorns and chili oil.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Napa cabbage kimchi (well-fermented)
- 250 grams Pork belly, thinly sliced
- 1 1/2 tablespoons Szechuan peppercorns, lightly toasted and crushed
- 2 tablespoons Chili oil with flakes (Lao Gan Ma style)
- 1 block Soft tofu, cubed
- 3 cups Chicken or vegetable stock
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Shaoxing rice wine
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 stalks Green onions, chopped
- 4 pieces Shiitake mushrooms, sliced(optional)
Instructions
- 1
In a heavy-bottomed pot or dolsot, sear the pork belly over medium-high heat until the fat begins to render and the edges turn golden.
- 2
Add the minced garlic, ginger, and crushed Szechuan peppercorns to the pork, stirring for 1 minute until highly fragrant.
- 3
Stir in the chopped kimchi and mushrooms, sautéing for 3-5 minutes until the cabbage softens and develops a deep color.
- 4
Deglaze the pot with Shaoxing rice wine, scraping up any browned bits from the bottom.
- 5
Add the chili oil, gochujang, and stock. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
- 6
Gently slide the cubed tofu into the stew, ensuring they are submerged, and simmer for another 5 minutes to heat through.
- 7
Taste the broth and adjust seasoning with a splash of kimchi juice or salt if needed.
- 8
Garnish with a generous amount of chopped green onions and an extra drizzle of chili oil before serving hot with steamed rice.
Ratings & Reviews
No ratings yet
