If you’re looking to heat up your evenings, this Korean stew from the Terre Kitchen ladies could be right up your street.
“We love all things Korean and hot, and only very few things beat the unique and citrusy taste of our beloved Sichuan peppercorns,” they write, adding: “This dish unites all these features in a warming stew to give you the temporary sensation of being slightly further from home, but in a good and tasty way.”
Try it for yourself with the recipe below.
Rice (or any other favourite grain; tbsp peanut oil; 2 large yellow onions, halved and finely sliced; 300g shiitake mushrooms, cleaned with kitchen paper and cut into strips; 200g oyster mushrooms, cleaned with kitchen paper and cut into strips; 2 courgettes, grated; 2 carrots, peeled and grated; 6 cloves garlic, minced; 1 tbsp minced ginger; 2 tbsp Korean gochujang paste (or less if you like it mild); 1.5 tbsp Sichuan peppercorns, ground in a blender or mortar; 1 tsp red chili flakes; 1.5 tbsp tamari; 1.5 tbsp maple syrup; Salt and pepper, to taste; Spring onions and black and white sesame seeds, for topping.
How to make it
Cook the rice according to instructions.
Heat up the peanut oil in a big skillet. Add the onions and sauté, whilst stirring regularly, until completely soft (7-10 minutes). Sprinkle with some salt. Mix well and remove from the skillet.
Clean the skillet with a kitchen paper towel. Heat the peanut oil and add the shiitake and oyster mushrooms. Sauté for 3 minutes. Add the zucchini and carrots. Sauté until soft (about 10 minutes). Add the garlic and ginger and cook for another minute. Add the gochujang paste, ground Sichuan peppercorns, red chili flakes, tamari, maple syrup as well as the fried onions. Mix well and season to taste.
To serve, place the stew on top of the rice and adorn with sliced spring onions and sesame seeds.