Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)

Method

1. Soak the ribs in cold water for 30 min to draw out the blood, and in another bowl soak the glass noodles in lukewarm water for the same time. Wash your hands with soap after handling raw pork.

   Add in this stepPork spare ribs, cut into 4-5 cm pieces 550 gSweet potato glass noodles (dangmyeon) 60 g

2. Bring plenty of water to a boil in a 22 cm pot on high heat, add the ribs and blanch for 5 min. Drain, rinse the ribs under running water, rinse the pot and wipe it dry.

   high heat

3. Pour the oil into the dry 22 cm pot, add the Sichuan peppercorns, dried chillies and star anise and let them infuse gently on low heat for 2 min. They are ready when fragrant and the chillies darken slightly; if they turn black they go bitter, so move on straight away. Add the garlic, doubanjiang and gochugaru and fry on medium-low heat for 1 min, until the oil turns red. Switch on the extractor fan, as the chilli fumes sting.

   Add in this stepVegetable oil 2 tbspSichuan peppercorns 1 tspDried red chillies 5Star anise 1Minced garlic 1½ tbspDoubanjiang (chilli bean paste) 1½ tbspGochugaru (Korean chilli flakes) 1½ tsp

   low heat→medium-low heat

4. Add the blanched ribs and stir for 1 minute to coat them, then add the water, soy sauce, Shaoxing wine, sugar, ginger and half the leek in big chunks. Bring to a boil on high heat, turn down to medium-low heat, set the lid ajar and simmer for 40 min, until the meat tears easily with a chopstick. Skim off as much of the surface oil as you like.

   Add in this stepWater 1,400 mlSoy sauce 2 tspShaoxing rice wine 1½ tbspSugar 1 tspGinger, sliced 15 gKorean leek (large green onion) ½

   high heat→medium-low heat

5. Lift out the ginger and leek, add the peeled and halved potatoes and cook on medium heat for 15 min, until a chopstick slides in easily. Meanwhile cut the napa cabbage into 5 cm pieces, shred the rest of the leek and the perilla leaves, and rinse and drain the sprouts.

   Add in this stepMedium potatoes 2

   medium heat

6. Add the napa cabbage, sprouts, drained glass noodles and ground perilla seeds and cook on medium heat for 4 min, until the noodles are clear and soft. The perilla rounds off the mala heat with a nutty creaminess. Taste, season with salt and serve topped with plenty of shredded leek and perilla leaves.

   Add in this stepNapa cabbage leaves 180 gMung bean sprouts 100 gGround perilla seeds (deulkkae-garu) 1½ tbspSalt to tasteKorean leek (large green onion) ½Perilla leaves (kkaennip) 5

   medium heat