Heat-Packed Favorites from Asia’s Boldest Kitchens
PHOTO BY JAYBI ON PIXABAY
Asian cuisine is known for bold flavors and serious heat. From fiery soups to spicy condiments, every dish brings intensity and depth.
Whether it’s sizzling hot pot or a punchy chili paste, these favorites from across Asia aren’t just spicy—they’re layered, complex, and crave-worthy. Each one offers a unique taste of tradition, creativity, and serious culinary fire.
Sichuan Hot Pot (China)
Sichuan Hotold aromatics. It’s perfect for groups and full of intense flavor.
Ingredients:
- Sichuan peppercorns
- Dried red chilies
- Garlic and ginger
- Hot pot broth base
- Thinly sliced beef or lamb
- Mushrooms and leafy greens
Instructions:
- Boil broth with peppercorns, chilies, garlic, and ginger.
- Set hot pot at the table.
- Dip meats and veggies to cook and enjoy.
For the complete recipe, watch the video below:
Jjambbong (Korea)
Jjambbong is a spicy Korean noodle soup known for its rich broth and hearty seafood. It’s a warming dish that combines bold flavor with satisfying texture.
Ingredients:
- Chili oil
- Garlic and ginger
- Napa cabbage
- Squid, mussels, clams
- Mushrooms
- Wheat noodles
- Chicken or anchovy broth
Instructions:
- Sauté garlic, ginger, and chili oil in a pot.
- Add broth, cabbage, mushrooms, and seafood.
- Simmer until seafood cooks.
- Add cooked noodles and serve hot.
Here’s a post featuring the complete recipe:
Sambal Belacan (Malaysia)
Sambal Belacan is a spicy Malaysian chili paste with a smoky, umami kick. It’s often used as a condiment or mixed into rice and vegetable dishes.
Ingredients:
- Red chilies
- Belacan (fermented shrimp paste)
- Lime juice
- Sugar
- Salt
Instructions:
- Toast belacan in a dry pan until fragrant.
- Pound red chilies and toasted belacan using a mortar and pestle.
- Add lime juice, sugar, and salt to taste.
- Mix until smooth and serve alongside main dishes.
Here’s a variation of this recipe: