Instant Pot Kimchi Jjigae (Stew)

Name: Instant Pot Kimchi Jjigae (Stew)
Yield: 4 serving
Ingredients: Ingredients:; 1-1/2 pounds well fermented kimchi; 8 ounces fatty pork; 1 tablespoon sesame oil; 1 to 3 teaspoons Korean red chili pepper flakes; 1/2 cup juice from kimchi; 2 cups of water*; 1 tablespoon soup soy sauce; 1 tablespoon minced garlic; 8 ounces tofu; 2 scallions; Black pepper to taste; 1 to 2 teaspoons of sugar - optional

User Reviews

4.6

270 reviews

Excellent

Servings
4
Course
Main Course, Others

Instant Pot Kimchi Jjigae (Stew)

Michael Cole

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This Instant Pot adaptation of the classic Korean stew made with kimchi is so flavorful and rich! The texture of the kimchi turns out nice and soft in a fraction of the time.

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Ingredients

Servings

Ingredients:
1-1/2 pounds well fermented kimchi about 3 cups of cut kimchi packed
8 ounces fatty pork or beef
1 tablespoon sesame oil
1 to 3 teaspoons Korean red chili pepper flakes gochugaru - adjust to taste
1/2 cup juice from kimchi if available
2 cups of water* 1/2 cup more if not using kimchi juice
1 tablespoon soup soy sauce
1 tablespoon minced garlic
8 ounces tofu
2 scallions
Black pepper to taste
1 to 2 teaspoons of sugar - optional

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Instructions

Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
Push the Saute button of the Instant Pot. When it becomes hot, add the pork and kimchi along with the sesame oil and red pepper flakes until the kimchi is slightly softened and pork is no longer pink, about 5 minutes.
Add the kimchi juice, water, soup soy sauce, and garlic. Lock the lid, change it to the Soup mode, and adjust the time to 10 minutes. Set the steam valve to “Sealing”.
When the Instant Pot beeps, turn the steam valve to “Vent” to quick release the pressure. Open the lid, and add tofu and scallions. Push the Saute button again, and boil for an additional 5 minutes or longer until the kimchi reaches the desired tenderness.

Notes

For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for the jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. Use the water from the second or third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and one 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).