Instant Pot Kimchi Jjigae (Stew)
User Reviews
4.6
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Servings
4
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Course
Main Course, Others
Instant Pot Kimchi Jjigae (Stew)
Description
This stew centers on bite-sized kimchi and fatty pork cooked together with sesame oil and Korean chili flakes to soften the kimchi and develop flavor. The stew is pressure-cooked in an Instant Pot with kimchi juice, water, soy sauce, and garlic for about ten minutes.
Tofu slices and chopped scallions are added after pressure cooking, then boiled briefly to integrate their texture and flavor. The resulting stew offers tender pieces of meat and kimchi with a spicy and slightly sour broth complemented by the mildness of tofu.
The dish is commonly enjoyed with rice, and some cooks add the water used to rinse rice, known as ssal ddeum mul, or anchovy broth for additional umami. Adjust the chili flakes to suit your preferred spice level.
Using the residue from rinsing rice or a simple anchovy broth helps deepen the stew's taste authentically. The quick cooking time of the Instant Pot preserves fresh flavors while tenderizing the ingredients.
Ingredients
- Ingredients:
- 1-1/2 pounds kimchi about 3 cups of cut kimchi packed, well fermented
- 8 ounces pork or beef, fatty
- 1 tablespoon sesame oil
- 1 to 3 teaspoons gochugaru gochugaru - adjust to taste, Korean red chili pepper flakes
- 1/2 cup kimchi juice if available
- 2 cups water 1/2 cup more if not using kimchi juice
- 1 tablespoon soy sauce soup type
- 1 tablespoon garlic minced
- 8 ounces tofu
- 2 scallions
- black pepper to taste
- 1 to 2 teaspoons sugar optional
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
- Use water leftover from rinsing rice or add anchovy broth to boost the stew’s depth of flavor.
- Adjust the amount of Korean chili flakes to control the spiciness of the stew.
- The stew pairs traditionally with rice and can be prepared quickly in the Instant Pot for convenience.
User Reviews
Overall Rating
4.6
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