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Instant Pot Kimchi Jjigae (Korean Kimchi Stew) | Winnie Kison

Instant Pot Kimchi Jjigae (Korean Kimchi Stew)

Instant Pot Kimchi Jjigae (Korean Kimchi Stew)

10 mins prepServes 4

There is something deeply comforting about a warm bowl of kimchi jjigae. It is rich, savory, slightly spicy, and full of bold fermented flavor that just feels like a hug in a bowl. This dish is a staple in Korean homes for a reason. It is simple, nourishing, and incredibly satisfying, especially when served with a bowl of rice!

4 servings

What you need

onion

½ onion, sliced

garlic

2 clove garlic, minced

pork belly

½ lb pork belly, sliced

kimchi

2 cup kimchi, chopped

gochujang

1 tbsp gochujang

gochugaru

1 tsp gochugaru

water

3 cup water, you can also use anchovy broth for a deeper, more traditional flavor

soy sauce

1 tbsp soy sauce

sugar

1 tsp sugar

firm tofu

1 firm tofu, cubed

green onion

2 green onion, chopped (for garnish)

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Instructions


1 Add the onion, garlic, pork belly, kimchi, gochujang, gochugaru, water, soy sauce, and sugar directly into the Instant Pot. Give everything a good mix.
2 Close the lid and set the Instant Pot to High Pressure for 10 minutes.
3 Do a quick release once the cooking time is done. Add tofu in to simmer for 3 minutes until the tofu is warmed through.
4 Top with green onions and serve hot with rice!

View original recipe

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