Instant Pot Kimchi Jjigae: A Spicy Korean Comfort Dish

Kimchi jjigae (김치찌개) is a conventional Korean stew organized with flavourful elderly kimchi! It’s one of my all-time favorite consolation ingredients. I’ve recently been making ready it in my Instant Pot, and I’m very thrilled with the results. The stew is flavourful and thick, and the kimchi has a lovely smooth texture after most effective quick time cooking. This recipe is an adaptation of my stovetop kimchi jjigae dish for my 6-quart Instant Pot.

How To Make Kimchi Jjigae in the Instant Pot

To enhance the flavor, I normally stir-fry the kimchi and pork before adding water or broth. The Instant Pot’s Saute mode is useful for this phase.

Once the liquid has been added, select the Soup mode for pressure cooking. The actual cooking time is much shorter than the hob method. However, the time savings gain is diminished when you include in the time it takes the Instant Pot to build pressure.

After a quick pressure launch, upload some tofu pieces and scallions (and onion slices if desired) and simmer for some more minutes, using the Saute button. If you don’t use tofu, wait a couple of minutes for the herbal pressure to expend earlier than stirring within the scallions.

Kimchi for the stew.

When cooking with kimchi, only use completely fermented, sour kimchi. The older, the better! If you don’t have any old kimchi, don’t be discouraged from creating this kimchi stew or other kimchi-based recipes. Your Korean market may have professionally prepared kimchi called Mukerji (묵은지), which means very old kimchi.

Meat for Kimchi Jjigae.

I cook kimchi stew primarily with fatty pork. It is absolutely the finest! However, I understand that some of you do not like or consume pigs. If so, choose beef or canned tuna. You can cut the meat into large chunks if you choose!

Ingredients:

2 cups aged kimchi, diced (with juice)

Cut half of a pound of red meat belly or pork shoulder into chew-sized chunks.

To put together, slice one block (200g) of firm tofu, one tiny onion, and two minced garlic cloves.
1 teaspoon gochujang (Korean red chili paste)

1 tablespoon gochujang (Korean crimson chili flakes) (non-compulsory for added spiciness)

1 tablespoon soy sauce.

1 teaspoon sesame oil.

Half of teaspoon of sugar (elective)

3 cups of water or broth (anchovy, vegetable, or fowl inventory)

2 green onions chopped (for garnish)

Instructions:

Cook in an immediate pot:

Switch to sauté mode to your Instant Pot. Heat the sesame oil and then add the pork belly or shoulder.

Brown the pork for 5-6 minutes, stirring occasionally.

Mix roasted garlic and onions. Stir until fragrant, about 2 minutes.

Combine kimchi with seasonings.

Combine kimchi, gochujang, gochugaru (if using), soy sauce and sugar. Fry for a little more than three minutes to allow the flavor to spread.

Add the broth:

Pour in 3 cups of water or broth, ensuring the substances are completely submerged. Use the “Cancel” button to enable the sauté characteristic.

Prepare dinner beneath strain:

Close the Instant Pot cowl and turn the valve to sealing. Pressure prepare dinner dinner for more than 10 mins. Once cooked, permit the water to run clear for about 10 minutes earlier than carefully turning it to mild output

Add tofu:

After the pressure is released, carefully arrange the tofu on top of the stew. Close the lid once more (without turning on the Instant Pot) and let the leftover heat warm the tofu for about 5 minutes.

Garnish and serve:

Open the Instant Pot and upload the chopped inexperienced onions. Taste and regulate the seasoning as desired. Serve hot with steamed rice on the side.

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