Instant Pot Kimchi Jjigae (Stew)
🇰🇷 South Korea
Ingredients
- 1 1/2 pounds well-fermented kimchi, cut into bite-size pieces (about 3 cups)
- 8 ounces fatty pork or beef, cut into bite-size pieces
- 1 tablespoon sesame oil
- 1 to 3 teaspoons Korean red chili pepper flakes (gochugaru), to taste
- 1/2 cup kimchi juice (if available)
- 2 cups water (add 1/2 cup more if not using kimchi juice)
- 1 tablespoon soup soy sauce
- 1 tablespoon minced garlic
- 8 ounces tofu, sliced about 1/2-inch thick
- 2 scallions, roughly chopped
- black pepper, to taste
- 1 to 2 teaspoons sugar, optional
Steps
- Cut the meat and kimchi into bite-size pieces. Slice the tofu about 1/2-inch thick, and roughly chop the scallions.
- Press the Saute button on the Instant Pot. When hot, add the pork, kimchi, sesame oil, and red pepper flakes. Cook until the kimchi softens slightly and the pork is no longer pink, about 5 minutes.
- Add the kimchi juice, water, soup soy sauce, and garlic. Lock the lid, switch to Soup mode, set the time to 10 minutes, and 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 the tofu and scallions.
- Press the Saute button again and boil for an additional 5 minutes or longer, until the kimchi reaches the desired tenderness.
Source: www.koreanbapsang.com