Instant Pot Kimchi Stew (김치찌개, Kimchi Jjigae)
- Nov 29, 2016
- 2 min read
When kimchi gets very sour and overripe, it's time to turn it into Kimchi Jjigae! Kimchi Jjigae is a rich spicy stew that is perfect for the fall and winter seasons. It is the ultimate Korean comfort food!
This recipe is the Instant Pot version. The advantage of using the Instant Pot for Kimchi Jjigae is that it will make your stew taste like its been on the stove all day even though its been cooking for less than an hour! Be forewarned: this will make your silicone seal smell like kimchi!
If you don't have an Instant Pot, you can check out my stove top version here.
Quick Notes:
⏲ <1 hr
🇰🇷 Some ingredients may need to be bought at a Korean grocery
👨👩👧👦 Serves 4-6 people
👍🏻 Very easy and great for beginners!
What you will need:
3 cups chopped sour kimchi - you can use more if you wish!
1/2 lb to 1 lb of pork belly cut into 1.5 inch sized pieces (or pork shoulder cut into small pieces)
1 medium onion - sliced
Small amount of cooking oil
1/4 cup of kimchi juice
2 tablespoons of red pepper paste
1 tablespoon of red pepper flakes (optional if you prefer your stew spicier)
1 tablespoon of sugar
4 cups of water
1 package of firm tofu
3 green onions chopped (for garnish)
1 teaspoon of sesame oil
Broth packet:
6 whole garlic cloves
4 small square (about 2 inches in length) sheets of dried kelp
6-8 dried anchovies
Instructions:
Prepare the ingredients:
Slice your onions, green onions, and your Pork Belly (or pork shoulder). Slice the tofu. Prepare the broth packet by using either a disposable tea packet (as shown below), or a tea seeper. Place the garlic, dried kelp, and dried anchovies in the packet and set aside.
And now the rest:
Press the SAUTE button on the Instant Pot. When the display reads HOT, add your cooking oil. Brown the pork for 2-3 minutes. Add your kimchi and onions. Continue to heat everything up for several minutes. Add 4 cups of water and 1/4 cup kimchi juice (optional, add it if you have enough). Ahjumma tip: use hot water, this will make the Instant Pot come to pressure faster! Then add the sugar, red pepper flakes, and red pepper paste. Close the Instant Pot. Press cancel, then MEAT/STEW, set the timer for 20 minutes. Switch the valve to SEALING.
When the timer has finished, switch the pressure valve to VENTING. After the float valve drops, open the Instant Pot. Add the Broth packet, and the tofu. Use a spoon to press everything down into the broth. Close the Instant Pot. Press MEAT/STEW and set the timer for 3 minutes. Set the pressure valve to SEALING. Once the timer finishes, switch the pressure valve to VENTING. After the float valve drops, open the Instant Pot. Remove the broth packet and discard. Add sesame oil. When you are ready to serve, add the green onions on top. Enjoy this dish with rice!
And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!
This recipe for Instant Pot Kimchi Stew is fantastic! Creating a pros and cons list for the Instant Pot itself would be incredibly helpful for readers trying to decide if it's right for them. Honestly, this post really made the Instant Pot click for me in a way nothing else has managed to do before. The consistency it offers is what has made the biggest impact on my cooking routine lately https://www.sbs.com.au/news I used to struggle with getting stews just right, but now, thanks to this method, everything comes out perfectly tender and flavorful every single time. It’s so satisfying when a kitchen gadget finally lives up to the hype! I'm particularly grateful for the nuance you included in this…
This recipe for Instant Pot Kimchi Stew looks absolutely delicious and I'm definitely going to give it a try soon. Sharing this around with friends because I know they'll love it too. Cheers for the great post! On a related note, the time factor with using an Instant Pot is something I've found truly worth unpacking; it genuinely speeds up cooking without sacrificing flavor https://www.smh.com.au/ That said, this recipe has helped me a lot, thank you so much for sharing it. My own firsthand results with the Instant Pot in general speak louder than any take I might have, and honestly, you made me care about it, which isn't always easy for kitchen gadgets. The overall message about its convenience…
This recipe is definitely getting a dedicated bookmark folder! I've been dabbling with my Instant Pot for a while now, mostly for quick weeknight meals, but I’m constantly surprised by its versatility. It’s not just for pressure cooking; the sauté function and slow cook settings are incredibly useful too https://www.cqu.edu.au/ I remember trying to make a complex curry from scratch once, and the Instant Pot streamlined the process so much, making it feel less intimidating. The way you've written about the Instant Pot here is genuinely engaging; it makes me want to explore its capabilities even further. You've also made me realize that perhaps there are seasonal patterns to how we use it, which is an interesting thought. For me,…
I made this yesterday and and the taste is fantastic, thank you so much!
Hut ab für diesen wirklich gut geschriebenen Beitrag! Ich habe mir die Idee des Instant Pot Kimchi Stew schon länger durch den Kopf gehen lassen, aber war mir unsicher, ob das auch für jemanden wie mich funktioniert, der noch nicht so viel Erfahrung mit solchen Geräten hat. Deine Anleitung hat mir da wirklich die Augen geöffnet und mich total überzeugt. Ich kann aus eigener Erfahrung bestätigen, dass der Instant Pot wirklich erstaunliche Ergebnisse liefern kann https://coolzinos.at/ Manchmal unterschätzt man die Vielseitigkeit dieser Geräte, aber wie du hier so schön zeigst, sind sie wirklich nuancierter und hilfreicher, als man anfangs denkt. Ich hätte ehrlich gesagt nicht erwartet, dass man damit ein so authentisches und köstliches Gericht wie Kimchi Jjigae zaubern kann.…