Instant Pot Kimchi Jjigae (Stew)

Method4 steps · about 35 min

1. 1

   Step 1: Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions (2).

   Uses 1 1/2 lb well-fermented kimchi (about 3 packed cups cut) · 8 ounces fatty pork (or beef) · 8 ounces tofu · 2 scallions

2. 2

   Step 2: Select Sauté. When the pot is hot, add the cut pork or beef and kimchi with the sesame oil (1 tablespoon) and gochugaru (1–3 tsp). Sauté for about 5 minutes, until the kimchi softens slightly and the meat is no longer pink on the surface; it continues cooking under pressure.

   Sauté kimchi and meat · 5 minUses cut meat and kimchi · 1 tablespoon sesame oil · 1–3 tsp gochugaru, to taste

3. 3

   Step 3: Add 1/2 cup kimchi juice if available and 2 cups water; if no kimchi juice is available, use the 2 cups water plus an extra 1/2 cup water instead. Stir in the soup soy sauce (1 tablespoon) and minced garlic (1 tablespoon). Keep contents below the cooker pressure fill limit, lock the lid, select Soup mode and set 10 minutes with the valve at Sealing. The cooking timer starts once pressure is reached.

   Pressure cook stew · 10 minUses sautéed kimchi and meat · 1/2 cup kimchi juice, if available · 2 cups water · 1/2 cup extra water only if no kimchi juice is used · 1 tablespoon soup soy sauce · 1 tablespoon minced garlic

4. 4

   Step 4: When pressure cooking finishes, carefully release pressure according to the cooker instructions and open only after the pressure indicator has dropped. Add the prepared tofu and scallions. Select Sauté and boil for at least 5 minutes, or longer until the kimchi is as tender as desired and the meat is cooked through. Taste and add black pepper (to taste) and the optional 1–2 tsp sugar as desired.

   Final boil at least 5 minutes, until tender · 5 minUses pressure-cooked stew · prepared sliced tofu and scallions · black pepper to taste · 1–2 tsp sugar, optional