Instant Pot Kimchi Jjigae

Instant pot kimchi jjigae is one of my favourite Korean meals to make. It is a bold, spicy, and deeply comforting Korean stew made with aged kimchi, pork, and a rich broth.

Info and tips for instant pot kimchi jjigae

For the kimchi jjigae it is best to use fatty pork. Some different options you can use are pork shoulder, pork butt, pork belly, or even pork rib. Trim off the bigger pieces of fat but leave the smaller ones, these will become tender and flavourful in the instant pot.

In this recipe we use reserved rice water. Simply keep the water from your rice on the second or third rinse. The rice water helps flavour and thicken the stew. If you aren’t serving with rice, just use regular water instead. Depending on how old your kimchi is, your stew may taste more sour. To combat this, just add a little more sugar and it will balance out.

Equipment

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This is the Instant Pot I used to make the stew!

Ingredients for instant pot kimchi jjigae

• 1 tbsp neutral oil
• 4 cups chopped (bite size) fatty pork
• 3 cups chopped kimchi
• 4 garlic cloves
• 1 tbsp sesame oil
• 1/2 cup kimchi juice
• 2 1/2 cups rice water
• 2 tbsp soy sauce
• 1 block extra firm tofu
• enoki mushrooms (optional)
• 3 green onions
• 1 tsp sugar
• 1 tsp msg
• 1/2 tsp pepper

Instructions

1. Begin by getting your prep out of the way: Chop the kimchi into bite size pieces. Mince the garlic cloves. Cut the tofu into cubes. Slice the green onions. Cut the pork into cubes, slicing off the bigger pieces of fat.
2. Set the instant pot to sauté mode. Add the neutral oil and pork. Cook for a few minutes until slightly browned before adding the kimchi and garlic. Continue cooking another few minutes until frangrant.
3. Next add the kimchi juice, rice water, and soy sauce. Set the instant pot to soup mode for 30 minutes.
4. Once done cooking, release the pressure carefully with the vent. Change mode to sauté and add the tofu, optional mushrooms, green onions, sugar, msg, and pepper. Mix well and cook another five minutes until softened.
5. Serve with rice and enjoy!

See below for a video tutorial!

If you liked this recipe be sure to check out these:

• Easy Stovetop Tomato Soup
• Roasted Red Pepper Feta Soup
• Greek Lemon Chicken Soup

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Instant Pot Kimchi Jjigae

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Soups – Korean

By Kenna's Cooks – Serves: 4

Prep Time: 10 – Cooking Time: 45 – Total Time: 55

Instant Pot kimchi jjigae is a bold, spicy, and deeply comforting Korean stew made with aged kimchi, pork, and a rich broth.

Ingredients

• 1 tbsp neutral oil
• 4 cups chopped (bite size) fatty pork
• 3 cups chopped kimchi
• 4 garlic cloves
• 1 tbsp sesame oil
• 1/2 cup kimchi juice
• 2 1/2 cups rice water
• 2 tbsp soy sauce
• 1 block extra firm tofu
• enoki mushrooms (optional)
• 3 green onions
• 1 tsp sugar
• 1 tsp msg
• 1/2 tsp pepper

Instructions

1

Begin by getting your prep out of the way: Chop the kimchi into bite size pieces. Mince the garlic cloves. Cut the tofu into cubes. Slice the green onions. Cut the pork into cubes, slicing off the bigger pieces of fat.

2

Set the instant pot to sauté mode. Add the neutral oil and pork. Cook for a few minutes until slightly browned before adding the kimchi and garlic. Continue cooking another few minutes until frangrant.

3

Next add the kimchi juice, rice water, and soy sauce. Set the instant pot to soup mode for 30 minutes.

4

Once done cooking, release the pressure carefully with the vent. Change mode to sauté and add the tofu, optional mushrooms, green onions, sugar, msg, and pepper. Mix well and cook another five minutes until softened.

5

Serve with rice and enjoy!