Kimchi jjigae ( 김치찌개 ) is a classic korean stew made with flavor-packed honest-to-god kimchi ! It absolutely is one of my front-runner consolation foods of all time. recently, I ’ ve been making it in my Instant Pot, and I truly like how it turns out. The stew is flavorful and rich people, and the texture of the kimchi turns out nice and easy in a divide of the meter. In this recipe, I ’ ve adapted my stovetop kimchi jjigae recipe for my 6 quart Instant Pot .
How to make kimchi jjigae in the Instant Pot
To develop extra spirit, I normally stir-fry the kimchi and pork before adding body of water or broth. The Saute modality of the Instant Pot comes in handy for this footstep.
once the liquid is added, use the Soup mode for blackmail cooking. The actual fudge time is substantially shorter than the stovetop method. But, the time saving benefit diminishes if you count the time for the Instant Pot to build up the coerce .
After the flying release of the pressure, add some bean curd slices and scallions ( and onion slices if you like ) and cook for a few extra minutes, using the Saute button. If you don ’ metric ton use bean curd, you can wait for a few minutes for the lifelike atmospheric pressure unblock, and then stir in the scallions .
Kimchi for the stew
When cooking with kimchi, you should constantly use amply fermented, false kimchi. The older the better ! If you don ’ t have old kimchi, don ’ t let that stop you from making this kimchi grizzle or other dishes made with kimchi. Your korean market may carry commercially packaged kimchi called mukeunji ( 묵은지 ), meaning old kimchi .
If the kimchi is excessively sour, add a teaspoon or two of sugar to the stew to balance out the sourness taste .
Meat for kimchi jjigae
I make kimchi stew by and large with fatty pork barrel. It ’ s plainly the best ! however, I know some of you don ’ metric ton like or eat pork barrel. If thus, use beef or canned tuna. You can cut the kernel into boastfully chunks if you like ! You won ’ deoxythymidine monophosphate have a problem with baffling kernel after it has been cooked in the Instant Pot. This reminds me, kimchi jjigae with pork rib will be great cooked in the Instant Pot .
More recipes made with kimchi
Everything tastes better with kimchi, right ? Try these early favorites :
Kimchi soondubu jjigae ( cushy bean curd stew )
Tofu kimchi
Kimchijeon ( pancake )
Kimchi mandu ( dumplings )
Kimchi fried rice
Kimchi kongnamul guk
Kimchi bibim guksu
Kimchi ssambap
Spaghetti with kimchi
Kimchi jjim .
If you ’ re inspired to make some chinese cabbage pilfer kimchi at home and let it get previous for some of these dishes, here are my time tested pogi kimchi, mak kimchi and vegan kimchi recipes .
More Instant Pot recipes
Braised Oxtail ( kkorijjim )
Dakbokkeumtang ( hot chicken stew )
Boiled chicken and rice
Instant Pot Spicy Galbijjim ( Braised Short Ribs )
For more Korean cooking inspirations, follow along on YouTube , Pinterest , Twitter , Facebook , and Instagram .
Instant Pot Kimchi Jjigae (Stew)
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Servings:
4
Print Recipe
Ingredients
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Ingredients :
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1-1/2 pounds well fermented kimchi about 3 cups of cut kimchi packed
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8 ounces fatty pork barrel or gripe
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1 tablespoon sesame oil
Read more: Kimchi soup (Kimchi-guk)
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1 to 3 teaspoons korean red chili pepper flakes gochugaru – align to taste
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1/2 cup juice from kimchi if available
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2 cups of water* 1/2 cup more if not using kimchi juice
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1 tablespoon soup soy sauce sauce
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1 tablespoon minced garlic
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8 ounces bean curd
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2 scallions
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bootleg capsicum to taste
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1 to 2 teaspoons of boodle – optional
Instructions
Cut the kernel and kimchi into sting sizes. Slice the bean curd ( about 1/2-inch dense ), and roughly chop the scallions .
Push the Saute button of the Instant Pot. When it becomes hot, add the pork barrel and kimchi along with the sesame petroleum and loss pepper flakes until the kimchi is slenderly softened and pork barrel is no longer pink, about 5 minutes .
Add the kimchi juice, water, soup soy sauce, and garlic. Lock the lid, change it to the Soup mode, and adjust the time to 10 minutes. Set the steam valve to “ Sealing ” .
When the Instant Pot beeps, turn the steam valve to “ Vent ” to quick release the pressure. Open the eyelid, and add bean curd and scallions. Push the Saute button again, and boil for an extra 5 minutes or longer until the kimchi reaches the desire affection .
Notes
For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for the jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. Use the water from the second or third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and one 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).
Read more: Kimchi soup (Kimchi-guk)
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