This Instant Pot Korean gochujang pork stew is cozy, savory, and full of flavor. It is made with tender pork belly, ground pork, carrots, zucchini, shiitake mushrooms, and firm tofu simmered in a spicy-sweet gochujang broth!
It is not traditional kimchi jjigae, but it has that comforting Korean-inspired flavor without needing kimchi. The pork belly makes the broth rich, the ground pork adds heartiness, and the vegetables make it feel like a complete meal.
Serve it over a bowl of hot rice for an easy, comforting dinner.
Why You’ll Love This Instant Pot Korean Gochujang Pork Stew
This stew is simple, flavorful, and perfect for using up ingredients you already have at home.
You’ll love this recipe because it is:
- Savory, spicy, and slightly sweet
- Made in the Instant Pot
- Cozy and comforting
- Full of vegetables and protein
- Easy to serve over rice
- A great Korean-inspired recipe without kimchi
Tips For The Best Gochujang Pork Stew
Use shiitake mushrooms if you have them. They add a deeper, savory flavor that works really well with pork and gochujang.
Add the zucchini and tofu after pressure cooking so they do not get too soft. This keeps the zucchini tender and the tofu from breaking apart too much.
If you want the stew thicker, let it simmer on sauté mode for a few extra minutes at the end.
If you want it spicier, add more Korean red chili flakes. If you want it sweeter, add a little more honey or brown sugar.
What To Serve With Korean Gochujang Pork Stew
This stew is best served over hot steamed rice. You can also serve it with:
- Green onions
- Sesame seeds
- Cucumber slices
- Roasted seaweed
- A fried egg
- Extra tofu
- Simple sautéed greens
Ingredient Substitutions
You can easily adjust this recipe based on what you have.
If you do not have shiitake mushrooms, use white mushrooms or cremini mushrooms.
If you do not have chicken broth, water works too. The pork belly and gochujang will still give the stew plenty of flavor.
If you do not have pork belly, you can use more ground pork, pork shoulder, or thinly sliced pork.
If you do not have zucchini, you can add cabbage, spinach, potatoes, or squash.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop or in the microwave until warmed through. The stew may thicken after sitting, so add a splash of water or broth if needed.
Instant Pot Korean Gochujang Pork Stew
Ingredients
- ½ pound pork belly cut into 1-inch pieces
- ½ pound ground pork
- 1 to 2 carrots sliced
- ½ onion sliced or diced
- 4 to 6 fresh shiitake mushrooms stems removed and sliced
- 1 small zucchini sliced into half-moons
- ½ block firm tofu cut into cubes
- 2 cloves garlic minced
- 1 tablespoon oil only if needed
- 1¼ cups chicken broth or water
- 1½ tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- ½ to 1 teaspoon Korean red chili flakes
- Black pepper to taste
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar optional
- Green onions optional
- Sesame seeds optional
Instructions
- Turn the Instant Pot to sauté mode. Brown the ground pork, then remove and set aside.
- Add the pork belly and cook for 3 to 4 minutes, until lightly browned. Add the onion and garlic. Cook for 1 minute.
- Whisk together the broth, gochujang, soy sauce, brown sugar or honey, chili flakes, and black pepper. Pour the sauce into the pot and scrape the bottom well. Add the carrots and shiitake mushrooms.
- Pressure cook on high for 15 minutes, then naturally release for 10 minutes.
- Stir in the cooked ground pork, zucchini, and tofu. Simmer on sauté mode for 4 to 6 minutes, until the zucchini is tender and the tofu is warmed through.
- Finish with sesame oil and rice vinegar. Serve over rice.
