Instant Pot Kimchi Jjigae (Korean Kimchi Stew)
There is something deeply comforting about a warm bowl of kimchi jjigae. It is rich, savory, slightly spicy, and full of bold fermented flavor that just feels like a hug in a bowl. This dish is a staple in Korean homes for a reason. It is simple, nourishing, and incredibly satisfying, especially when served with a bowl of rice!
Servings 4 servings
Ingredients
- 1/2 onion sliced
- 2 cloves garlic minced
- 1/2 lb pork belly sliced
- 2 cups well-fermented kimchi chopped
- 1 tablespoon gochujang
- 1 teaspoon gochugaru (adjust to taste)
- 3 cups water you can also use anchovy broth for a deeper, more traditional flavor
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 medium-firm block tofu cubed
- 2 green onions chopped (for garnish)
Instructions
- Add the onion, garlic, pork belly, kimchi, gochujang, gochugaru, water, soy sauce, and sugar directly into the Instant Pot. Give everything a good mix.
- Close the lid and set the Instant Pot to High Pressure for 10 minutes.
- Do a quick release once the cooking time is done. Add tofu in to simmer for 3 minutes until the tofu is warmed through.
- Top with green onions and serve hot with rice!