Instant Pot Korean Gochujang Pork Stew
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 in a spicy-sweet gochujang broth!
Servings 6 servings
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.