This Instant Pot kimchi jjigae is an adaptation of the classic kimchi jjigae, which requires less cooking time but still tastes just as good, rich, and packed with flavor!
Kimchi jjigae (김치찌개), or kimchi stew, as the name suggests, is a classic stew usually comprised of kimchi, pork, and tofu. It is savory, rich, spicy, and the cure on a cold, dreary day.
Usually, kimchi jjigae is cooked slowly on the stove top until the pork is tender and the flavor is full.
But today, we wanted to share this unorthodox way of preparing kimchi jjigae using an Instant Pot. It's super easy to make, literally needing only 3 ingredients and requires minimal preparations and cooking. Because this recipe is so simple, it's a great base to build off of and customize.
What goes in kimchi jjigae?
Besides the basic preparation of kimchi jjigae with only kimchi, pork, and tofu, there are actually many additions you can make to customize your kimchi jjigae. For example, commonly, people like to add onion, green onion, and different varieties of mushrooms. Sometimes you might even find some people adding seafood such as shrimp or can tuna. It might sound odd, but it really add another depth of flavor to the kimchi jjigae. Now on another note, if you add too much of other ingredients to the kimchi jjigae, it can become a totally new jjigae. But at the end of the day, as long you like it and enjoy it, feel free to add and customize your kimchi jjigae to your own preference.
The difference between kimchi soup and kimchi stew
Kimchi stew is thicker than kimchi soup. Kimchi soup is less salty than kimchi stew.
Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot. These days, some people (including me) get a little freaked out by double-dipping, so for stews I put individual bowls on the table, and a large spoon so that diners can take what they like from the pot and put it in their bowls.
Good Kimchi = Good Kimchi Jjigae
You've probably heard this before if you've made some of our recipes that use very few ingredients: good ingredients make good food. Especially with a recipe that literally uses only 3 ingredients, all three ingredients should be as good in quality and flavor as possible. In this Instant Pot kimchi jjigae, the most prominent and powerful flavor is the kimchi. So, make sure your kimchi for this kimchi jjigae is a good one.
Now, good kimchi for kimchi jjigae is one that is well made and well fermented. The acid in the fermented kimchi is a very important flavor factor in kimchi jjigae. We have nothing against store bought kimchi, especially if you're in a pinch, but if you have the chance to make your own kimchi, it'll make your kimchi jjigae just that much better and flavorful. Check out our Kimchi Making Kit if you are interested!
Ingredients
½ slab pork belly , skin on or off (about 1½ lb.)
32 ounce fermented kimchi , cut into pieces
1 block firm tofu , sliced or large diced (or 14 oz)
Instructions
Dice the pork belly into 1 inch pieces. Place both the diced pork belly and fermented kimchi into the Instant Pot insert and give the mixture a stir.
Place the lid on the Instant Pot and turn it to its lock position and make sure to switch the steam release valve to "SEALING". Select the pressure cook setting and adjust the time to 25 minutes on the normal setting and high pressure.
Once the time is up, carefully switch the steam release valve to "VENTING." There will be a lot of pressure and steam so be very careful! Let the steam release completely and the floating valve drops before opening the lid.
Transfer the kimchi jjigae into a pot or a large stone bowl (dolsot) and add the firm tofu. Bring everything to a boil.
Enjoy the kimchi jjigae hot with steamed rice!
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