Kimchi Jjigae

instant pot kimchi jjigae

So… the last few times I made kimchi jjigae (kimchi stew) in the instant pot, it was terrible! Haha. I have a theory that freshly made kimchi chigae is just not as good as chigae that’s a few days old. But I was determined to figure it out for the Instant Pot because it takes me over an hour to make it on the stove! And a lot of the kimchi jjigae recipes I came across contain so many ingredients and steps – and ain’t nobody got time for that! I want a Mark Bittman/NYTimes style 3-sentence recipe. I’m so lazy, I even throw the tofu in at the beginning, haha. Guess what- it tastes fine 🙂 I think the key might be to keep the ratio of kimchi to stock 1:1.

That being said, I only use pork (my Korean mom was horrified when I once suggested using beef instead), and I have never had to add more chili flakes (gochugaru) or chili paste (gochujang), let alone soy sauce or sugar. This tastes even better the next day.

  1. Set to SAUTE. When hot, saute 1/2lb of diced pork belly in 2TBSP of sesame oil and season with salt and pepper until browned on all sides.
  2. Add 2 cups of very, overripe kimchi (like a month old) and saute for about 3-5 minutes. Add 2 cups of anchovy stock (plain water will make it taste bland), 1/4 an onion, 4-5 garlic cloves, 1 shiitake mushroom, and 1/2 block of firm tofu, cubed.
  3. Close and lock lid, move valve to “Sealing,” and set to MEAT/STEW for 20 minutes. A lot of people like to add a tsp of dwenjang (soybean paste) at the end to give it more depth of flavor, but that’s totally optional. Serve with … rice, of course!

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Kimchi jjigae by Holmes is licensed under CC BY 2.0/modified to add text

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2 Replies to “Kimchi Jjigae”

  1. So thankful for this site! Thank you! Quick question on the anchovie stock – do you make your own, if so, how? Or is it store bought?

    1. Hi Sophia! Sorry, there should have been a link, but I make my own anchovy stock in the instant pot!

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