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.
- 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.
- 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.
- 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!