Instant Pot Kimchi Jjigae: 5 Reasons You’ll Love This Recipe!

Name: Instant Pot Kimchi Jjigae: 5 Reasons You’ll Love This Recipe!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ cups fermented kimchi; ½ pound pork belly, sliced (or tofu for vegetarian option); 1 tablespoon gochugaru (Korean red chili flakes); 1 tablespoon gochujang (Korean chili paste); 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 green onions, chopped; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1 block soft tofu, cubed; 2 cups vegetable or chicken broth; 1 tablespoon cooking oil

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Introduction

Looking for a quick, flavorful meal that’s perfect for all occasions? Try Instant Pot Kimchi Jjigae! This spicy, umami-packed Korean stew is a game-changer, whether for a cozy weeknight dinner or a crowd-pleasing dish at gatherings. You’ll fall in love with this recipe because:

Quick and Easy: Ready in under 30 minutes, it’s a hassle-free dinner option.
Packed with Flavor: The combination of kimchi, tofu, and pork creates a rich, savory taste.
Nutritious: Loaded with probiotics from kimchi, it’s both delicious and good for your gut.
Customizable: Easily adjust the spice level and ingredients to suit your preferences.

Instant Pot Kimchi Jjigae is not only a treat for your taste buds but also a convenient and healthy choice, making it a must-try Korean stew recipe!

Ingredients & Preparation

Ingredients

Instant Pot Kimchi Jjigae stands out for its unique yet familiar flavors. Here’s a quick rundown of what you’ll need:

Kimchi – The star of the dish! Fermented cabbage and radish add a robust, tangy flavor.
Pork Belly or Tofu – Choose your preferred protein. Pork belly gives a rich, hearty taste, while tofu makes it vegetarian-friendly.
Gochugaru – Korean red chili flakes that provide the signature heat.
Gochujang – A Korean chili paste that brings depth and spice.
Garlic and Ginger – Essential aromatics for a fragrant base.
Green Onions – Adds a pop of color and fresh taste.
Soy Sauce and Fish Sauce – For a salty, umami punch.
Tofu – Soft, absorbent cubes that soak up all the delicious broth.
Vegetable or Chicken Broth – Makes the soup hearty and comforting.

Step-by-Step Instructions

Making Instant Pot Kimchi Jjigae is both easy and enjoyable. Here’s how you do it:

Prep Your Ingredients: Cut the pork belly into bite-sized pieces, mince the garlic and ginger, and dice your tofu into cubes. Gather everything in advance to streamline the cooking process.
Sauté the Aromatics: Set your Instant Pot to the ‘Sauté’ function. Add a splash of oil and then the garlic and ginger. Cook until fragrant, about 2-3 minutes.
Add Protein: Toss in your pork belly or tofu and cook until browned. If using pork, this should take around 5 minutes. Ensure to stir occasionally.
Mix in the Flavor Agents: Add kimchi, gochugaru, and gochujang. Stir to combine, allowing the flavors to meld for about 3 minutes.
Pour in the Broth: Add the vegetable or chicken broth, soy sauce, and fish sauce. Give everything a good mix to evenly distribute the ingredients.
Cook Under Pressure: Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes.
Release the Pressure: After the cooking cycle is complete, let the pot naturally release pressure for 10 minutes, then do a quick release.
Final Touch: Open the lid and add the green onions. Taste and adjust seasoning as needed. If you like it spicier, sprinkle in a bit more gochugaru.

Enjoy your delicious, homemade Instant Pot Kimchi Jjigae! If you love this recipe, you might also enjoy exploring our Spicy Jalapeno Popper Soup for more spicy and hearty flavors.

Cooking & Serving: Pro Tips for Success

When preparing your mouthwatering Instant Pot Kimchi Jjigae, these pro tips will ensure you achieve maximum flavor and perfect texture every time.

Ingredient Swaps/Adjustments

Protein Alternatives: If you’re out of pork belly, try replacing it with tofu for a vegetarian twist, or chicken thighs for a leaner option.
Kimchi Varieties: The richness of kimchi can vary, so feel free to use older, more fermented kimchi for a deeper umami flavor. If you’re aiming for a milder taste, go for fresher kimchi.
Broth Options: While traditional recipes use anchovy stock, vegetable or chicken broth work equally well as substitutes.

Storage/Reheating Tips

Proper storage and reheating can make or break your leftovers.

Storage: Store your cooked jjigae in an airtight container and refrigerate it. It stays fresh for up to 3 days.
Reheating: Reheat gently on the stovetop or in the Instant Pot using the sauté function. Add a splash of broth to revive the stew’s consistency if it thickens too much.

Flavor/Texture Enhancements

Here’s how to elevate your jjigae to the next level:

Depth of Flavor: Add a spoonful of gochujang (Korean chili paste). This not only intensifies the spiciness but also adds a subtle sweetness.
Texture: For a heartier texture, include chunks of daikon or potatoes, which absorb the stew’s flavors beautifully.
For another amazing recipe inspiration, check out this Instant Pot Kimchi Jjigae guide.

Variations/Substitutions

Adjusting the Instant Pot Kimchi Jjigae recipe for dietary needs or ingredient availability is simple:

Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
Vegan: Opt for vegetable broth and replace any animal proteins with additional tofu or mushrooms for a flavorful umami hit.

Serving Suggestions

Your succulent Kimchi Jjigae can shine even brighter with these pairings and garnishes:

Pairing Ideas

Rice: Plain steamed rice is a classic companion, soaking up the rich broth beautifully.
Banchan (Side Dishes): Serve with assorted Korean banchan like pickled radish, sautéed spinach, or seasoned bean sprouts to add variety and balance.
Beverages: A chilled glass of soju or a light, effervescent beer complements the spicy notes perfectly.

Garnish Tips

Scallions & Sesame Seeds: Sprinkle chopped scallions and toasted sesame seeds on top before serving for a burst of color and nutty notes.
Fresh Herbs: Fresh cilantro or perilla leaves add a vibrant, aromatic finish.

Instant Pot Kimchi Jjigae final step 1 2

With these tailored tips and creative variations, your Instant Pot Kimchi Jjigae will be a hit, delivering both comfort and authenticity on every delightful spoonful. Enjoy the process and happy cooking!

FAQs about Instant Pot Kimchi Jjigae

Is this recipe spicy?

Yes, Instant Pot Kimchi Jjigae has a spicy kick due to the fermented kimchi and gochugaru (Korean red chili pepper flakes). However, you can adjust the spice level by reducing the amount of chili flakes.

Can I make it vegan?

Absolutely! Substitute meat with tofu or mushrooms and use vegetable broth instead of beef or chicken stock. This will ensure a flavorful vegan version of this Korean stew recipe.

How long does it take to cook?

Using an Instant Pot cuts down the cooking time significantly. Typically, it takes around 30 minutes from start to finish, including prep and cooking time.

What can I serve it with?

Serve Instant Pot Kimchi Jjigae with steamed rice, banchan (Korean side dishes), and a simple green salad to balance the flavors. This combination enhances the overall dining experience!

Conclusion

To sum up, Instant Pot Kimchi Jjigae is a must-try for anyone who enjoys hearty, flavorful Korean stew recipes. We’ve explored the unique blend of bold flavors, easy preparation steps, and health benefits that make this dish a standout. By combining simple ingredients with the ease of an Instant Pot, you’ll have a meal that’s both delicious and nutritious.

Understanding the importance of diverse, cultural recipes in your cooking repertoire can greatly enhance your culinary experience. Cooking this Korean stew not only broadens your taste horizons but also brings a piece of Korean culture right to your dining table.

Ready to elevate your Instant Pot skills? Give this recipe a go, share your cooking journey with us, and continue exploring the rich world of Korean cuisine. For more inspiration on Instant Pot Kimchi Jjigae, check out this Instant Pot Kimchi Jjigae article. Happy cooking!