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.

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!

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

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

Print Recipe

This Instant Pot Kimchi Jjigae is a bold, spicy Korean stew made easy and fast using the Instant Pot. Packed with probiotics, protein, and deep umami flavors, it’s a comforting and customizable dish that comes together in under 30 minutes.

Author: Anna Adam
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Main dishes
Cuisine: Korean

Ingredients

Scale

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

Instructions

Cut pork belly (or tofu), mince garlic and ginger, and cube tofu.
Set Instant Pot to ‘Sauté’. Heat oil and sauté garlic and ginger for 2–3 minutes until fragrant.
Add pork belly or tofu; cook until lightly browned, about 5 minutes.
Stir in kimchi, gochugaru, and gochujang; cook for 3 minutes.
Pour in broth, soy sauce, and fish sauce; mix well.
Seal lid; cook on high pressure for 15 minutes.
Let naturally release for 10 minutes, then quick release.
Stir in green onions and adjust seasoning to taste.

Notes

Protein Alternatives: Swap pork with tofu or chicken thighs.
Kimchi Choice: Use older, well-fermented kimchi for deeper flavor.
Broth Options: Anchovy stock, veggie, or chicken broth work great.
Vegan Version: Use tofu, mushrooms, and vegetable broth; omit fish sauce.
Texture Boost: Add daikon or potato chunks.
Garnish: Top with scallions, sesame seeds, or fresh herbs.
Pair With: Steamed rice, Korean side dishes (banchan), and chilled soju or beer.

Nutrition

Calories: 400 calories

Keywords: Instant Pot Kimchi Jjigae, comfort food, easy recipe, quick meal, delicious Korean stew, cooking tips, tasty results

Find it online: https://jeccrecipes.com/instant-pot-kimchi-jjigae/