Kimchi Jjigae

By: McKenna Richelhoff

Kimchi Jjigae

A bold, spicy, and deeply comforting Korean stew made with kimchi, pork, and a rich broth.

cuisine icon Cuisine
Korean
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
55 Minutes
cuisine icon Cooking Technique
Soup, Sauté
cuisine icon Keywords
Dinner, Influencer Recipes, Instant Pot, Instant Pot® RIO™ Wide 7.5QT Multi-Cooker, Kimchi, Lunch, McKenna Richelhoff, Pork, Soups, Stews & Broths, Tofu

prep icon Prep Time
10 Minutes
cook icon Cook Time
45 Minutes

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp. neutral oil
  • 4 cups pork shoulder, cut into bite-sized pieces
  • 3 cups kimchi, chopped
  • 4 garlic cloves, finely minced
  • 1 tbsp. sesame oil
  • 2 ½ cups rice water, reserved
  • ½ cup kimchi juice
  • 2 tbsp. soy sauce
  • 1 block extra firm tofu, cubed
  • 1 small package of Enoki mushroom (optional)
  • 3 green onions, sliced
  • 1 tsp. sugar
  • 1 tsp. MSG
  • ½ tsp. pepper
  • Rice, for serving
Instructions
  • Select the Sauté function on your Instant Pot. Add a drizzle of oil and the pork pieces, then cook for 5 minutes, stirring occasionally, until the pork develops some color.
  • Add the kimchi, garlic, and sesame oil. Stir and sauté for another 5 minutes.
  • Pour in the rice water, kimchi juice, and soy sauce, then stir well. Close the lid and set the Instant Pot to Soup mode for 30 minutes.
  • Once the cooking program is complete, allow the pressure to naturally release.
  • Switch back to Sauté mode and add the tofu, mushrooms, green onions, sugar, MSG, and pepper. Mix well and sauté for 5 minutes, or until everything is heated through.
  • Serve the stew with rice and enjoy!
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