Instant Pot Kimchi Jjigae Recipe – Master Spicy Kimchi Soup Easily!

Instant Pot Kimchi Jjigae – A classic Korean spicy stew made with fermented kimchi, pork belly, and tofu, perfect for cold days.

Introduction to Instant Pot Kimchi Jjigae Recipe

The Instant Pot Kimchi Jjigae recipe combines spicy kimchi soup with savory ingredients, creating a delightful taste that Korean families cherish. In Korea, families enjoy this nourishing soup on special occasions or cold days. This dish is not only comforting but also embodies a significant cultural essence, fostering warmth and connection among loved ones.

Cultural Significance of Instant Pot Kimchi Jjigae in Korea

Kimchi Jjigae holds a traditional value in Korean culture, often enjoyed during family gatherings. It’s a staple dish that reflects the close-knit family bonds present in Korean dining culture.

Instant Pot Kimchi Jjigae Featured in ‘My Love from the Star’

In the K-drama ‘My Love from the Star’, Kimchi Jjigae is served during heartwarming moments, showcasing its significance in bringing people together and highlighting its comfort food status in Korean homes.

Recipe Overview

Cooking Time: 30 minutes (Instant Pot)
Difficulty: Easy
Servings: 4
Best Pairing: Steamed Rice, Cold Tofu

Ingredients & Step-by-Step Cooking Instructions

For this delicious Instant Pot Kimchi Jjigae, you will need the following ingredients:

• 300 g of kimchi (preferably well-fermented)
• 200 g of pork belly (cut into bite-size pieces)
• 200 ml of vegetable broth
• 100 g of tofu (cubed)
• 30 g of gochujang (Korean red chili paste)
• 15 g of gochugaru (Korean red chili flakes)
• 1 tablespoon of sesame oil (15 ml)
• 1 medium onion (sliced)
• 2 green onions (chopped)
• Salt, to taste
• Black pepper, to taste

Cooking Instructions:

1. Start the Instant Pot and select the sauté function. Add sesame oil and sauté the pork belly until browned (about 5 minutes).
2. Stir in the onion and sauté until translucent.
3. Add the kimchi, gochujang, and gochugaru; mix well and cook for an additional 3 minutes.
4. Pour in the vegetable broth, stirring to combine. Seal the Instant Pot lid.
5. Set the Instant Pot to manual high pressure for 10 minutes, ensuring it’s fully sealed to avoid undercooked dishes.
6. Once done, allow the pressure to release naturally for 5 minutes, then quickly release any remaining pressure. Stir in the tofu and green onions. Season with salt and black pepper to taste.
7. Serve hot with steamed rice or cold tofu for an enhanced experience.

Pro Tips & Common Mistakes

Pro Tips:

• Add more kimchi for a stronger flavor. Well-fermented kimchi yields a bolder taste.
• Letting the soup sit for a few minutes after cooking improves the flavors as the ingredients meld together.

Common Mistakes:

• Using too little kimchi can lead to a bland soup; always ensure an adequate amount for the intended spiciness.
• Not sealing the Instant Pot properly may result in undercooked pork or tofu; check the sealing ring and lid placement before starting.
• Adding too much liquid dilutes the flavors, so stick to vegetable broth and adjust based on preference.

Recommend More Korean Recipes

Enjoyed this Instant Pot Kimchi Jjigae Recipe? Don’t miss our Instant Pot Jangjorim Recipe – another delicious Korean comfort food to warm your heart!

Now it’s your turn to try this Instant Pot Kimchi Jjigae Recipe at home! Enjoy the spicy goodness that this comforting soup offers, and explore more Korean recipes on our blog for an authentic culinary journey.