1-1/2poundswell fermented kimchiabout 3 cups of cut kimchi packed
8ouncesfatty porkor beef
1 to 3teaspoonsKorean red chili pepper flakesgochugaru - adjust to taste
1/2cupjuice from kimchiif available
2cupsof water*1/2 cup more if not using kimchi juice
1tablespoonsoup soy sauce
black pepper to taste
1 to 2teaspoonsof sugar - optional
Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
Push the Saute button of the Instant Pot. When it becomes hot, add the pork and kimchi along with the sesame oil and red pepper flakes until the kimchi is slightly softened and pork is no longer pink, about 5 minutes.
Add the kimchi juice, water, soup soy sauce, and garlic. Lock the lid, change it to the Soup mode, and adjust the time to 10 minutes. Set the steam valve to “Sealing”.
When the Instant Pot beeps, turn the steam valve to “Vent” to quick release the pressure. Open the lid, and add tofu and scallions. Push the Saute button again, and boil for an additional 5 minutes or longer until the kimchi reaches the desired tenderness.
For added flavor, save the water used to rinse rice, ssal ddeum mul, and use for the jjigae/stew. The water used to rinse rice is commonly used for Korean jjigae. Use the water from the second or third round of rinsing. Another option is to use anchovy broth (about 7 or 8 medium dry anchovies and one 3-inch square dried kelp boiled in 3 cups of water for 10 minutes).