Instant Pot Kimchi Jjigae is an easy Korean stew recipe that's full of spicy, umami flavor. This Kimchi Stew is guaranteed to perk up your taste buds!
What is Instant Pot Kimchi Jjigae?
I call this Korean-style because it's very close to Kimchi Jjiggae, which I love. Kimchi Jjigae is a lovely Korean Stew that's made with Kimchi, pork, vegetables and gochujang and is absolutely incredible!
Ideally, you'd make this Korean soup with Kimchi that is several weeks old, so that it is sour and almost over-fermented.
How Do You Make Kimchi Jjigae?
- Pour. I'd love to complicate this recipe for you but really, I just don't even know how. Pour everything in the Instant Pot.
- Pressure Cook. Set it for 15 mins at high pressure.
- NPR. Let the Pot Naturally Pressure Release (NPR) for 5 minutes.
- Add-Ins. Add green onions and diced tofu if using.
- Serve. Taste and add salt or more gochugaru if needed.
What If I Don't Have Gochujang?
There is NO substitute for gochujang. None. Don't even try. Don't even ask me, I won't respond to your question. Buy it and use it in all the wondrous gochujang recipes I have here, and you will thank me!
Want to Add Noodles to This Kimchi Jjigae?
Although not traditional, adding ramen noddles to this Korean stew is delicious! Once the dish is cooked, add in the dried ramen noodles to the soup and let it sit for 3 minutes before serving.
Tips and Tricks for Making This Kimchi Jjigae
- Mushrooms. You can definitely use any other kind of dried mushrooms you have. If you want to use fresh mushrooms however, the 20 minute cook time may affect them.
- Spice. Gochugaru looks flaming red, but it's actually a lot less spicy than cayenne pepper. You can put in a bit of cayenne pepper instead, but be mindful of the spice in the kimchi.
- Soy Sauce. You can use regular soy sauce instead of dark soy sauce. The dark one just has a richer, sweeter taste to me.
- Meat. You can substitute pork for the beef to get closer to a traditional Kimchi Jiggae. That will also need to cook for 15 minutes.
- Chicken. If you want to sub chicken, cook for 10 minutes for boneless skinless chicken thighs.
- Vegetarian. For a vegetarian Kimchi Jjigae, cook for 5 minutes at HIGH PRESSURE, and then naturally pressure release for 5 minutes, and then add diced tofu once you open the pot. Or you can just make on the stovetop by heating everything but the tofu, and then tossing in the soft tofu chunks at the end before serving.
Want More Korean Instant Pot Recipes?
- Dae Ji Bulgogi - this is SO GOOD in the Instant Pot!
- Bo Ssam Pork and Noodles - easy and Keto-Friendly!
- Korean Style Kalbi Ribs - tender and perfect in the Pressure Cooker!
- Korean Cucumber Salad - no Instant Pot needed for this, but it's so good I had to share it with you!
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- 2 cups (230 g) Kimchi
- 1 pound (453.59 g) beef cubes , cut in 2 inch cubes (preferably a fatty cut)
- 1 cup (160 g) Onion, diced
- 1 cup (28 g) Dried Shiitake Mushrooms, or other dried mushrooms
- 1 Tbsp (1 Tbsp) Minced Garlic
- 1 Tbsp (1 Tbsp) Minced Ginger
- 1 Tbsp (1 Tbsp) Sesame Oil
- 1 Tbsp (1 Tbsp) dark soy sauce
- 1 Tbsp (1 Tbsp) Gochugaru, or 1/2 tsp cayenne pepper (depending on how hot your kimchi is, and what your taste buds can take)
- 1 Tbsp (1 Tbsp) gochujang
- 1/4 teaspoon (0.25 teaspoon) Splenda, or 1/2 teaspoon sugar
- 2 cups (500 g) Water
- Kosher Salt, depending on your kimchi and soy sauce
- 1/2 cup (50 g) Chopped Green Scallions
- 1 cup (248 g) tofu, firm, cubed (optional)
- I'd love to complicate this recipe for you but really, I just don't even know how. Dump everything in.
- Set it for 15 mins at high pressure, 5 minutes NPR.
- Add green onions and diced tofu if using.
- Taste and add salt or more gochugaru if needed.