Instant Pot Spicy Kimchi Jjigae with Silken Tofu
Instant Pot Spicy Kimchi Jjigae with Silken Tofu is a delightful Korean stew that delivers rich, spicy, and sour flavors in every spoonful. This comforting dish combines well-fermented kimchi, silky tofu, and tender meat, all cooked quickly in an Instant Pot for maximum flavor with minimal effort. Perfect for cozy family dinners or fun gatherings, this recipe is sure to warm your heart and satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Korean
Ingredients
Scale
- 2 cups well-fermented kimchi
- 1 block (14 oz) silken tofu, cubed
- 8 oz pork belly or beef brisket, thinly sliced
- 4 green onions, chopped
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 cups water
Instructions
- Prepare your ingredients by chopping the vegetables and cubing the tofu.
- Set your Instant Pot to 'Sauté' and add the sliced pork belly or beef. Cook until browned, seasoning with salt and pepper.
- Add minced garlic and kimchi to the pot; sauté for about 2 minutes until fragrant.
- Pour in water, soy sauce, and gochujang; stir well to combine.
- Gently fold in the cubed silken tofu.
- Seal the Instant Pot lid and set it to pressure cook on high for 10 minutes.
- Once finished, release the pressure, garnish with green onions, and serve hot with steamed rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: - Customize your jjigae by adding mushrooms or zucchini for extra flavor. - For a spicier kick, increase the amount of gochugaru. - Store leftovers in an airtight container in the fridge for up to three days.