Aged Kimchi stew with pork belly ( Muk-Eun-Ji-Jjim) - Instant Pot

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Kimchi jjim is braised with pork (or other meat or fish) in a small amount of liquid. The main difference from kimchi jjigae (stew) is the amount of liquid used to cook. The resulting dish is drier than kimchi jjigae (stew) but with deliciously concentrated flavors!

 If your Kimchi Jjigae is too sour and is not to your taste, you can add a bit of sugar to balance out the sweetness!

Ingredient:

  • 1/2 Onion, Sliced
  • 1 Green Onion
  • 10 oz. Pork Belly 
  • 1/2 Tofu, about 8 oz
  • 1~2 Tablespoon Sesame Seed oil
  • 1~2 Tablespoon Red Pepper Flakes
  • 1 can (5.3 oz) Tuna with Kimchi Sauce
  • 1 pack (1000 kg) Muk Eun Ji
  • 1~2 teaspoon sugar (optional)
  • 2 cups  Anchovy Soup Base or Water for Jjim / 4 cups for  jjigae
  • 1 Tablespoon Soup Soy Sauce (optional)

Directions:

  1. Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.  Do not disgard Kimchi juice.
  2. Push the Saute button of the Instant Pot. When it becomes hot, add the pork, sliced onion and kimchi along with the sesame oil and red pepper flakes until the kimchi is slightly softened and pork is no longer pink, about 8 minutes.
  3. Add the kimchi juice, water/Anchovy Soup Base and a can of tuna. Lock the lid, change it to the Soup mode, and adjust the time to 10 minutes. Set the steam valve to “Sealing”.
  4. When the Instant Pot beeps, turn the steam valve to “Vent” to quick release the pressure. Open the lid, and push the Saute button again, then add Guk Soy Sauce to taste, then add tofu and scallions, garlic, sugar. Boil for an additional 5 minutes or longer until the kimchi reaches the desired tenderness.  The stew gets thicker and tastier the longer you let it simmer,



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