📝 About This Recipe
This soulful Korean staple is a masterclass in balancing spicy, sour, and savory flavors, traditionally achieved through hours of slow simmering. By using the Instant Pot, we accelerate the breakdown of well-aged kimchi and succulent pork belly, resulting in a rich, velvet-textured broth in a fraction of the time. It is the ultimate cold-weather comfort food that brings the vibrant heart of Seoul straight to your kitchen table.
🥗 Ingredients
The Aromatics & Protein
- 1/2 pound Pork Belly (cut into bite-sized pieces)
- 2 cups Aged Napa Cabbage Kimchi (at least 2-3 weeks old, chopped into 1-inch pieces)
- 1/2 Yellow Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
The Flavor Base
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Chili Paste) (adds body and sweetness)
- 1 tablespoon Soy Sauce (for umami depth)
- 1 tablespoon Toasted Sesame Oil (for sautéing)
- 1/4 cup Kimchi Brine (strained from the kimchi jar)
- 2 cups Anchovy Kelp Broth or Chicken Stock (low sodium preferred)
The Finishing Touches
- 1/2 block Firm Tofu (sliced into 1/2-inch thick rectangles)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 teaspoon Granulated Sugar (to balance the acidity of the kimchi)
- 3-4 pieces Shiitake Mushrooms (sliced)
👨🍳 Instructions
-
1
Turn on your Instant Pot and select the 'Sauté' function on high heat. Allow it to get hot for about 2 minutes.
-
2
Add the toasted sesame oil to the inner pot, followed by the pork belly. Sear the pork for 3-4 minutes until the fat begins to render and the edges are slightly golden.
-
3
Stir in the chopped kimchi, sliced onions, garlic, and ginger. Sauté for another 5 minutes, stirring frequently, until the kimchi becomes translucent and fragrant.
-
4
Add the gochugaru, gochujang, and sugar. Stir well to coat the pork and vegetables, ensuring the spices don't burn on the bottom of the pot.
-
5
Deglaze the pot by pouring in the soy sauce and kimchi brine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom to prevent a 'burn' notice.
-
6
Add the anchovy broth (or chicken stock) and the shiitake mushrooms. Stir once to combine all ingredients.
-
7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the sauté function.
-
8
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 10 minutes.
-
9
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 10 minutes, then carefully perform a quick release for any remaining steam.
-
10
Open the lid and turn the 'Sauté' function back on. Gently place the tofu slices and green onions on top of the stew.
-
11
Simmer for 2-3 minutes uncovered, just until the tofu is heated through and has absorbed some of the red broth.
-
12
Taste the broth. If it is too sour, add another pinch of sugar; if it needs salt, add a splash of fish sauce or more soy sauce. Serve piping hot.
💡 Chef's Tips
Always use 'old' sour kimchi for this recipe; fresh kimchi lacks the acidity needed for a complex broth. If you prefer a thicker stew, you can mash a few pieces of the cooked kimchi against the side of the pot after pressure cooking. For a vegetarian version, swap the pork belly for extra mushrooms and use vegetable broth with a splash of liquid aminos. Don't skip the sugar! It is the secret ingredient that rounds out the sharp fermentation of the cabbage. If you get a 'Burn' warning, ensure you have scraped the bottom of the pot thoroughly after adding the liquids.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice (purple rice is also a great authentic choice). Pair with a side of 'Gyeran-mari' (Korean rolled omelet) to balance the spice. Offer a variety of banchan, such as seasoned bean sprouts or pickled radish. A chilled glass of Soju or a light Korean lager cuts through the richness of the pork belly perfectly. Top with a few cracks of black pepper and a drizzle of fresh sesame oil just before eating.