Dinner for 4

Instant Pot Kimchi Stew

Name: Instant Pot Kimchi Stew
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3/4 lb well fermented kimchi; 8 oz fatty pork; 1 tbsp sesame oil; 2 tsp korean red chili pepper flakes (optional); 1/2 cup juice from kimchi; 2 cups water; 1 tbsp soup soy sauce; 1 tbsp minced garlic; 8 oz tofu; 2 scallions; black pepper to taste (optional); 1 1/2 tsp sugar - optional

Fermented kimchi and pork pressure-cook with chili, garlic, tofu, and broth for a spicy Korean-style stew.

$1.04per serving $

50 minstart to table

4servings

Korean Dairy-free Budget Family Dinners Instant Pot Cold-weather comfort Winter

Ingredients

3/4 lb well fermented kimchi
8 oz fatty pork
1 tbsp sesame oil
2 tsp korean red chili pepper flakes (optional)
1/2 cup juice from kimchi
2 cups water
1 tbsp soup soy sauce
1 tbsp minced garlic
8 oz tofu
2 scallions
black pepper to taste (optional)
1 1/2 tsp sugar - optional

Steps

Set the Instant Pot to sauté, heat the sesame oil, and cook the pork for 4 minutes.
Add the kimchi and chili flakes, then cook for 3 minutes while stirring.
Add the kimchi juice, water, soup soy sauce, garlic, and sugar, then scrape the bottom clean.
Seal the pot, cook on high pressure for 15 minutes, and let the pressure release naturally for 10 minutes.
Add the tofu and scallions, then simmer on sauté for 3 to 4 minutes until the pork reaches 160 F.
Cook pork until it reaches 145 F inside, then rest it 3 minutes.
Season with black pepper if desired and turn off the pot.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.