📖 Instructions

1. Gather Your Ingredients: Before you begin, make sure you have all your ingredients prepped and ready to go. This includes chopping the kimchi, tofu, green onions, and pork belly (if using). Having everything within reach will make the cooking process smooth and enjoyable.
2. Sauté the Pork (Optional): If you're using pork belly, turn your Instant Pot to the 'Sauté' function. Add a tablespoon of sesame oil to the pot. Once the oil is hot, add the pork belly and sauté for about 3-5 minutes, or until it's lightly browned. This step adds a depth of flavor to the stew. Skip if you are making a vegetarian version.
3. Add Kimchi and Aromatics: Add the chopped kimchi to the Instant Pot and stir it in with the pork belly (if using). Sauté for another 2-3 minutes, allowing the kimchi to slightly caramelize and release its flavors. Next, add the minced garlic and gochugaru (Korean chili powder) and stir well.
4. Pour in the Broth: Pour in the chicken or anchovy broth into the Instant Pot. Make sure the broth covers all the ingredients. If you're using gochujang (Korean chili paste), mix it in thoroughly at this stage.
5. Pressure Cook: Secure the lid of the Instant Pot and set it to 'Pressure Cook' or 'Manual' mode. Set the timer for 10 minutes. Ensure the steam release valve is in the 'Sealing' position.
6. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the steam release valve to the 'Venting' position. Be cautious of the hot steam!
7. Add Tofu and Green Onions: Open the Instant Pot and gently stir in the cubed tofu and sliced green onions. These ingredients don't need to be cooked for long; they just need to heat through.
8. Simmer (Optional): If you prefer a more concentrated flavor, you can turn the Instant Pot back to the 'Sauté' function and let the stew simmer for a few minutes, stirring occasionally. This will also allow the tofu to absorb more of the broth.
9. Season to Taste: Taste the stew and adjust the seasoning as needed. You might want to add a splash of soy sauce or fish sauce for extra umami, or a pinch of salt if it needs more saltiness. Remember, kimchi jjigae should be a balance of spicy, savory, and tangy flavors.
10. Serve and Enjoy: Ladle the kimchi jjigae into bowls and serve hot. You can garnish with extra green onions or a drizzle of sesame oil. Kimchi jjigae is traditionally served with a bowl of rice and an array of Korean side dishes (banchan). Enjoy!