Chapter II · Pork·Korean
Gochujang pork shoulder
shreddable, spicy-sweet. gochujang-garlic. 6 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 50 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) pork shoulder, large chunks | Cut | High Pressure 50 min | Full NR ~32 min | ||
1 large (300 g) onion, wedges | |||||
6 slices (30 g) ginger, sliced | |||||
8 cloves (24 g) garlic, smashed | |||||
1/4 cup (80 g) gochujang | Sauce | ||||
3 Tbs (45 mL) soy sauce | |||||
2 Tbs (30 mL) mirin or rice wine | |||||
1/2 cup (120 mL) water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 50 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·pork shoulder, large chunks
- 1 large (300 g)·onion, wedges
- 6 slices (30 g)·ginger, sliced
- 8 cloves (24 g)·garlic, smashed
Sauce
- 1/4 cup (80 g)·gochujang
- 3 Tbs (45 mL)·soy sauce
- 2 Tbs (30 mL)·mirin or rice wine
- 1/2 cup (120 mL)·water
Layer
Everything already in the pot.
Pressure
High Pressure 50 min
Release
Full natural release, about 32 min
Pull into lettuce or over rice. Same gochujang pantry as dakjjim, a completely different shred.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Pork adobo
shreddable, tangy-savory
Shares pork-shoulder, soy, garlic — vinegar-soy, shreddable, tangy-savory instead of gochujang-garlic.
vinegar-soy·1 hr 18 min in the pot·5 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares pork-shoulder, soy, garlic — doubanjiang-heat, spicy, saucy, tender pork instead of gochujang-garlic.
doubanjiang-heat·52 min in the pot·4 servings
Buta no kakuni
gelatinous, chopstick-tender
Shares soy, ginger — soy-sweet-dashi, gelatinous, chopstick-tender instead of gochujang-garlic.
soy-sweet-dashi·1 hr 33 min in the pot·4 servings