Chapter V · Deep broths·Korean
Kimchi pork jjigae
rich, sour-spicy, silky fat. kimchi-heat. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 30 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
12 oz (340 g) pork belly, 1/2-in (1 cm) slices | Cut | High Pressure 30 min | Full NR ~24 min | ||
2 cups (320 g) ripe kimchi, chopped | |||||
1 (250 g) onion, slices | |||||
14 oz (400 g) firm tofu, slabs | Layer | ||||
1/3 cup (80 mL) kimchi brine | Sauce | ||||
1 Tbs (6 g) gochugaru | |||||
5 cloves (15 g) garlic, minced | |||||
2 cups (480 mL) water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 30 min · Full Natural Release
Cut
- 12 oz (340 g)·pork belly, 1/2-in (1 cm) slices
- 2 cups (320 g)·ripe kimchi, chopped
- 1 (250 g)·onion, slices
Sauce
- 1/3 cup (80 mL)·kimchi brine
- 1 Tbs (6 g)·gochugaru
- 5 cloves (15 g)·garlic, minced
- 2 cups (480 mL)·water
Layer
- 14 oz (400 g)·firm tofu, slabs
Pressure
High Pressure 30 min
Release
Full natural release, about 24 min
Sister to the kimchi tofu pot — same sour-heat, a richer pork-fat broth instead of a light jiggly stew.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Kimchi soft tofu pot
jiggly, sour-spicy
Shares tofu, kimchi, gochugaru — kimchi-heat, jiggly, sour-spicy instead of kimchi-heat.
kimchi-heat·50 min in the pot·3 servings
Gochujang pork shoulder
shreddable, spicy-sweet
Shares garlic, onion — gochujang-garlic, shreddable, spicy-sweet instead of kimchi-heat.
gochujang-garlic·1 hr 40 min in the pot·6 servings
Buta no kakuni
gelatinous, chopstick-tender
Shares pork-belly — soy-sweet-dashi, gelatinous, chopstick-tender instead of kimchi-heat.
soy-sweet-dashi·1 hr 33 min in the pot·4 servings