Instant Pot Kimchi Jjigae (Stew)

Ingredients

• Ingredients:
• 1-1/2 pound swell fermented kimchiabout 3 cup sof cut kimchi packed
• 8 ounce sfatty porkor beef
• 1 tablespoon sesame oil
• 1 to 3 teaspoon sKorean red chili pepper flakesgochugaru - adjust to taste
• 1/2 cup juice from kimchiif available
• 2 cup sof water*1/2 cup more if not using kimchi juice
• 1 tablespoon soup soy sauce
• 1 tablespoon minced garlic
• 8 ounce stofu
• 2 scallions
• black pepper to taste
• 1 to 2 teaspoon sof sugar - optional

Instructions

1. Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2 inch thick), and roughly chop the scallions.
2. Push the Saute button of the Instant Pot. When it becomes hot, add the pork and kimchi along with the sesame oil and red pepper flakes until the kimchi is slightly softened and pork is no longer pink, about 5 minutes.
3. Add the kimchi juice, water, soup soy sauce, and garlic. Lock the lid, change it to the Soup mode, and adjust the time to 10 minutes. Set the steam valve to “Sealing”.
4. When the Instant Pot beeps, turn the steam valve to “Vent” to quick release the pressure. Open the lid, and add tofu and scallions. Push the Saute button again, and boil for an additional 5 minutes or longer until the kimchi reaches the desired tenderness.