Instant Pot Kimchi Jjigae (Kimchi Stew)

I still remember the first time I pulled a bubbling pot of kimchi jjigae off the stove in my tiny apartment kitchen years ago. The steam fogged up my glasses, my nose was running from the spice, and I burned my tongue because I couldn’t wait. It was messy, imperfect, and absolutely perfect. These days I make it in the Instant Pot, and it’s become my go-to when I need something deeply comforting but don’t want to babysit the stove.

This spicy, tangy Korean stew has been a staple in my house through cold winters, lazy weekends, and even those nights when I’m craving something that tastes like it simmered all day but actually comes together fast. The fermented kimchi gives it that addictive sour-spicy depth, the pork adds richness, and the tofu soaks up all the goodness. I’ve tweaked my version over a dozen times, and I’m excited to share what I’ve learned so you can nail it on your first try.

Why you’ll love this Instant Pot Kimchi Jjigae

• It’s ready in under an hour with mostly hands-off time—perfect for weeknights.
• Uses pantry staples and leftover kimchi that’s been sitting in the fridge getting better and bolder.
• Super customizable—make it meaty, lighter, or fully vegan without losing that soulful flavor.
• Feeds a crowd or gives you killer leftovers that taste even better the next day.
• That balance of spicy, sour, savory, and a touch sweet? It just hits different, especially with a big bowl of rice.

Ingredients

For the stew base:

• 1 ½ pounds (about 3–4 cups packed) well-fermented kimchi, chopped into bite-sized pieces (the older and more sour, the better)
• 8–12 ounces pork belly or shoulder, cut into 1-inch pieces (or substitute for variations)
• 1 tablespoon sesame oil (plus a little extra for finishing)
• 1 tablespoon minced garlic (about 4–5 cloves)
• 1–2 teaspoons gochugaru (Korean red chili flakes), adjust to your spice tolerance
• ½ cup kimchi juice/brine (from the jar—liquid gold!)
• 2 cups water or anchovy stock (I often use water + a dash of soup soy sauce)
• 1 tablespoon soup soy sauce or regular soy sauce
• 1 small onion, thinly sliced
• Optional: 1 tablespoon gochujang for extra depth and mild sweetness

To finish:

• 1 block (14–16 ounces) firm tofu, cut into ½-inch slices or cubes
• 2–3 scallions, chopped (whites for cooking, greens for garnish)
• Black pepper to taste
• Optional: 1–2 teaspoons sugar or a pinch of MSG to balance flavors
• A handful of mushrooms (shiitake or enoki) if you have them—they soak up the broth beautifully

Substitutions: No kimchi juice? Use a splash more water and an extra spoonful of gochujang. Fresh kimchi works but won’t have the same tangy punch—let it sit out a bit if needed.

Step-by-step instructions

1. Prep your ingredients. Chop the kimchi, slice the pork, mince the garlic, and slice the onion and tofu. This takes about 10 minutes and makes everything flow smoothly.
2. Sauté the base. Turn your Instant Pot to Sauté mode on normal/high. Add the sesame oil, then toss in the pork pieces. Cook for 4–5 minutes, stirring occasionally, until they start to brown and render some fat. Add the kimchi, garlic, sliced onion, and gochugaru. Sauté another 5 minutes until the kimchi softens and everything smells incredible. The kitchen will fill with that signature spicy-sour aroma—my favorite part.
3. Deglaze and add liquids. Pour in the kimchi juice, water or stock, and soy sauce. Scrape up any browned bits from the bottom—that’s where the flavor lives. Stir well. If using gochujang or sugar, add them now. Cancel Sauté mode.
4. Pressure cook. Secure the lid, set the valve to sealing, and select Manual/Pressure Cook on high for 15–20 minutes. (I usually do 18 minutes for tender pork.) Let it naturally release pressure for at least 10–15 minutes—this helps the flavors meld. Then quick release any remaining pressure.
5. Finish it off. Open the pot and switch back to Sauté. Gently add the tofu slices and mushrooms if using. Simmer for 3–5 minutes until the tofu is warmed through and the broth is bubbling nicely. Taste and adjust—more soy for saltiness, a pinch of sugar if it’s too tangy, or extra gochugaru for heat. Stir in most of the scallion greens right at the end.
6. Serve immediately. Ladle into bowls, drizzle with a little extra sesame oil, and scatter the remaining scallions on top. The broth should be rich, red, and irresistible.

Total active time is about 20–25 minutes; the pot does the rest.

Pro tips & tricks

I learned the hard way that using fresh kimchi makes a totally different (and milder) dish. Always reach for the jar that’s been fermenting longer—trust me, the sourness is what makes jjigae sing.

Don’t skip the sauté step. Browning the pork and kimchi builds serious flavor that you just don’t get if you dump everything in at once.

If the stew seems too thick after cooking, stir in a splash of hot water. Too thin? Let it simmer on Sauté a bit longer to reduce.

Leftovers are even better. The flavors deepen overnight. Store in an airtight container in the fridge for up to 4 days.

For make-ahead, prep all the chopped ingredients the night before and store them separately. Dinner will come together in a flash.

A personal discovery: a tiny drizzle of toasted sesame oil at the very end right before serving wakes up all the flavors.

Variations & substitutions

Vegan version: Skip the pork and use more mushrooms (shiitake, oyster, or king oyster) for umami. Add a teaspoon of vegetable bouillon or dash of soy sauce for depth. It’s still hearty and satisfying—my husband actually prefers this lighter take some days.

Spicier or milder: Crank up the gochugaru or add sliced fresh chilies for fire. For milder, use less kimchi brine and more water, plus a bit more sugar to balance.

Protein swaps: Pork belly is classic for richness, but spam, canned tuna (added at the end), or even beef work great. For a lighter version, use chicken thighs.

I’ve thrown in zucchini, napa cabbage, or even rice cakes when I want to stretch it further.

Serving suggestions

Kimchi jjigae shines with a big bowl of steaming short-grain rice to soak up that broth. Add some quick banchan like cucumber salad or seasoned spinach on the side for a full Korean meal feel. It’s perfect for cozy family dinners, game nights, or when friends come over—everyone always goes back for seconds. A cold beer or makgeolli pairs beautifully if you’re feeling festive.

FAQ’s

Can I freeze Instant Pot Kimchi Jjigae?

Yes! Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the pot. The tofu texture might change slightly, but the flavor is still fantastic.

How do I reheat leftovers?

Stovetop is best—warm over medium heat with a splash of water to loosen the broth. Microwave works too, but stir halfway through.

My jjigae isn’t spicy enough—what now?

Stir in more gochugaru or a bit of gochujang on sauté mode at the end. Taste as you go; every batch of kimchi is different.

Do I need an Instant Pot? Can I make this on the stove?

The Instant Pot makes it faster and more hands-off, but stovetop works beautifully. Simmer covered for 30–40 minutes after sautéing, adding tofu toward the end.

What if I don’t have soup soy sauce?

Regular soy sauce or even a touch of fish sauce (if not vegetarian) does the job. It’s flexible.

Why use old kimchi?

Older, well-fermented kimchi brings that complex tang and depth. Fresh kimchi tastes good but won’t give you the true jjigae soul.

Come on, give it a try

There’s something magical about pulling the lid off that Instant Pot and seeing the stew gently bubbling, fragrant and ready. Whether it’s your first time making Korean food or your hundredth bowl of jjigae, I hope this version brings as much comfort to your table as it has to mine.

Snap a photo when you make it, tell me how it turned out, or what tweaks you made—I read every comment. Now go raid that kimchi jar in the back of the fridge. You’ve got this!

What are you waiting for? Let’s eat.