Instant Pot Kimchi Jjigae

Ingredients

• 1/2 slab pork belly (, skin on or off (about 1 1/2 lb.))
• 32 ounce fermented kimchi (, cut into pieces)
• 1 block firm tofu (, sliced or large diced (or 14 oz))

Instructions

1. 1

   Dice the pork belly into 1 inch pieces. Place both the diced pork belly and fermented kimchi into the Instant Pot insert and give the mixture a stir.

2. 2

   Place the lid on the Instant Pot and turn it to its lock position and make sure to switch the steam release valve to "SEALING". Select the pressure cook setting and adjust the time to 25 minutes on the normal setting and high pressure.

3. 3

   Once the time is up, carefully switch the steam release valve to "VENTING." There will be a lot of pressure and steam so be very careful! Let the steam release completely and the floating valve drops before opening the lid.

4. 4

   Transfer the kimchi jjigae into a pot or a large stone bowl (dolsot) and add the firm tofu. Bring everything to a boil.

5. 5

   Enjoy the kimchi jjigae hot with steamed rice!