Instant Pot Braised Kimchi with Pork, Korean Kimchi JJim
Instant Pot Braised Kimchi JJim
Servings: 4
Calories:
Equipment
- Instant Pot, 6 qt
Ingredients
- 1.5 lbs Country Style Pork Ribs
- 10 oz Pork Neck Bone
- 2 chunks fermented pogi kimchi 1/2 of a whole napa cabbage or 2 quartered chunks
- 1 medium onion chopped
- ½ cup green part of large green onion (dae-pa) or leek chopped
- 4 cloves garlic sliced
- 1 knob ginger sliced
- 2 tbsp gochugaru/coarse red chili pepper flakes
- 2 tbsp doeng jang
- 1 tbsp raw cane sugar
- 2 cup water
- 2-3 tbsp gukganjang (Korean soup soy sauce)
meat marinate
- 1 tsp sea salt
- 1/2 tsp ginger powder
- ⅛ tsp black pepper
garnish
- 1 stalk spring onion chopped
- 1 pinch sesame seeds
Instructions
- Clean pork meat and pat dry with paper towel. For bones, soak in cold water for 30min, then pat dry. Add dry meat seasoning, rub and set aside for 15min.
- Chop the vegetables and aromatics and set aside. Have fermented pogi kimchi ready.
- Into the Instant Pot, add the first layer of pork. Second layer, add kimchi. Third layer add rest of the pork meat/bones.
- Add onion, aromatics, doenjang, sugar, chili pepper flakes, and water. Give it a stir.
- Lock in lid and select pressure cook on high for 30 min. Natural Release for 20min. Quick Release.
- Open Instant Pot, press saute mode, high temp. Add soy sauce and stir gently. Close glass lid and boil for a few minutes and turn off Instant Pot.
- Use tongs and carefully take out pogi kimchi and meat onto a large platter. Drizzle with sauce. Garnish with scallions and sesame seeds. Serve with hot rice.
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