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This is how I make Kimchi Jjigae in an instant pot. You can use different kinds of proteins such as tuna, spam, or pork belly. I found some pork belly in the freezer so that’s what I used. Kimchi jjigae tastes the best when you use old kimchi. The more fermented, the better. You don’t necessarily need to add gochujang but I like to add it to give it more of a kick. Also, always save your kimchi juice! I sometimes have multiple containers of old kimchi and I pour all the juice into one container
1:09
This is how I make Kimchi Jjigae in an instant pot. You can use different kinds of proteins such as tuna, spam, or pork belly. I found some pork belly in the freezer so that’s what I used. Kimchi jjigae tastes the best when you use old kimchi. The more fermented, the better. You don’t necessarily need to add gochujang but I like to add it to give it more of a kick. Also, always save your kimchi juice! I sometimes have multiple containers of old kimchi and I pour all the juice into one container
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