· Ingredients:· 1-1/2 pounds well fermented kimchi (about 3 cups of cut kimchi packed)· 8 ounces fatty pork (or beef)· 1 tablespoon sesame oil· 1 to 3 teaspoons Korean red chili pepper flakes (gochugaru - adjust to taste)· 1/2 cup juice from kimchi (if available)· 2 cups of water* (1/2 cup more if not using kimchi juice)· 1 tablespoon soup soy sauce· 1 tablespoon minced garlic· 8 ounces tofu· 2 scallions· black pepper to taste· 1 to 2 teaspoons of sugar - optional
Step 1Cut the meat and kimchi into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.Step 2Push 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.Step 3Add 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”.Step 4When 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.