Kimchi Jjigae

6 short ribs (can leave them whole or you can remove the bones and cube them – I prefer whole)

½ lb pork belly, cubed in 1-in pieces

3 Tbsp vegetable oil

¼-1/2 cup kimchi, chopped

1 head garlic, sliced

2 scallions, sliced

2 inch piece ginger, minced

1 onion, sliced

1 6-inch piece of diakon, peeled and sliced

1 Tbsp gochujang

1 Tbsp sugar

1 Tbsp toasted sesame oil

¼ cup soy sauce

1 piece kombu

1 5g bag katsuobushi (smoked benito flake – optional)

chicken stock

4 servings of bean thread or glass noodles

salt and pepper to taste

In a large pot over high heat, add the vegetable oil and brown the short ribs and pork belly. Work in batches to make sure you get a nice brown crust on all sides of the meat. Transfer the browned meat to your Instant Pot. Deglaze the pot with a little bit of chicken stock, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Pour this liquid into your Instant Pot, too! Into the Instant Pot add the kimchi, garlic, ginger, scallion, onion, daikon, gochujang, sugar, sesame oil, soy sauce, kombu, katsuobushi, and enough chicken stock to cover all the ingredients. Place the top on the Instant Pot and make sure the pressure valve is closed. Set the Instant Pot for 90 minutes at normal pressure.

When the stew is done open the lid and adjust the seasoning with salt, pepper, or more soy sauce as you see fit. Remove the Kombu. You can choose to shred the short ribs or leave them whole.

In a small pot of boiling water cook the noodles. Portion the noodles into four bowls and then ladle the stew over the top.