If you've ever fallen down a rabbit hole of Korean cooking videos late at night, there's a good chance Maangchi led you there. With over six million YouTube subscribers and a reputation for making authentic Korean home cooking feel completely approachable, Maangchi (real name Emily Kim) is one of the most beloved food creators on the internet. Her Instant Pot version of kimchi jjigae — the deeply savory, fiery Korean kimchi stew — is exactly the kind of recipe we love to celebrate here at Artisan Cookware Co.
About the Recipe
Kimchi jjigae is the kind of dish that wraps you up from the inside out. It's built on a foundation of well-fermented kimchi, tender pork, and silky tofu, all simmered in a rich, layered broth that gets its depth from a homemade anchovy stock. The combination of gochugaru (Korean red pepper flakes), gochujang (fermented chili paste), and a drizzle of toasted sesame oil creates a flavor profile that is simultaneously fiery, savory, tangy, and warming — a bowl you'll want to come back to again and again. What makes the Instant Pot such a natural fit here is pressure cooking's ability to quickly coax the most out of every ingredient, especially the pork shoulder, which becomes meltingly tender in a fraction of the usual stove time.
What We Love About Maangchi's Approach
- Start with well-aged kimchi. The deeper the fermentation on your kimchi, the more complex and rounded the stew will taste. Freshly made kimchi simply can't deliver the same sour depth that a jar sitting in your fridge for a few weeks can — patience really pays off here.
- Don't skip the kimchi brine. Adding a splash of the kimchi liquid straight into the pot is a small step that makes a huge difference — it layers in extra tang and savoriness without any additional ingredients.
- Build a proper stock base. Rather than using plain water, a quick anchovy-and-kelp stock only takes about 20 minutes to prepare and adds a umami backbone that ties the entire dish together beautifully.
- Add tofu near the end. Tofu absorbs the surrounding flavors without falling apart — but only if you give it a gentle finish rather than pressure cooking it from the very start. Adding it last keeps the texture soft and creamy.
- Always serve with fresh steamed rice. The rice balances the heat and saltiness of the stew, and soaks up every bit of that gorgeous crimson broth.
Watch Maangchi Make It
Follow along as Maangchi walks you through every step of this soul-warming dish in her signature warm, encouraging style:
The Perfect Cookware Pairing
One thing we love about this recipe is how beautifully it lends itself to batch cooking. Our stackable insert pans are a fantastic way to organize and prep your ingredients beforehand — keeping your tofu, pork, and aromatics neatly separated until it's time to cook. And when you're ready to serve, our Instant Pot casserole inserts let you bring the stew straight from the cooker to the table without needing a separate serving dish. It's a small upgrade that makes the whole experience feel a little more special.
Time to Get Cooking
Kimchi jjigae is one of those dishes that rewards even the first-time cook with something deeply satisfying. With Maangchi's guidance and your Instant Pot on the counter, there's really no reason to wait. Make a big batch, keep it warm, and don't forget that second bowl of rice. Happy cooking!
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