Instant Pot Stew Korean Soft Tofu Stew Recipe

Recipe By Slurrp

Instant Pot Stew Korean Soft Tofu Stew, also known as Sundubu Jjigae, is a spicy and comforting Korean dish. This stew features soft tofu, vegetables, and a flavorful broth made with gochujang (Korean chili paste) and doenjang (fermented soybean paste). The Instant Pot makes it quick and easy to prepare, while still infusing the stew with rich and complex flavors. Serve this stew with steamed rice and kimchi for a satisfying and delicious meal.

4.4
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Non Vegdiet
2hr total
15minsPrep
2hr total
15m.Prep
Instant Pot Stew Korean Soft Tofu Stew
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ingredients serve

Ingredients for Instant Pot Stew Korean Soft Tofu Stew Recipe

  • 1/4 tablespoon Vegetable Oil
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1 Green Onions, Sliced
  • 0.13 pound Pork Belly Or Shoulder, Thinly Sliced
  • 1/2 tablespoon Gochujang
  • 1/4 tablespoon Doenjang
  • 1 cup Chicken Broth
  • 1/2 cup Water
  • 1/4 Zucchini, Sliced
  • 1 ounce Mushrooms, Sliced
  • 1/4 Package Soft Tofu, Cubed
  • 1/2 tablespoon Soy Sauce
  • 1/4 tablespoon Sesame Oil
  • as per your need Sliced Green Onions, For Garnish
  • as per your need Sesame Seeds, For Garnish
  • as needed Steamed Rice And Kimchi, For Serving

Directions: Instant Pot Stew Korean Soft Tofu Stew Recipe

Cooking Directions

  • STEP 1.Turn on the Instant Pot and select the sauté function. Heat the vegetable oil and add the garlic, ginger, and green onions. Cook until fragrant.
  • STEP 2.Add the pork and cook until browned. Stir in the gochujang and doenjang, then add the chicken broth and water. Stir well to combine.
  • STEP 3.Add the zucchini, mushrooms, and tofu to the Instant Pot. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
  • STEP 4.Once the cooking time is complete, do a quick release of the pressure. Carefully open the lid and stir in the soy sauce and sesame oil.
  • STEP 5.To serve, ladle the stew into bowls and garnish with sliced green onions and sesame seeds. Serve with steamed rice and kimchi.

Cooking Tips

  • If you prefer a vegetarian version, you can omit the pork and use vegetable broth instead of chicken broth.
  • Adjust the amount of gochujang and doenjang according to your spice preference. Add more for a spicier stew.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.

Storage and Serving

  • Serve this stew with a side of kimchi and steamed rice for a complete Korean meal.
  • Feel free to add other vegetables such as spinach, cabbage, or bean sprouts to the stew.
  • This stew can be made ahead of time and reheated before serving. The flavors will continue to develop and intensify.
Nutrition
value
223
calories per serving
10 g Fat32 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    32g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    32g
  • Fiber
    < 1g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    18mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    246mg
  • Selenium
    42mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp