Delicious Kimchi Stew(jjim) Made Easily in an Electric Rice Cooker

I've recently enjoyed a delicious kimchi jjim made using an electric rice cooker. Traditionally, cooking kimchi jjim on a gas stove requires constant attention, checking if the meat and kimchi are cooked properly, and avoiding the risk of burning the pot. Using an electric rice cooker simplifies the process significantly. Here’s a detailed guide on how to make kimchi jjim using an electric rice cooker.

 

 

 

Ingredients

1 Green Onion

6 Cloves of Garlic

3 Spicy Green Peppers

pork belly or pork

A pinch of Black Pepper

A bit of Oligodang (oligosaccharide syrup)

1 Pack of Beef Bone Broth (500ml, No Brand, 990 KRW)

1 Block of Tofu

 

Instructions

1. No need to chop the ingredients. Simply wash them thoroughly under running water.
2. The only chopping required is for the meat after cooking.
3. Add the pork, black pepper, oligosaccharide syrup, kimchi, green onion, garlic, and spicy green peppers into the rice cooker.
4. The green onion and spicy peppers will become soft in the rice cooker, so just break them into pieces with your hands. Add the garlic whole.
5. Add the block of tofu whole.
6. Here’s a crucial tip!
7. If you add the entire 500ml pack of beef bone broth, it becomes kimchi soup. For kimchi stew, add only 200-250ml (you can add even less if you prefer).
8. The vegetables will release additional moisture.
9. Set the rice cooker to the “multi-cook” function, which takes about 40 minutes.
10. Enjoy your delicious kimchi stew!

 

Final Result

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Enjoy your tasty and simple kimchi stew made easily in an electric rice cooker!