Kimchi Jjigae, Bulgogi, and Steamed Eggs (Pressure Cooker)
Kimchi Jjigae, Bulgogi, and Steamed Eggs (Pressure Cooker)
Ingredients
For the Kimchi Jjigae
- 1 container canned tuna
- 2 cups chopped kimchi
- 1/2 white onion, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon red pepper flakes, or to taste
- 1 block tofu, cut into slabs
- 2 cups broth or water, as needed to cover ingredients
For the Steamed Eggs
- 3 eggs, whisked
- 1/2 teaspoon olive oil, for drizzling
- 1/4 teaspoon red pepper flakes, for sprinkling
For the Bulgogi
- 1 nest cellophane noodles
- 1 cup marinated beef, bulgogi style
- 1 packet Doraji baejip, (Bellflower root and pear juice)
- 1 tablespoon green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For Serving
- 4 cups cooked rice
Instructions
- 1
In a large stainless steel pot (suitable for an electric pressure cooker), empty the contents of the canned tuna. Add the chopped kimchi, sliced white onion, and 1/4 cup of chopped green onions to the pot. Sprinkle 1 tablespoon of red pepper flakes generously over the ingredients.
⏱️ 5 min
- 2
Place a metal steaming rack into the pot, resting on top of the Kimchi Jjigae ingredients. Arrange the block of tofu, cut into slabs, on the steaming rack. Pour broth or water into the pot until it reaches approximately the level of the steaming rack and tofu.
⏱️ 3 min
- 3
Carefully place a small glass bowl containing the whisked eggs onto the steaming rack. Place a heat-safe plate on top of the bowl of whisked eggs. Arrange the cellophane noodles (dangmyeon) on the plate. Place the marinated beef (bulgogi) on top of the noodles. Squeeze the entire packet of Doraji baejip (Bellflower root and pear juice) over the beef.
⏱️ 7 min
- 4
Carefully transfer the entire stainless steel pot assembly into an electric pressure cooker. Close the lid and cook on a standard pressure cooking cycle for mixed dishes or for approximately 20-25 minutes.
⏱️ 25 min
- 5
Once cooking is complete, carefully remove the pot from the pressure cooker. First, remove the top layer (bulgogi with noodles). Garnish the bulgogi with the remaining chopped green onions and a sprinkle of sesame seeds.
⏱️ 3 min
- 6
Next, carefully remove the steamed egg bowl. Drizzle 1/2 teaspoon of olive oil over the steamed eggs. Score the steamed eggs into a grid pattern using a knife. Sprinkle lightly with 1/4 teaspoon of red pepper flakes.
⏱️ 2 min
- 7
Finally, remove the steaming rack from the main pot to reveal the cooked Kimchi Jjigae with tofu. Serve the Kimchi Jjigae over cooked rice. Serve all three dishes together as a complete meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Jjigae, Bulgogi, and Steamed Eggs (Pressure Cooker)
For the Kimchi Jjigae
- 1 container canned tuna
- 2 cups chopped kimchi
- 1/2 white onion, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon red pepper flakes, or to taste
- 1 block tofu, cut into slabs
- 2 cups broth or water, as needed to cover ingredients
For the Steamed Eggs
- 3 eggs, whisked
- 1/2 teaspoon olive oil, for drizzling
- 1/4 teaspoon red pepper flakes, for sprinkling
For the Bulgogi
- 1 nest cellophane noodles
- 1 cup marinated beef, bulgogi style
- 1 packet Doraji baejip, (Bellflower root and pear juice)
- 1 tablespoon green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For Serving
- 4 cups cooked rice
Instructions
- 1
In a large stainless steel pot (suitable for an electric pressure cooker), empty the contents of the canned tuna. Add the chopped kimchi, sliced white onion, and 1/4 cup of chopped green onions to the pot. Sprinkle 1 tablespoon of red pepper flakes generously over the ingredients.
⏱️ 5 min - 2
Place a metal steaming rack into the pot, resting on top of the Kimchi Jjigae ingredients. Arrange the block of tofu, cut into slabs, on the steaming rack. Pour broth or water into the pot until it reaches approximately the level of the steaming rack and tofu.
⏱️ 3 min - 3
Carefully place a small glass bowl containing the whisked eggs onto the steaming rack. Place a heat-safe plate on top of the bowl of whisked eggs. Arrange the cellophane noodles (dangmyeon) on the plate. Place the marinated beef (bulgogi) on top of the noodles. Squeeze the entire packet of Doraji baejip (Bellflower root and pear juice) over the beef.
⏱️ 7 min - 4
Carefully transfer the entire stainless steel pot assembly into an electric pressure cooker. Close the lid and cook on a standard pressure cooking cycle for mixed dishes or for approximately 20-25 minutes.
⏱️ 25 min - 5
Once cooking is complete, carefully remove the pot from the pressure cooker. First, remove the top layer (bulgogi with noodles). Garnish the bulgogi with the remaining chopped green onions and a sprinkle of sesame seeds.
⏱️ 3 min - 6
Next, carefully remove the steamed egg bowl. Drizzle 1/2 teaspoon of olive oil over the steamed eggs. Score the steamed eggs into a grid pattern using a knife. Sprinkle lightly with 1/4 teaspoon of red pepper flakes.
⏱️ 2 min - 7
Finally, remove the steaming rack from the main pot to reveal the cooked Kimchi Jjigae with tofu. Serve the Kimchi Jjigae over cooked rice. Serve all three dishes together as a complete meal.
⏱️ 5 min