Instant Pot Korean Cookbook: Traditional Favorites Made Fast and Easy

By Christy Lee

Create authentic Korean dishes in your Instant Pot
The Instant Pot makes it easy to create classic Korean meals in a fraction of the time they traditionally take. Whether you're new to the cuisine or just looking for new approaches, this convenient Korean cookbook is filled with authentic recipes that make the most of this versatile multi-cooker—helping you simplify mealtime without sacrificing the delicious flavors of your favorite Korean dishes.
What sets this book apart from other Instant Pot cookbooks:

- An intro to Korean cooking—Learn more about the techniques commonly used in Korean cooking, the unique flavors that comprise Korean cuisine, and the ingredients you'll need to have on hand for cooking success.
- A flavorful variety of dishes—Discover simple recipes for rice and noodles, banchan, soups and stews, vegetable entrées, beef and pork dishes, and poultry and seafood dishes.
- Recipe tips and tricks—Find expert pointers for switching up the flavors of a dish with different ingredients, adjusting a recipe to accommodate dietary needs, and more.
Skip takeout and create mouthwatering Korean cuisine at home with this Instant Pot recipe book.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 22, 2022
• ISBN: 9781638076070

Book preview

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Interior and Cover Designer: Stephanie Mautone

Art Producer: Sue Bischofberger

Editor: Cecily McAndrews

Production Editor: Ashley Polikoff

Production Manager: Martin Worthington

Photography © 2022 Elysa Weitala. Food styling by Victoria Woollard.

Cover: Jangjorim (Soy-Braised Beef with Eggs)

Paperback ISBN: 978-1-638-07851-7

Ebook ISBN: 978-1-638-07607-0

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For my beautiful Sora, who is always up late, keeping the closet monsters away while watching me experiment in the kitchen.

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CONTENTS

INTRODUCTION

1 The Korean Kitchen

2 Appetizers and Sides

Gyeran Jjim (Steamed Eggs)

Joomukbap (Seasoned Rice Balls)

Yeongeun Jorim (Braised Lotus Root)

Jangajji (Korean Pickled Onion and Jalapeños)

Japgokbap (Multigrain Rice and Beans)

Gamja Jorim (Braised Potatoes)

Potato Salad

Sweet and Spicy Gochujang Cauliflower

Gaji Nameul (Steamed Eggplant)

Homemade Mandu (Korean Dumplings)

3 Soups and Stews

Seogogi Mu Guk (Daikon Soup)

Kongbiji Jjigae (Ground Soybean Stew)

Kimchi Samgyeopsal Jjim (Braised Kimchi and Pork Belly)

Gamja Guk (Egg Drop Potato Soup)

Soondubu (Soft Tofu Stew)

Tteokguk (Rice Cake Soup)

Kkori Gomtang (Oxtail Soup)

Kimchi Jjigae (Kimchi Stew)

Miyeok Guk (Seaweed Soup)

Seolleongtang (Milky Beef Bone Soup)

4 Vegetable Dishes

Hobak Jook (Squash Porridge)

Dubu Jorim (Spicy Braised Tofu)

Pat Jook (Sweet Red Bean Porridge)

Beosot Bap (Mushroom Rice)

Gamja Sujebi (Umami Hand-Torn Noodles)

Yachae Japchae (Vegetarian Sweet Potato Noodles)

Beosot Deulkkae Tang (Mushroom Perilla Seed Casserole)

Cabbage with Tofu Roll Casserole

5 Beef and Pork Dishes

Yachae Gogi Jook (Beef and Vegetable Porridge)

Jeyuk Bokkeum (Spicy Pork Bulgogi)

Bossam (Boiled Pork Belly)

Maeun Dwaeji Galbi (Sticky Pork Ribs)

Dwaeji Gogi Gan Jang Jorim (Soy-Braised Pork Belly)

Galbi Tang (Beef Short Rib Medley)

Jangjorim (Soy-Braised Beef with Eggs)

Ground Beef Bulgogi with Rice

Galbijjim (Braised Short Ribs)

Yookgaejang (Spicy Shredded Beef and Vegetable Chowder)

Bulgogi Jungol (Bulgogi Casserole with Noodles)

Gamja Tang (Spicy Pork Bone Jumble)

6 Poultry and Seafood Dishes

Eomuk Tang (Korean Fish Cakes and Tofu One-Pot Simmered Dish)

Kimchi Godeungeo Jjim (Braised Spicy Mackerel with Kimchi)

Dak Bulgogi (Chicken Bulgogi)

Jogae Jjim (Seasoned Garlic Clams)

Haemul Tang (Spicy Korean Seafood and Vegetable Mix)

Jjimdak (Braised Chicken with Vegetables and Glass Noodles)

Gochujang Chicken Thighs with Rice

Samgaetang (Ginseng Chicken Porridge)

Maeun Dalknalgae (Spicy Sticky Chicken Wings)

Dakdoritang (Braised Spicy Chicken)

MEASUREMENT CONVERSIONS

RESOURCES

INSTANT POT COOKING CHARTS

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

INTRODUCTION

Welcome to the world of Korean Instant Pot cooking. As a trained chef and food enthusiast, it’s my pleasure to introduce you to a fast, easy way to make delicious Korean food at home. Although I appreciate a wide range of different cuisines, my original love is Korean food; in fact, I currently sell Korean meals to local customers as part of a home-cooked meal delivery service that connects local cooks with clients in their communities. My dishes are freshly cooked and prepared using family recipes, and they get delivered to customers in nearby cities.

Growing up in a Korean household, I always had healthy, delicious, home-cooked food prepared by my mom and grandma, who also happen to be my greatest mentors in the kitchen. I remember waking up every morning and coming down to the kitchen to see my grandmother standing over the stove. She’d start soup at 6 in the morning for us to enjoy for breakfast, because so many traditional recipes required long cooking. They used the freshest ingredients to prepare the entire spectrum of flavorful Korean dishes while teaching me how to create these complex, timeless recipes. The time, dedication, and love that went into their cooking did not go unnoticed, but few cooks today have that kind of time, no matter how much they love their families.

Enter the Instant Pot. My first experience with this game-changing piece of equipment was back in 2016, when I received one as a Christmas gift from a friend. Not knowing anything about this device, I was intimidated at first and wasn’t sure if I’d ever use it. It sat in the corner for a couple of months until I took a chance, opened the box, and made my very first recipe, Kkori Gomtang, or Korean Oxtail Soup. Traditionally, it would take more than five hours to cook this soup on the stovetop, but with the touch of a button, it was ready in just an hour. And it was perfect, with super-tender meat and deeply flavored, silky broth.

After that initial success, I began experimenting with other recipes and tried the Instant Pot for everything that would normally require long hours of simmering or braising on the stove. To my delight, I found that most dishes were ready in less than 90 minutes. Eventually, I started using the Instant Pot for less obvious dishes, including Korean rice cakes, porridge, and even punch drinks. After getting quite comfortable with it, I tried the pot-in-pot method, so that I can cook two things at once, such as the Ground Beef Bulgogi with Rice, where the rice steams in a bowl on the trivet while the beef mixture simmers below. And a serious bonus? Fewer dishes and easier cleanup.

Weekdays are the hardest times for most people to cook, when many of us come home from work late, tired and hungry. Everyone seems to want quick recipes. That is part of what I am here for. I’ve developed recipes for numerous Korean dishes that require very little prep and cooking time in the Instant Pot. Although a typical Korean meal can take many hours to make, some soups in this book—like the Gamja Guk, or Egg Drop Potato Soup, or Seogogi Mu Guk, or Daikon Soup—can be made in about 30 minutes while you cook the rice. It will open up worlds of hearty meals that you can