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Oct. 9th, 2018 09:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quigonejinnAn Inauthentic Instapot Recipe for Kimchi-jjigae, on a Day of Politics-Related Despair
1.75-ish pounds of country-style pork ribs, bone in*
2 large onions, chopped roughly**
1 small spoonful from the Additional Animal Fat jar***
1 32 ounce container of kimchi that sat neglected and half-forgotten your fridge for 5+ months
1 big-ish spoonful of gochujang
2 big-ish spoonfuls of brown or rock sugar
1/2 pound fresh shitake mushrooms, caps separated from stems****
1/2 cup mirin
1 package silken tofu
1 Instapot
Cooking oil
1. Set Instapot to higher saute setting. Brown the ribs for flavor. Specifically, add two or three big glugs of cooking oil, wait till the oil is somewhat warm, and then, put the ribs in, meat side down, and let sit, unmolested. At first, the ribs will slide around freely in the oil. Then, as they cook, they'll go through a period of sticking, and you'll go through a period of questioning all your life choices in not getting a non-stick instapot. But keep the faith! Wait another couple minutes, and the the ribs will brown, and release! Once you get to that stage, remove from the pot and set aside.
2. Cook onions in Instapot until they're somewhat soft. Like the browning of the ribs, this is just to build flavor, so don't worry about it.
3. Put pork back into pot. Stir in mushrooms, Additional Animal Fat, gochujang, mirin, sugar, and everything in the kimchi jar. Add sriracha if you regret only putting one spoonful of gochujang in.
4. Place lid on Instapot, lock, and cook for 30 minutes on high pressure.
5. Make rice.
6. Natural release for five minutes, then speed-release the rest of the way. When you unlock the lid, it will be a pungent, molten-red concoction that bubbles like the antechamber of hell, and makes your (white) husband go T_T how much gochujang did you put in T_T, and at that point, you tell him that you only put in one big spoonful of it, and forget to tell about the Sriracha you swirled in after the fact.
7. Open package of silken tofu, and cut into slices of at least half an inch thick, and fan out on surface of stew.
8. Put Instapot on saute setting, high, and ignore for 20 minutes while putting toddler to bed.
9. Eat, and accept grudging admiration of husband who acknowledges that it is actually the perfect level of spiciness and that a bowl of bracing, salty-and-sour-and-spicy defiantly-not-white-American food is a good thing to eat on the gray, wet, terrible day on which Brett Kavanaugh is confirmed to the United States Supreme Court.
* Traditionally, kimchi jjigae is made with pork belly, but the Wegmans did not have pork belly. What the ever-loving fuck, right? So I picked the fattiest package of country ribs that I could find, and supplemented with fat from the Additional Animal Fat Jar.
** As you might guess, the traditional version of this includes garlic, and a lot of it, but I made this with the original intention of sharing with a friend who has a bad reaction to garlic, but not onions.
*** We have a jar in the fridge full of animal fat that gets poured off from roasts or frying meat. We're not paleo. I do it because I'm cheap; Mr. Rhod does it because he likes root vegetables roasted with animal fat.
**** I slice the caps only, and while most recipes call for you to discard the stems, I am cheap and delighted by gristle textures, include the mushroom stems for extra chew. However, I leave them whole so that my WHAT YOU DON'T ENJOY EATING LIKE AN OGRE??? husband can pick them out and give them to me.)
1.75-ish pounds of country-style pork ribs, bone in*
2 large onions, chopped roughly**
1 small spoonful from the Additional Animal Fat jar***
1 32 ounce container of kimchi that sat neglected and half-forgotten your fridge for 5+ months
1 big-ish spoonful of gochujang
2 big-ish spoonfuls of brown or rock sugar
1/2 pound fresh shitake mushrooms, caps separated from stems****
1/2 cup mirin
1 package silken tofu
1 Instapot
Cooking oil
1. Set Instapot to higher saute setting. Brown the ribs for flavor. Specifically, add two or three big glugs of cooking oil, wait till the oil is somewhat warm, and then, put the ribs in, meat side down, and let sit, unmolested. At first, the ribs will slide around freely in the oil. Then, as they cook, they'll go through a period of sticking, and you'll go through a period of questioning all your life choices in not getting a non-stick instapot. But keep the faith! Wait another couple minutes, and the the ribs will brown, and release! Once you get to that stage, remove from the pot and set aside.
2. Cook onions in Instapot until they're somewhat soft. Like the browning of the ribs, this is just to build flavor, so don't worry about it.
3. Put pork back into pot. Stir in mushrooms, Additional Animal Fat, gochujang, mirin, sugar, and everything in the kimchi jar. Add sriracha if you regret only putting one spoonful of gochujang in.
4. Place lid on Instapot, lock, and cook for 30 minutes on high pressure.
5. Make rice.
6. Natural release for five minutes, then speed-release the rest of the way. When you unlock the lid, it will be a pungent, molten-red concoction that bubbles like the antechamber of hell, and makes your (white) husband go T_T how much gochujang did you put in T_T, and at that point, you tell him that you only put in one big spoonful of it, and forget to tell about the Sriracha you swirled in after the fact.
7. Open package of silken tofu, and cut into slices of at least half an inch thick, and fan out on surface of stew.
8. Put Instapot on saute setting, high, and ignore for 20 minutes while putting toddler to bed.
9. Eat, and accept grudging admiration of husband who acknowledges that it is actually the perfect level of spiciness and that a bowl of bracing, salty-and-sour-and-spicy defiantly-not-white-American food is a good thing to eat on the gray, wet, terrible day on which Brett Kavanaugh is confirmed to the United States Supreme Court.
* Traditionally, kimchi jjigae is made with pork belly, but the Wegmans did not have pork belly. What the ever-loving fuck, right? So I picked the fattiest package of country ribs that I could find, and supplemented with fat from the Additional Animal Fat Jar.
** As you might guess, the traditional version of this includes garlic, and a lot of it, but I made this with the original intention of sharing with a friend who has a bad reaction to garlic, but not onions.
*** We have a jar in the fridge full of animal fat that gets poured off from roasts or frying meat. We're not paleo. I do it because I'm cheap; Mr. Rhod does it because he likes root vegetables roasted with animal fat.
**** I slice the caps only, and while most recipes call for you to discard the stems, I am cheap and delighted by gristle textures, include the mushroom stems for extra chew. However, I leave them whole so that my WHAT YOU DON'T ENJOY EATING LIKE AN OGRE??? husband can pick them out and give them to me.)
