Kimchi Jjigae, Bulgogi, Steamed Eggs
Three dishes at once — kimchi stew, bulgogi with glass noodles, and steamed eggs — all cooked together under pressure.
Ingredients
- Kimchi stew: 1 small jar kimchi, 1 can tuna, 1/4 onion, green onion, a splash of tuna fish sauce, chili powder, and 1 full jar of water (using the kimchi jar)
- Steamed eggs: 2 eggs, 120ml water, salt, and cooking wine (mirin)
- Bulgogi: 150g marinated beef, soaked glass noodles, enoki mushrooms, and pear and balloon flower juice
- Bulgogi sauce: 1 tbsp soy sauce, 0.5 tbsp sugar, 1 tbsp minced garlic, black pepper, sesame oil
Instructions
Combine the kimchi, tuna, onion, green onion, tuna fish sauce, chili powder, and water for the kimchi stew.
Mix the eggs, water, salt, and mirin for the steamed eggs.
Marinate the beef in the bulgogi sauce, then combine with the soaked glass noodles, enoki mushrooms, and pear and balloon flower juice.
Cook everything together on High Pressure for 5 minutes, then let it natural release for 5 minutes.
Garnish the bulgogi with chopped green onions and sesame seeds.
Finish the steamed eggs with a drop of sesame oil and soy sauce.
Tip. Cooking all three components together under one pressure cycle is what makes this a real one-pot breakfast, not three separate dishes.
